 |
How quickly time passes, nothing was on the beach with family and friends and enjoy the land , and unless we have a rooster crows over Christmas! What I have wanted to leave behind these long months! Have we had everything and nothing good, hahaha, I diseases, thermometer, syrups and Mandango several to the bun. Today Without going any further I've had my weekly chat with the pediatrician, if I call him more than my parents!! I have so much confidence with him, we spent recipes with his wife, he'll take some cookies Advent morning to encourage consultation, will give ideas on what to buy your family for the holidays ... As I say, one of us! But this is overdue, I can not anymore, just in case and if I have heard loud and clear, and I hung on the door with my wreath the little sign "no longer accept-virus We are in full "in case one intends to annoy the Christmas holiday !!!!.
 |
aside viruses, let's talk about the good part of my life, my dear Cooking Challenge, we're acting up again lol . This time the manager to choose recipe was our beloved Rosa, and the dates on which we could not choose something more appropriate, Christmas desserts!! Anda no candy for these dates!! During these weeks I've put to work to my home I brought those delicious aromas that encouraged to decorate the house and being immersed in the spirit of Christmas. The Much has changed in recent years, not if you agree with me, but everything is more commercial, more superficial, Christmas do not live as of old, where the least important were shopping, consumerism, the rush, stress .... At least I lived it differently, and I have not lost that spirit of joy that I liked both of these dates, and try to get my kids to live that way too. The illusion is the last thing you should lose, and I tell you even leave your shoes so you can be !!!!!! Milk, a glass of brandy, biscuits and nougat for kings and camels do not fail in my dining room so they can regain strength and keep up the hard task of distributing gifts, and that in Switzerland the Kings as they do not come lol, but my children will not forgive that we remember them!
 |
In Switzerland, where most people live Christmas is right now, at the time of Advent, the four-week stretch from day 1 of December to 24 people at home preparing zillion thousand types of cookies and as gifts to friends and family, we also have these little men Grittibänze sweet bread making delight the little ones and great also for us we will fool lol, I love them and my friend also Maragda hahaha! Another typical these days candy are Advent wreaths have a great presence, and smells of home baking is a beauty. It takes like making bread, so easy impossible!
 |
And another sweet that fascinates me is the Stollen, the first time I ate was not here, no no, it was in Barcelona, bought in a supermarket of German specialties. I liked it so much I became a true addict to each and every one of its varieties of marzipan, almonds, poppy seeds, butter ...., are very easy to do, and ingredients we find smoothly. The first reference to this dessert dates back to 1329 in Naumburg (Germany), was a gift to the bishop of the city during the period of Advent, and so curious of Stollen is no coincidence, is intended to reflect a Newborn (Baby Jesus) wrapped in a white lullaby ... why not mono?? . Either candy, go great with a cup of coffee, tea or hot chocolate, and did I tell you how good that comes after walking for any Christmas market with the pleasant temperature of -9 ° C with a hot mulled , mhmmmmm just thinking about it I get hungry!! I would not stay sitting on the sofa or chair so easy knowing that if you go to your kitchen can prepare and enjoy some hours of these candies so good, and the same with all my candy to be prepared Ly dear friends cookings , Lourdes, Rosa , Núria , Maragda , M ° Jose and Mercè, what you can not lose!!
 |
Adventskranz
Advent Wreath INGREDIENTS
* 200g prunes
* 100g ground hazelnuts
* 100g rolled oats
* 1 teaspoon cinnamon
* 1 egg * 1
egg
* 100ml rum or milk (in my case Kirsch 50ml and 50ml of milk)
*
zest
sweet bread dough
 |
* 500 gr white flour force
250ml warm milk
25g fresh yeast bread
* 1 teaspoon salt
* 1 tablespoon vanilla sugar
* 80g butter * 50g
sugar
* liquid sourdough 100g
* egg yolk *
almonds sugar sprinkles
*
 |
DEVELOPMENT OF THE ADVENT WREATH
1. Prepare the bread dough in a large bowl stir together flour, sugar, salt, butter cream and go kneading together with milk, we obtain a mass median yeast mixed together and integrate fully into the ground. Make the dough into a ball and a clean oiled bowl let stand 10 minutes well covered with a clean dry cloth. Over time, again leaving it 10 seconds to knead into a ball and back to the bowl covered with clean cloth towels. Let it rest again until it doubles in volume.
2. Meanwhile prepare the filling, in a mixing bowl, finely chopped plums, lemon zest, ground hazelnuts, sugar, oats, eggs, and clear and the alcohol and milk. Book.
 |
3. Once fermented the bread dough, divide it into three equal portions in the form of cord stretch and flatten each with a rolling pin, place the filling in center of each strand of dough, close (see photos) and make a braid with three strands. Join the two ends to form the crown of bread. Place on baking sheet and let rise until double in size again. Once past the time to paint with egg yolk and sprinkle with sliced \u200b\u200balmonds and sugar sprinkles to taste. Bake at 190 ° C for 35 minutes., Until it turns a nice golden brown.
STOLLER
 |
STOLLER INGREDIENTS
sourdough
* 300g strong flour
* 80g fresh yeast bread
* 150g milk
Mass General
* 125g caster sugar
* 400g butter * 15g
salt * 360g sultanas grapes
* 300g candied orange peel
* 225g grain of Almond
* 40g yeast royal
* 600g bread flour *
100g almond powder 50g
*
were
* vanilla, cinnamon, lemon zest, butter and caster sugar paint to decorate
 |
DEVELOPMENT OF STOLLER
1. Make the dough, cover with a clean cloth and let it ferment until it doubles in volume.
2. In a large bowl place the butter in cream and mix well with icing sugar salt, egg, candied orange, lemon zest, rum and almond powder sprinkles, cinnamon (to taste), vanilla (to taste), raisins, flour, baking soda and sourdough. Form a ball and knead until it sticks in their hands.
3. Cut the dough resulting in four equal portions, each stretch starting with a ball and leaving it in an oval, paint the surface with butter, and go rolling (regarded as remaining in the photo). Lay on the baking dish, covered with a clean dry cloth and allow 40-45 minutes heaving. Elapsed, remove the cloth and paint with butter and bake at 170 ° C 20-25 minutes Let stand a while and cover completely with icing sugar.
 |
are not difficult truth??. I had some cookies ready to be included again today, but in the end have been left out is that there is no light in these neighborhoods to be able to take some pictures lol, so I'll put on another occasion. It was a pleasure to cook from a distance with my friends the cooking and I'm curious to know what you have prepared each of them!. Do you take advantage !!!!!
 |
 |
0 comments:
Post a Comment