manulechef July 27, 2012, 14:44

Lately I have been given sweet doughs, and they are very good homemade and fermentation in the fridge del monte international that I do not get lazy. These shells are very rich, nothing sweet nor cloying, and are super-tender. The recipe I got from the official magazine of Thermomix this month of July. I liked several recipes already go by ...
I have made several pictures of the process, del monte international so you can see all the steps. Ingredients: del monte international Dough: -90 grams. unsalted butter. -300 Grs. whole milk (I used semi-skimmed). -60 Grams. sugar. -A teaspoon of ground cardamom. -500 Grs. bread flour. -A on dry baker's yeast (or a block of pressed). -1 / 2 teaspoon salt. Filling: -100 grs. unsalted butter at room temperature. -2 Teaspoons ground cinnamon. -1 / 4 teaspoon ground cloves (not started). -30 Grams. sugar. -A pinch of salt. -Seedless raisins (optional). -A beaten egg and sprinkle sugar before baking (I did not put sugar and I liked without much sweet). Preparation: Dough: Place the butter in the glass and set one min./50 grados/vel.2. Add milk, sugar and cardamom and mix 10 seg./vel.2. Stir in the flour, yeast and salt and knead 5 min. / Vel.espiga. Let stand in the bowl until the dough double their volume and lift the cup. Remove the dough from the cup on the counter dusted with flour and make a ball. Using the rolling pin, roll the dough into a rectangle with a thickness of 5 mm. Filling: Without washing the glass, put the butter, cinnamon, cloves, sugar and salt and mix 15 sec / level 3.5.. Coat the surface of the filling mass with the free edge leaving a 2 cm. for closure. Roll up like a Swiss roll, so that the edge remains unfilled at the end.
Cut the loop in portions of 2-3 cm. thick and place, spaced apart, into two trays lined with parchment paper, tucking down each coil end mass without spreading to prevent unrolling growing. del monte international
This is the explanation for them in the Thermomix, del monte international but I do all the masses in the baking, because it is much easier. I did as follows: I put all the ingredients of the dough in the baking del monte international pan and put the program del monte international "masses" (first mix and weighed). This program lasts 1 hour and 40 minutes. This always del monte international do in the afternoon / evening, and when it ends the program (even left a ratillo more dough in the breadmaker off) sac mass, degassed first weighed, I make a ball and get into an oiled bowl covered with a film, and I put the bowl in the fridge to make another levado delayed overnight. In the morning when I get up I take the bowl and let it out while untouched breakfast. del monte international Then continue with the recipe and at the point of stretching the dough, fill it out and cut them, and let make a third weighed in the tray, covered with a tea towel, as prescribed. It is very easy so do the masses, and weighed delayed overnight are more tender. The crumb, super-fluffy:
manulechef July 27, 2012, 14:44
I weighed the sounds retarded Susana phenomenon. I like the idea because that way you can have breakfast cinnamon rolls without having to get up at dawn q with q ;-) more recipes you use? Reply Remove
Hi Manu, the truth that delayed the use of leavened with masses all recipes because I find it very easy and becomes lighter than normal levied doing. And as you say, breakfast and fresh pastries ;-) Kisses, Susana Remove
Hi Sue! I'm back, little by little ... you know, to do things ... I have saved a lot of recipes lately do not do anything, but at least you did want to publish now, and hopefully soon I'll start cooking del monte international again ... A big kiss "wedge" ... lol These cinnamons ... mmmm ... I made and are delicious, is a vice ... Reply Delete
This blog I created to have all my recipes compiled somewhere. So I can access it from anywhere and view any recipe, and if the way someone may be interested, as I pleased ... you will find recipes that come from different places: my mother's lifetime, forums, friends, cookbook or a magazine to fall into my hands. Tell them I have several machines in my kitchen to help me a lot: a programmable cooker, oven turboconvección, a bakery and Thermomix. del monte international I am delighted with each of them, because I do work in the kitchen easier. Well said all this I can only thank you for reading and I hope to tell you that the recipes you encounter are to your liking. Thank you very much!
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