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Salt croissants

Salt croissants


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Put flour in a bowl, add butter, salt, yeast dissolved in a little warm water.

Mix with a spatula or by hand, until it becomes a slightly sticky dough.

Cover the mixture with a clean towel and put it back in the heat until it rises for about 45 minutes.

We put a little flour on the work table, we take the dough, we spread it with a very thin rolling pin, we cut the larger squares, we roll them;

We take a tray lined with baking paper, we put the croissants, we grease them with egg yolk.

Put them in the preheated oven at 180 degrees for about 30 minutes or until golden brown.

After about 10 minutes remove the croissants and with a teaspoon sprinkle the next mixture over the croissants (2 lg flour, 3 lg water, 1 lg salt).

Leave in the oven for another 20 minutes then serve!



Salt croissants

In winter I like to make bread and croissants, I like the smell of bread taken out of the oven when it's cold outside. Anyway, I had to do something with the 50 kg bag of flour that a friend took from me. But now I have perfected my method of making bread.

We need 1 2 pack of yeast fresh mix as in a bowl with sugar and flour as long as we take it with three fingers and put it on 100 ml warm water, leave to rise for about 10 minutes.

It sifts 1 kg of white flour 550 (exactly as it says on it), if you don't have one, it's good and another. If the leavened leaven is poured, 3 teaspoons salt, 300-400 ml milk warm (put 300 ml and if necessary add more). Knead the dough, it should be softer to stick to your hands. We add about 50-70 ml oil and continue to knead for about 10 minutes, pour a little oil over it and cover it with cling film (it is good not to let air in), let it rise for about half an hour (be careful not to let it run). After 1 2 hours, knead it again for about 5 minutes, put the foil back and leave it for another 1 hour & # 8211 2.

We prepare the tray with baking paper (not to have so much to wash, especially the stove trays).

Sprinkle flour on the table and remove the dough and knead it once more, about 2-3 minutes.

I cut the piece of dough into 2. I stretch a part and cut it into four triangles. I start running it from the base to the top. These are the croissants, I stretch and roll the remaining piece, I put it in the tray with space between them, I put the tray aside raised covered with a clean kitchen towel. After 20-30 minutes, turn on the oven at 210 degrees. Prepare in a bowl 2 teaspoons of flour with 3-4 tablespoons of cold water. With this (more liquid) paste grease the bread and the croissants and sprinkle high salt on the croissants. I put them in the oven and put a bowl or a small pot of water underneath (in case you don't have a steam oven). After 15 minutes, turn the oven to 180 degrees. After another 15-20 minutes I take out the croissants on a grill, I leave the bread for about 20-25 minutes. I grease the croissants and the bread taken out of the oven with the flour paste with water, which I did not throw away.

Good appetite. I hope your horns came out and you enjoyed them with family and friends.


Salt Horns - Recipes

And because I have reliable help now, I dared to make some yeast croissants. I don't get along very well with her, because I don't have the patience to knead, but the mixer does all the work now, so we shared our responsibilities and started making croissants.

  • 500- 550 g flour
  • 1 sachet of dry yeast
  • 250 ml of milk
  • 1 cube of margarine / butter
  • 6 tablespoons honey
  • plum jam
  • salt
  • a teaspoon of sugar

Put the yeast together with a teaspoon of sugar and a little warm milk in a bowl and leave for 30 minutes.

Meanwhile, dissolve the honey and margarine in the remaining milk.
When the yeast started to swell, add the milk mixture with honey and margarine, flour and salt and start kneading until the dough no longer sticks to your hands, in my case until the dough sticks to the walls of the bowl.

Let the dough rise for an hour in the heat.

After it has grown, spread a round sheet, cut it into 4 equal parts, then each part into 2.
We put jam on the biggest part and start running.

We put them in the tray lined with baking paper or greased with oil and let them grow for another 20 minutes.
Then grease them with honey and sprinkle sesame seeds over them.


Lemon with salt & # 8211 A common remedy with extraordinary benefits

Usually, we don't find pickled lemons in the trade… But they can be prepared very easily, at home! The salt almost completely eliminates the bitter taste, classic for lemon peel. Salt also reduces acrimony, but retains its flavor…

Opt for nuts, not very large, and without wax… If your lemons are chemically treated, put them in hot, boiling water, then wash them well under running water…

Ingredient:

  • 4 lemons
  • 4 bay leaves
  • 5 tablespoons salt
  • 1 tablespoon peppercorns
  • 1 tablespoon coriander
  • 1 tablespoon cloves
  • 1 teaspoon cinnamon

Method of preparation:

1. Using a knife, incompletely cut the lemons into 4 quarters.

2. Fill the lemons with salt and season to taste. We put them in a jar and leave them to soak.

3. Add water and close the jars tightly. We leave them to pickle for 1 month.

You can use them as you wish. They can be served as such (appetizer) or can be used in the preparation of alcoholic beverages (tequila). They can also be added to sauces, salads, marinades, dressings, etc.


If you like it, share it with your friends!







Ingredient:

For the dough:
650g flour
80g margarine
1 sachet of dry yeast Dr. Qetker
150ml milk
150g old cough
2 eggs
Shaved peel from an orange
2 sachets of vanilla sugar
1/2 teaspoon salt
1 egg and 100ml milk for greasing the croissants
Brown sugar to sprinkle on top
Apricot jam for filling.

For the filling we can use any other jams or crème we want, but this combination of apricot jam with the aroma given by the orange peel is insane.

Method of preparation:
I kneaded the dough and leavened it in the bread machine. I put the ingredients in the tub in the following order: milk, eggs, margarine, yeast, vanilla sugar, caster sugar, salt, grated orange peel and flour and left it to knead and leaven for 1 hour and a half. You can knead the dough just as well by hand. Put in a large bowl all the necessary ingredients for the dough and knead well. Then leave the dough to rise for an hour.


After the dough has risen and grown nicely, we flour the work surface, pour the dough from the tub, divide it in two and with a rolling pin we spread it in round sheets with a thickness between 0.5 cm.


Divide each sheet of dough into 8 triangles.

Put a teaspoon of apricot jam on each triangle and start rolling the croissants tightly, starting from the base of the triangle to the top.
Wallpaper a tray with baking paper and put the croissants in the tray, not too crowded, because they will grow and come together and will not look so aesthetic. Leave them in the pan to rise for an hour.



In a bowl, mix the milk and egg to grease.

After an hour, brush the croissants with the egg and milk mixture.

Sprinkle plenty of raw sugar over the croissants and put them in the oven for 15-20 minutes until nicely browned.








Quiche with arugula, sun-dried tomatoes and prosciutto

A delicious tart with arugula filling, sun-dried tomatoes and prosciutto.

  • 66.7 g white flour
  • 1 g + 1/6 teaspoon salt
  • 33.3 g unsalted butter, cut into cubes
  • 13.3 g of lukewarm water
  • 2 eggs
  • 20 ml milk
  • 16.7 ml thick cream
  • 26.7 g ham
  • 6.7 g arugula
  • 5.3 dried tomatoes
  • 1/6 teaspoon pepper
  • 133.3 g of white flour
  • 2 g + 1/3 teaspoon salt
  • 66.7 g unsalted butter, cut into cubes
  • 26.7 g of lukewarm water
  • 4 eggs
  • 40 ml milk
  • 33.3 ml thick cream
  • 53.3 g of ham
  • 13.3 g arugula
  • 10.7 dried tomatoes
  • 1/3 teaspoon pepper
  • 200 g white flour
  • 3 g + 1/2 teaspoon salt
  • 100 g unsalted butter, cut into cubes
  • 40 g of lukewarm water
  • 6 eggs
  • 60 ml milk
  • 50 ml thick cream
  • 80 g ham
  • 20 g arugula
  • 16 dried tomatoes
  • 1/2 teaspoon pepper

Put the flour, salt and butter in the bowl of the stand mixer to which you attached the paddle. Mix on gear 2 for about 2 minutes.

Once the mixture has a sandy texture, replace the paddle with the dough hook. Gradually add the water while kneading the dough in 2nd gear.

Once the dough becomes almost homogeneous, use your hands to form a ball of dough, wrap it in plastic wrap and refrigerate for at least 30 minutes.

On a surface sprinkled with flour, spread the dough, turning it constantly to prevent it from sticking to the surface.

Spread the dough in a 20 cm tart pan and cut off the excess with scissors. Bake for 10 minutes at 210 ° C in the preheated oven.

Put the eggs, milk and cream in the bowl of the stand mixer that has the wire target attached. Mix using 2nd gear until all ingredients are combined.

Sprinkle prosciutto, arugula and sun-dried tomatoes on top of the dough crust. Pour the egg mixture over it. Season with salt and pepper.

Bake the tart for 30-35 minutes at 180 ° C.

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The restaurant at home

I found the recipe in my mother's notebook, my mother made them immediately after the New Year, I ate them in pieces. I thought of repeating the experience, because my husband didn't have much time to eat with my mother. that's when there are a lot of things to chew on.
I say from the beginning, the dish is full of margarine. Those who do not agree with it, can try the butter version, although I do not know if it is the same.

We need :
- 1 kg of flour, 50 g of fresh yeast, 2 eggs, 5 tablespoons of oil, 1 teaspoon of salt, 1/2 teaspoon of sugar, approx. 300 ml milk, approx. 600 g spreadable margarine.
- egg yolk, milk, high salt

We prepare like this :
The flour is sifted. Crush the yeast, add sugar and a little water, mix and set aside for 10 minutes. In the sifted flour add the yeast, eggs, mix, then add salt and gradually warm milk. Knead the dough and add a tablespoon of oil. After the oil has been incorporated and the dough has come off the edges of the bowl, leave it to heat, until it doubles in volume.
The dough is divided in two, spread a square sheet of approx. 2 mm thick. Grease a lot with margarine (about 1 mm thick), cut each square into 8 triangles, which are twisted into croissants.
Grease the pan well with margarine, in a thick layer. Place the croissants and leave to rise in the pan for another 15 minutes. Grease with beaten egg yolk with a little milk, sprinkle high salt on top and bake at 170 degrees, preheated oven for approx. 30 minutes .

Those who like poppy / cumin / sesame can use it for "decoration". I preferred the "classic" version.


Duck confit

Duck confit - when you hear this name, the thought of something sophisticated flies by, but the truth is that the word itself is more sophisticated than the recipe. This method of preparation gives the meat a fabulous texture and flavor, being cooked in duck lard, through a slow process.

It is an aromatic dish that can easily be part of a holiday menu.

Ingredients for preparing duck confit
  • Duck legs
  • Duck lard
  • 4 garlic cloves
  • 2 sprigs of fresh rosemary
  • 3 sprigs of fresh thyme
  • Salt
  • Pepper

How to prepare Duck confit

For starters, I put the duck legs in a bowl, seasoned them well with salt and pepper, I put the thyme and rosemary sprigs and the garlic cloves, and then I put the duck lard. I put the dish in the fridge and left it overnight, during which time the flavors had enough time to penetrate the duck meat.

The next day, before I got back to work, I turned on the oven at 150 degrees.

I took the duck legs out of the fridge, washed them a little with the excess salt, put them in the bowl where I am going to cook them, together with the duck fat, and the other ingredients in which they rested overnight. .

I covered the pot with aluminum foil and let them cook slowly for 2.5-3 hours, during which time I turned them on both sides.

For the last 15 minutes, I raised the oven temperature to 190 degrees and let the thighs cook over high heat until the skin became crispy and golden.

After the thighs were cooked enough, the remaining excess fat was stored in a jar. Of course, the remaining meat can be transferred to the same container. It will last very well for up to a month.

We ate duck confit with a mashed peas and caramelized baby carrots.

It was a filling, delicious and of course good-looking dish, with which you will surely delight your guests at the holiday table.


We recommend using the Ciubar with Bazna salt. A few words about Bazna salt.

It is a 100% natural product, extracted from a great depth from the spa resort of Bazna, in Mures County. Known for hundreds of years, salt has in its composition substances with a huge therapeutic effect on health due to the large amount of pure minerals such as: sodium chloride, potassium, magnesium, calcium, iodide and sodium bromide, iodine and bromine. The properties of this salt are complex, as such they prevent, cure and remove many physical and hormonal conditions caused by trauma to the tissues of the human body.

For a general bath, 300 g of therapeutic salt per 50 L of water are used. But for a wooden tub at least 2m in diameter and with a volume of 3mc, a triple quantity is needed, but the effects of the bathroom will be in line with your expectations.

Being a product dedicated to healing the body, Bazna salt it is used in many diseases both superficial and severe. The most successful results were observed in chronic inflammatory rheumatic diseases, diseases located on the muscles, some degenerations of the nervous system, orthopedic diseases, post-traumatic conditions, post-surgical conditions or some gynecological diseases.

For those suffering from rheumatism, whether it is in its early or advanced stages, Bazna salt relieves inflammation in the structure of joints, cartilage, tendons and ligaments. As I said, the effect of salt on the body is proven clinically, especially in the liquid state. That is, salt water facilitates the transport of nutrients to the problem area, greatly improving and even reversing the degradation of the elements that make up the affected tissue. After a session spent in a wooden tub with hot water you will notice an increased mobility in the wrists without causing pain.

There is a lot to be said about muscle pain, they have multiple causes and the discomforts are even more. The immersions in a wooden tub in which the Bazna salt was poured, result in the elimination of the muscular discomfort in the shortest possible time and the repeated sessions nourish with the necessary minerals the muscular fibers, these returning to the normal structure. This habit is often found in high-performance athletes and people who have been identified with postural distortions or post-traumatic conditions, a habit that has improved the performance of both athletes and people with these conditions.

People in medicine have scientifically proven to restore the nerve structures of patients suffering from nervous system degradation using the liquid treatment of natural salt. The amount of sodium from natural sources is necessary for the proper functioning of the entire nervous system, so it helps in conditions such as lethargy, irritability, headaches, delayed reflexes, seizures including coma. Therefore, wooden buckets with salt water are once again reserved a special / prestigious place next to the many advantages of owning such a product in your own home.

Like other health problems and gynecological diseases can be treated with Bazna salt. We list various diseases that can be cured by general baths: chronic inflammation of the uterus and ancillary organs, primary and secondary sterility, uterine hypoplasia, pelvic neuralgia, menstrual disorders or postoperative sequelae. We recommend frequent sessions and also the adaptation of a proper diet for optimal results.


Just cooking!

The first recipe for buns / croissants / breads that I tried (about 4 years ago) was this and I really liked it, so I remade them I don't know how many times and they still remained in the first place in the top of my preferences in terms of salty dough! These breads are very fluffy and taste great!

  • 500 gr. flour
  • 300 ml. milk
  • 40 gr. butter
  • 2 lg. sugar or honey
  • 1 lgt. salt
  • 1 sachet of dry yeast
  • + 25 gr. butter for greased bread.

On the work surface sprinkled with flour, cut the dough into 15 - 20 pieces from which spheres are formed

which is covered and left for another 20 minutes, after which each sphere flattens,

The breads thus formed are placed in the tray lined with baking paper

where they are left covered, in a warm place, until they double in volume.

Bake in the preheated oven at 220 & # 8304C for 20 min. (until browned).



Comments:

  1. Lynne

    Only Shine

  2. Akitilar

    It is the simply remarkable answer

  3. Gardajind

    This version is outdated

  4. Faujas

    Very good post! Thanks for the work you've done!



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