Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: isi on March 06, 2010, 12:55:02 am
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Hello!
This time something different!
I got it from a great blog called no soup for you http://nosoup-foryou.blogspot.com/2009/04/pao-de-leite-com-chocolate.html
Super for all ages, with butter or nutella ..... njam njam. So here it goes:
Black and White Roll
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0032-2.jpg)
250 gram milk
1 teaspoon salt
75 gram butter
75 gram sugar
500 gram of plane flour
24 gram of fresh yeast
20-30 grams Cocoa (according to taste - if it is a pure Cacau may be bitter!)
Milk, salt, butter, sugar - all in the TMX - 1 min. - 37 º - Stage 2
Now, yeast and flour - 20 sec. - level 6 - then 3 min. - level ::
Remove half of the dough from the TMX and add the Cacau and some milk (not to much) to the rest and program another 1 min.-level ::.
Ready
Now form 2 ball and let them rise in a warm place.
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0014-1.jpg)
After that make 2 rectangles and roll one above the other nicely.
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0022-2.jpg)
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0023-3.jpg)
Let the roll rise again. and then bake in preheatet oven (180º) 20 - 30 minutes!
Dont forget to put something wit water inside the oven....
(http://i470.photobucket.com/albums/rr64/melgaco/DSC_0027-5.jpg)
Be careful!!!! :o :o :o
This roll should not be eaten warm because it will not last long.... :D :D :D :D :D
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Fantastic isi. Not a good one to go with soup I would imagine :D :D
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Wow, what an impression you'll make when you slice that up for guests! What a fantastic idea.
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Nice work again Isi - good to have you back in the bread section :-*
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Isi, I can see you are at it again. Great ideas and great recipes. Thanks ;D
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Maybe we should rename it "Isi's section?" :D
Looks fantastic isi! ;D
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Oooh, that looks good! I am trying to not eat bread, so I will NOT be making that. Unless I have guests, then I'll sneak a piece....
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Thanks to all! :) :)
I will wait for your results and comments.
:-* :-* :-* :-* :-*
isi
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oh isi you are funny. I have never seen a bread like this, so I will have to make it of course just to experience. Of course it may take a while to find cacau (or is that cocoa?)
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Thank you for correcting me..........
cacao = cocoa :D :D :D :D :D
So it will be much easier to make this recipe - lol lol lol
:-*
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:-* excellent
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:D
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Oh, I've been wondering about cacau. Bing! The light's on now...
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:D :D :D :D :D :D :D :D :D :D
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The pics are wonderful!!!
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I made this yesterday - the girls loved mummy's snake cake. It was very nice - just barely sweet, and with a light chocolate flavour that could be intensified if you wanted too.
When baking, it was very golden brown, but not quite cooked through, so I covered it in foil for the last approx 10 minutes.
Thanks for another winner Isi - very impressive, and little effort.
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Did you use a Dutch process cocoa or cacau? That would be my choice for a smoother flavor.
I make several Mexican sauces with cocoa (molé sauces) and although the traditional is made with "natural" cocoa, I much prefer the flavor of the Dutch process, both richer and smoother.
I would think that it would go very well with hearty soups - much like the eastern European black breads.
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Did you use a Dutch process cocoa or cacau? That would be my choice for a smoother flavor.
Not sure what the difference is Andiesenji, just normal cocoa.
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Cathy: Pretty sure I linked to this because of quirkyjo's blog but
Cocoa Powder FAQ (http://http://www.davidlebovitz.com/archives/2010/02/cocoa_powder_faq_dutch-process_v.html)
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I made this yesterday - the girls loved mummy's snake cake. It was very nice - just barely sweet, and with a light chocolate flavour that could be intensified if you wanted too.
When baking, it was very golden brown, but not quite cooked through, so I covered it in foil for the last approx 10 minutes.
Thanks for another winner Isi - very impressive, and little effort.
Thanks for baking it - I am very glad that your girls loved mummys snake cake!
Regards from Portugal
isi
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Another I missed. This looks wow too. Isi you are amazing where do you get all these recipes from?
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made this yesterday..went down a treat..all had it for breaky this morning..very yummy!! my dough made two loafs though so i froze one for later in the week!
yum thanks isi! :)
also made a local baguette recipe.was good too and was very impressed with the result...would love to post but as its in one of the french thx cookbooks (mille et une pates - translates roughly to a thousand and one doughs/pastries) i dont think thats allowed :( Is there a bread and pastry cookbook in oz??
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No, not for the TMX Frozzie.
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Don't think it would be a problem? regardez svp Baguette on French Vorwerk site (http://www.vorwerk.com/fr/thermomix/html/recettes-tm31,recipe,view,379,0,search-dosearch-classic-0.html?title=baguette&author=&datefrom=&dateto=&category=999&type=999)
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then ill post it a little later with photo if i get around to it if not it will be next week :) there are several baguette recipes.the one I did was from the bread book..yum and even looks and tastes like the real thing! Just need to find a real croissant recipe..have tried a couple but they dont even come close to resembling the real thing! Yes im big on the real thing! lol :P
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I bake croissants quite often and I have used Julia Child's recipe from Mastering the Art of French Cooking since I first got the book, sometime back in the dark ages.
It is a long and somewhat complicated process but the results are just about perfect and I have done it so many times I can practically do it without thinking about it - just on automatic pilot, so to speak. I have to do this process over a period of two days.
That being said, I have experimented with other versions and a few months ago prepared this quickie version (http://video.about.com/baking/Croissant-Recipe.htm) which were surprisingly good. They didn't have the appearance of "real" croissants but they did have the flavor and my guests (didn't know they were arriving until that morning, thus no time to prepare the real deal) loved them and I think Mike consumed at least eight. (A man who is not known for eating much bread - always low carb foods for him.)
I haven't attempted to convert the recipe to the TMX or to metric measurements, but it shouldn't be difficult if you want to try it, since there are so few ingredients.
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thanks andiesenji
could you post or pm me the julia childs recipe?? i know its a long couple of day process but even the ones i have tried just dont turn out at all..last time a girlfriend and i had a good laugh at teh result..may as well jsut got some puff pastry and rolled it like a croissant lol
and definately if you ever convert it to thermomix ill def be interested :) :) :)
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The biggest problem for me with croissants is that the TMX can only be used for the first few minutes. THEN there are hours of rolling, turning, resting, cooling or freezing, rolling, turning, resting......
...................................................................................................
..................................................................................................
...................................................... cutting, rolling, proofing, baking
before getting to the eating!
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I made this yesterday - the girls loved mummy's snake cake. It was very nice - just barely sweet, and with a light chocolate flavour that could be intensified if you wanted too.
When baking, it was very golden brown, but not quite cooked through, so I covered it in foil for the last approx 10 minutes.
Thanks for another winner Isi - very impressive, and little effort.
cathy i added a little sugar when i added the cocoa which gave it just a hint of sweet..yum!
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The biggest problem for me with croissants is that the TMX can only be used for the first few minutes. THEN there are hours of rolling, turning, resting, cooling or freezing, rolling, turning, resting......
...................................................................................................
..................................................................................................
...................................................... cutting, rolling, proofing, baking
before getting to the eating!
all the fun thermomixer!!
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LOL - that is why the good lord invented bakers !