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Mix the yeast with the salt and sugar. Add a few teaspoons of warm water and a teaspoon of flour, then leave the mixture to rise for 10 minutes.

The flour (at room temperature) is placed in a bowl, the hole is formed in the middle, we put the leavened yeast and the warm butter, then we mix all the ingredients until we obtain an elastic dough, which does not stick to our hands. At the end we add the oil.

Leave the dough to rise for an hour in a place away from currents.

Divide the dough into 8-9 equal balls.

Spread a ball of dough on the floured work table with your fingers until you get a long roll of about 40-50 cm.

Fold the dough roll in half, then twist the two sides and shape the pretzels.

Put the water with baking soda in a bowl over low heat, pass the pretzels in turn for a few seconds through the solution obtained, then place them in the tray lined with baking paper.

Sprinkle with salt, poppy seeds and sesame seeds and put the tray in the oven until nicely browned.

We serve hot or cold pretzels with yogurt.

Good appetite!



Step by step preparation of scalded homemade pretzels


Ingredient:

  • 600g flour
  • 400ml water
  • 15g fresh yeast
  • 1 old tongue
  • 25ml oil
  • 1 teaspoon salt
  • poppy seeds, sesame seeds, pumpkin seeds, sea salt
  • 1 tablespoon baking soda

Method of preparation:
Dissolve the yeast with the sugar and a little warm water.

The flour is mixed with dissolved yeast, salt and warm water. Incorporate well then add a little oil. The dough obtained is kneaded a little and then covered with a clean napkin and left to rise for about 30-40 minutes.

The leavened dough is divided into pieces that will be shaped. The size of the pretzels remains at your discretion. I also made large pretzels, but also two smaller ones.

A piece of dough is shaped on the board in the form of a fairly long string. We place the string in the shape of a U and then twist the ends between the two. Then glue the ends by lightly pressing.

Turn the oven to 200 degrees Celsius.

In a saucepan put about 2 liters of water and baking soda. When the water starts to boil, turn on the low heat and cook the pretzels one by one. The pretzels will stay in scalded water for about 40-60 seconds. We use a paddle with holes to get them out of the water.

The scalded pretzels are placed in a tray lined with baking paper.
On each pretzel are placed poppy seeds, sesame seeds, sunflower or pumpkin seeds and of course coarse salt.

Bake in the oven for about 20-25 minutes, until the pretzels are baked and lightly browned.

It's a joy to be able to make scalded homemade pretzels. I go great for breakfast, snacks or the school or work package.
On the blog I also have some pretzels with rosemary and wine.


Rainbow pretzels

Sift the flour into a bowl, make a hole in the middle, crush the yeast in it, sprinkle sugar on it, mix with a little milk, cover and let it rest for approx. 30 minutes in a warm place. Add salt, the rest of the milk and the butter, knead the dough and divide it into 4 portions. Color each portion of the dough with a food coloring, then break the dough into pieces, knead them together briefly until you get a marbled appearance and let it rest for another approx. 30 minutes.

Spread a sheet of dough between the sheets with a thickness of approx. 3 cm and cut out circles (Ø 8 cm). Using the tail of a wooden spoon, drill holes in the middle and widen them slightly with your fingers. Briefly immerse the pretzels in boiling water, pat them dry with a napkin, place them in a tray lined with baking paper and bake them in the preheated oven at 180 ° C (gas: stage 4, air convection 180 ° C) approx. 15-20 minutes. Allow the pretzels to cool on a cake rack.

Mix the cream cheese with the lemon juice and add the honey. Wash the apples, peel them and cut them into slices about 1 cm thick. Cut the pretzels in half, grease them in half with the cream cheese and then place the apple slices. For transport, place the other halves on top and pack them in a sandwich box.


Salt pretzels

Preparation:
We put the flour in a bowl. Dissolve in warm milk, salt, sugar and yeast. Then add the milk in which we dissolved the yeast and the rest to the margarine flour. Gradually add the warm water, kneading until you get a homogeneous and elastic dough. We leave it to rise until it doubles in volume. Pour the leavened dough on the work surface sprinkled with a little flour and divide it into 10 equal pieces. Press each piece with your palm and give it the shape of a baguette with a length of 30 cm. Let them rest for 20 minutes. We start again to stretch them by rolling in such a way as to obtain rods with a length of about 65-70 cm. We will roll them in such a way that the middle of the dough stick is thicker and the ends thinner. We give them the shape of a pretzel (we press their heads a little so that they don't come off), we cover them with a towel and let them rest until we prepare the water bath.

During this time we start the oven to be well heated. Grease the work surface with a little oil where we will remove the scalded pretzels. We also prepare two trays lined with waxed baking paper and greased with a little oil.
In a larger saucepan put 3-4 liters of water and when it boils pour in the baking soda. When it boils again, put 1-2 pretzels and boil them in boiling water for half a minute on each side. We remove them with a spatula on the work surface greased with oil and let them cool a little and then transfer them carefully to the tray.

Put the tray in the preheated oven and bake the pretzels for about 15-20 minutes until nicely browned.
While the pretzels are browning, cook Salt icing mixing salt, flour with a little water (we add enough water to obtain a mixture with a little fluid consistency).
At the last minute, before finally removing the pretzels from the oven, sprinkle them with this salt glaze and leave them in the oven for a while.


Retete Montignac - Covrigi

Ingredient:
- 500 g wholemeal flour
- 250 ml of warm water
- 1 tablespoon dry yeast (you can also use fresh, I used only dry)
- salt
- cumin seeds, or poppy seeds, or coarse salt, for sprinkling on top.

From flour, water in which the yeast has dissolved and a little salt (1 teaspoon) knead an elastic dough. Leave to rise for about an hour.

After the dough has risen, take pieces (smaller or larger, depending on how big you want to make the pretzels) and shape them into a wick, from which the pretzels are formed. Leave to rise for another 20 minutes.

Meanwhile, put a pot of boiling water on the fire. Put the pretzels in boiling water and leave for about 1 minute (until they rise to the surface). Remove with a spatula, let it drain a little and put it in the tray in which I put baking paper.

Sprinkle with salt (or cumin or poppy seeds) and put in the oven, on the right heat, for about 20 minutes (10 minutes after putting the tray in the oven, I took them out and turned them on the other side).

Note: when they cooled, they hardened a bit, so I put them in a bag until the next morning. They are grandmothers, they have a slightly bitter taste due to wholemeal flour, but they go with a berica or with a low-fat yogurt in the morning.
I did not try to combine wholemeal flour with soy flour, I thought this version will be executed in the near future


Rainbow pretzels

Sift the flour into a bowl, make a hole in the middle, crush the yeast in it, sprinkle sugar on it, mix with a little milk, cover and let it rest for approx. 30 minutes in a warm place. Add salt, the rest of the milk and the butter, knead the dough and divide it into 4 portions. Color each portion of the dough with a food coloring, then break the dough into pieces, knead them together briefly until you get a marbled appearance and let it rest for another approx. 30 minutes.

Spread a sheet of dough between the sheets with a thickness of approx. 3 cm and cut out circles (Ø 8 cm). Using the tail of a wooden spoon, drill holes in the middle and widen them slightly with your fingers. Briefly immerse the pretzels in boiling water, pat them dry with a napkin, place them in a tray lined with baking paper and bake them in the preheated oven at 180 ° C (gas: stage 4, air convection 180 ° C) approx. 15-20 minutes. Allow the pretzels to cool on a cake rack.

Mix the cream cheese with the lemon juice and add the honey. Wash the apples, peel them and cut them into slices about 1 cm thick. Cut the pretzels in half, grease them in half with the cream cheese and then place the apple slices. For transport, place the other halves on top and pack them in a sandwich box.


Salt pretzels

When I was a student I liked to eat those "shells" of salt for the first time and only then we ate less the interesting pretzel. I only knew them by the name "salt pretzel". But I found out from Florin that here in Cluj they were called "walls" in the '80s. A short googling and I found out where this name comes from, they are called perec in Croatia, perec in Serbia and perec sauce in Hungary.

It's not just a pretzel with salt. I noticed that all these names refer to the same type of pretzel: less rosy than the ones I call pretzel / brezel, with a softer crust, a fluffier core, more flavorful and sweet to go well with salt icing . How did I manage to get these features that make them so special? Instead of boiling them in baking soda, I only greased them twice with boiling baking soda. Thus, the peel was scalded enough to brown nicely without hardening very much. I added butter to get a fluffy core and I added a little milk and butter to have a tasty and sweet core. To all this was added a little help from a small and old bakery guide that I found in my mother-in-law's library.


Pretzel dumplings with radish and radish salad

Dry the ciolan by dabbing, rubbing with salt, pepper and cumin, place on a sufficiently large aluminum foil, seal the foil and bake in the preheated oven at 180 ° C (Gas: stage 3, recirculated air 160 ° C) about 90-110 minutes.

Cut the pretzels into cubes, pour milk on top and leave for approx. 30 minutes to soften. Place over butter, eggs, breadcrumbs and parsley and season with nutmeg. This table mixes well and 12 small dumplings are formed.

The foil opens after approx. Bake for 60 minutes to obtain a crispy, brown crust and increase the temperature to 220 ° C (Gas: stage 5, recirculated air 200 ° C).

The radishes are cleaned and cut into thin slices. Wash the apple, cut it into quarters, remove the seeds and also cut into thin slices.

Mix the oil, vinegar and chives, season with salt, pepper and sugar, and put the sauce over the radishes and apple.

Boil about 2 liters of salted water, put the dumplings in it and boil for approx. 10 to 15 minutes, until the dumplings rise to the surface and finally remove with a whisk.

Remove the stalk and keep warm. The remaining sauce in the pan is mixed with the soup, thickened with thickening agent and seasoned with salt, pepper and cumin.

Cut the ciolan into slices, garnish with sauce and dumplings on a plate and serve with salad.



Comments:

  1. Tiernay

    the Relevant point of view, it is worth knowing.

  2. Berlyn

    have I missed something?



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