Gatim impreuna #deladistanta: Gust de sarbatoare – Canada

Pe Dana v-o amintiti dintr-o postare anterioara (Baked sushi) asa ca va mai spun doar ca munceste serios acum in perioada sarbatorilor pentru a pregati tot felul de bunatati si mai mult decat atat, pentru a le posta pe canalul sau de youtube. Ii urez succes si de abia astept noutatile 😉 .

Nu am rezistat tentatiei de a mai publica doua dintre retele ei care se potrivesc numai bine acum, in perioada sarbatorilor: este vorba despre painici proaspete cu unt, usturoi (my favorite) si ierburi aromate si despre turta dulce.

Pofta buna!

Painici cu unt si usturoi

Ingrediente (7-9 painici):

Aluat:
– 1/4 cana apa calduta
– 1 lingurita zahar
– 2 lingurite drojdie (activa sau instant)
– 60 g unt la temperatura camerei
– 2 lingurite zahar
– 1 ou
– 1 galbenus
– 80 ml lapte caldut
– 300 g faina
– 1 lingurita sare

Topping:
– 6 linguri de unt topit
– 3 catei de usturoi zdrobiti
– 1 lingura patrunjel maruntit

Mod de preparare:

Intr-un bol se dizolva o lingurita de zahar in apa calduta. Se adauga drojdia si se amesteca incet; in cateva minute (10 min) se va activa si va incepe sa creasca si sa formeze spuma deasupra.
Intr-un bol frecati untul cu zaharul pana devine spuma, apoi adaugati oul, galbenusul si laptele si mai mixati inca 2 minute. Turnati peste drojdie.
Adaugati faina si sare si mixati bine timp de 5-7 minute. Acoperiti cu un prosop si lasati sa creasca timp de 1-2 ore. Adugati inca putina faina daca credeti ca este prea moale. Daca doriti sa urgentati cresterea, incalziti cuptorul la 80 grade, opriti caldura si asezati bolul cu aluat inaintru pentru crestere.
Dupa ce a crescut, puneti aluatul pe o plansa de lucru, taiati in 7-9 bucati in functie de marimea preferata si modelati painici rotunde.
Asezati painicile pe o tava (unsa cu unt sau folositi hartie de copt) indeajuns de aproape una de cealalta in asa fel incat sa creasca in sus, sa nu se intinda pe tava.

Intr-un bol separat preparati topping-ul: frecati untul cu usturoiul si patrunjelul si ungeti painicile cu o parte din aceasta mixtura. Acoperiti cu un prosop si lasati sa creasca 1 ora.

Preincalziti cuptorul la 175 grade C/350 F.

Coaceti painicile timp de 14-18 minute pana se rumenesc deasupra. Scoateti din cuptor si ungeti din nou cu partea ramasa din topping pana este complet absorbita.

Serviti calde sau pastrati intr-o caserola la rece.

Turta dulce

Ingrediente (24 de bucati):

– 340 g unt la rece taiat cubulete
– 400 g zahar
– 2 oua
– 160 g melasa
– 500 g faina
– 2 lingurite bicarbonat
– 1 lingurita praf de copt
– un praf de sare
– 2 lingurite scortisoara macinata
– 2 1/2 lingurite ghimbir macinat
– 2 lingurite cuisoare macinate
– 1/2 lingurita zahar de piper Cayenne

Mod de preparare:

Preincalziti cuptorul la 175 grade Celsius.

Zaharul și untul se spumeaza. Treptat se adaugă ouale unul cate unul apoi melasa. Se adaugă apoi ingredientele uscate.
Atenție!!! A nu mixa prea mult.
Se întinde aluatul cu sucitorul pana ajunge la o grosime de jumate de cm, se taie in formele preferate și se coace timp de 12-15 min.

Pofta buna!

Inca o data, iti multumesc Dana ca ai gatit impreuna cu mine #deladistanta, tocmai din Canada si iti urez atat tie, cat si cititorilor mei Sarbatori fericite! si Un An Nou mai bun, cu sanatate!


You remember Dana from a previous post (Baked sushi) so I just want to tell you that she works a lot now during the holidays period to prepare all kinds of goodies and more than that, to post them on her Youtube channel. I wish her success and I can’t wait for the news 😉 .

I couldn’t resist the temptation to publish two more of her recipes that suit well now, during the holidays: it’s about Garlic buttor rolls with garlic (my favorite) and herbs and about Gingerbread.

Enjoy!

Garlic butter rolls

This image has an empty alt attribute; its file name is pic2-1.jpg

Ingredients (7-9 rolls):

Dough:

  • 1/4 cup warm water
  • 1 teaspoon sugar
  • 2 teaspoons yeast (active or instant)
  • 60 g butter at room temperature
  • 2 teaspoons sugar
  • 1 large egg
  • 1 egg yolk
  • 80 ml warm milk
  • 300 g flour
  • 1 teaspoon salt

Garlic butter:

  • 6 tablespoons softened butter
  • 3 cloves of crushed garlic
  • 1 tablespoon chopped parsley

Method:

In a bowl, dissolve a teaspoon of sugar in warm water. Add the yeast and mix slowly; in a few minutes (10 min) it will activate and will start to grow and form foam on top.
In a separate bowl, rub the butter with the sugar until it foams, then add the egg, egg yolk and milk and mix for another 2 minutes. Put it over the yeast.
Add flour and salt and mix well for 5-7 minutes. Cover with a towel and let rise for 1-2 hours. Add a little more flour if you think it is too soft. If you want to speed up the growth, heat the oven to 80 degrees C, turn off the heat and place the bowl of dough inside for growth.
After it has risen, place the dough on a work surface, cut into 7-9 pieces depending on your preferred size and shape round rolls.
Place the rolls on a tray (greased with butter or use baking paper) close enough to each other so that they grow upwards, so that they do not spread on the tray.

In a separate bowl, prepare the garlic butter: rub the butter with the garlic and parsley and grease the breads with some of this mixture. Cover with a towel and let rise for 1 hour.

Preheat the oven to 175 degrees C / 350 F.

Bake the rolls for 14-18 minutes until golden brown on top. Remove from the oven and grease again with the remaining part of the garlic butter until it is completely absorbed.
Serve hot or keep at cold in a air-tight container.

Gingerbread

This image has an empty alt attribute; its file name is pic1.jpg

Ingredients (for 24 pieces):

  • 340 g cold butter cut into cubes
  • 400 g sugar
  • 2 eggs
  • 160 g molasses
  • 500 g flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • a pinch of salt
  • 2 teaspoons ground cinnamon
  • 2 1/2 teaspoons ground ginger
  • 2 teaspoons ground cloves
  • 1/2 teaspoon cayenne pepper

Method:

Preheat the oven to 175 degrees Celsius.

Rub the butter with the sugar until they become foam. Gradually add the eggs one by one then the molasses. Then add the dry ingredients. ATTENTION !!! Do not mix too much.
Spread the dough with the rolling pin until it reaches a thickness of half a cm, cut into your favorite shapes and bake for 12-15 min.

Once again, thank you Dana for cooking #fromdistance with me, right from Canada and I wish you and my readers Happy Holidays! and a Happy New Year, with much health!



Categories: Deserturi, Paine

Tags: , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: