Panettone

 https://messybaker.blogspot.com/2020/11/sourdough-pandoro.html

Рецепт здесь

https://breadbyelise.com/pumpkin-bread-rolls/#run

NGREDIENTS

Levain

• 40 g active sourdough starter
• 40 g whole milk cold
• 40 g bread flour
• 10 g granulated sugar

Tangzhong

• 100 g whole milk
• 20 g bread flour

Main dough

• 310 g bread flour
• 20 g brown sugar
• 7 g sea salt
• 40 g whole milk cold
• 55 g pure pumpkin purée homemade or store-bought
• 70 g eggs 1 whole egg + 1 egg yolk
• 130 g levain
• all the tangzhong
• • 30 g unsalted butter softened, in cubes

  Egg wash

  • 1 egg
  • 1 tbsp water

  Toppings

  • 2 tbsp melted butter
  • 9 almonds for the stalks

  INSTRUCTIONS

  Levain

  • Mix active sourdough starter, flour, sugar, and cold milk in a bowl. Cover and rise in a warm spot (ideally at 78°F/26°C) for 4 hours or until doubled in size. You want the levain to be active but not overly sour and liquid.
    40 g active sourdough starter,40 g whole milk,40 g bread flour,10 g granulated sugar

  Tangzhong

  • Mix flour and milk in a small pot. Heat up over medium heat. Stir until the mixture thickens and reaches a temperature of 150°F/65°C.
    100 g whole milk,20 g bread flour
  • Transfer to a clean bowl. Cover with plastic wrap that touches the entire surface of the tangzhong. Cool to room temperature before continuing with the main dough.

  • Main dough

    • Add all ingredients, except butter, to the bowl of your stand mixer fitted with a dough hook. Mix until the dough comes together. Cover, and autolyse/rest for 30 minutes.
      310 g bread flour,20 g brown sugar,7 g sea salt,40 g whole milk,55 g pure pumpkin purée,70 g eggs,130 g levain,all the tangzhong
    • Turn the mixer on again and knead at medium speed for 10 minutes. At this point, the dough should be sticky but slowly starting to release from the sides of the bowl.
    • Slowly add in cubed, softened butter. Continue kneading at medium speed for 15-20 minutes until your dough passes the window-pane test.
    • 30 g unsalted butter
    • • Place the dough on your work surface and roughly pre-shape the dough into a round using your hands and a bench knife.
      • Transfer the dough to a clean, lightly oiled bowl, cover, and place in a warm spot, ideally at 78°F/26°C. Proof for 3 hours.
      • After 3 hours, transfer the bowl with dough to the fridge for an overnight rest or 8-12 hours.

      Shape

      • Cut 9 pieces of roughly 40 inches/1 meter food-safe kitchen twine. Add to a bowl and toss in neutral oil. Set aside.
      • Take the dough out of the fridge and transfer it to a floured work surface. Divide it into 9 equal pieces, around 84 grams each.
      • Roll the dough pieces into seamless rounds.
      • Please see the images above for reference. Take a piece of oiled kitchen twine and run it between two fingers to remove excess oil. Find the center point of the twine and lay it on top of the dough ball. Flip the dough around, bring each end of the string up, and cross them over, like wrapping a present. Turn the dough over again, careful not to tighten the string around the dough too much, and repeat wrapping until the dough has eight sections.
      • Place the shaped pumpkin bread rolls onto lined baking trays and cover them loosely with plastic wrap.
      • Proof at around 72°F/22°C for 4-6 hours or until nice and fluffy looking.

      Bake

      • Preheat your oven to 390°F/200°C.
      • Whisk together an egg and water to make the egg wash.
        1 egg,1 tbsp water
      • Lightly brush the bread rolls with egg wash.
      • Bake for 12-15 minutes until golden brown.
      • Leave the rolls to cool for 5-10 minutes until cool enough to handle. Then, use a pair of scissors to carefully remove the twine.
      • Brush melted butter over the warm bread rolls, and press an almond into the top of each roll to resemble the pumpkin stalk.
        2 tbsp melted butter,9 almonds
      • Serve with soup or your favorite casserole, or enjoy on its own with butter, honey, and a sprinkle of flaky salt.

Тыквенная бриошь или хала или булочки

 Рецепт отсюда:

https://natashasbaking.com/pumpkin-spice-challah-with-cinnamon-streusel/

Дополнение: взяла 65 г левито мадре и убрала воду. муки взяла 310 грамм. расстаивалась в духовке ок. 6 часов под лампочкой. Штрейщеля получилось многовато. Можно брать четверть.

This pumpkin spice challah with cinnamon streusel brings comfort and coziness during cold fall days. It tastes great with cream cheese or as is. It is also perfect for French toast.

Ingredients

Dough

• 350g bread flour 
• 150g canned pumpkin purée 
• 100g sweetened condensed milk 
• 1 large egg
• 50g soft butter 
• 6g salt (2%)
• 2 tsp pumpkin spice 
• 1tsp cinnamon
• 3g dry yeast 
• 20g water to dissolve yeast

Cinnamon Streusel 

• 1/3 cup brown sugar
• 1/4 cup flour
• 1tbs cinnamon 
• 2 tbs butter 
• 1/4 tsp salt 

Directions 

Dough

• 8 am mix pumpkin purée, condensed milk and an egg. 
• Dissolve dry yeast in water.
• Add pumpkin mixture and dissolved yeast with water to the flour.
• Mix dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
• Add salt and spices, mix for a couple more minutes. The dough should form a ball.
• Add soft butter, mix for 10-15 more minutes until the dough is well incorporated and comes up together.
• Cover and let it proof for 3-4 hours at 76-80F/ 24-28C.
• The dough should become puffy and bigger.
• Divide the dough in 3 or 4 parts, roll it into a ropes and braid the way you like.
• Transfer challah on a tray covered with parchment paper, cover and let proof for about 2 hours until doubled.
• Meanwhile prepare the streusel by mixing all ingredients together in food processor on pulse setting to get wet sand consistency.
• Preheat the oven to 375F.
• Egg wash the challah, generously sprinkle cinnamon streusel on top.
• Bake for 25-28 min until golden brown.

Сконы с тыквой

 Pumpkin Chocolate Chip Scones

These buttery and moist scones are easy to make, & full of cozy pumpkin flavors

Pumpkin Chocolate Chip Scones Recipe:
•2 cups All purpose flour
•1,1/2tsp Baking Powder

•1tsp Pumpkin Spice
•1tsp Cinnamon Powder
•1/2tsp Salt
•1/2cup Light brown sugar ( or coconut sugar / granulated sugar)
•1/2cup Cold Butter cut in small cubes ( vegan sticks or dairy )
•1/2cup Pumpkin Purée ( room temperature)
•1/4cup Milk ( oat/almond/dairy)
•1tsp Vanilla extract
•1/2cup Chocolate Chips

-Preheat oven to 380f
-In a bowl, combine pumpkin puree, vanilla, plant milk and brown sugar and whisk until sugar has dissolved.
-In a separate bowl, combine flour, cinnamon, pumpkin spice, salt and baking powder and mix well. Add chilled, cubed butter and incorporate using a pastry cutter or a fork until it becomes a sandy texture.
-Pour into wet ingredients and mix just until it starts to come together, being careful not to over mix. Fold In the chocolate chips.
-Flour a flat surface and place dough down, lightly sprinkling more flour on top.Knead just a few times until it comes together, adding more flour as needed to avoid sticking. Then shape into a circle about 1 inch thick. Cut into 8 pieces like a pizza, you may need to flour your knife in between cuts to avoid sticking.
-Place scones on a baking tray lined with parchment paper, brush each scone with cream and sprinkle cane sugar and bake for 15-18 minutes, or just until they become golden brown and the bottoms begin to brown.
-Let them cool on the pan for 10 minutes, then transfer to a cooling rack and enjoy!

Рецепт отсюда: https://www.instagram.com/p/Cks6CjnjPD8/

 Вафли

• 200 г мягкого творога

• 2 яйца

• 4 столовые ложки сахара 

• 120 грамм муки
• 100 г растопленного масла

• 1 чайная ложка разрыхлителя.

• 1/4 чайная ложка соли

• 10 г ванильного сахара

В половину потом добавила столовую ложку какао. выпекала на 3,5

Самый лучший банановый кекс

 отсюда https://fleur-de-cassie.livejournal.com/129133.html

О, как же я вас люблю, миссис Гринспэн, если бы вы только знали.

Lots-of-way banana cake

- 2 2/3 чашки муки
- 1 1/4 ч. л. соды
- 0,5 ч. л. соли
- 0,5 ч. л. мускатного ореха
- 165 г сливочного масла комнатной Т
- 1 чашка светло-коричневого сахара
- 3/4 чашки белого сахара
- 2 яйца комнатной Т
- 1,5 ч. л. ванильного экстракта
- 1 1/2 - 1 3/4 чашки бананового пюре (примерно 4 банана, очень спелых)
- 1/2 чашки кокосового молока (или цельного молока, или кефира, или сметаны, или йогурта)
- 1 чашка кокосовой стружки (или любых сухофруктов - клюква, изюм, курага, вишня и т. п., или смесь кокосовой стружки с сухофруктами)
- 2 ст. л. темного рома или кокосового Малибу (опционально)

По продуктам сразу. Я пекла полпорции. Муки взяла 1 чашку + 100 мл пшеничных отрубей. Мускатный орех закончился (ааа, надо ж купить!), 2/3 чашки тростникового сахара (белый не брала!), бананового пюре было 180-190 мл (от 2 бананов), в качестве "жидкой" составляющей был кефир, а роль рома исполнил виски.

Смешать муку с содой, солью и мускатным орехом, хорошо перемешать.

Взбить масло в крем. Добавить весь сахар, взбивать в течение пары минут. По одному добавить яйца, взбивая по минуте после каждого добавления, затем влить ваниль и ром. Сбавить обороты миксера, добавить банановое пюре и как следует перемешать смесь.

По очереди, в 3 приема, добавлять мучную смесь и жидкий ингредиент (начать и закончить сухой смесью). Перемешать, но не слишком вымешивать. Аккуратно вмешать кокосовую стружку.

Смазать маслом две прямоугольных формы 9*2 дюйма, распределить по ним тесто.

180С, 45 минут, проверяйте.

Готовым кексам дать остыть некоторое время в форме, затем полностью остудить на решетке.

Feta - Zucchiniwaffeln

Feta - Zucchiniwaffeln EssensartBeilage, Brunch, Snack Portionen 6 Stück

Zutaten

• 2 Zucchini
• 3 Eier
• 200 g Feta
• 100 g Magerquark
• 6 EL Mehl
• 1/2 Päckchen Backpulver
• 1/2 TL Zucker
• 1/4 TL Salz
•  Pfeffer nach Geschmack
•  Fett für das Waffeleisen
• 250 g Magerquark
•  Salz, Pfeffer, frische Petersilie

Portionen: Stück

Anleitungen

1. Zucchini waschen und fein raspeln. Feta zerbröseln. Restliche Zutaten in eine Schüssel geben und zu einer glatten Masse schlagen (fester Teig). Zucchiniraspeln gut ausdrücken und zusammen mit dem Feta unter den Waffelteig geben. Im heißen, leicht gefetteten Eisen, 6 goldbraune Waffeln ausbacken (ca. 2-3 Minuten). Den Quark mit Salz, Pfeffer und frischer Petersilie abschmecken.

Взяла один цуккини, лук и несколько картошек. Три яйца и 5 ложек цельнозерновой муки с горкой. Пекла на уровне 4, но можно 4,5.