Pastry Recipe

Materials

  • 1 packet of dry yeast
  • 3 tablespoons of granulated sugar
  • 1 tablespoon of salt
  • 1.5 cups of warm water
  • 1.5 cups of warm milk
  • 1 water glass measure of oil
  • 8 – 8.5 cups flour

For the above:

  • 1 teaspoon of water
  • 1 egg yolk
  • 1 teaspoon of oil

Preparation Of

Take dry yeast and granulated sugar in a bowl. Add warm milk and warm water to it and mix well until the sugar dissolves. Then add the oil and continue mixing. Start adding flour little by little. Add salt at this stage. Add the flour in a very controlled way and knead well. Get a soft dough. Cover with cling film and ferment at room temperature for 40 minutes. If you are fermenting in the winter season, ferment for 1 hour in a warmer environment. Get palm-sized balls from the fermented dough and give it a round shape. If you wish, you can also put mortar in them at this stage. Place the dough you prepared on a baking tray lined with greaseproof paper. Mix egg yolk, oil and water in a bowl. Brush on the pastries with a brush. Then shape with a fork. If you wish, you can pour black cumin and sesame seeds on it. Bake in a preheated oven at 180 degrees for about 25-30 minutes until the tops are browned and the buns are fully puffed. Then take it out and let it rest for a while, then serve. Enjoy your meal.

Bir yorum

  1. Esternamente il tuo dolce sembra la sfogliatella napoletana. Le sfogliatelle napoletane ci sono di due versioni: la riccia e la frolla, entrambe molte gustose. A Napoli se ne producono tantissime sia per noi locali che per i turisti che ne sono ghiotti. Sto provando a inviarti le foto delle due sfogliatelle ma non mi riesce. Semmai vai su internet alla voce sfogliatelle napoletane, trovi anche la ricetta. E poichè sei bravo anche come pasticciere potresti provare a farle e sono certo che andrebbero a ruba.👏👏😊Ciao

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