Pastries are aromas for the whole house, comfort, delicious tea and the joy of home. Kneading the dough, the hostess puts into it sincerity and love, the brightest thoughts and good wishes.
Baking can be yeast, pastry, puff pastry, with and without fillings, and baked dough products differ in shape and size. If you take such dishes from all the peoples of the world and cook at home one a day, it will take decades.
Flour is needed for baking. It can be either white (bread) or whole grain. Wheat, barley, corn, buckwheat, millet, oatmeal, nut – all are kneaded. Be sure to sift it. This will give the dough an extra dose of oxygen, and an additional operation will give your dish even more love. There are special devices-mills for home production of flour mixtures. To do this, it is enough to take the right grain and grind it. It turns out both cheaper and more natural.
It is impossible to predict what to knead pastries on as a basis. Water, milk, yogurt, ayran, sour cream, butter and vegetable oils, beer – each of the liquids gives its own taste and texture. For some recipes, the room temperature of the ingredients is important, for working with yeast it is better to take warmer.
As for the molding, the training will help, especially for sticky dough masses – dexterity and a scraper. It’s good to start with a simple non–sticky medium hardness – pies, bagels.
In the pumpkin season, I want to cook as many interesting and healthy dishes as possible from this queen of autumn. I bring to your attention pumpkin pancakes, but not classic sweet, but spicy with cheese, ginger and garlic.
Try it, these cauliflower pancakes turn out very tasty and tender. You can eat both hot and cold, with or without sauce. Cooking is very simple, the pancakes keep their shape perfectly, they turn out lush and very juicy.
I’m continuing my pumpkin dish season. Today it’s pancakes! Sunny, gentle and healthy! Very tasty hot.
Very tasty, and most importantly – useful! No sugar was added at all! There was enough sweetness – it depends on the type of pumpkin and apples!
Very tasty and fast!!! We were on vacation, and we cooked this dish, everyone liked it, I asked the cook for the recipe and decided to cook it myself at home, it’s really very tasty and simple!
I’ve been wanting to try this recipe for a long time. He exceeded all my expectations. A huge, light and fragrant bun with a pleasant smell of melted milk, Provencal herbs. Next time I will definitely bake this bread with melted milk of my production… It will be super!!!
Bread, in principle, is simple. Be such as are sold in the store – black round. So the recipe, as you can see, is not suitable for everyone. I like the ratio of rye and wheat flour in this bread – rye flour is almost three times more. Bread does not turn sour. It is quietly stored for a week, does not mold and almost does not stale. But it is not light, not fluffy, etc. It’s exactly as I remember it-bread from the store.
I met the recipe on the Internet and was very impressed. I realized that I would not rest until I tried this recipe. Yes, I got so carried away with tasting that now I cook this bread periodically, on weekends or holidays. In the original, the dish is called: garlic bread with mozzarella, Garlic bread with mozzarella. Although, it seems to me that it is still a flatbread… Never mind! The main thing is that it is extremely tasty, unrealistically fragrant, super gentle. And it’s not that difficult and not for long. Bread, of course, is not every day, but it’s worth a try.
Finally, something useful has become delicious! A delicate and airy oatmeal pancake with fresh cranberry sauce will not only fill the body with vitamins, but also charge you with energy for the whole day.
