Melt the butter over which we add the milk and sugar and mix well until the sugar dissolves, divide this composition into 2.
In a bowl put flour mixed with salt and dry yeast.
Divide this flour composition into 2 bowls. In a bowl add 4-5 tablespoons of nesquik and mix until well incorporated, then put half of the milk composition mixed with butter and start kneading. We do the same with the other composition, except that here we do not add nesquik to keep the dough white.
After we have finished kneading, cover both bowls with a towel and leave them in a warm place for 1 hour until they double in volume.
Spread a rectangular sheet of chocolate dough, grease it with coily ointment (mix the butter with the powdered sugar) and cover with the simple dough sheet.
Cut the dough into 2 cm wide strips, then cut each strip in half but vertically (exactly as in the pictures). Glue the dough to one end, then wrap the strips around each other and form the pretzel. Put the pretzels in a tray lined with baking paper, grease them with the yolk mixed with milk and put them in the oven for about 15-20 minutes on low heat until golden brown.
Put the water mixed with honey in a kettle over low heat and mix well for a few minutes. After removing the pretzels from the oven, pour the syrup and ground walnuts on top of them.
How to prepare a homemade pretzel recipe?
Sift the flour twice before and to remove foreign bodies, but especially for aerating the flour (the first trick). The yeast is mixed in a bowl with a teaspoon of sugar, warm water and 1 tablespoon of flour and then set aside to rise (the second trick). Salt, flour, mayonnaise and 500 ml of warm water. Mix everything and then add a little oil, kneading lightly. If necessary, you can add a little warm water, or flour, to make a suitable soft dough.
The oven heats up very little, just enough to be warm inside, then turn off. Put the bowl of dough in the oven, keep warm and close the oven door. In this way, the dough will grow very well, will be protected from noise and current (the third trick). After 30-40 minutes, check the dough, see in the picture how beautiful it grew for me.
You can make normal pretzels, large or small, appetizer. Make a wick and then break it into pieces and make small or larger circles, according to your preference. Place in the pan, when risen, then grease with water and sprinkle with salt, cumin, preferably poppy seeds, sesame seeds. You can also add in the dough: onion, garlic, olives, rosemary, oregano, thyme, hot peppers.
The possibilities are endless. & # 128578
If you want them to be crispier, bake the pretzels over low heat (150-160 degrees), if you want them to be soft, bake at 180 degrees. & # 128578
They are extremely good as a snack, appetizer, next to a beer or a juice, for the small and large package, but also for a festive meal. & # 128578
If you make one kilogram of flour, it will be enough for a family of 4 people. & # 128578
I can't wait to try the recipe, I made them yesterday, they flew. & # 128578
Readers of the blog Pofta Buna! they tried the homemade pretzel recipe. Below are the results:
Langosi with meat or mushrooms & # 8211 Pasztecik szczeciński
Langosi with meat or mushrooms & # 8211 Pasztecik szczecinski. Polish recipe for pies & # 8211 croquettes or langoustines stuffed with minced meat, cheese with mushrooms or sauerkraut. The origin of these Pasztecik szczeciński is in the Polish city of Szczecin (Stettin), where they spread throughout Poland (source: Wikipedia).
Although their translated name would be & # 8222pateuri & # 8221, they are composed of soft, leavened dough, similar to langos. In addition, they are fried in an oil bath. I kept looking for an authentic Polish recipe for these meat langoustines and I found it here. I translated it as best I could and followed exactly the directions in it. The result was wonderful! These Pasztecik szczecinski they are extraordinarily tasty!
We recently started a large culinary project, "The Food Connection - A gourmet journey around the world", in which 24 culinary blogs participate. Each month we will cook recipes specific to a country or geographical area and the complete collection will be published on the blog of one of the participants (here find details about the project).
By drawing lots, we established the order of the "hosts" and the national cuisines. We will gradually reveal to you, every month, who are the hosts and the recipes whose countries they host.
From July 15 to August 15, 2015 we cook Polish recipes – POLISH RECIPE COLLECTION can be found HERE, the hosts being us, Urban Flavors.
I can't help but tell you some memories from my childhood (the & # 821780) years when my family listened to the news about the madness in Poland sparked by Lech Walesa and the Solidarity Union (Solidarity) in Gdansk, often before Father Jerzy's anti-communist struggle. Popieluszko and the unjust trial in Torun. The father was assassinated in 1984 by the Polish Secret Service and later sanctioned by the Catholic Church. God, how proud my parents were of these people, of their courage to oppose the totalitarian regime of that time! I had a great sympathy for the Polish people.
I read quite a few articles about this dish, very popular in Poland. It seems to have appeared in the & # 821760 as a necessity. Polish workers and farmers went through (like the whole of Eastern Europe) the terror of the Soviet occupation, rationalization and confiscation of wealth. The Russians allegedly brought some dumplings and the Poles invented their own recipe for Pasztecik szczeciński & # 8211 a nutritious, hot snack.
These Pasztecik szczeciński are also presented on the website of the Polish Ministry of Agriculture as a national heritage. There I read about the & # 8222standard & # 8221 of shape and dimensions: cylindrical shape with a length of 12-14 cm and a diameter of approx. 4 cm. Some bigger, rolled croquettes. Also there are mentioned the traditional fillings: hardened meat with onions or hardened mushrooms mixed with cheese or chopped sauerkraut.
Traditionally, these lobsters with meat, mushrooms, cheese or cabbage are served warm, along with a glass of red, sour and clear borscht (a drink much loved in Poland) & # 8211 image source: Wikipedia.
Polish pretzels in 2 colors - Recipes
A chocolate cake. Recommended for those who obviously prefer chocolate & # 8230.multaaaaaa.
What you need for the countertop (picture 1):
& # 8211 6 eggs
& # 8211 6 tablespoons sugar
& # 8211 6 tablespoons flour
& # 8211 1 sachet baking powder
For milk chocolate cream (milk chocolate mousse):
& # 8211 200 gr milk chocolate
& # 8211 350 ml liquid cream
& # 8211 5 gr gelatin (half sachet)
For dark chocolate cream (dark chocolate mousse):
& # 8211 200 gr dark chocolate
& # 8211 350 ml liquid cream
& # 8211 5 gr gelatin (half sachet)
-100 gr chocolate
-30 gr butter
-70 ml whipped cream
-cream for decoration (I mixed with cocoa)
& # 8211 separate the egg whites from the yolks, rub the yolks with 3 tablespoons of sugar (picture 2)
& # 8211 beat the egg whites, towards the end we add the remaining 3 tablespoons of sugar (picture 3)
& # 8211 pour the yolks over the egg white foam and mix lightly with a wooden spoon (picture 4). Gradually sprinkle the flour mixed with baking powder and incorporate the wooden spoon (picture 5).
& # 8211 we put the obtained dough in a cake form lined with baking paper and leave it in the oven until it passes the toothpick test (approximately 30 min) (picture 6).
-let the countertop to cool then cut it in half.
-we start preparing the first cream. Put the gelatin soaked in 2 tablespoons of water for 10 minutes. Melt the chocolate with 150 ml of whipped cream on a water bath (picture 7). Remove from the heat, then add the gelatin (picture 8). Allow to cool to room temperature (or temperature close to that of whipped cream). Beat 200 ml of whipped cream (picture 9), then gradually incorporate the chocolate sauce (picture 10), until you get the cream (picture 11).
-Place half of the cake tray in the tray, add the cream obtained (picture 12).
-we prepare dark chocolate cream similar to the first procedure. Melt dark chocolate on a water bath (picture 13), add gelatin, let it cool, then incorporate with whipped cream (picture 14)
-Put the dark chocolate mousse cream on top of the milk chocolate mousse (picture 15), then add the other half of the countertop, and let it cool for at least 4 hours.
- the ingredients for the icing (picture 16), melt them on the water bath, then decorate the cake. In the whipping cream for decoration we add 3 tablespoons of cocoa. (pictures 17, 18)
Preparation time: 120 minutes (including baking time)
Price: 30 lei (may vary depending on where you take the ingredients)
"Chocolate and double cream
A good taste you can feel
A very good cake
And easy to make! "
Total time: 1 hr
pinch of salt
1 tablespoon oil
3 tablespoons sugar (granulated)
1 teaspoon baking powder
3 tablespoons flour (plain flour)
200 gr nutella
300 ml double cream
3 tablespoons sugar (icing sugar or granuleted) only if you want to be more sweet.
150 ml water
1 tablespoon sugar
nutella or melted chocolate
Sponge: Mix the egg whites with salt until they become foam. Add the sugar and mix again until it becomes glossy, then add the egg yolks mixed with oil and mix again. In the end we will add the flour mixed with baking powder, now we will stir with a silicone spatula to homogenize. In a baking tray (25-30 cm, i guess: D), put baking paper and put the sponge. We will bake it in a preheated oven on 160 degrees for 20-25 min. After that we will allow to cool.
Filling: Put in a double cream bowl, vanilla essence, sugar and mix.
Syrup: Put in a glass of water, sugar and vanilla essence and stir until the sugar is melt.
Cut the sponge in 2. Place a piece of it on a plater and moisten it with syrup, put nutella and spread it. Now put half of double cream and spread it also. Put the other piece of sponge, double cream and now we have to glaze it. You can put in a saucepan 2 tablespoons of nutella and put it to melt a little, or you can melt chocolate.
Fluffy pretzels stuffed with walnuts
WOW - you turned my back on me. It looks like Polish pretzels (which I struggled with about 8 years ago when I really missed home) but your way of spinning them after cutting them into strips seems super easy. ha ha ha get rid of greasing the whole kitchen in butter. Maybe I'll syrup them in the tray at the end. I once bought from Tomis 3 and they were so good in syrups. Good luck in the future .
It looks like Polish pretzels, but they look much better to me! Maybe I'm influenced by their appearance (I really like the way that walnut is seen coming out of the dough strips), who knows? :) If you syrup them, I recommend you leave at least one unsyrup, it doesn't hurt to see how they are like that. Speaking of Tomis 3, I live there too.
I tested the recipe you proposed. Concrete came out (in the sense of "extremely good"). You were right, it is not necessary to syrup at the end (the horns come out very tender, they break into strips ..) The part that didn't work out for me (because I didn't have patience - I'm bad with patience ..) was the melting sugar in milk (not everything melted - I think it melted only 25%). So the dough was not sweet enough, but ... I compensated on the route by increasing the amount of sugar in the butter filling. Another thing I did - also to fix the dough error - about halfway through baking time (about 13 minutes to say) I put on each pretzel two or three tablespoons of syrup made from milk and brown sugar (take given the color that the egg was supposed to give it). I gave up that egg I had to grease with before putting them in the oven - so I put them in without greasing them. Next time I do exactly as I said, I'm curious about the result.
I really liked the way they baked, how they grew in the oven (absolutely impressive).
I've been reading your blog for about two days (you have many interesting recipes). All the respect:)
ps: I am from Tomis Nord, Constanta
Tiramisu pancakes in two colors
- For 20 pancakes of 25 and 26 cm:
- 4 eggs
- 50 gr sugar
- 30 g of vanilla sugar
- 750 ml milk
- 350 ml of mineral water
- 1 pinch of salt
- 30 gr cocoa
- 450 gr flour
- 2 teaspoons rum essence
- 2 teaspoons vanilla essence
- For creams:
- 400 gr condensed milk
- 500 gr mascarpone
- 1 pinch of salt
- 50 gr melted chocolate
- 12 simple biscuits
- 12 biscuits with cocoa
- For syrup:
- 250 ml of brewed and sweetened coffee
- 1 teaspoon amaretto liqueur
METHOD OF PREPARATION
Break the eggs in the bowl of the mixer, add a pinch of salt and sugar and mix them until they become frothy.
Add the milk, mix the composition, then add 400 g of flour.
Mineral water follows, which will dilute the composition.
Divide the composition for pancakes into two equal parts. On one side we add cocoa and rum essence, and on the other we add 30-50 gr of flour and vanilla essence.
We leave the dough for tiramisu pancakes let it rest for 10 minutes, then bake the pancakes in non-stick pans.
Now, if you want, grease the pans with a little oil or butter. I didn't grease them because I wanted a uniform color on the pancakes.
Let the pancakes cool and prepare the syrup and cream.
For the cream in two colors, it's simple.
Mix the mascarpone together with the condensed milk and a pinch of salt.
Here, if you do not have condensed milk, you can use whipped cream, or you can prepare a boiled cream, vanilla, milk, you want.
Divide the cream into two parts, and add melted and tempered chocolate in one part. I used dark chocolate with 55% cocoa.
For the syrup, we make a coffee, to taste, which we flavor with amaretto liqueur.
It is important that the biscuits taste like amaretto coffee. In fact, these are the basic ingredients of any tiramisu: biscuits, coffee, amaretto and mascarpone.
Recipe for Tiramisu Pancakes in two colors - Assembly
We pass the biscuits through the cooled coffee only for a fraction of a second and let them hydrate for a few minutes.
Grease the pancakes with creams, alternating colors, place one or even two biscuits at one end and roll them. We insert the ends inside, as in sarmale.
Where we choose to put two biscuits, we put them in two colors for a more pleasant look.
We can juggle filling pancakes according to our own imagination.
It is important to have enough pancakes, as well as creams, to play with filling them in various variants.
Let the pancakes cool for at least 30 minutes before slicing.
Here I had a big problem, because my greedy people kind of stole them from my fridge, and when I took pictures, I didn't have all the options. :)))))
Stuffed salmon in the oven
It is said that if you eat New Year's fish you will be fine all next year, so we could not help but suggest a quick recipe for baked fish
Tasty, without small bones that turn your meal into a torment, it is our choice for the meal between years.
Pork chop in sweet and sour sauce
You have to work a little harder on this recipe because it is done in 2 hours. But then you will enjoy the most delicious and juicy steak. These chops will definitely be the main attraction of the New Year's table.
Roast turkey on a platter
If you prefer turkey, then this is the ideal recipe for you and your guests. A delicious steak that will melt in your mouth!
Roast turkey on a platter, simple and flavorful recipe, you can find it HERE!
Baked pepper salad
The classic baked pepper salad, only this time I took out the pepper stalks and cut them into strips.
Baked pepper salad is great with a steak of any kind. The faster you prepare, the faster you eat.
- 6 capsicums
- 3 tablespoons vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
I baked the peppers and peeled them.
I cut the baked peppers into slices of about 1 cm.
I prepared the salad dressing from 50 g of water, salt, dirt, oil and vinegar.
I chewed well to melt the salt and sugar.
I poured the dressing over the peppers and chewed, and at the end I added finely chopped greens.
Drawing Contest & # 8211 "Color Trust"
The contest takes place between May 5 & June 20, and the entries in the competition are made until June 2. In order to participate, students must make a drawing in A3 format, starting from the theme of the contest, "Trust in colors", which will be uploaded by teachers or parents on the BCR website & # 8211 https: // www .bcr.ro / ro / incredere-in-colori
The drawings will be judged taking into account three elements:
- Visual composition - 30 points
- Chromatic harmony - 35 points
- Originality - 35 points
The jury will consist of: Ioana-Lavinia Streinu & # 8211 School inspector for visual arts, School Inspectorate of Bucharest, Ana Cristina Grigoroiu - teacher of visual arts at the European School Bucharest (SEB) Gina Badea (BCR), Tatiana Stancu (BCR) .
For each class (Preparatory class, class I, class II, class III, class IV, class V, class VI, class VII, class VIII) prizes I, II and III will be awarded. The prizes for the participants placed on the first place in each category will be represented by a term deposit in the amount of 1000 lei net, opened in the name of the winner, and the participants ranked on the second and third places will receive painting kits worth 300, respectively 200 lei.