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buns Raisins and pine nuts




Hello,

last Sunday we had relatives at home, I had to invent something, put your hands in the dough with some tasty whim not to leave My guests without the surprise :-), so I thought the buns with raisins and pine nuts! those who are often seen on the bank of baker ... good!

baked were a delight ... the only problem is that I have advanced three days later and had become hardened, perhaps I'm wrong something during the performance ... or maybe this is a little 'leaven of the problem! I do not know .. XD

Ingredients:

340 grams of flour (half and half manitoba 00)

2 eggs 80 g butter 75 g of water

70

cups sugar 4 grams of salt
8 g of yeast

50 g pine nuts 50 grams of raisins

peel of two oranges 1 egg for brushing


Procedure:

For people like me did not know the method I'm going to describe, this is the poolish ... you have to dissolve the yeast and add fresh water about 70/80 grams of flour mixed between Manitoba and 00, cover with plastic wrap and let rise for 1 hour.

Once your lievitino you will be well inflated, pour into a bowl along with a few tablespoons of flour until completely absorbed in this. United

an egg and half the sugar, then again another egg and the remaining sugar advanced. Combine the flour, mixing very well, and soon after the butter soften before you left. Mix well and immediately add the grated orange rind, raisins and pine nuts!

Put the mixture in a bowl covered with plastic wrap, making it rise for 1 hour and 45 minutes, the leavened dough is nice at this point you can divide it into pieces, not too big and put them on a baking tray lined with paper oven, brush with the yolk of an egg and put to bake for 20 minutes at 180 degrees.

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Here we go again,

Today I asked a delicious recipe, in fact the author of this masterpiece is the mother! did it at Easter ... really good, soft and chocolaty at the right point! Enjoy the preparation ...

Ingredients

100 grams of flour 40 g cornstarch

30 gr almond flour

150 g butter 150 g dark chocolate

5 eggs 150 g sugar

1 teaspoon baking powder

1 teaspoon of vanilla extract

150 g apricot jam 2 tablespoons

milk

For the frosting:

150 grams of dark chocolate chopped

30 g butter 100 g

icing sugar

Preparation:

Work 150 grams of butter with the sugar and vanilla until frothy, built one at a time, the egg yolks. Break the chocolate and melt them with milk in a water bath.

add it to the warm egg mixture, stirring.

Whip the egg whites, add 1oo gr flour 40 gr corn flour and 30 grams of almond flour with baking powder and stir it all the Campostano.

Pour into a greased and floured cake tin and bake for 40 minutes at 180 degrees.

Remove from the oven and remove the cake from the mold.

Let cool, then cut into 2 discs.

stuff with a layer of apricot jam and overlap them. Heat the remaining jam with a teaspoon of water and brush the surface of the final cake.

meanwhile Prepare the frosting, melt the chocolate in a double boiler, then stir in the butter.

Out from heat and add the powdered sugar 3 / 4 tablespoons of water.

Cover the cake by pouring the glaze to create a nice smooth surface. I recommend it over the edges!

leccatevi fingers and in the end! ahaha XD ...