HOME MADE ITALIAN WHITE BREAD (WITH A BREAD MACHINE )

Finally we got a bread machine! We chose a Bomann c594 and a few days ago we found a second hand one for  a very good price. After going to Trinitat Nova to pick it up we were ready to start experimenting with it.
At the beginning we were a little bit scared because we had read on the Internet that at the beginning it is hard to familiarise with the procedure and that the first 30 breads are uneatable whether because it does not rise, its underdone or because it taste of yeast...
I think we had read so much information about the possible problems and solutions that a bread may have that mysteriously we skip all the testing and error part and we were very surprised (and happy) with the result !!



INGREDIENTS
- 570 ml Water
-1 + 1/2 tsp salt
- 1+ 1/2 tbp olive oil
-1 + 1/2 tsp sugar
- 650 gr normal flour
-150g corn semolina (polenta)
- 1 packes fresh yeast

PROCEDURE

As simple as putting all the ingredient in following the order above.It is super important to put first the water and the yeast on the top because when they meet starts the rising.

We chose the Sandwich program, mid brown and big size. It takes around 2h.

TIPS WE HAVE LEARNED

- Remove a little bit of water or add more flour during the kneading (The dough should look like a ball and do not stick to much on the walls)
- Do not open the lid after the kneading, otherwise the dough will go down and may not rise again
- Spray the dough with water to get a darker brown
- If your bread does not grow enough try to substitute the normal flour for "Harina de fuerza"
- You can remove the spares to avoid the ugly hole on the bottom ( do it quickly before the baking)

We will report you on our progress :)

RASPBERRY CAKE WITH STREUSEL

Summer is over but before the wheather gets worse I want to share this reciepe that I found on holidays

Ingredients:

 

For the Cake:

 

• 1½ cups  flour
• 1½ tsp powder
• 10 tbp butter at room temperature (without salt)
• ⅔ cup sugar
• ½ tsp salt
• ½ tsp grated lemon zest
• 1½ tsp vanilla extract
• 2 eggs, room temperature
• 4 cups of  raspberries, blueberries or any other berry

For the Streusel:

• ½ cup  flour
• ⅓ cup brown sugar
• 2 tbp granulated sugar
• ¼ tsp cinnamon
• 1/2 tsp salt
• 4 tbp butter whitout salt cut into small pieces

PREPARATION

 

For the Cake: 

 

1. Preheat the oven to 175°C and prepare a round cake pan of 22 cm (use vegetable paper or grease it with butter and cover it with flour)

 

2. Sieve the flour and the baking powder together in bowl and keep it. 

 

3.With an electric hand mixer (or with patience), beat together the butter, sugar, salt, and zest on med-high speed until it looks light and bright (3' aprox.)

 

4.Add in the vanilla extract and beat for 30 seconds more. 

 

5. Put in the eggs, one at a time but do not stop beating the dought. It may look it has broken but its normal, do not worry :)

 

6. On low speed add the dry ingredients (flour and powder) in two times and  beat again until you get an homogeneous mix. You should have now a very heavy batter.

 

7. Finally add your berries and fold them in with an spatula to do not smash them too much.

 

8. Put the dough in the mold and level the surface with the spatul. Cover the cake with streusel.

For the streusel:

1. With the hand mixer, stir the flour, the brown sugar, the white sugar, the cinnamon and the salt at low speed (otherwhise it will go out of the bowl). 

 

2. Add the butter cut into small pieces and beat for 10min until you can not see the butter any more. The final result should look like wet sand.

3. Take a small amount of streuel and squeeze it between your hands to create thin layers. Cover the surface of the cake with portions of streusel. Although now it looks awful, after baking it, it will improve!

 

4. The last step is to bake the cake until it is golden or a stick comes out clean (around 55 minutes)

 

5. Let the cake rest 10 min in the tin and after that transfer it to a rack and letit cold

Your delicious cake is ready!!

Baileys Cupcakes for Alcoholics

Ingredientes:
200g harina especial para hacer pasteles (ya lleva levadura)
200g azúcar moreno
6 tbsp cacao sin azúcar
150ml aceite de girasol
100ml creme fraiche (la podéis encontrar en el carrefour)
2 huevos
Baileys

Para el frosting:
160g mantequilla
Baileys
500g sucre glace

1. Precalentar el horno a 170º.
2. Tamizar la harina y el cacao en un bol y añadir el azúcar. Mezclar bien todos los ingredientes.
3. Añadir el aceite, la creme fraiche y los huevos. Volver a mezclar hasta tener una masa uniforme.
4. Poner la mezcla en las cápsulas para muffins (solo tenéis que llenar un poquito más de la mitad de la cápsula).
5. Ponerlas en el horno durante 20 minutos. Pinchar con una aguja o tenedor para ver si están hechos.
6. Sacar los cupcakes del horno y dejarlos enfriar.
7. Pincharlos con el tenedor y tirar una cucharadita de baileys para que la absorban.
6. Para el frosting se mezcla la mantequilla y el azúcar glace y se añade un poco de baileys pero vigilando que no se aguade la mezcla.
7. Poner el frosting en una manga pastelera y cubrir el cupcake.

Oreo Brownies for Chocolate Addicts

 
Ingredientes:
165g mantequilla
200g chocolate negro (tableta)
3 huevos
2 yemas
2 tsp extracto de vainilla
165g azúcar moreno
1 pizca de sal
2 tbsp harina
2 tbsp cacao sin azúcar
3 bolsitas de mini-oreos

1. Precalentar el horno a 180ºC.
2. Trocear el chocolate negro muy pequeño y dejarlo a un lado.
3. Batir los huevos y las yemas hasta punto de nieve.
4. Echar el extracto de vainilla a los huevos.
5. Añadir el azúcar moreno poco a poco en un lado del bol para que no se quite el punto de nieve de los huevos.
6. Fundir la mantequilla en un cazo o en el microondas (tened cuidado porque en el microondas puede explotar fácilmente). 
7. Añadir el chocolate a la mantequilla caliente y mezclar hasta que se funda el chocolate. Después añadir la mezcla a los huevos con cuidado.
8. Añadir la harina, el cacao y la sal tamizados a la mezcla.
9. Añadir una bolsa de oreos y remover la mezcla de arriba a abajo.
10. Poner la mezcla en un molde rectangular y decorarlo con la otra bolsa de oreo.
11. Poner el molde en el horno a 180ºC durante 30 minutos.

Glosario:
tsp: tea spoon
tbsp: table spoon
Tamizar: echar el ingrediente en un colador antes de mezclarlo con los otros ingredientes para que no se hagan grumos. http://www.youtube.com/watch?v=bkZmgtnH78M

Hey!!

I will add some more options to the block, but you can start to send your receipts & pictures!!