Aircast Torn Ligament

The cranberries and me is a story that goes back 5 years. I say cranberries cranberries and not because if it was under this name that I met them the first time on the blog of Estelle is under their English name I learned to tame these small berries that so intrigued me.

Especially when a few days later, I was surprised to find trapped among other red fruit in my supermarket.

Excited by my first attempt at a cake- cobbler particularly appreciated, I quickly renewed and frozen stock: cake, bars, candy crystallized , foam, dessert, crumble, creme brulee , muffins, iced ... never wanted the cookies to go around full of desserts "cranberrisés.

But there's no secret, I needed dried cranberries and if today it is fairly easy to find the radius dried fruits in supermarkets, the whole problem for me since they remained they do not have a guarantee kosher.

Fortunately, transmission of thought is working in the family and that's my little sister that I owe the happiness of these delicious gourmet shortbread where the flux and the crunchy almond sparking with mellow acidity of cranberries.

You see, you also tell him thank you: her name is Valerie!

(for a quarantine of shortbread)

• 170g softened butter (or margarine without milk)
• 125g icing sugar
• 2 yolks eggs
• 2 tsp lemon juice 190g flour
• 110g of almonds
• 110g cranberries (cranberries) sweetened dried
• a handful of blanched almonds and / or pistachios blanched

Note: If you're among the lucky ones to own a robot type Kitchenaid (free publicity but if a sales representative goes through there, I will receive the Artisan in test), you can prepare the dough using the sheet.

Cut butter into small pieces, place in large bowl or a bowl and work vigorously with a wooden spoon to give it a consistency ointment.

Pour the icing sugar and beat vigorously until the bleaching unit and obtain a creamy and smooth.

Add egg yolks and lemon juice and whisk until fully incorporated.

Pour the sifted flour and almonds and mix until a thick paste but without working the dough too much (too much dough makes the cookies worked harder to cook).

Stir in dried cranberries kneading by hand to a more homogeneous distribution. Divide dough into 2 pieces of the same weight and shape roughly into a loaf shape.

Finely chop the blanched almonds (and / or pistachios according to taste), preferably with a knife and spread on half aluminum foil.

Place one of two strands of dough on the ground almonds and roll the dough to lengthen the rod over a length of about 20-22 cm (during the operation, ensuring from time to time to press the ends of the coil to center to drive out any air bubbles and to have a uniform thickness over the entire length).

Wrap the roll of dough in the foil and twist the ends to tighten everything. Repeat the same with the second piece of dough and remaining almonds (or pistachios) chopped.

Refrigerate flat the 2 strands of dough for several hours (preferably overnight) or the time they are firm enough to be cut.

Note: the rolls of dough can be kept well wrapped in the fridge 3 days or frozen.

Preheat oven thermostat. 6 (180 ° C). Garnish with 2 hotplates with parchment paper.

Remove foil from a roll of dough (keep the other cool until use) and place on a cutting board. Using a large sharp knife, slice the dough roll into slices about 5-6 mm in width and drop pucks As on the cooktop, leaving a wide space between them.

Bake about 12 minutes. Allow a minute on the plate before transferring the cookies on a rack until completely cooled.

Store shortbread in an airtight container and try to resist .. but I promise you nothing!

Source: Rehabilitation of Cookies and Cupcakes , Marabout

Japanese Subway Molestations

Cranberries Almond Milk Bread Baker Soft - Batch 2010! Scones

(cocktail napkin Lotus courtesy Dounia)

A few days if I remember correctly, it will be 5 years that this blog sprinkles his sails of flour, kneaded the dough, chocolate ax, and rises from the white whipped cream ...

Five years of passion and sharing in which the essence "baking" of the blog originally was gently slid into the sweet pastry department, who sinning.

I assure you, no matter out by plugs and Confetti "bloguiversaire" or even make a balance sheet or linger to philosophize about his "evolution" unexpected and its future as it had any interest!

Just an aside as a preamble to say that if the blog has somehow "shifted", the passion that binds me to the bread, its magic and its history is still intact and a joy to share.

I have a lot of fun to think that the message has gone well since, casting a glance at the pages of the most visited Petrin, those are all related to recurrent the bakery: baguette tradition, baker's bun, hamburger buns and .. scones.

And to be honest, I'm not surprised: the bread softer, less rich brioche, scones are better suited to sweet than salty, the breakfast that in taste, are eaten plain or with spreads and the perfect size to fit into the schoolbag!

dint of making regular, the original recipe, published in 2005 has changed a little: a little richer, more flavor and so much more mellow.

blog 5 years, it was worth although a new batch ... I mean batch, is not it?

(for 26 scones baking size)

• 1kg flour T55 or T45
• salt 18g sugar 100g
• (*)
• 30g fresh yeast Bakery (3.5 tsp dry yeast)
• 380 to 400g of milk (or soymilk)
• 4 eggs (200g)
• 250g softened butter (or margarine)
• dark chocolate bars or chips, sugar grain

(*) out of habit, I still very little sugar pastries of my partly because they are often designed to be spread with jam or chocolate paste and secondly, because they can serve as a troubleshooting bun sandwich or shuttle. If you want a sweet bread pudding, use a higher amount of sugar as that proposed between 150 and 180g maximum

Rich in eggs and butter, this dough will work much better and faster especially the robot (with hook) or in the bottom of the MAP. By hand, patience and a good elbow grease will do too!

Pour the sifted flour in the processor bowl, add salt, sugar (and dry yeast if it is instantaneous). Whisk or hand the sheet and then dig a fountain, pour fresh crumbled yeast (or mixed with a little warm milk in winter) if you use it, warm milk or 350g of temperate and eggs (if slightly whipped you work at hand).

Mix first at low speed to incorporate the flour gradually, then increase speed and knead for a few minutes time to assemble the elements into a stiff dough that is uniform but off the walls soon enough: adjust hydration small little with the remaining milk to soften the dough and give it a consistency bastard neither too soft nor too firm.

When the dough seems homogeneous and well detached from the walls, add the softened butter in small plots and incorporate by kneading vigorously (if you're on the hook to the robot) after each addition and continue to knead a few minutes Once the butter completely incorporated to obtain a smooth paste, soft and smooth.

Cover with plastic wrap and let point 30 to 45 min. Make a flap (remove a portion of the dough, lifting and back to then fold down) and then refrigerate overnight, making sure to cover it with plastic wrap to prevent the formation of a crust.

Sprinkle 2 large baking sheets with parchment paper.

Transfer the dough on a lightly floured worktop and divide into pieces of about 80g. Cover with a clean cloth and allow to relax from 5 to 10 min.

Shape dough one by one into a sausage shape with slightly tapered ends (shuttle or ellipse) by following the procedure already explained here.

Note: If you want to add bars or chocolate chips, place them on the dough before being folded flat for shaping (2 bars on the first flattened dough, the second after the first withdrawal)

Place dough on prepared baking sheets, spacing them at least 5 cm. Cover with a clean dry cloth and let stand 1h30 to 2h depending on the temperature of the room.

Note: in a well protected from dust and air currents (eg oven) you can brown the dough before primer and let rise, uncovered

Preheat oven thermostat. 6-7 (200 ° C). Gently brown the rolls filled with a whole egg or egg yolk diluted with a little water or milk. Sprinkle with sugar and grain may cut the surface with sharp scissors dipped in gold plating to form small spikes.

Bake about fifteen minutes. Cool on a wire rack. Bon appetite!

These buns may be frozen slightly warm and well packed tightly in a freezer bag. Best eaten the same day they are still soft the next day by keeping it in a freezer bag or wrapped in plastic film.

Thesis rolls go to Susan and Her inspiring Yeastspotting !