Verni članovi igre FBI rukavice, igre koju je osmislila i pokrenula food blogerka Mamajac, nastavljaju sa istraživanjem kuhinje La cuisine creative. Ime Mignonne savršeno odgovara našoj domaćici pošto teško da joj ima ravne u pravljenju slatkih, malih i medenih minijatura. Ja sam odlučila da istražim njena fina peciva. Dovoljno je reći da će se sva ova peciva ponovo naći na mom stolu. Lana pravi savršene kolače, onakve kakve se mogu sresti u pričama o Ivici i Marici, ali pošto nam slave i praznici tek dolaze, ja ću još malo sačekati da pronađem svoj skriveni talenat za perfektne sitne kolače. Hvala Lana na predivnim receptima!
In the following two months we are exploring a new food blog La cuisine creative. This is a game created by Mamajac called FBI gloves where we search, inspect, make and comment on a blog that we have all chosen. The name Mignonne refers to a petit fours, a bite size elaborately decorated cakes and the nam suits our hostess to perfection. Just take a look at these. This time I chose to explore the savory pastries and let me tell you they all came out fantastic. The petit fours will have to wait a bit since the upcoming holidays are approaching. Thank you Lana for these recipes that I will keep in my recipe box forever!
SLANE BUHTLE
TESTO
25g svežeg kvasca (u 100ml toplog mleka sa prstohvatom šećera i brašna)
550-650g brašna
1 ravna kašičica soli
100g listića putera sobne temperatre
20g sitno rendanog kačkavalja
2 jaja
200ml mlakog mleka
PUNJENJE
150g kockica šunke
150g topljenog sira ili kockica kačkavalja
JOŠ
50g putera
1 jaje
susam, kim, mak...
U pola količine brašna dodati nadošli kvasac i ostale sastojke, pa polako dodati ostatak brašna dok ne dobijete glatko testo. Ostavite da odmara na toplom mestu oko pola sata.
Oblikovati valjak od testa i podeliti ga na 16 jednakih delova. Svaki deo dlanom rastanjiti u krug prečnika oko 8 cm, pa svaki puniti sa malo fila. Meni se lično više dopala varijanta sa topljenim sirom. Uštinuti krajeve i formirati lopticu. Loptice sa gornje strane umakati do pola u otopljen puter, pa ređati u pleh. Ja sam i pleh naputerisala iako to nije navedeno u receptu. Ostaviti ih da se odmaraju u plehu oko 20 minuta.
Premazati jajetom i posuti kimom, susamom ili makom. Peći na 200 stepeni oko 20 minuta, potom pokriti papirom za pečenje i smanjiti temperaturu na 160 i peći još 20 minuta.
BUTTER BEAD ROLLS STUFFED WITH CHEESE AND HAM
DOUGH
25g of fresh yeast (in 100ml of warm milk with a pinch of sugar and flour)
550-650g of flour
1 even teaspoon of salt
100g slices of butter at room temperature
20g finely grated cheese
2 eggs
200ml of warm milk
FILLING
150g ham cut into small cubes
150g small cheese cubes or the Laughing cow cheese wedges
TOPPING
50g of melted and warm butter
1 egg
sesame seeds, poppy seeds, cumin...
In half of the amount of flour add the yeast that has bubbled in milk for 20 minutes and filled up the glass that you have placed in a warm place. Add the rest of the ingredients for the dough and mix. Slowly add the rest of the flour and knead into the elastic dough. Let the dough ball rest for around 20 minutes. Form the sausage roll shape out of the dough and cut into 16 equal pieces. With the palm of your hand form a circle around 8cm in diameter out of each piece. Place a small amount of ham and cheese in the center of each circle and then pinch the edges and form a ball. Dip the top of each ball in melted butter and place in the round pan with the pinched side on the bottom. Let the bread rolls rest and fill in the gaps in between for around 20 minutes. Glaze rolls with an egg wash and sprinkle the seeds on top. Bake at 200 degrees Celsius (no fan) for 20 to 30 minutes and then turn down the temperature to 160, cover the pan with baking paper and bake for 10 to 15 minutes more.
LISNATE POGAČICE SA SIROM
25g svežeg kvasca (u 100ml toplog mleka sa prstohvatom šećera i brašna)
500g brašna
1 ravna kašičica soli
1 jaje
250ml toplog mleka
FIL
150g putera ili margarina sobne temperature
150g fete
PREMAZ
1 jaje
susam
U pola količine brašna dodati nadošli kvasac i ostale sastojke za testo. Pomešati, pa potom dodati ostatak brašna koliko je potrebno da se zamesi testo. Odmah razviti testi u oblik pravougaonika debljine oko 0,5cm, pa ga premazati (ne premazivati 2cm oko rubova) jednom trećinom fila koji ste mikserom umutili u krem. Saviti desnu trećinu testa ka sredini, pa potom levu trećinu. Okrenuti testo ka sebi tako da je duža stranica okrenuta ka vama, pa ponoviti saviti desnu pa levu polovinu ka centru. Ostaviti testo da se odmara oko 20 minuta, pa ga ponovo rastanjiti na oblik praougaonika i ponoviti ceo postupak sa mazanjem fila i presavijanjem još 2 puta. Četvrti put razviti koru na 0,8cm, pa potom premazati testo umućenim jajetom i posuti susamom. Testo seći na kvadratiće ili vaditi oblike. Peći na 220 stepeni (bez fena) oko 20 minuta. Ovo je količina dovoljna za dva pleha od rerne.
HOME MADE PUFF PASTRY SQUARES
DOUGH
25g of fresh yeast (in 100ml of milk with a pinch of sugar and flour)
500g of flour
1 even teaspoon of salt
1 egg
250ml of warm milk
FILLING
150g of butter at room temperature
150g of feta
GLAZE
1 egg
sesame seeds
In half of the amount of flour add the yeast that has bubbled in a glass and the rest of the ingredients for the dough. Slowly add the rest of the flour (might need more or less) and knead until you get a nice elastic dough that does not stick to the fingers. Immediately roll the dough out with a rolling pin into a shape of a rectangle around 0,5cm thick and spread with one third of the amount of the filling and do not spread on the 2cm edge border. Flip the right third part of the dough towards the center and then flip the left part to the right. Place the dough in front of you so the longer side is parallel to the work surface. Again flip the right third towards the center and then the left side towards the right. Let the dough rest for 20 minutes. Roll out again and cover with the one third of the filling. Repeat the process of flipping and letting the dough rise 2 more times. After the dough has risen the the third time, roll it out to 0,8cm thickness. Spread the egg wash on top and sprinkle with sesame seeds. Cut into squares or cut out shapes. Place the squares on the oven tray that you have lined with baking paper. This is enough for 2 oven trays. Bake at 220 degrees Celsius (no fan) for 20 minutes.
VENČIĆI SA KAČKAVALJEM
20g kvasca (u 100ml toplog mleka sa prstohvatom šećera i brašna)
500-600g brašna
1 ravna kašičica soli
1 žumance i 1 celo jaje
150g sitno rendanog kačkavalja
200g listića margarina ili putera sobne temperature
oko 150ml mleka
ZA POSIPANJE
1 belance
50g sitno rendanog kačkavalja
U pola količine brašna dodatI nadošli kavasac i ostale sastojke za testo, pa potom polako dodavati ostatak brašna dok se ne dobije kompaktna masa. Kuglu testa staviti na sat vremena u frižider u kesi. Između 2 papira za pečenje rastanjiti hladno testo na 0,8cm debljine. Premazati testo belancetom i posuti kačkavaljem, pa vaditi venčiće i okrugle pogačice ili druge oblike. Peći na 200 stepeni (bez fena) oko 20 minuta na papiru za pečenje. Ovo je količina za dva pleha.
CHEESE PASTRY
20g of fresh yeast (in 100ml of milk with a pinch of sugar and flour)
500-600g of flour
1 even teaspoon of salt
1 egg yolk and1 whole egg
150g of finely grated cheese
200g slices of butter at room temperature
around 150ml of milk
GLAZE AND TOPPING
1egg white lightly beaten
50g of finely grated cheese
In half of the amount of flour add the yeast that has bubbled in milk for around 20 minutes and the rest of ingredients for the dough. Slowly add the rest of the flour until you get a compact ball. Place the ball of dough in the plastic bag and then in the fridge for an hour. Roll the dough out between 2 pieces of baking paper to a 0,8cm thickness. Glaze the rolled out dough with the egg white wash and sprinkle with cheese; cut out the shapes like in the picture or squares and transfer to an oven tray that you have lined with baking paper. Bake at 200 degrees Celsius (no fan) for around 20 minutes.
PRUTIĆI
TESTO
25g svežeg kvasca (100ml tople vode sa prstohvatom šećera i brašna)
600g brašna
1 ravna kašičica soli
1 jaje
200g masti sobne temprature ili margarina
200ml vode
PREMAZIVANJE
1 jaje
susam, kim, lan...
U pola količine brašna dodati nadošli kvasa i ostale sastojke za testo, pa postepeno dodavati ostatak brašna dok se ne dobije lepo i elastično testo. Ostaviti testo da se odmara 20 minuta. Od testa formirati valjak, pa ga potom seći na 20 jednakih delova i svaki direktno na radnoj površini polako razvući u štapić dužine 30 cm. Štapiće slagati u pleh od rerne obložen papirom za pečenje. Premazati ih umućenim jajetom i posuti kimom, susamom, makom. Peći na 180-200 stepeni oko 20 minuta. Ovo je količina za dva pleha.
BREAD STICKS
DOUGH
25g of fresh yeast (in 100ml of warm water with a pinch of sugar and flour)
600g of flour
1 even teaspoon of salt
1 egg
200g of lard or butter at room temperature
200ml of warm water
GLAZE AND TOPPING
1 egg
sesame seeds, poppy seeds, cumin...
In the half of the amount of flour add the bubbled up yeast and the rest of the ingredients for the dough and then add slowly the rest of the flour just enough to get a smooth, oily and nonstick dough. Let the dough rest for 20 minutes. Form the dough in a shape of a sausage and then cut it into 20 equal pieces. Roll each piece on a work surface with the palms of your hands into a stick around 30cm long. Place the sticks in an oven pan lined with baking paper. Glaze with a lightly beaten egg and seeds of your choice. Bake at 180 to 200 degrees Celsius (no fan) for around 20 minutes. Makes two oven trays.
