Any dough will
do the shape of these breads, but look below to see how to make a dough for bread.
Breads taste delicious at tea time and dinner and if
they are baked in a unique way then they become yet more tempting. So here you
go for circular and heart shaped twisted breads.
-To make this bread
first you have to make thin strips and twist every two strips together to form
ropes. Make two circles with the ropes in a baking dish. In the centre fill the
bread with S-like dough spirals. Apply egg wash and bake.
-The heart shape is also quite similar to the method above as you have to
make concentric hearts with the dough ropes filled with spirals. Brush with
egg, bake and enjoy.
Ingredients
• Flour - 3-3.5 cups (to desired consistency test),
• butter, softened at room temperature - 200 g,
• milk (can be straight from the fridge or room temperature) - 1 cup,
• sugar - 2 Art. l.,
• salt - 1/2 tsp.,
• dry yeast - 2 tsp. (Fresh compressed yeast or - 50 g)
• Flour - 3-3.5 cups (to desired consistency test),
• butter, softened at room temperature - 200 g,
• milk (can be straight from the fridge or room temperature) - 1 cup,
• sugar - 2 Art. l.,
• salt - 1/2 tsp.,
• dry yeast - 2 tsp. (Fresh compressed yeast or - 50 g)
Directions
Mix the yeast and salt (if using fresh compressed yeast, 50 g take them
and grind with salt), add milk, flour, sugar, softened at room temperature
butter.
Mix the dough. The dough should be thick and heavy (better then before butchering presplit flour). Dough during kneading quickly begins obligate of hand. Put in a container and put in the refrigerator for 4 hours.
Dough is slightly lifted, but becomes significantly lush and increases in volume during baking.
Dough was well kept in the refrigerator. So it can prepare for the night and in the morning to bake pies and cakes.
Before butchering removes the dough from the refrigerator and let it warm up a bit and sculpt.
Dough can be stored in the refrigerator up to 3 days.
Tip: If you intend to keep the dough a few days, the next day, that the dough does not become sour, it is necessary to add 0.5 teaspoon baking soda (soda is no quenching). On the palate it has no effect, but the dough is stored for several days.
Course, better to use this dough is not later than the next day. Source:stylishboard.com
Mix the dough. The dough should be thick and heavy (better then before butchering presplit flour). Dough during kneading quickly begins obligate of hand. Put in a container and put in the refrigerator for 4 hours.
Dough is slightly lifted, but becomes significantly lush and increases in volume during baking.
Dough was well kept in the refrigerator. So it can prepare for the night and in the morning to bake pies and cakes.
Before butchering removes the dough from the refrigerator and let it warm up a bit and sculpt.
Dough can be stored in the refrigerator up to 3 days.
Tip: If you intend to keep the dough a few days, the next day, that the dough does not become sour, it is necessary to add 0.5 teaspoon baking soda (soda is no quenching). On the palate it has no effect, but the dough is stored for several days.
Course, better to use this dough is not later than the next day. Source:stylishboard.com
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