How to bake bread, cake, cook jelly, and cook pancakes



You need to know two things about oatmeal: firstly, it gives the dishes a rich taste, and secondly, it contains little gluten, so it is better to use it in conjunction with wheat flour. By combining this knowledge, great victories can be achieved.


For example, make Swedish coats of oatmeal - Nikita Podryagin (Bjorn) told us about this. Or to cook oatmeal jelly - Maxim Rybakov ("Gostiny Dvor") knows everything. Or brownies and tarts - according to Ulyana Yurieva's recipe (Brownie Mama).


And much more. And before you start cooking, pay attention to the advice of chefs: oatmeal has an unstable quality, so it is better to add it to baked goods a little at first.


First, pour 60 ml of warm water into a bowl, dissolve 3.5 grams of yeast, add 25 grams of oatmeal and 115 grams of wheat flour. Mix well and leave to ferment for 3 hours at a temperature of 28-30 degrees. Then dissolve 7 grams of sugar and 3.5 grams of salt in 90 ml of water. Add water to the sourdough, gradually adding 115 grams of wheat flour and 20 grams of oatmeal there. Start kneading the dough and add 5 ml of vegetable oil to it. After kneading the dough, leave it in a warm place for an hour. Shape the dough into a loaf or loaf, sprinkle the table and dough with flour, or put the dough in a baking dish. Sprinkle the bread with oatmeal and heat for 30 minutes for final proofing. Then send the bread to the preheated oven Preset to 220 degrees, turn on the steam mode. After 5 minutes, reduce the temperature to 180 degrees and bake for another 25-35 minutes. You do not need to eat ready-made bread immediately, cover it with a cloth and let it rest.



The Swedes make coats from rye flour, but I made them from oatmeal, and it was delicious. Bake the potatoes in the oven until soft, remove the peel, grate, or pass through a press. Cool the potato mass to 30-35 degrees. Then start pouring Oatmeal slowly through a sieve into the potatoes. How much flour to pour, determine for yourself, it depends on the amount of starch in the potatoes. The main thing is to get a dough resembling dumplings. Then add 1-2 yolks per 500 grams of potatoes, salt, and pepper. The dough is in the form of a sausage and wrap in foil and put in the refrigerator for 30 minutes. Next, cut the sausage into pieces and boil, immerse in boiling water. Depending on the size, you need to cook the coats from 30 seconds to 2 minutes. Serve hot: with broth, if Small, or with meat broth, with cheese and berry sauce, like gnocchi. If you make your coats big, you can stuff the filling in and steam it.



Oatmeal is great for thickening sauces. Take a strong broth and bring it to a boil. Saute the oatmeal in a dry frying pan over low heat - the aroma of roasted nuts should appear, and the flour will caramel. Slowly pour the broth into the pan - 1 tablespoon of flour per 200- 250 ml of broth - and add butter, 10 g of butter is suitable for a tablespoon of flour. Heat the sauce, stirring well with a spoon. Ideal sauce for meat dishes, stews, and gratins.



Mix one egg, 100 ml of any milk, such as coconut milk, 50 ml of olive oil, a mixture of oatmeal and wheat flour, in equal proportions. Stir until the consistency of sour cream is the consistency of consistency. Knead well and add 200 ml Add another cup of milk and leave for 1-2 hours. Then reduce the dough with boiling water until you get the consistency of regular pancake dough, and start frying. Oatmeal pancakes will not be as pliable as wheat pancakes, and so as not to tear, do not make the dough too thin and bake in a small frying pan.


Kissel is not only a drink but also a Russian dessert. They do it as follows: take 100 grams of oatmeal, 100 grams of oatmeal, mix them in a saucepan and pour 500 ml of water or milk into it. Leave it at room temperature for a day - the mass should swell and begin to acidify. While it is acidifying, drain the porridge and boil the resulting liquid until it becomes thick sour cream. Constantly moving. While the liquid is boiling, prepare the cream with chamomile: add 3 teaspoons of chamomile to 300 ml of cream, let it boil a little, then cool, and finally drain, the boiled jelly and cream should be taken evenly, mix them in a saucepan, put honey, sugar and lemon juice there according to Desire and boil it again. Pour into portioned molds, and when cool, you get oatmeal and chamomile jelly, similar to panna cotta. I served it with nuts.


Oatmeal can be used to make a delicate French diamond cake. Take 320 grams of flour - a mixture of wheat and oatmeal, 250 grams of butter, 100 grams of powdered sugar, and 4 eggs. If you wish, add some cardamom and cinnamon to Dough Grind all this together - you get a loose dough, more liquid than shortbread Roll it into sausage, wrap in plastic, and put in the refrigerator for at least 30 minutes. Then cut with washers 1.5 - 2 cm thick Dip the edge of the washer in sugar and bake At a temperature of 160-180 degrees, with minimal airflow. When the cookies are caramelized, you can take them out. The main thing is not to dry them, they should be damp inside.




In a bowl, mix 180 grams of oatmeal, 100 grams of wheat flour, 1 tablespoon of oatmeal, 1 tablespoon of brown sugar, 1/4 teaspoon of salt. Add 160 grams of cold butter and crush it into crumbs. Pour Egg yolks and 50 ml of cold milk into the mixture. Knead the dough quickly, wrap it in plastic, and put it in the refrigerator for 1 hour. While the dough is resting, grind 80 grams of almonds and 80 grams of brown sugar and mix them with 1/4 teaspoon vanilla extract.


Take a low profile with a diameter of 28 cm, cover it with paper. Gently spread the dough on the bottom and sides and sprinkle the almonds mixed with sugar. It is often pricked with a fork and placed in the oven at 180 degrees for 10 minutes. Then put 200 grams of blueberries on the tart, add 20 grams of almond flakes and bake for another 15 minutes. Serve it with a glass of cold milk.



Cut in 200g of 50-70% dark chocolate. Melt in the microwave with 90g of butter. Heat for 60 seconds, then stir and heat again for 60 seconds until smooth. Combine 80g of sugar, and 110g of sugar. of oatmeal, 10g of cornstarch, 10g of unsweetened cocoa and a pinch of cinnamon in a bowl Add 3 eggs to dry mixture and beat with mixer on low speed add chocolate and butter to the mixture and stir until smooth.


Pour the dough into a 22 cm tin lined with parchment. Put 80 grams of hazelnuts on top, slightly immersing them in the dough, and 120 grams of frozen raspberries. Put the cake in a preheated oven at 180 degrees for 17 minutes. It may take a little more or less time, depending on the shape and capabilities of the oven. The surface of the cake should be crusty, but the inside should still be liquid. Remove mold from oven, let cool directly in mold - at least 3 hours. Eat with whipped cream or ice cream.



In cakes and muffins, oatmeal complements wheat flour. I advise you to leave out 70% wheat and change the rest to oatmeal. This ratio will give the changing flavor. Here is my homemade version. Take 210 grams of wheat flour, 70 grams of oatmeal, 1 teaspoon of baking soda, 1.5 teaspoons of baking powder, 0.5 teaspoons of salt, 60 grams of butter, 260 ml of milk, 2 eggs, 70 grams of sugar, and 100-170 grams of coarsely chopped nuts or dried fruits. Mix the liquid and dry ingredients separately. Then add the dry mixture to the liquid mixture and knead quickly until you get a rough and slightly lumpy dough. Pour into molds, 1/3 full, and bake for 15 minutes at 220 degrees. The readiness of the cake can be determined by sticking a wooden stick to it - it must be dry.

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