25 August 2014

Orange and sesame seeds Brioche


I love this brioche recipe from Traveller gourmet (Australia). Love brioches. And I made in a big brioche pan and more a little but now I see the little pan I think you can make in littles pan too!

If you don't have a brioche tin you can use a loaf tin of 11 x 20 cm and 10 cm deep or only use little pans. Look cute!




Source: Gourmet food recipes (Australia)


Ingredients

1 sachet (10 g) dried yeast
125 ml (1/2 cup) lukewarm milk
100 caster sugar
Finely grated rind of two oranges
450 all purpose flour
3 eggs plus 1 extra for eggswash
180 g softened butter
60 candied orange rind finely diced or orange jam
 40 g granulated sugar
 1 tablespoon of sesame seeds or fennel seeds


Method

Combine yeast and milk by hand or in an  electric mixer and beat until foaming (3 to 4 minutes).
 Add caster sugar and half the rind, mix to combine then add flour in three batches along with one egg with each, kneading until smooth between each addition, then knead until be elastic (4 to 5 minutes.)

Gradually add butter and knead until incorporated.
Add candied rind (or  orange jam), mix to combine, transfer to a buttered bowl and cover with a plastic wrap and stand in a warm place until about 1 1/2 hours.
Knock back dough and return to bowl, cover a plastic wrap and weight with a plate.
You can refrigerate overnight or about 4 hours.


Turn out dough onto a floured surface and knock back add 40 g of sugar and knead to incorporate.let stand about 10 minutes.

Divide into 8 pieces and roll into balls-. Place a ball in the centre of a 20 cm brioche tin or use small pans.
Then arrangue 6 balls around it.Place the remaining ball in the center on top cover with plastic wrap and tea towel and let in a warm place about 1 hour.


Preheat the oven to 180°c. Combine seeds (sesame or fennel seeds) in a bowl and add remaining rind and some sugar.
Brush eggwash lightly over brioche scatter with seeds mixture and bake until dark golden and well risen (20 to 25 minutes)
Serve warm or at room temperature when you baking or lightly toasted the following day.





the tiny brioche






print recipe




Tiny Brioche









Briochede naranja y semillas de sesamo












 Este brioche es muy bueno y delicioso y la proxima receta haré un postre con los restos del brioche:)

Ingredientes










20 August 2014

Apple Mug pie (Pie de manzanas en mug)


I love apple pie and days a go I saw this recipe of apple's pie mugs and find cute!
And sometimes maybe we don't want make a big apple pie.
I made two mugs about 10 oz (315 ml )each one more a little about 6 oz.
This pie crust is light flaky tender and very crisp. 
You can use for any pie or tart recipe.


Source: Offbeat+inspired






Ingredients

1 1/2 cup of all purpose flour
2 tablespoons of sugar
1/4 teaspoon of salt
8 tablespoons cold butter
4 tablespoon ice water

For the filling
2 granny smith apples (or others)
juice and zest of 1 lemon
2 tablespoon sugar
1 teaspoon ground cinnamon
3 teaspoon of butter

For the brush
1 egg beaten an 1 teaspoon water


Method

Make the crust 
Combine the flour sugar and salt in a bowl. Cut the cold butter in pieces add them to the flour mixture and stir until the mixture resembles coarse crumbs.
Add the ice water until the crumbs are moist enough to form a dough. Pull the dough ball together and wrap in a plastic and refrigerate for 1 hour.

Preheat oven to 180°c (350 degrees) grease your mugs with butter and make the filling.
Wash and peel the apples core and slice the apples and put in a medium bowl.
In a small bowl mix the juice and zest of lemon with 2 tbsp of sugar and the cinnamon.
Pour this mixture over the apples and stir until the apples are fully coated.
Cut the cold pie dough and roll out 2 circles on a lightly floured surface with a roll pin (if you need ar more flour).
Line your buttered mugs with the dough and trim excess of each crus.
Roll out the trimmings into 2 more circles for the top crust.
Distribute the apple mixture between the mugs and dot with 1 teaspoon butter each.

Add the top crust and pinch the edges to seal. Score the crust with a knife 2 times and brush with the beaten egg.

(If you use more small mugs you can make other mug with the remaining dough I made 3 mugs)

Bake at 180° for 45 minutes or until the crust are golden brown. Cool for 10 minutes before serving.
Serve with vanilla Ice cream or whipped cream.



Print here

















En español
Pie de manzanas en mugs o tazones










Hace tiempo cuando vi esta receta me encantó. Siempre me han gustado las porciones individuales . Y muchas veces es mucho hacer un pie entero.
Con esta receta se pueden hacer 2 mugs o tazones medianos (315 ml aprox) y uno más pequeño.
Es una muy buena receta y la masa del pie super buena

Ingredientes

1 1/2 taza de harina sin polvos de hornear
2 cucharadas de azucar
1/4 cucharadita de sal
8 cucharadas de mantequilla bien fría
4 cucharadas de agua fría

Para el relleno
2 manzanas verdes (u otras)
el jugo y la ralladura de 1 limón
2 cucharadas de azucar
3 cucharaditas de mantequilla

Para la masa
1 huevo batido con un poco de agua

Preparación


p

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