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Channel Posts
| 2 |  No text... | 249 |
| 3 | Oatmeal cookies with cranberries.
With a pleasant crunch and inclusions of cranberries, chocolate and nuts.
► Recipe:
for 15 pcs., 70 g each
► Ingredients:
Butter 82% - 220 g.
Brown sugar - 200 g.
Eggs - 120 g.
All-purpose wheat flour - 300 g.
Baking powder - 5 g.
Sea salt - 2 g.
Oatmeal - 160 g.
Dried cranberries - 75 g.
Walnuts - 50 g.
Dark chocolate drops - 50 g.
► Method:
• In the bowl of a planetary mixer with a paddle attachment, mix the butter at room temperature and sugar. Beat at maximum speed for about 10 minutes until an airy creamy texture.
• Heat the eggs to 40C. Reduce the mixer speed to minimum and, continuing to beat, slowly pour in the eggs until they are completely incorporated.
• At the same time, sift the flour, baking powder and salt into another bowl, mix with the oatmeal. Add the dry ingredients to the dough and continue mixing everything until combined.
• Once the dough has combined, pour in the cranberries, chocolate drops and chopped nuts. Mix again until the ingredients are evenly distributed in the dough. Put the finished dough in the bowl in the refrigerator for 3 hours.
• Cover the baking sheet with baking paper. Form 70g balls from the dough (it is most convenient to do this with an ice cream scoop) and place them on the baking sheet at a distance from each other.
• Bake the cookies in the oven at 175C for about 20 minutes.
• When ready, take them out and immediately, while the cookies are still warm, level the edges of each one using a 10 cm culinary ring. Simply place the ring on top of each cookie and use quick circular movements of the ring to spin the cookie inside so that it hits the walls, creating perfectly round edges.
• Leave the cookies to cool at room temperature. | 221 |
| 4 |  No text... | 249 |
| 5 | Authentic Italian Biscotti Cookies
Crispy texture and simply enchanting aroma of vanilla and spices
Crispy Christmas cookies from Italy have long been a classic and are served all over the world with tea, coffee, included in New Year's and other sets of sweets. The versatility of these cookies is that you can include whatever your heart desires in them: chocolate, candied fruits, various nuts, dried fruits. The cookies themselves can be covered with syrup and sugar glaze. The main thing is their pleasant crunchiness and incredible aroma.
► Recipe:
For 40 pcs.
► Ingredients:
Butter 82% - 63g.
Brown sugar - 148g.
Orange zest - 10g.
Sea salt - 2g.
Eggs - 120g.
Flour - 278g.
Baking powder - 10g.
Ground cinnamon - 4g.
Ground ginger - 4g.
Almonds - 43g.
Iranian pistachios - 43g.
Pistachios - 43g.
Candied orange - 80g.
Candied lemon - 80g.
Vanilla pod - 1 pc.
► Technology:
• Take the butter and eggs out of the refrigerator and let them warm up to room temperature.
• In the bowl of a planetary mixer with a spatula attachment, mix the soft butter, brown sugar, orange zest, vanilla seeds, sea salt and knead at medium speed until light and airy.
• Gradually add the eggs at room temperature and beat until smooth.
• Sift the flour, baking powder, cinnamon, and ground ginger into a bowl. Add candied fruit, pistachios, almonds and whisk. Pour the dry mixture with nuts and candied fruit into the butter mixture and stir until a homogeneous thick dough is obtained.
• Divide the dough into two portions and wrap each into a cylinder 25 cm long and 6 cm in diameter. Transfer to a baking sheet and bake at 175C for 25-30 minutes until golden brown.
• Remove the baked cylinders from the oven and let cool to room temperature.
• Using a serrated knife, cut the cylinders into 1 cm thick slices and place them on a baking sheet.
• Bake for another 15 minutes at 145C until dry and crispy. Remove the biscotti from the oven and let cool.
• Store the biscotti at room temperature for 7 days. | 249 |
| 6 |  No text... | 255 |
| 7 | Umami Chocolate Cookies
With a miso paste-based dough and melt-in-your-mouth chocolate flakes
Author: Garuharu
► Recipe:
for 12 pcs.
► Ingredients:
Butter - 143 g.
White miso paste - 50 g., yes, straight white, which is the least salty
Vanilla paste - 0.5 g.
Cane sugar - 114 g.
Muscovado sugar - 143 g.
Eggs - 86 g.
Cake flour - 286 g.
Baking powder - 2.9 g.
Soda - 2.9 g.
Dark chocolate Guanaja 70% - 172 g.
Guerande salt
► Method:
• In the bowl of a planetary mixer with a spatula attachment, mix soft butter with soybean paste and vanilla paste. Knead until smooth.
• Add cane sugar and muscovado sugar, beat until a creamy texture is obtained. Continuing to knead with a spatula, slowly pour in eggs at room temperature. Add a mixture of sifted flour, baking powder and soda. Knead the dough.
• When the dough is 80% kneaded, add pieces of chocolate and lightly mix until they are evenly distributed throughout the dough.
• Using an ice cream scoop, divide the dough into 80g portioned balls, place them on a baking sheet covered with a silicone mat, and refrigerate for at least 2 hours.
• Use your hands to press the dough balls a little and bake for 10-11 minutes at 170C.
• Remove the finished cookies from the oven. Place the culinary ring on the hot cookie so that the cookie is inside the ring, and begin to gently roll the ring along the mat so that the cookie inside hits the walls, thus giving the cookie a perfectly round shape. Repeat with all the cookies while they are hot.
• Sprinkle the cookies with Guérande salt. Let cool completely. | 254 |
| 8 | Very soon I Will start series on Cookies and Brownie | 232 |
| 9 |  No text... | 239 |
| 10 | Chocolate Hazelnut Babka by Karim Bourji!
My take on the Babka centers on the chocolate hazelnut spread. Handcrafted from toasted hazelnuts and rich dark chocolate, the filling is truly luxurious. Traditional babka dough is wrapped around the filling, twisted and swirled to create a beautiful marble pattern that reveals itself once you take a bite. The outside of the Babka is no less stunning: its shiny gum arabic glaze, chopped hazelnut coating, and chocolate chips make the finished product truly memorable and desirable.
► Recipe:
For 1 8x23x8cm pan.
► Dough:
All-purpose flour – 115g.
Flour 13-15% protein – 115g.
Sugar – 35g.
Salt – 6g.
Fresh yeast – 13g.
Milk 2.5% - 46g.
Eggs – 77g.
Butter 82% - 93g.
The night before preparing the dough, measure out all the ingredients and put them in the refrigerator. The next day, sift both types of flour into the bowl of a planetary mixer with a hook attachment, add sugar, salt, milk, eggs and fresh yeast. Knead at low speed for 5 minutes. When the dough forms a ball, increase the speed and knead for another 12–15 minutes, until the dough becomes smooth and elastic. The dough temperature should be 24–25C. Cut the chilled butter into cubes and add to the dough. Continue kneading until all the butter is completely incorporated.
Place the dough on a silicone mat and use your hands to shape it into a square. Cover with cling film, touching the surface of the dough, and put in the refrigerator for 12 hours for cold fermentation.
► Chocolate-hazelnut spread:
Hazelnuts – 50g.
Powdered sugar – 50g.
Dark chocolate Caraibe 66% - 50g.
Bake the hazelnuts in a convection oven at 150C for 15 minutes, take them out and let them cool. Place the roasted hazelnuts and powdered sugar in a powerful blender, food processor or melangeur and beat until the texture of a paste. At the same time, melt the chocolate to 45C. Add the melted chocolate to the nut paste and continue beating until smooth.
The finished spread can be stored in an airtight container in the refrigerator for up to 7 days.
► Glaze for covering:
Water – 56g.
Brown sugar – 56g.
Glucose syrup – 25g.
Gum arabic – 10g.
Mix all the ingredients in a saucepan and put on medium heat. Heat, stirring constantly with a spatula, until all ingredients are dissolved. Remove the saucepan from the heat, pour the glaze into a tall blender glass and blend until smooth. Then strain through a sieve into a clean bowl and let cool. Store the glaze under cling film at room temperature.
► Babka:
Babka dough after cold fermentation
Chocolate-hazelnut spread
Glaze for covering
Butter 82% - 10g
Chopped hazelnuts - 40g
Dark chocolate Caraibe 66% - 30g, chopped
• Heat the chocolate-hazelnut spread to 35C. Take the dough out of the refrigerator and roll it out between two sheets of parchment into a 30cm square, 3mm thick.
• Remove the top sheet of parchment and use a spatula to distribute the spread over the entire surface of the dough in an even layer. Sprinkle with chopped hazelnuts and chocolate on top.
• Carefully roll the dough into a tight roll, separating it from the parchment paper. Using a sharp knife, cut the roll in half lengthwise into 2 parts. Weave the 2 parts of the dough together, starting from the center, trying not to stretch the dough longer than the length of the pan.
• Grease a 8x23x8 cm cake pan with butter and place the babka in it. Leave to rise in a proofing cabinet or in a warm place for 2.5-3 hours at a temperature of 26C, covered with cling film so that the dough does not dry out.
• Remove the cling film and bake the babka for about 35 minutes in a preheated convection oven at a temperature of 155C, turning the pan after 20 minutes.
• Take out, remove the babka from the pan and generously grease it with glaze while it is still hot. Let the babka cool at room temperature and serve on the same day. | 231 |
| 11 | Madeleine with kaffir lime and basil.doc | 233 |
| 12 | Best recipe's of pastry and bakery are on the way which are i am using on my workplace. | 287 |
| 13 | CHOCOLATE ROLL CAKE.pdf | 305 |
| 14 | What you like
Pastry or Bakery | 347 |
| 15 | Who wants Contents on Bakery and how many on Pastry? Let's do the poll | 340 |
| 16 | The Vegan Pastry Bible - Rodríguez.pdf | 368 |
| 17 |  Anybody interested in this book | 522 |
| 18 | BASQUE_CHEESECAKE.pdf.pdf | 468 |
| 19 | The_Cream_Puffs_recipe.pdf.pdf | 1 518 |
| 20 | cointreau-cake.pdf | 1 501 |
