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Brioches portoghesi al latte condensato 1

Portuguese sweetened condensed milk rolls

I prepared the famous Brioches Parisiennes by Christophe Felder (here)
Mascarpone and vanilla brioches, (here)
Lemon Buchty brioche (here) with crème fraiche or sour cream,
I couldn’t ignore these Portuguese sweetened condensed milk rolls.
All the doughs (but the first) call for different fat than butter.
All the brioches are gorgeous, super soft  and you can flavor them as you prefer.

Brioches portoghesi al latte condensato 1

Brioches portoghesi al latte condensato 2

Brioches portoghesi al latte condensato 3

Brioches portoghesi al latte condensato 4

Brioches portoghesi al latte condensato 5

Portuguese sweetened condensed milk rolls - makes 11
Print
Ingredients
  1. - For the dough -
  2. 4 cups (500 g) strong bread flour
  3. 3 medium whole eggs, room temperature, lightly beaten
  4. 13 g fresh yeast
  5. 6 tbsp (85 g) whole fat milk
  6. 4 tbsp (60 g) soft unsalted butter
  7. 1.5 tbsp (25 g) superfine granulated sugar
  8. ½ cup (150 g) sweetened condensed milk
  9. seeds from 1 vanilla pod, Tahiti
  10. 1 tsp fine salt
  11. - To brush -
  12. egg yolk
  13. milk
  14. pearl sugar
Instructions
  1. In the bowl of a stand mixer, fitted with hook attachment, place the flour, yeast, sugar, vanilla seeds, sweetened condensed milk and start to knead.
  2. Then, gradually, add milk and eggs (add the liquids when the previuos have been completely combined).
  3. Knead for at least 10 minutes, until you get a smooth dough and it pulls away from the sides of the bowl.
  4. Then, add butter, a piece at a time, then salt.
  5. On the counter, shape the dough into a ball, place into a bowl, cover with plastic wrap and let rise until double in size.
  6. The, refrigerate for 12 hours or overnight.
  7. The morning after, divide the dough into pieces 3 oz - 85 g each and roll each piece into a rope 17 inches - 43 cm long.
  8. Make a knot with the rope of dough, then take one end that comes from underneath and roll it over and press it in the middle, and the other end fold it under and pinch it in the middle. Repeat with remaining pieces.
  9. Let rise for 90 minutes.
  10. Heat fan oven to 300 F - 150°C.
  11. Brush the brioches with egg yolk beaten with milk and sprinkle with pearl sugar.
  12. Bake for 20 minutes or until golden.
  13. Let cool on a wire rack.
Recipe adapted from
  1. http://www.jocooks.com/bakery/breads/portuguese-sweet-bread-rolls/
  2. http://atlantickitchen.blogspot.it/2010/01/arrufadas-or-bread-rolls-from-coimbra.html
Cookingmesoftly http://www.cookingmesoftly.it/
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ciabattine 1

Small ciabatta bread

The ciabatta, a traditional Italian bread, is made the authentic way with a biga, to be added the day after to the dough.
The exterior is nice and crusty, while the inside is fluffy and soft.
Perfect bread for making a sandwich, or for breakfast with butter and jam.
A bit long to prepare….but you will be satisfied by the results.

ciabattine 1

ciabattine 2

ciabattine 3

Small Ciabatta bread - makes 12-14 pieces
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Ingredients
  1. - Biga -
  2. 5 cups less 2 tbsp (625 g) strong bread flour 380W (I used 350W)
  3. 1 cup + 1/3 (282 g) water
  4. 5 g fresh yeast
  5. - Dough -
  6. ¾ cup + 2 tbsp (187 g) water
  7. 1 tsp (5 g) barley malt powder
  8. 2 g fresh yeast
  9. 2 scant tsp (12 g) fine salt
Instructions
  1. - Biga -
  2. In the bowl of a stand mixer, fitted with hook attachment, pour the flour, yeast and water and knead until you get a smooth dough ( I added a 2 or 3 tbsp of water more).
  3. Place the dough in a bowl, cover with plastic wrap and let sit, room temperature, for 20 hours.
  4. - Dough -
  5. When the time has passed, place the preferment in the bowl of the stand mixer, add the yeast and malt powder.
  6. Add very gradually the water (see notes) and knead for at least 10 minutes (do not worry if at the beginning the dough is difficult to shape).
  7. The dough has to be very very soft, but it has to pull away from the sides of the bowl.
  8. Add then the salt and knead for a few minutes more until well combined.
  9. Grease a baking sheet (10x14 inches - 25x35 cm) and with well oiled hands, place the dough on the baking sheet.
  10. Sprinkle with oil the surface of the dough, cover with plastic wrap and let rise for about 60 minutes.
  11. Slip the dough on very well floured counter.
  12. With a bread scaper, shape the small ciabatta breads (different in sizes) and place them to rise on a floured baking sheet for 20 minutes (85-90F - 28-30°C).
  13. Heat fan ovet to 428F-220°C.
  14. When the time has passed, dust the small ciabatta breads with flour and with your hands,
  15. stretch them a little.
  16. Place the bread on a baking sheet lined with baking paper and bake for 15 minutes.
  17. Let cool on a wire rack before serving.
Notes
  1. I used only ¾ cup (162 g) in the dough, instead of ¾ cup + 2 tbsp (187 g) water.
Cookingmesoftly http://www.cookingmesoftly.it/
ciabattine 4ciabattine 5ciabattine 6

 

brioche buchty 1

Lemon Buchty Brioche

A brioche made of sweet yeast rolls baked together in a baking pan, amazing…..
The dough is very fluffy, surrounded by a crispy golden crust.
Buchty are similar to brioches, but lighter, because they have no butter, but sour cream or crème fraîche.
I used lemon to inflator the dough, but generally it is served plain.

brioche buchty 1

brioche buchty 4

Lemon Buchty Brioche - make 1 small loaf
Print
Ingredients
  1. 2 cups (250 g) strong bread flour
  2. 5 g fresh yeast
  3. 2 tbsp (30 g) superfine granulated sugar (me ¼ cup-50 g)
  4. 1 medium whole egg
  5. ¼ cup (50 g) full fat milk
  6. scant ½ cup (100 g) crème fraîche or sour cream
  7. ½ tsp salt
  8. zest from 1 lemon
  9. 1 tsp lemon extract
  10. a few drops fresh lemon juice
  11. icing sugar to dust
Instructions
  1. In the bowl of a stand mixer, fitted with hook attachment, add the flour, sugar and lemon zest (see notes).
  2. On low speed, pour in the egg with milk and knead for a little.
  3. Then add the crème fraîche with lemon juice and extract.
  4. Knead for 10 minutes.
  5. Then, add salt.
  6. On a lightly floured surface, shape the dough into a ball, place in a bowl, cover with clingfilm and let rise until double in size.
  7. Deflate the dough, re-shape the dough into a ball, place in a bowl, cover with clingfilm and rfrigerate for 12 hours.
  8. The day after, on a lightly floured surface, deflate the dough and shape 12 small balls, about 1 ¼ oz (34 g) each.
  9. Place the balls, leaving room to spread, in a buttered square mould.
  10. Let rise for a couple of hours.
  11. Heat fan oven 300 F-150°C and bake for 28-30 minutes.
  12. Let cool on a wire rack, then, dust with icing sugar.
Notes
  1. I increased sugar. You can add a bit more.
  2. The original recipe does not call for lemon, no flavouring is expected.
Cookingmesoftly http://www.cookingmesoftly.it/
brioche buchty 2brioche buchty 6brioche buchty 7

 

Crostata esotica di primavera 1

Exotic spring tart

A refreshing and gorgeous tart, with all spring tastes: coconut, mango and passion fruit.
A crowd-pleasing dessert. If you want to prepare an exotic entremet with same flavours, clic here.

Crostata esotica di primavera 1

Crostata esotica di primavera 2

Exotic spring tart - serves 6/8
Print
Ingredients
  1. - Shortcrust pastry -
  2. 2 cups (250 g) pastry flour
  3. 1 cup (125 g) icing sugar
  4. ½ cup (1 stick) + 1 tbsp (125 g) soft unsalted butter
  5. 1 medium whole egg (50 g)
  6. seeds from 1 vanilla pod
  7. - Passion fruit curd -
  8. 1/3 up + 2 tsp (90 g) passion fruit puree
  9. 5 tbsp (60 g) water
  10. 2 medium-large (120 g) whole eggs
  11. 1/3 cup + 1 tbsp + 1 tsp (90 g) superfine granulated sugar
  12. seeds from ½ vanilla pod
  13. 4 tbsp (60 g) soft unsalted butter
  14. 1 gelatin sheet (2,04 g) 200 bloom (0.5%)
  15. - Coconut namelaka -
  16. 4.5 oz (128 g) white chocolate, finely chopped
  17. 1/3 cup (75 g) coconut milk
  18. 1 tsp (4 g) glucose syrup
  19. 1,5 g gelatin sheets 200 bloom (0.42%)
  20. 2/3 cup (150 g) heavy cream
  21. - Mango jelly -
  22. scant 2/3 cup (145 g) mango puree
  23. 2 tbsp + 1 tsp (35 g) superfine granulated sugar
  24. 1.5 tbsp (15 g) dextrose or granulated sugar
  25. 3,1 g gelatin sheets 200 bloom (1.6%)
  26. - Mango fluid gel -
  27. scant ½ cup (100 g) mango puree
  28. 1 g di agar agar
  29. 1 tsp (5 g) superfine granulated sugar
  30. - To garnish -
  31. shredded coconut
  32. neutral glaze
  33. fresh coconut
  34. fresh mango (optional)
Instructions
  1. - Shortcrust pastry -
  2. In the bowl of a stand mixer, fitted with paddle attachment, beat butter with icing sugar.
  3. Add whole egg, then sifted flour and beat until well combined (do not overwork the dough).
  4. Wrap the dough in clingfilm and refrigerate for at least 3 hours.
  5. - To line the pastry ring -
  6. Brush the interior of your ring with butter (8 inches - 20.5 cm.) and place on a baking tray with baking paper (I used microperforated round tart ring, microperforated tray and Silpat non-stick mat).
  7. Roll the dough gently until you have an even 3mm thickness.
  8. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
  9. Using the knife, remove the over hanging pastry.
  10. Prick the base with a fork.
  11. With a smaller ring (i used a 4 inch - 10 cm, but suggest 3 inches - 8 cm) cut out a disc of pastry from the centre of the tart.
  12. Butter the small pastry ring and attach a pastry strip to the ring and press into the hole.
  13. Refrigerate for 2 hours.
  14. - To bake -
  15. Heat fan oven to 320 F - 160°C.
  16. Bake the tart shell for 20-25 minutes minutes and let completely cool.
  17. - Passion fruit curd -
  18. Soak gelatin sheets in cold water.
  19. In a bowl mix eggs with sugar, just to combine.
  20. In a small saucepan, heat water, passion fruit puree and vanilla seeds.
  21. Pour the mixture over eggs-sugar, return to the sauce pan and cook over moderate heat, stirring constantly, until the mixture reaches 179.5 F - 82°C.
  22. Remove from the haet, add wringed gelatin sheets and stir to melt.
  23. Quickly cool the mixture to 105F - 40°C.
  24. Add butter and blend to get a smooth and silky mixture.
  25. Pour the mixyure into the baked shell and refrigerate until completely set.
  26. Pour the leftover curd in 1 inch - 2.5 cm half-sphere moulds and freeze.
  27. - Coconut namelaka -
  28. Soak gelatin sheets in cold water.
  29. Boil milk with glucose syrup, add wringed gelatin sheets
  30. Pour the milk over the chopped chocolate in 3 additions, stirring slowly with a rubber spatula.
  31. Use an immersion blender to further ensure full blending, then add cold heavy cream.
  32. Pour the mixture into a bowl, cover with plastic wrap and refrigerate for 10-12 hours.
  33. - Mango jelly -
  34. Soak gelatin sheets in cold water.
  35. Heat a part of mango puree in the microwave.
  36. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  37. Add sugar, dextrose, citric acid and stir to combine.
  38. Add the remaining cold puree to the mixture, stir to combine.
  39. Pour the mixture in a rectangular pastry ring, until ½ cm thick.
  40. Let cool, then freeze.
  41. Pour mango jelly lefovers in 1 inch - 2.5 cm half-sphere moulds and freeze.
  42. - Mango fluid gel -
  43. In a small bowl, mix sugar with agar agar.
  44. On a low heat, heat mango purée with citric acid until temperature reaches 120F-50°C.
  45. Add sugar and agar agar and bring to a boil, stirring constantly, and cook for about 1 minute.
  46. Refrigerate until cool, before processing in a blender until creamy and smooth.
  47. Pour the fluid gel into a plastic squeeze bottle.
  48. - To assemble -
  49. Cut the rectangular mango jelly into small cubes.
  50. In the bowl of a stand mixer, whip the coconut namelaka until soft peaks form and pour in 2 pastry bags: 1 with a star tip, the other with a round tip.
  51. Brush the passion fruit curd with neutral glaze and sprinkle with shredded coconut.
  52. Garnish the tart with passion fruit curd half spheres, half spheres and cubes mango jelly, with mango fluid gel and coconut namelaka.
  53. You can use fresh mango cubes, as well.
  54. - To serve -
  55. Refrigerate about 2 hours before serving.
Cookingmesoftly http://www.cookingmesoftly.it/
Crostata esotica di primavera 3Crostata esotica di primavera 4

torta di mele croccante 1

Crispy apple cake

I love apple cakes, apple pies or tarte tatin.
Perfect for breakfast, with a cup of tea or whenever you want something sweet.
Here a very simple and fast apple cake: crispy outside and soft inside…..
To try as soon as possible.

torta di mele croccante 1

torta di mele croccante 2

Crispy apple cake - serves 6/8
Print
Ingredients
  1. 1 cup + 3 tbsp (150 g) pastry flour
  2. 1 tsp (4 g) baking powder
  3. ½ cup + 2 tsp (110 g) superfine granulated sugar
  4. ¾ cup (1.5 sticks) + 2 tbsp (200 g) soft unsalted butter
  5. seeds from vanilla pod
  6. zest from 1 lemon
  7. 2 medium whole eggs
  8. generous ½ cup (125 g) plain yogurt
  9. 2 apples, peeld,cored and thinly sliced
  10. pinch of salt
  11. ¼ cup (50 g) superfine granulated sugar extra, to dust
Instructions
  1. Butter and flour an 8 inches (20 cm) springform pan and set aside.
  2. Heat fan oven 325 F-160°C.
  3. Ina mixing bowl, sift flour with baking and salt.
  4. In the bowl of a stand mixer, whisk butter with sugar, vanilla and lemon zest, until it has lightened.
  5. Add the eggs, one at a time, beating between each addition.
  6. Then, add the flour mixture, alternately with the yogurt, beginning and ending with the flour.
  7. Stop the mixer and stir, by hand, apple slices.
  8. Pour the batter into the prepared pan and smooth the surface with a palette knife.
  9. Dust with extra sugar and bake for 70 minutes.
  10. Let cool completely before serving.
Notes
  1. Recipe adapted from David Rocco.
Cookingmesoftly http://www.cookingmesoftly.it/
torta di mele croccante 3

bella in rosa 1

Pretty in pink

Pretty in pink….an american romantic comedy film, starring Molly Ringwald, often dressed in pink.
It is the first title I thought, thinking about this spring tart, with all shades of this color.
A strawberries custard, then a strawberries mousse and a light lychees mousse: love at first sight.

bella in rosa 1

bella in rosa 2

bella in rosa 3

Pretty in pink - serves 6-8
Print
Ingredients
  1. - Shortcrust pastry -
  2. 2 cups (250 g) pastry flour
  3. 1 cup (125 g) icing sugar
  4. ½ cup (1 stick) + 1 tbsp (125 g) soft unsalted butter
  5. 1 medium whole egg (50 g)
  6. seeds from ½ vanilla pod
  7. - Strawberry custard -
  8. 2/3 cup (160 g) strawberry puree
  9. ½ cup (100 g) superfine granulated sugar
  10. 2 small whole eggs (84 g)
  11. 2/3 cup heavy cream
  12. 1 tsp (2 g) corn starch (maizena)
  13. - Lychees light mousse -
  14. ½ cup (120 g) lychees puree
  15. 2 tbsp (32 g) superfine granulated sugar
  16. 2 tbsp lemon juice
  17. 4 g gelatine sheets 200 bloom (1.5 %)
  18. ½ cup less ½ tbsp (107 g) whipping cream
  19. - Strawberry mousse -
  20. scant 1.5 cups (345 g) strawberry puree
  21. ¾ cup + 1 tbsp (103 g) icing sugar
  22. juice from a 1 large lemon
  23. 10.3 g gelatine sheets 200 bloom (1,75%)
  24. 2/3 cup less 1tbsp (144 g) whipping cream
  25. - Pink glaze -
  26. ½ cup less 1.5 tbsp (92 g) water
  27. 1.5 cups + 1 tsp (305 g) superfine granulated sugar
  28. 1 cup (221 g) heavy cream
  29. 1/3 cup (105 g) glucose syrup
  30. 1/8 cup (40 g) inverted sugar syrup (or honey)
  31. pinch pf salt
  32. 15.6 g gelatin sheets (200 bloom)
  33. red food coloring
  34. - To garnish -
  35. Berries
Instructions
  1. - Shortcrust pastry -
  2. In the bowl of a stand mixer, fitted with paddle attachment, beat butter with icing sugar.
  3. Add whole egg, then sifted flour and beat until well combined (do not overwork the dough).
  4. Wrap the dough in clingfilm and refrigerate for at least 3 hours.
  5. - Strawberry custard -
  6. In the jar of a hand blender, pour all the ingredients and blend until you get a smooth mixture.
  7. - Lychees light mousse -
  8. Use clingfilm to fit the bottom of a pastry ring 6.5 inches - 16 cm. in diameter and set aside.
  9. Soak gelatin sheets in cold water.
  10. Heat a part of lychees puree in the microwave.and add sugar to melt.
  11. Add lemon juice.
  12. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  13. Add the remaining puree to the mixture, stir to combine.
  14. In batches add soft whipped cream and gently mox to combine.
  15. Pour into the prepared pastry ring, smooth the surface with a small spatula and freeze.
  16. - Strawberry mousse -
  17. Soak gelatin sheets in cold water.
  18. Blend fresh strawberries until you get a smooth puree and sift the mixture (optional).
  19. Add icing sugar, lemon juice and blend once again.
  20. Heat a part of strawberries puree, add wringed gelatin sheets and stir to melt.
  21. Add the remaining puree to the mixture, stir to combine.
  22. Whip cream until soft peaks form and in batches, add the whipped cream to the strawberries mixture.
  23. Lay the white part of the mould Eclipse by Silikomart (or a pastry ring 7 inches-18 cm) on a plate.
  24. Pour some strawberries mousse into the mould and freeze 10 minutes to set.
  25. Insert in the middle the frozen lychees light mousse and press a little.
  26. Cover with the mousse until you get the edges of the mould.
  27. Smooth the surface with a spatula and freeze.
  28. - To line the pastry ring -
  29. Brush the interior of your ring with butter (8 inches - 20.5 cm.) and place on a baking tray with baking paper (I used microperforated round tart ring, microperforated tray and Silpat non-stick mat).
  30. Roll the dough gently until you have an even 3mm thickness
  31. Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
  32. Using the knife, remove the over hanging pastry.
  33. Prick the base with a fork and refrigerate for 2 hours.
  34. - To bake -
  35. Heat fan oven to 320 F - 160°C.
  36. Bake the tart shell for 10 minutes and let cool for a while.
  37. Pour the strawberry custard in the shell and bake for 35-40 minutes.
  38. The tart is ready when the centre wobbles slightly.
  39. Let completely cool and refrigerate (i froze the tart).
  40. - Pink glaze -
  41. Soak gelatin sheets in cold water and set aside.
  42. In a small saucepan, bring heavy cream, glucose syrup,inverted sugar syrup and salt to a boil.
  43. Meanwhile, cook water and sugar until 258F - 125°C.
  44. Gradually,pour the boiling syrup on heavy cream mixture and mix to combine.
  45. When temperatures reaches 160F - 70°C add wringed gelatin sheets and food coloring.
  46. With a hand blender, mix until well combined (see notes).
  47. Let cool until 95F-105F – 35-40°C before using.
  48. - To assemble -
  49. Place the tart on a serving plate and brush the surface with neutral glaze or pink glaze.
  50. Remove the frozen strawberries mousse from the mould (or from the ring) and place on a rack to glaze.
  51. Wait some seconds, then with a knife, clean the edges.and using a spatula, lay gently the mousse on the tart.
  52. Garnish with berries as you prefer.
  53. - To serve -
  54. Refrigerate for 6-8 hours to allow the cake bring back to right temperature.
Notes
  1. Shortcrust pastry: you can freeze lefovers or cut some cookies.
  2. Strawberry custard: from Verdade de sabor.
  3. Strawberry mousse: with lefovers you can assemble some small glasses.
  4. Pink glaze: you can reduce 30%.
  5. I used honey instead of inverted sugar syrup and I got a yellowish colour, so I add some white food coloring than red.
Cookingmesoftly http://www.cookingmesoftly.it/
bella in rosa 4fiori rosa

pains au chocolat 1

Pains au chocolat (almost)

I was asked by a friend to take part in a contest, where you do not win anything, but where you only share the desire to knead.
The topic was bicolor brioches: so I decided to prepare some pains au chocolate, made with vanilla and cocoa brioche doughs.
A set of classic tastes, which never disappoints.
Perfect for breakfast.

#briochedeprintemps

pains au chocolat 1

pains au chocolat 2

pains au chocolat 3

Pains au chocolat (almost) (makes 12 pieces + 1 braided loaf)
Print
Ingredients
  1. - Vanilla dough -
  2. 4 cups (500 g) strong bread flour
  3. ½ oz (15 g) fresh yeast
  4. 1/3 cup (80 g) whole fat milk
  5. ½ cup (100 g) superfine granulated sugar
  6. about 3 large whole eggs (6.0z-180 g)
  7. 12.5 tbsp (180 g) soft unsalted butter
  8. 1 tsp (8 g) salt
  9. - To flavour -
  10. 2 tsp (10 g) Rum
  11. 2 tsp (15 g) honey
  12. seeds from ½ vanilla pod
  13. grated rind from 1 lemon
  14. - Cocoa dough -
  15. 3.5 cups less 2 tsp (465 g) strong bread flour
  16. 1/3 cup (35 g) cocoa powder
  17. ½ oz (15 g) fresh yeast
  18. 1/3 cup (80 g) whole fat milk
  19. ½ cup (100 g) superfine granulated sugar
  20. about 3 large whole eggs (6.0z-180 g)
  21. 12.5 tbsp (180 g) soft unsalted butter
  22. 1 tsp (8 g) salt
  23. - To flavour -
  24. 2 tsp (10 g) Rum
  25. 2 tsp (15 g) honey
  26. - To garnish -
  27. dark chocolate sticks
  28. - For the syrup -
  29. ¼ cup (50 g) water
  30. ¼ cup (50 g) superfine granulated sugar
  31. - To brush -
  32. eggwash
Instructions
  1. - Vanilla dough -
  2. In a small mixing bowl, place the ingredients to flavour and wrap with clingfilm.
  3. (to prepare the day ahead or at least 2 hours before).
  4. In the bowl of a stand mixer fitted with hook attachment, place flour with sugar and fresh yeast.
  5. On low speed, start to knead adding the milk.
  6. Then, gradually and very slowly, pour the eggs (it will take about 7-8 minutes until well combined and incorporated).
  7. Add butter, a little at a time (you can increase a little the speed of the machine)
  8. Then, add flavours then salt (preparing the dough will take about 20 minutes).
  9. The dough has not to overcome 80F-26°C; if it happens, refrigerate the dough for 10 minutes.
  10. On a floured surface and with floured hands, shape the dough into a ball, cover with plastic wrap and let rise until double in size.
  11. Then, deflate the dough, shape into a ball, wrap in clingfilm and refrigerate overnight.
  12. - Cocoa dough -
  13. In the bowl of a stand mixer fitted with hook attachment, place flour with cocoa, sugar and fresh yeast and follow the method of vanilla dough.
  14. - For the syrup -
  15. In a small saucepan, bring water and sugar to a boil.
  16. Let completely cool before using.
  17. - Pains au chocolat -
  18. The day after, on a lightly floured surface, roll the doughs out, shaping them into recgtangles, the more regular and similar as possible.
  19. Brush the plain rectangle with water, pop the chocolate one on the plain and press a little with a rolling pin, to seal.
  20. Straighten the sides with a sharp knife and cut rectangles, 4x5 inches-10x12 cm.
  21. With the short side facing you, roll up dough tightly, enclosing 2 chocolate sticks.
  22. (I roll up from vanilla and cocoa side)
  23. Freeze the brioches for a few minutes, then with a cutter, diagonally carve the surface.
  24. On baking trays, lined with baking paper, let the pains au chocolat rise until double in size.
  25. - To bake -
  26. Heat fan oven to 340F-170°C.
  27. Brush with eggwash and bake for 25 minutes.
  28. Out from the oven, brush with the syrup.
  29. Let cool on a wire rack.
Notes
  1. I re-rolled doughs leftovers, braided, let rise and baked for 45 minutes.
Cookingmesoftly http://www.cookingmesoftly.it/
pains au chocolat 4pains au chocolat 5

 

 

Pane al latte di Hokkaido 1

Hokkaido milk bread

A special milk bread, prepared with a special japanese method: Tangzhong.
Tangzhong is a roux, prepared with water or milk, that has to be added to the dough…..your bread will be super soft and very very delicious.
You will get a bread higher and lighter than it would otherwise be.
A perfect milk bread for breakfast or for tea time.
I reduced the sugar a little, but if you follow the original recipe, you can get gorgeous and delicious small brioches or “pains au chocolat”.

Pane al latte di Hokkaido 1

Pane al latte di Hokkaido 2

Hokkaido milk bread - make 1 loaf
Print
Ingredients
  1. - Tangzhong -
  2. 1 tbsp + 2 tsp (20 g) strong bread flour
  3. 1/3 cup + 2 tbsp (100 g) water
  4. - Dough -
  5. 2.5 cups + 1 tbsp (350 g) strong bread flour
  6. the tangzhong, room temperature
  7. 3 tbsp + 2 tsp (55 g) superfine granulated sugar (I used 2 tbsp + 2 tsp - 40 g)
  8. 1 tsp (7g) salt
  9. 1 whole medium egg
  10. ½ cup less ½ tbsp (110 g) whole fat milk
  11. 2 tsp + ½ tbsp (10 g) powder milk (optional)
  12. 13 g fresh yeast
  13. 2 tbsp (30 g) soft unsalted butter
Instructions
  1. - Tangzhong -
  2. In a small saucepan, pour flour and water and mix with a wisk.
  3. Place over low heat and cook, whisking constantly, until the mixture reaches 149F - 65°C.
  4. Refrigerate 12 hours or overnight.
  5. - Dough -
  6. In the bowl of the stand mixer, place yeast, milk, flour, salt, sugar, powder milk, egg, butter and
  7. Tangzhong.
  8. Knead on low speed for about 10-12 minutes until you get a smooth dough.
  9. Cover with clingfilm and let rise until double in size.
  10. On a floured counter (the dough will be very sticky), divide the dough into 4 parts, 6 oz each - 175 g and shape into balls.
  11. With a rolling pin, roll one piece out into a rectangle, fold one third of the dough on top of itself and then fold the other side over it, turn the dough, roll again to flatten and seal.
  12. Roll the packet up from the bottom to make a roll.
  13. Place the roll into the butterd loaf mould 9.5x4.5x3 inches - 24x11x7 cm and repeat with other three balls of dough.
  14. Let rise until the dough reaches the rim of the loaf pan.
  15. - To bake -
  16. Heat fan oven to 305F - 150°C and bake for 50 minutes.
  17. Remove from the mould and let cool on a wire rack.
  18. Enjoy.
Notes
  1. The original recipe calls for 3 tbsp + 2 tsp (55 g) sugar.
  2. Perfect if you want to prepare small brioches or pains au chocolat.
  3. I preferred to reduce sugar to a have a less sweet bread.
  4. I did not brush with eggwash, to have a more natural product.
  5. If you want, you can do.
Cookingmesoftly http://www.cookingmesoftly.it/
Pane al latte di Hokkaido 3

Cavolo rosso e ceci 1

Red cabbage and chickpeas

A very quick and easy dish.
A comforting vegetarian dish that works as an entree or a side.
Feel free to substitute chickpeas with cannellini beans.
Enjoy.

Cavolo rosso e ceci 1

Red cabbage and chickpeas - serves 4
Print
Ingredients
  1. 7 oz (200 g) julienne carrots
  2. 9 oz (250 g) red cabbage, thiny sliced
  3. 6 oz (170 g) di boiled chickpeas
  4. extra virgin olive oil
  5. salt
  6. pepper
  7. parsley
  8. - Seasoning -
  9. 1/3 cup (70 g) fresh orange juice
  10. 1 tsp honey
  11. 1/2 tsp graound cinnamon
  12. zest from 1 orange
  13. 2 tbs extra virgin olive oil
  14. salt
Instructions
  1. Wash and trim vegetables.
  2. Finely slice cabbage and julienne carrots.
  3. In a frying pan, heat olve oil, add prepared vegetables and season with salt and pepper.
  4. Cook on high heat for a couple of minutes, add boiled chickpeas and cook for a further two minutes. Vegetables have to be crunchy.
  5. In a mixing bowl, mix all the ingredients.
  6. Pour the vegetables in a serving plate, season with the prepared sauce, scatter with chopped parsley and serve.
Cookingmesoftly http://www.cookingmesoftly.it/
Cavolo rosso e ceci 2ingredienti

brioches sfogliate al cappuccino 1

Cappuccino french brioches

Different ways to have breakfast…..
You can drink coffee, tea, cappuccino, orange juice, croissants or bread and butter and jam……
What about me? I drink cappuccino with 3 cookies…..
Only recently I begun to prepare french croissant……the typical meal for breakfast…..
So…..I had an idea…….To prepare cappuccino french brioches.
That’s it: to taste to be dipped, to eat.

brioches sfogliate al cappuccino 1

brioches sfogliate al cappuccino 2

brioches sfogliate al cappuccino 3

Cappuccino french brioches - makes 16
Print
Ingredients
  1. - Dough -
  2. 4 cups + 2 tsp (510 g) strong bread flour
  3. 20 g fresh yeast
  4. 2/3 cup less 1 tbsp (150 g) whole fat milk
  5. 3 medium (150) whole eggs
  6. 4 tbsp (60 g) superfine granulated sugar
  7. 3.5 tbsp (50 g) unsalted butter, room temperature
  8. 1 tsp (5 g) salt
  9. - For laminating -
  10. 2.5 sticks (1 ¼ cups) + 1 tbsp (300 g) unsalted butter for laminating
  11. 4 tbsp (35 g) cappuccino powder
  12. - Cappuccino syrup -
  13. 2 + ¼ tbsp (30 g) water
  14. 2 generous tbsp (35 g) superfine granulated sugar
  15. ½ tbsp (5 g) cappuccino powder
  16. - To sprinkle -
  17. cappuccino powder
Instructions
  1. - Cappuccino butter -
  2. In the bowl of a stand mixer fitted with paddle attachment, combine soft butter and cappuccino powder.
  3. Shape the butter into a rectangular shape (8x10 inches – 20x25 cm) and refrigerate to have a compact mixture (to prepare the day ahead).
  4. - Cappuccino syrup -
  5. In a bowl mix all the ingredients, bring to a boil and let cool completely.
  6. - Dough -
  7. In the bowl of a stand mixer, fitted with hook attachment, place sifted flour and fresh yeast.
  8. Begin to knead with milk and eggs (a little at a time).
  9. Gradually add sugar, then butter, a piece at a time, then salt.
  10. Wrap the bowl with clingfilm and let rise for a couple of hours.
  11. Then, deflate the dough, shape into a ball and refrigerate 12 hours or overnight.
  12. On a lightly floured surface, roll the dough with a rolling pin, to get a rectangular shape 18x10 inches - 45x25 cm and incorporate the butter.
  13. Turn the dough 90° degrees and roll the dough out until you get a rectangle 24 inches - 60 cm long.
  14. With the short side facing us, fold the dough letter style: fold one third of the dough on top of itself and then fold the other side over it, sprinkling the surface with cappuccino powder.
  15. Turn the dough 90° degrees (to have like a book opening on the right) cover with clingfilm and refrigerate for 40-60 minutes.
  16. Repeat the rolling and folding twice more, putting the dough back into the fridge for an hour between turns..
  17. After the third turn you leave the dough in the fridge 12 hours or overnight, covered with clingfilm.
  18. The day after, roll the dough out into a rectangle 14x22 inches – 35x55 cm and cut out the edges to have a perfect rectangular shape 12x20 inches - 30x50 cm.
  19. Cut out bands 1.2 inches large and 12 inches long, 3x30 cm.
  20. Roll and place in greased aluminum moulds 3.5 inches in diameter, 1.7 in high - 8x4 cm and let rise until double in size.
  21. Heat Fan oven 340F - 170°C and bake for 20 minutes.
  22. Remove from the oven and brush with syrup.
  23. Let cool and remove from the moulds.
Notes
  1. In the dough, you can increase a bit the sugar.
  2. I would roll the final rectangle bigger, to have a thinner dough.
  3. I would reduce lenght of bands: 10 inches-25 cm.
  4. Recipe adapted from Philippe Conticini, Thierry Marx e Joel Defives
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brioches sfogliate al cappuccino 4