Rolls with the recipe of “mass “”

The alternative has been try to adapt other bread that I like very much, “pan Michael”, in roll format, so I had to change a bit the proportion of flour, that the original recipe comes to bun too honeycomb bread.

The issue is that I want to bake them the same morning of the meets, so that they are freshly made, but the mass I have make it in advance and freeze it already in portions, for that day (thawing the night before) have only to bake.

So after experimenting all the Sunday afternoon (with more flour, with less; baked before freezing, after freezing; with lavabo, without lavabo; with preheated oven, cold…) the result… perfect!
Freshly baked a fine, just crispy, tender and fluffy crust inside bread is… and taste very glutenero, which in the end is what we pursue. Nothing to envy to the taste of the bread made with flour Schar, are those I have liked so far. I’ve come to ask what these two bread I like most and after giving many laps not I decide, because they are different breads: “the mass” is more spade, and these rolls are more rolls, between bread milk and Burger (especially if pincelamos the surface with egg). If we make them from one day to another, saving them in a Tupperware or plastic bag, the bark is softens, but remains the same tender and fluffy, and terrific flavor. In fact the first thing have said my two most strict culinary critics (my mother and my husband) is that they didn’t know to “without gluten”. Could it be that they are getting used to this flavor? Only probéis them and decide yourselves.

Ingredients (for a few 20uds size slice of sausage):
-350 ml water tibia (whole or part may be milk)
-25 g olive oil
-20 – 30 g honey or invert sugar (as you like that you noticeable more or less a sweet touch bread)
-1 teaspoon of sugar dessert
-1 egg
-12 g fresh yeast
-300 g Proceli bread flour or bread of the Carrefour and Alcampo
-75 g landowner or Nomen rice flour
-25 g flour Cournstarch
-2 – 3 g salt

Elaboration:
1) Warm water with 1 teaspoon of sugar and dissolve yeast. (With thermomix: 1 min, 37, vel.4)
(2) Add the remaining liquid ingredients: oil + honey + egg and blend a few seconds.
(3) Add the flours and salt (in this order) and knead well. (With thermomix: video, vel.espiga)
(4) Let you carry the dough to double its volume (1 hour, approximately)
(5) Return to knead for degassing the mass (with thermomix: 1 min, vel spike)

(6) As the mass is so sticky, take portions with a spoon (about 3/4 of the heaped spoon) and put them on moulds of muffins (best of silicone for the later desmoldado) or putting the portion of dough on the baking tray and combed it with wetted fingers and patience. If use moulds also must be “combed” pieces, but it is much easier.

(7) Baking. There are several
options:

(a) with an oven preheated. After the degassing and formed of pieces we have left the mass to levar and horneamos at 175 degrees about 20-25min.
(b) with oven cold: mechanically once and formadada the piece, put directly in the oven not Preheat at 180 degrees about 20-25min.
(c) If portions of dough in oil have been frozen, get sufficiently in advance so that they descongelen at room temperature (for example, to pieces the night before baking placing them the dishes or on the tray from the oven). In this case it is preferable to bake the pieces on the tray from the oven to the Silicon molds, although we are very useful when it comes to form the pieces and freeze them. Thus, when we go to defrost, you pan and she is left on the tray from the oven, ready to bake. In this case it works better to bake in without Preheat oven.

I tried the 3 options without major differences. So for convenience I am inclined for option b (which may even be slightly better outcome), although the day of the meets I get to do the c.

This sequence of photos can be seen in spongy and tender bread whose texture is between the bollito type milk bread and Hamburger Bun:

I have very clear! They are my final rolls for birthdays and other celebrations of mass parties. In addition, since my son has tried them is eating 4 daily parts, he is not just eat bread. There are test better?

Ingredients:
-120 Gr. of biscuits.
-80 Gr. of butter.
-2 Tablespoons of cocoa powder dessert.
(For filling)
-450 Gr. cheese cream (Philadelphia).
-60 ml. of 35% whipping cream MG.
-60 Gr. Extracremosa fresh cream
(Cream pasteurized acidified 30% MG)
-200 gr. of sugar.
-3 Eggs.
-2 Soup spoonfuls of fine flour of corn (cornstarch).
-250 gr. of strawberries.
-1 Spoonful of dessert of vanilla extract.
-Dye pink
(I have not used but would provide us a tone more uploaded pink)
(For the cover)
-100 gr. of strawberries.
-2 Neutral gelatin sheets.

As it is done…
We started to prepare the basis, so take the cookies and put them in a bag of plastic of the freezing, make a knot and with a wooden roller pass above the cookies until it is completely crushed. We melted the butter in the microwave, butter added to cocoa and remove. Finally mix the biscuits with the butter until a homogeneous dough.

Add the mass of cookies into a mold of 20 cm, we have previously prepared with oven paper at the base and on the walls. We divvy up the mass by the mold and pressed to make a solid base. We reserve in the refrigerator while we prepare the stuffing,Before starting the filling, advise that the ingredients that are going to be part of it, have been in about an hour at room temperature, otherwise the cheesecake is us could disrupt rests in the oven.

In a large bowl beat cheese cream, whipping cream and extra cremosa cream. Once well mixed, incorporate the sugar several times, rather than blow and beating every time her we are adding. Then add the vanilla extract and the first egg, we beat until that has perfectly joined the filling. Add the second egg and again beat again until this fully built-in and finally the same with the third egg. Now we can only add to the mix the flour and mix well. We reserve.

What we do now is crushing the strawberries and pour into another bowl. Now, let’s divide the dough into two bowls, so we take the one with crushed strawberries and add stuffing mix until that stay with the same weight as the bull with the initial mixture, so that we will be two bowls of equal weight, one with the mixture of cheese and another with the mixture of cheese and strawberries (which will have beaten to make us a homogeneous mixture of pink).

To incorporate into the mould mixtures, we will add them alternate masses, they are always poured in the center of the mold and trying to be the same amount in each action, to finish them.

We put the mold in the Centre of the oven at 180 ° C, during 1 hour approximately, or until that we see that the edges of our cake are doradítos, do not worry if the center of our cheesecake is trembling, since according to go cooling will be taking consistency. Once off the oven we let our cake cool in the same oven with the door entreabierta.

Past some two hour cooling at room temperature put it in the refrigerator 6 hours or overnight. Now only we have prepared our coverage, so we are going to hydrate the gelatin sheets to do so, put them in a saucepan with cold water for 6-8 minutes, draw them and very well, drain them if necessary use absorbent paper. On the other hand blend strawberries and pour the resulting puree in a saucepan over medium heat, when this hot add the gelatin and remove until its total dissolution.

Aside from fire, let it be warm and pour over our cheesecake. Her back into the fridge for a couple of hour and took awhile before serving. The best of this cake is undoubtedly its taste, texture and presentation. You’re either going to stay at home

Introduction:
CROQUETTES OF HAM HOMEMADE

Ingredients:
HAM CROQUETTES
INGREDIENTS (OUT A) 12 – 14)
•1 GLASS OF FLOUR
•3 GLASSES OF HOT MILK
•1/3 GLASS OF OIL
•150 GRMS of JAMON SERRANO, BACON, chicken, cod, LO QUE NOS GUSTE (chopped in the mincer)
•To make bechamel sauce for lasagne, cannelloni etc… The measure is the same but 4 cups instead of 3 milk (much more lighter milk comes out)
ELABORATION

In a nonstick heat skillet over medium becomes the oil to heat, Add flour and pan-fried until that flour Miss white, then add the ham and milk little by little, without stopping stirring, to form a mass off of the walls of the Pan, let cool the dough on a plate until it is very cold in order to work. Cold once they breaded in flour, egg and bread crumbs and FRY in a pan with plenty of hot oil.
Tips: If the béchamel were lumps is passed through the mixer and can also add if we like a very chopped onion, parsley and spices.

Instructions:
ELABORATION
In a nonstick heat skillet over medium becomes the oil to heat, Add flour and pan-fried until that flour Miss white, then add the ham and milk little by little, without stopping stirring, to form a mass off of the walls of the Pan, let cool the dough on a plate until it is very cold in order to work. Cold once they breaded in flour, egg and bread crumbs and FRY in a pan with plenty of hot oil.

Tips: If the béchamel were lumps is passed through the mixer and can also add if we like a very chopped onion, parsley and spices.

Preparation:

Chop up the bones and roast them along with any gristle and tendons in a hot oven. Peel the carrot and celery, cut all vegetables in centi-meter (½ in) sized pieces (leave the outside on the onion). Brown the vegetables in a little oil in a spacious, thick-bottomed pot. Add bones and pour red wine and water over until covered. Allow to boil and skim the top thoroughly the whole time. Add spices and garlic cloves (div-ided). Let simmer slowly for at least one hour. Strain the gravy, then boil down until about 500 ml (2½ cups) remain. Peel the potatoes and boil them until soft. Press through a ricer and add warm milk and butter. Add salt and pepper to taste.

Cut off the bread crusts and use a food processor to make bread crumbs. Sprinkle half the bread crumbs on a wax paper and save the rest. Grind the wild game ground meat a second time in a meat grinder. Place the ground meat in a food processor, add salt, freshly ground white pepper and egg yolks. Turn on the food processor and pour in the cream. Shape six large flat ground meat patties and place on the wax paper. Sprinkle the rest of the bread crumbs on top. Fry the patties in a frying pan with a little butter, turn them over and place in an oven (175oC/350oF) for 6–8 minutes. Finely chop the shallot and brown in a little butter along with the peas. Add salt and freshly ground white pepper to taste. Place the Wallenbergers on a plate along with peas and mashed potatoes. Beat the gravy with a pat of butter and taste. Garnish the plate with browned wild mushrooms if desired. Pour the gravy around the edges.

Ingredients:

6 servings
wild game bones
1 carrot
1 piece of celery root
1 leek
2 onions
2 tbs canola or sunflower oil
1 bottle of red wine
3 garlic cloves
10 white peppercorns
2 bay leaves
3 cloves, 6 juniper berries
700–800 g (25−28 oz) potatoes
300 ml (1½ cup) milk
50 g (2 oz) butter
2–3 slices white bread
600 g (21 oz) wild game ground (minced) meat
5 egg yolks
500 ml (2½ cups) heavy whipping cream
butter for frying
1 shallot
300 g (10 oz) frozen peas
salt, white pepper
wild mushrooms