Тигровые булочки
Весна все еще не наступила, а работы у меня только прибавляется, так что настроение соотвествующее. Но это временные трудности, которые скоро закончатся, я надеюсь. Зато есть и радосные новости - я нашла магазинчик, где можно купить некоторые редкие продукты, а что может быть лучше? Первой покупкой стала рисовая мука, которую я раньше у нас нигде не видела. И, конечно, с рисовой мукой я сразу испекла тигровые булочки, потому что они не только вкусные, но и очень красивые.
Ингредиенты:
Желательно, чтоб все ингредиенты были комнатной температуры, а жидкости теплыми.
1,5 ч. л. сухих быстродействующих дрожжей
500 г муки
1,5 ч. л. соли
1,5 ст. л. сахара
60 мл воды
240 мл молока
2 ст. л. растительного масла
1,5 ч. л. сухих бстродействующих дрожжей
120 мл воды
1 ст. л. сахара
1 ст. л. растительного масла
1/4 ч. л. соли
100 г рисовой муки
1. Смешать муку, дрожжи, соль и сахар.
2. Добавить растительное масло, воду и молоко и замесить гладкое тесто.
Накрыть миску пленкой и поставить в теплое место на 1-1,5 до увеличения объема теста вдвое.
3. Смешать рисовую муку, соль, сахар, дрожжи, растительное масло.
4.Смешать до однородности дать постоять в теплом месте 30 минут.
5. Из готового теста сформировать булочки, дать постоять 15 минут.
6. Смазать каждую булочку намазкой из рисовой муки. Выпекать в духовке, разогретой до 190 градусов 30-35 минут.
English version:
Ingredients:
For the rolls:
Instant dry yeast - 1.5 tsp
Warm water - ¼ cup (105-110º F) (41-43°C) (No need to use a thermometer - it should feel between lukewarm and hot to the touch).
Warm milk - 1 cup (240 ml) (105-110º F) (41-43°C)
Sugar - 1½ tbsp
Vegetable oil - 2 tbsp (plus additional olive or vegetable oil for greasing bowl during rising)
Salt - 1½ tsp
All purpose flour - Up to 4 cups (I needed only 3 cups)
Ingredients for the topping:
Instant dry yeast - 1 tbsp (1 packet)
Warm water - 1/2 cup (105-115º F) (41-46°C)
Sugar - 1 tbsp
Vegetable oil - 1 tbsp
Salt - 1/4 tsp
Rice flour - 3/4 cup (white or brown; NOT sweet or glutinous rice flour)
Directions:
1. In the bowl of an electric mixer or large mixing bowl, combine yeast, 2 cups of flour, salt and sugar.
2. Add in vegetable oil, milk and water and . Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together.
3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl. (I needed 3/4 cup extra flour)
4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.
5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size.
6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 9 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well). Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).
7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.
8. Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got better results by putting them directly into the oven.
9. Once you’ve applied the topping, bake in a preheated moderately hot 380ºF/190°C/gas mark 5 for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.
How to prepare the topping:
1. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing - spreadable, but not too runny. Add more water or rice flour as necessary. Let stand 15 minutes.
2. Coat the top of each loaf or roll with a thick layer of topping. You should err on the side of applying too much topping - a thin layer will not crack properly.
3. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking.
4. When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The
Dutch Crunch topping should crack and turn a nice golden-brown color.
Slightly adapted from dishesfrommykitchen.com
Ингредиенты:
Желательно, чтоб все ингредиенты были комнатной температуры, а жидкости теплыми.
1,5 ч. л. сухих быстродействующих дрожжей
500 г муки
1,5 ч. л. соли
1,5 ст. л. сахара
60 мл воды
240 мл молока
2 ст. л. растительного масла
1,5 ч. л. сухих бстродействующих дрожжей
120 мл воды
1 ст. л. сахара
1 ст. л. растительного масла
1/4 ч. л. соли
100 г рисовой муки
1. Смешать муку, дрожжи, соль и сахар.
2. Добавить растительное масло, воду и молоко и замесить гладкое тесто.
Накрыть миску пленкой и поставить в теплое место на 1-1,5 до увеличения объема теста вдвое.
3. Смешать рисовую муку, соль, сахар, дрожжи, растительное масло.
4.Смешать до однородности дать постоять в теплом месте 30 минут.
5. Из готового теста сформировать булочки, дать постоять 15 минут.
6. Смазать каждую булочку намазкой из рисовой муки. Выпекать в духовке, разогретой до 190 градусов 30-35 минут.
English version:
Ingredients:
For the rolls:
Instant dry yeast - 1.5 tsp
Warm water - ¼ cup (105-110º F) (41-43°C) (No need to use a thermometer - it should feel between lukewarm and hot to the touch).
Warm milk - 1 cup (240 ml) (105-110º F) (41-43°C)
Sugar - 1½ tbsp
Vegetable oil - 2 tbsp (plus additional olive or vegetable oil for greasing bowl during rising)
Salt - 1½ tsp
All purpose flour - Up to 4 cups (I needed only 3 cups)
Ingredients for the topping:
Instant dry yeast - 1 tbsp (1 packet)
Warm water - 1/2 cup (105-115º F) (41-46°C)
Sugar - 1 tbsp
Vegetable oil - 1 tbsp
Salt - 1/4 tsp
Rice flour - 3/4 cup (white or brown; NOT sweet or glutinous rice flour)
Directions:
1. In the bowl of an electric mixer or large mixing bowl, combine yeast, 2 cups of flour, salt and sugar.
2. Add in vegetable oil, milk and water and . Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together.
3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl. (I needed 3/4 cup extra flour)
4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.
5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size.
6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 9 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well). Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).
7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.
8. Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got better results by putting them directly into the oven.
9. Once you’ve applied the topping, bake in a preheated moderately hot 380ºF/190°C/gas mark 5 for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.
How to prepare the topping:
1. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing - spreadable, but not too runny. Add more water or rice flour as necessary. Let stand 15 minutes.
2. Coat the top of each loaf or roll with a thick layer of topping. You should err on the side of applying too much topping - a thin layer will not crack properly.
3. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking.
4. When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The
Dutch Crunch topping should crack and turn a nice golden-brown color.
Slightly adapted from dishesfrommykitchen.com