Breakfast on Monday

BREAD ROLLS

Materials

• 600 g Bread flour
• Active Dry yeast 10 g (~ 2 1 / 2 tablespoons coffee)
• 30 g milk powder
• 50 g sugar (~ 3 soup spoons)
• 4 g of salt (~ 1 tablespoon coffee)
• 1 egg
• 350g fresh milk
Sprinkle sesame little decoration
Butter and egg yolk flows to spread over cake surface

7 STEP TO KNEAD DOUGH
1. Combine the ingredients for your dough according to the recipe directions.
2. Mix in as much of the flour as you can with a spoon.
3. Turn the dough out of the bowl onto a clean, well-floured surface. A wooden board or clean table is best. Make sure it is at a height where you are comfortable working. If it is very moist or sticky, sprinkle additional flour over the top.
4. Gather the dough into a pile and begin pressing it together.
5. Press the heels of your hands firmly into the dough, pushing forward slightly.
6. Fold the far edge of the dough upwards, towards you, and press it into the middle of the ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the duration of the kneading process.
7. Pinch the dough to see if you're done. Bread dough will become firmer as you knead it, just as winding a spring makes more winding harder. Pinch a bit of dough between your fingers. If it's ready, it will feel like an earlobe. If in doubt, knead a little longer

NEXT
Cover the dough with oil and leave ferment for 1 hour
Punch the dough few time to release air, form the shape as preffer and leave them rest for a least 40 mins
Prepare at pot of hot water in oven 200 celcius
Bake around 30-60 mins depen on the shape as long as it is dried inside
Turn of hea and cool down

Petit bread

INGREDIENTS
2 cup warm water
4 teaspoons dry yeast
1 teaspoon salt
1 teaspoon sugar
4 cups high gluten flour
4 tablespoons extra-virgin olive oil

DIRECTIONS
Place warm water in a warm mixing bowl and add yeast. Stir to dissolve and let stand 3 minutes. Add salt and sugar and stir through. Add flour and olive oil and mix, using hands until you can knead the dough without it sticking to your fingers. Add more water, if needed.

Wash and dry hands and remove ball to cutting board. Knead the dough, occasionally dusting with 1 teaspoon flour, until a firm, smooth homogenous ball is formed, about 15 minutes. Place ball of dough in a lightly oiled mixing bowl, cover with a clean kitchen towel and allow to rise in a warm place until its size is doubled, about 2 hours. Punch down and divide into 2 pieces.

Leave to relax for 10 minutes before you begin to shape the bread.

Shape the bread into loaves, and then transfer to a baking tray, and cover with a clean tea or dish towel. Allow to rise again in a warm place for 20 to 30 minutes, until the shaped dough has again doubled in size. When the dough has fully risen, it should leave a dent when you gently press the dough with your finger.

The bread is full of air at this point, and therefore very fragile, gently brush the loaf with egg wash and sprinkle with poppy or sesame seeds, if using, or dust lightly with flour for a rustic-looking loaf.

Bake in the oven for 30 to 45 minutes for a loaf, depending on its size, or 10 to 15 minutes for rolls, Turn the heat down to 400 degrees F, after 15 minutes for the remaining baking time. When baked, the bread should sound hollow when tapped on the base. Transfer the loaf to a wire rack to cool.

Timbales au chocolat

Ingredients:
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
1 cup granulated sugar
3/4 cup whole milk
4 tablespoons unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
3/4 cup firmly packed dark-brown sugar
1 1/2 cups boiling water
3 ounces bittersweet chocolate, broken into small chunks




Directions:
1) Preheat oven to 350° F. In a large bowl, sift together flour, 1/3 cup cocoa powder, baking powder, and salt, set aside.

2) In a medium bowl, whisk together eggs, granulated sugar, milk, butter, and vanilla; add to flour mixture. Stir batter until just combined. Spread batter evenly into an 8 cup shallow baking dish. Set aside.

3) In a medium bowl, whisk together remaining 1/3 cup cocoa powder, brown sugar, and boiling water. Pour liquid evenly over batter, do not mix. Distribute chocolate chunks into batter. Bake until a tooth pick or skewer inserted into the center of the cake comes out with crumbs adhering to it, 30 to 35 minutes. Let cool 10 minutes.
Serve warm with vanilla ice cream or chocolate sirup
serve cool with yogurt or whipped cream

Plat du Jour

Victorian Milk Bread

2 tsp dry/instant yeast
1 egg size L
1 tsp sugar
1 ½ cups luke warm milk
3 ¾ cups bread flour
1 ½ tsp salt to taste
50gr dry grapes

Glaze:
1 egg
1 tbsp milk

Add yeast and sugar into 1/2 cup of milk in a bowl. Leave for 5 minutes; stir to dissolve. Mix flour and salt in large a bowl. Make a well in center and pour in dissolved yeast. Mix in flour. Stir in reserved milk and egg to form a sticky dough. Turn dough out onto lightly floured surface. Knead dough until smooth and elastic, about 8-10 minutes.

Put dough in a clean bowl and cover with a towel or cloth. Let rise for 45-60 minutes in a warm place. Punch down, cover and let dough rise again until doubled in size about 45 minutes.
Grease an 8 x 4 x 2 1/2 inch loaf pan. Shape dough into a long loaf (see the picture).
Place shaped dough in greased loaf pan. Cover with towel/cloth. Leave for a rest until dough is 1 inch above the top of pan, about 1 hour.
Brush top of loaf with egg glaze and sprinkle sesame seeds. Bake in preheated 400F (200 C) oven for 40-45 minutes until golden. After taking the bread out of the oven cover it with a towel/cloth to keep it soft and warm

Aux fruits

Ingrédients
300ml de crème fraîche
200ml de yogourt au fruits Vinamilk
160g de sucre en poudre
80gr purée de papaye mûre
50gr purée de mangues mûre
5 fraises en purée de fruits
1 cuillère à soupe de sirop de fraise
1 cuillère à café de vanille huile essentielle

Exécution
1. mélanger le yogourt avec le sucre en poudre et le yaourt
2. Fouetter jusqu'à coton frais
3. Mélanger ensemble les choses.
4. Le mélange sur la boîte / plateau est large et bas-fond pour le congélateur. Après environ une heure retiré aide d'une cuillère pour bien mélanger puis remettre au congélateur. Cela environ 3 fois.