This recipe is taken from mundorecetas forum, and if pinchais here you can see the original recipe which I copied verbatim from the author Mafalda . It is so good that I recommend you do it, step by step as he explains the recipe and I am sure you will be okay.
last year and this year I made two one. And it's not complicated you just have to calmly read the recipe and then put in time.
I have to say that after the first weighed the dough is very sticky me and I shot a half hour knead with your hands or with the blade and adding a little more flour.
For those who do not have termomix, is similar following the instructions below.
Roscon OF KINGS MAFALDA DEFINITELY.
(Total time: 6 hours or so including boot)
INGREDIENTS:
START:
50 gr.
bread flour 1 envelope dry yeast 100 ml
bakery. of warm milk or at room temperature
MASS: (All ingredients at room temperature)
450 gr. bread flour (about)
100 ml.
milk 2 tablespoons orange blossom water (only if you like less aromatic).
125 gr. butter and 25 gr.
butter 2 eggs and two yolks
120 gr.
sugar 1 tablespoon honey 1 glass of rum
(voluntary)
skin of half lemon and half orange (colored part only can reduce the amount if you like less aromatic)
A teaspoon of salt
DECORATIONS : Sugar
soaked with water droplets
Fruits candied almonds 1 egg painting
PROCEDURE:
START:
In a small bowl mix the flour and baking we add warm milk and mix well. Cover with plastic wrap and let rest until doubled in volume. This mass start how long can stand you like, even overnight but no rush when we see it has doubled ready (half hour at room temperature).
MASS: We
sugar in the glass and make glass in 5-7-9 to the maximum speed. We went down what is left on the walls, add the lemon and orange skins and repeat the process until everything is well crushed. Add to cup milk, honey, rum and orange blossom water and schedule 37 degrees 3 minutes Speed \u200b\u200b2. When finished, put in the cup butter and lard and schedule 2 minutes, 37 degree V. 2. We found that butter and butter have dissolved if not we leave a few minutes more and no heat in V. 2 until it is dissolved. V.2 With the machine we are adding one by one the eggs and yolks until blended. Then add the starter dough and mix in V.4. Put the flour into the cup and finally the teaspoon of salt, mix a few seconds on V. 6 and then put to knead V.espiga. You have to go looking for if need be adding more flour, the dough needs to detach from the vessel walls but not be too dry to remove all traces of dough stuck to the glass is a good sign of the first and the hit the glass and mass, move through the cooktop a bad sign for the second. In case of doubt it is preferable to be a bit bland it is too dry it is difficult arrangement. If we have to do to add more flour gradually, one tablespoon at a time, the same if we were to add more liquid will have to add it very slowly and is at room temperature or slightly warm (the quantities of the recipe is almost impossible this to happen but every meal is a world apart). With about five minutes total mixing is sufficient. First
weighed mass: At this time leave the dough in the vessel covered and warm and let rise one hour. In that time have doubled the volume and mass has raised the cup, if not more time left. The times are minimum times nothing happens if longer.
When you have weighed for the first time, remove the mass of the vessel on a lightly floured surface. Knead well for gas-mass and bolearla hit. At this point, if the dough is well done will be a soft dough but not sticky, sticky help if the dough with very little flour but essential to prevent sticking to the table or hands. This dough is very useful to have a scraper or steel blade that allows the mass off the counter without the need to put more flour because the dough is kneaded the league more and becomes more manageable. Make a ball tucking the dough toward the center and so already we are saying to the mass that we will always rise up. Place the ball of dough in a bowl Large cover with plastic and let rise at room temperature.
weighed Second: let rise until dough doubles the volume, takes about an hour. The times are minimum times nothing happens if longer.
Once the second weighed, prepare a baking tray with parchment paper or Silpat. Remove dough from bowl, knead it a bit and re-tucking into a ball up. Put the ball in the tray from oven and let stand 10 minutes for the dough to relax. (The ideal temperature is 25 º mass approx. Do thermometer if you have proof, if dough is too hot will be sticky and if it is too cold will be less elastic).
With the ball of dough and relaxed in the baking we put their hands in the center of the ball and we're pulling from the center to the sides to form the roulade the size of the baking, we have to "telling mass we want to rise up and does not extend to the sides so we'll tucking the dough from the center and from outside to inside the roulade. With his left hand in the hollow of roscón and right on the outside, come inside and tucking was shaping time. It's a bit difficult to explain. If the dough tends to "close" was the center or shrink, is that there is very relaxed, let it sit another ten minutes and will be handled better.
roscón Once formed, brush with beaten egg and cover with greased plastic film or mild for the third time.
weighed Third: It will take to double an hour or less.
Before the end of the third weighed, preheat oven to 200 degrees (up and down and air) and put in the base of the furnace a small bowl suitable for oven full of water (I put a casserole of mud from those of lidding .
After the third weighed, re-paint with beaten egg (gently so it does not lower) to taste and garnish with fruit, almonds and sugar soaked in water.
Put in the oven, the second starting slot below, and immediately lower temperature to 180 º. In 30 minutes you are done. Keep watch because ovens are different and if you see that is roasted too cover with aluminum foil or go down a little oven.
INGREDIENTS:
START:
50 gr.
bread flour 1 envelope dry yeast 100 ml
bakery. of warm milk or at room temperature
MASS: (All ingredients at room temperature)
450 gr. bread flour (about)
100 ml.
milk 2 tablespoons orange blossom water (only if you like less aromatic).
125 gr. butter and 25 gr.
butter 2 eggs and two yolks
120 gr.
sugar 1 tablespoon honey 1 glass of rum
(voluntary)
skin of half lemon and half orange (colored part only can reduce the amount if you like less aromatic)
A teaspoon of salt
DECORATIONS : Sugar
soaked with water droplets
Fruits candied almonds 1 egg painting
PROCEDURE:
START:
In a small bowl mix the flour and baking we add warm milk and mix well. Cover with plastic wrap and let rest until doubled in volume. This mass start how long can stand you like, even overnight but no rush when we see it has doubled ready (half hour at room temperature).
MASS: We
sugar in the glass and make glass in 5-7-9 to the maximum speed. We went down what is left on the walls, add the lemon and orange skins and repeat the process until everything is well crushed. Add to cup milk, honey, rum and orange blossom water and schedule 37 degrees 3 minutes Speed \u200b\u200b2. When finished, put in the cup butter and lard and schedule 2 minutes, 37 degree V. 2. We found that butter and butter have dissolved if not we leave a few minutes more and no heat in V. 2 until it is dissolved. V.2 With the machine we are adding one by one the eggs and yolks until blended. Then add the starter dough and mix in V.4. Put the flour into the cup and finally the teaspoon of salt, mix a few seconds on V. 6 and then put to knead V.espiga. You have to go looking for if need be adding more flour, the dough needs to detach from the vessel walls but not be too dry to remove all traces of dough stuck to the glass is a good sign of the first and the hit the glass and mass, move through the cooktop a bad sign for the second. In case of doubt it is preferable to be a bit bland it is too dry it is difficult arrangement. If we have to do to add more flour gradually, one tablespoon at a time, the same if we were to add more liquid will have to add it very slowly and is at room temperature or slightly warm (the quantities of the recipe is almost impossible this to happen but every meal is a world apart). With about five minutes total mixing is sufficient. First
weighed mass: At this time leave the dough in the vessel covered and warm and let rise one hour. In that time have doubled the volume and mass has raised the cup, if not more time left. The times are minimum times nothing happens if longer.
When you have weighed for the first time, remove the mass of the vessel on a lightly floured surface. Knead well for gas-mass and bolearla hit. At this point, if the dough is well done will be a soft dough but not sticky, sticky help if the dough with very little flour but essential to prevent sticking to the table or hands. This dough is very useful to have a scraper or steel blade that allows the mass off the counter without the need to put more flour because the dough is kneaded the league more and becomes more manageable. Make a ball tucking the dough toward the center and so already we are saying to the mass that we will always rise up. Place the ball of dough in a bowl Large cover with plastic and let rise at room temperature.
weighed Second: let rise until dough doubles the volume, takes about an hour. The times are minimum times nothing happens if longer.
Once the second weighed, prepare a baking tray with parchment paper or Silpat. Remove dough from bowl, knead it a bit and re-tucking into a ball up. Put the ball in the tray from oven and let stand 10 minutes for the dough to relax. (The ideal temperature is 25 º mass approx. Do thermometer if you have proof, if dough is too hot will be sticky and if it is too cold will be less elastic).
With the ball of dough and relaxed in the baking we put their hands in the center of the ball and we're pulling from the center to the sides to form the roulade the size of the baking, we have to "telling mass we want to rise up and does not extend to the sides so we'll tucking the dough from the center and from outside to inside the roulade. With his left hand in the hollow of roscón and right on the outside, come inside and tucking was shaping time. It's a bit difficult to explain. If the dough tends to "close" was the center or shrink, is that there is very relaxed, let it sit another ten minutes and will be handled better.
roscón Once formed, brush with beaten egg and cover with greased plastic film or mild for the third time.
weighed Third: It will take to double an hour or less.
Before the end of the third weighed, preheat oven to 200 degrees (up and down and air) and put in the base of the furnace a small bowl suitable for oven full of water (I put a casserole of mud from those of lidding .
After the third weighed, re-paint with beaten egg (gently so it does not lower) to taste and garnish with fruit, almonds and sugar soaked in water.
Put in the oven, the second starting slot below, and immediately lower temperature to 180 º. In 30 minutes you are done. Keep watch because ovens are different and if you see that is roasted too cover with aluminum foil or go down a little oven.
Well come a little late this Roscon, but I had the computer in the "nursing" and picked it up recently, so I come to catch up with sooooo many recipes!
Happy New Year to everyone!
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