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Cream bowler bag

Cream bowler bag


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Bombette recipe with cream of of 21-09-2007 [Updated on 27-08-2018]

Today is my birthday ... and to celebrate I am giving you this recipe for cream bowler hats. Since I tasted them at my aunt's house, I have been thinking of nothing else. It is a soft and light dough, perhaps the best I have ever tasted. The recipe was given to me by my aunt Anna, in Swedish they are called "pariser bullar" or something similar that translated would be like Parisian loaves, but I call them cream bowler hats and I assure you that they are something exceptional. Well what about .. happy birthday to me: D

Method

How to make cream bombette

For the filling:

Whip the softened butter by slowly adding the milk and the brewer's yeast and mix everything together.

Now add an egg, sugar, a pinch of salt and one of ammonium bicarbonate. Mix everything and start adding the flour to rain.

Finish adding all the flour and knead the dough until you have a dough with a consistency similar to that of pizza.

Prepare the cream by adding the milk to the dehydrated cream and mix until the cream absorbs all the milk (the choice of dehydrated cream is desired because the normal custard is too liquid and would come out of the dough).

Divide the dough cake into 4.

Roll out each cake forming a rectangular sheet of about 2-3 mm thick. Divide each sheet into 12 squares.

In each square, pour a spoonful of cream in the center.

Close the squares by joining the corners.

Seal the edges well and shape a ball with your hands.

Arrange the cream bomblets spaced from each other on a baking sheet lined with parchment paper. Cover them with a plaid and leave to rise for about 40 minutes.

After rising, bake for 8-10 minutes at 220 ° C in a preheated oven.

In a non-stick saucepan, melt a little butter and brush the surface of the hot cream bombs with a brush.

Pass the buttered part in the sugar (which you will have placed on a saucer).

Arrange the cream bomblets on a tray and let them cool before delighting you ...

With this dose about 50 cream bomblets come out, if you want you can freeze them. Defrost them in the evening, put them in the oven for 5 minutes and once they are taken out of the oven and cooled and when ready to consume them you can pass them in butter and sugar.


Cream bowler bag

The cream bowler hats they are soft and delicious, a perfect sweet for Carnival, and ideal to be enjoyed at any time of the day. The dough is quite simple, follow the doses and steps perfectly and you can't go wrong!

  • Low difficulty
  • Preparation time 15 minutes
  • Rest time 20 minutes
  • Cooking time 30 minutes
  • Servings 30-40 bowler hats
  • Cooking method Frying
  • Italian cuisine

Cream bowler bag

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Cooking recipes

I took them to the ward this night, my colleagues have not despised at all.

Ingrediants:
200 gr Butter
400 ml Milk
120 gr Sugar
50 gr Brewer's Yeast
1 egg
850 gr Flour OO
1 pinch of salt

For the cream filling:
1 egg
2 Spoons of Sugar
3 Spoons of flour
800ml Milk

  • Work the softened butter with the warm milk, in which you have dissolved the brewer's yeast, egg, sugar and salt
  • When everything is well blended, slowly add the flour
  • Work the dough until you get a dough like that of pizza.
  • Prepare the cream by mixing the egg with the sugar, add the flour and finally the hot milk, cook until the cream reaches an almost solid consistency (if it remains too soft, add more flour).
  • Divide the dough into 4 parts
  • Roll out each part into a sheet, 3 mm thick, and divide it into 12 squares (with this recipe you will make about 48 bowler hats)
  • pour a spoonful of cream in the center of each square and close it by joining the four edges, giving it the shape of a ball
  • let the bombs rise for about an hour, or until they have reached double their initial volume
  • Bake in the oven at 220 & # 176 for about 10 minutes

The bombette can be brushed with melted butter and then passed in sugar
Enjoy your meal!!


Cooking recipes

I took them to the ward this night, my colleagues have not despised at all.

Ingrediants:
200 gr Butter
400 ml Milk
120 gr Sugar
50 gr Brewer's Yeast
1 egg
850 gr Flour OO
1 pinch of salt

For the cream filling:
1 egg
2 Spoons of Sugar
3 Spoons of flour
800ml Milk

  • Work the softened butter with the warm milk, in which you have dissolved the brewer's yeast, egg, sugar and salt
  • When everything is well blended, slowly add the flour
  • Work the dough until you get a dough like that of pizza.
  • Prepare the cream by mixing the egg with the sugar, add the flour and finally the hot milk, cook until the cream reaches an almost solid consistency (if it remains too soft, add more flour).
  • Divide the dough into 4 parts
  • Roll out each part into a sheet, 3 mm thick, and divide it into 12 squares (with this recipe you will make about 48 bowls)
  • pour a spoonful of cream in the center of each square and close it by joining the four edges, giving it the shape of a ball
  • let the bombs rise for about an hour, or until they have reached double their initial volume
  • Bake in the oven at 220 & # 176 for about 10 minutes

The bombette can be brushed with melted butter and then passed in sugar
Enjoy your meal!!

Xiao mai of shrimp

For pasta:
150gr flour
water
A teaspoon of extra virgin olive oil

For the stuffing:
10/15 Shrimps,
2/3 cabbage leaves
1/2 onion
salt
Oil
Soy sauce

Mix the flour with the water and the oil until you get an elastic dough, let it rest for half an hour wrapped in plastic wrap.

In a pan, fry the onion, pour the previously chopped prawns and the leaves into strips, add the salt and a teaspoon of soy sauce
At the end of the cooking it passes into the mixer

Roll out the dough into a thin sheet, cut many discs (I helped myself with a large glass) put the dough in the center of the discs and close in a bag, leaving the top open.

Steam for 15 minutes.

They are very good, next time I organize myself with the photos and I will try to be more precise on the quantities of the ingredients


Fried donuts filled with chocolate cream

To make the fried bombs, start by sieving 100 grams of flour in a bowl 1, then dissolve the sugar 2 and the dehydrated brewer's yeast in 125 ml of warm milk and mix with a spoon 3 (as an alternative to dehydrated brewer's yeast you can use 12 g of fresh brewer's yeast).

Add the milk and yeast mixture to the flour 4 stir with a spoon until you get a homogeneous batter). Seal the bowl with cling film 5 and let the mixture rise in the oven turned off with the light on for an hour or until its volume has doubled. Meanwhile, sift the remaining flour (400 g) into a bowl, add the grated rind of a large lemon 6 and the seeds of the vanilla bean.

Transfer the mixture to a planetary mixer fitted with a leaf 7, take back the leavened batter 8 and add it to the dough 9,

separately dissolve the salt in the remaining 125 ml of milk 10 and add it to the dough 11. Run the machine to mix the ingredients. Finally add the softened butter 12.

When you have collected all the ingredients and the mixture detaches from the walls of bowl 13, knead the dough on a pastry board for at least ten minutes until the mixture is soft, smooth and elastic, form a ball and place it in a bowl that you will seal with of cling film and let rise for two hours. After the necessary time has elapsed, take the dough of the bombs which will have doubled its volume 14 and gently pull it with a rolling pin on a floured pastry board until it is about 1 and ½ 15 cm thick.

With a circular pastry cutter (or a glass) with a diameter of about 8 cm, cut many discs from the sheet 16, trying to make the most of the surface of the dough, considering that you will not be able to knead the leftover cuttings together: in order not to throw them away, you can however fry them as they are. Place the disks obtained on a clean, dry and lightly floured cloth, spacing them by at least 2-3 cm 17 cover them with a cloth, waiting about 30 minutes for the second leavening. After the leavening time you can cook the bombs: one of the secrets for the success of fried bombs is the temperature of the oil, which must be hot but not boiling (about 170 °) you could do a test by frying a piece of dough: if the piece of dough turns golden slowly the oil is ready. If, on the other hand, the piece of pasta darkens too quickly, the oil is too hot and there is a risk that the inside of the bombs will remain raw, burning the outside instead. Dip the fried bombs in oil and cook them until they are golden 18,

once cooked, drain and place them to drain on a tray covered with parchment paper 19 and then pass them still hot in plenty of granulated sugar 20, making it adhere to the entire surface. Place the ready fried bombs on a tray and serve immediately 21. If you want, before rolling them in sugar, you can stuff the fried bombs with jam, custard or chocolate cream, using a pastry syringe.


Ingredients for cream bombs

In a bowl put the flour, the sugar, two lightly beaten eggs, the lemon peel and the yeast dissolved in a couple of tablespoons of water.

Knead everything for about ten minutes.

Add the other two lightly beaten eggs, incorporating them a little at a time.

At this point add the butter.

You will have a smooth and quite liquid dough. Put it in the fridge for half an hour.

Meanwhile, prepare the custard.

Heat the milk with the lemon peel.

In another bowl, mix egg yolks and sugar.

Add the sifted starch.

Add the milk (filtered) a little at a time.

Place on low heat and mix with a whisk until the custard has thickened (it will take 10-15 minutes).

Take the bomb dough from the fridge. Flour your hands and work surface.

Roll out the dough one centimeter thick and cut out the bombs with a pasta cutter.

Cover with a cloth and let it rise for at least two hours. With this cold I let them rise for four hours. :)

Fry the bombs in not excessively hot oil, otherwise you risk that they will cook on the outside and remain raw inside. : D

Turn them over several times during cooking.

Dry the excess oil and pass the fried bombs in granulated sugar.


Bombette with vanilla cream

This year, instead of the hole, I put the cream in it.
For the rest I can not help but propose her, for me, the top recipe among the fried, the super tested one.

PS: The fact that they are small will not make you feel less guilty about eating them. ) happy Shrove Tuesday bistrottini!

For about 17-20 large, 30, 37 small pancakes


330 g of flour 00
230 g of flour of strength 330 W Molino Rossetto
130 g of whole milk at room temperature
130 g of water at room temperature
15 g of fresh brewer's yeast
1 large egg
50 g of granulated sugar
50 g of soft butter
9 g of salt
1 teaspoon of vanilla extract

1 liter of peanut oil for frying
caster sugar

Mix the flours in the mixer bowl and in a separate container mix the milk, water, sugar and crumbled brewer's yeast (not cold).
Operate the planetary mixer at medium speed, gradually pouring the mixture of liquid ones onto the dry ingredients.
Mix all the ingredients well.
Lower the speed, then add the vanilla and egg.
Let the dough absorb the egg well, then start adding the butter into small pieces and little by little.
You will need to get a well-strung and smooth dough, it will take about 7-8 minutes for you to get the right consistency.
Then add the salt.
The mixture will have to detach from the walls of the mixer bowl and only then will it be ready.

Put the mixture in a bowl and cover with cling film.
Keep away from drafts as much as possible, better if stored in a dry place, perhaps very warm (about 28 & # 176C), even an oven with a light on is fine.
The times may be different, it could take an hour and a half or two, the important thing is that the compound doubles its volume.
After this time, take the dough and knead it with a rolling pin on a floured work surface and bring it to a thickness of about 1 cm.

Then with the help of a pasta cutter of about 8-9 cm in diameter or a glass, cut out your pancakes.
Again with the help of a smaller pastry cutter, then make the hole in the center.
Proceed in this way until the pasta is finished.

Let the pancakes rest for about an hour, covered on a floured work surface, well spaced apart.

After this time you will be ready to fry.
The ideal is to use a medium-sized shallow pan and not fry more than two donuts at a time.
The correct oil temperature for cooking is 170 & # 176C or in any case it does not exceed 180 & # 176C.

For the cream custard now, I only use that of Paoletta.

400 ml of fresh cream
600 ml of fresh milk
1 vanilla pod
4 whole eggs
80 g of flour
300 g of sugar
1 pinch of salt


BOMBETTA WITH CREAM

Dissolve the brewer's yeast in warm water together with 10 grams of sugar and let everything rest for about 20 minutes. In a bowl, pour the flour, sugar, eggs and grated lemon zest.

Add the dissolved yeast and the milk little at a time. Knead everything until the mixture is soft and non-sticky. (You can use the planetary mixer, knead with the hook and let the mixture string around). Finally, add the butter one piece at a time and knead until the dough becomes very firm.

At this point add the salt and mix everything again. Place the dough in a bowl, cover it with a cloth and let it rise for at least 3 hours

PREPARATION OF BOTTLES

After the first leavening time, divide the dough into 4 parts. Roll out each part with a rolling pin and cut into discs with a bowl of about 8 cm. Put the discs to rise on trays lined with parchment paper and cover them again with a kitchen towel. Let it rise again for at least a couple of hours.

COOKING BOTTLES

In a pan with high sides, heat the oil and when it reaches temperature, immerse 3/4 bomblets at a time. Turn them over and over to make them brown evenly.

Remove the bomblets from the oil and place them on absorbent paper to remove excess oil, when they have cooled down, fill them as you like with the help of a pastry bag.


Cakes with custard: timeless recipes

A section exclusively reserved for amazing cakes with custard. The pastry is a cream with a rich and sweet taste that is perfectly suited to many different preparations. On its own, or used to fill and garnish sweets and cakes, it is the favorite cream of many people.

I personally love making custard. It is soft, almost velvety, has an irresistible scent and blends perfectly with many other delicious ingredients. I often use it to prepare i cream puffs, the classic bar and pastry pasta, ideal to serve on a nice tray to Sunday guests. Or I use it as a filling for i Cream Bomboloni or homemade cream bombs, for a super breakfast like at the bar!

Before inviting you, as always, to try the recipes of creams that you like best, I want to show you one last recipe that I hope you will try to make. This is the recipe for fried cream, traditional and typical of my region, the Marche. Here they are also called Cremini or Crema Fritta all'Ascolana. They are delicious bites of custard that are fried and remain crunchy and golden on the outside and soft and creamy on the inside. They melt in your mouth!

That said, try and experiment with all your favorite recipes and let me know in the comments what you think and which one is your favorite!