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Cremwursti in dough and buns

Cremwursti in dough and buns



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Put the flour in a bowl and in the middle make a hole in which you add the yeast rubbed with salt and sugar.

Add the egg and warm milk and knead well with the oil.

Leave to rise, in a warm place, until it doubles in volume.

On the work table sprinkled with flour, spread a thin sheet of dough and cut into suitable rectangles to roll each piece of cream cheese.

Place on a tray greased with oil and lined with breadcrumbs, grow each piece with a knife, grease with a beaten egg and sprinkle with sesame seeds.

Place in the preheated oven, on the right heat, for about 20 minutes. until they turn red.

Because I had only 12 pieces of cream sausages, there was a little dough left that I modeled in the shape of breads (bun), I cut them, greased with egg and sprinkled with sesame seeds.

Good appetite !!!


550 gr flour + 30 gr (as appropriate) 150 ml warm water, 150 ml warm milk, 1 egg, 50 gr butter, 3 teaspoons sugar, 20 gr fresh yeast, 10 gr salt, beaten egg for greased.

Mix the yeast with a teaspoon of sugar and put it in hot water. We leave it for 5 minutes until it activates. Put the diced butter in the warm milk. We put the flour and the rest of the ingredients in the bowl of the food processor. Pour the milk over it and then the water with the yeast. Knead for 5-7 minutes, then add another 30 gr of flour, we do not want a hard dough, it must remain softer, to get fluffy buns. Sprinkle a little flour over the dough and leave it to rise for half an hour. Then on a surface powdered with flour, spread the dough in the form of a baguette. Cut into 12 equal pieces and shape them into a round shape. Grease the pan with butter and sprinkle a little flour, then put the buns and let them rise until they double in volume. At the end, grease them with beaten egg and sprinkle with black and white sesame seeds. Bake at 180 degrees for about 25 minutes. Enjo y!


Ingredient chifle moi:

  • 500 grams of flour
  • 350 ml. warm water
  • 15 grams of fresh yeast
  • 1 tablespoon grated sugar
  • 1 teaspoon salt
  • 50 ml. olive oil
  • in addition, oil for anointed work plan

Prepare soft buns:

1. Weigh the flour and sift in a bowl, mix with salt (picture 1).

2. Add over the flour 200 ml. of water out of a total of 350 ml. simply mix with a spoon and set aside (picture 2).

3. In a cup, rub the yeast well with the sugar until liquefied, then add the remaining 150 ml. of water (picture 3).

4. Because the dough will be soft, I recommend kneading it in a food processor or bread machine, but it also works by hand, with perseverance and patience. Simply mix the moist flour with the diluted yeast and knead well (picture 4).

5. When the dough is homogeneous, add the oil in a thin thread (picture 5). Knead until it is completely incorporated into the dough (be sure to peel the dough off the walls of the robot bowl so that the oil penetrates everywhere).

6. Place the kneaded dough in a bowl greased with oil (picture 6), cover with a damp napkin and leave in a warm and protected place until it grows (if you put it in the oven heated to 40 degrees next to a pot of hot water, it will double in volume in less than half an hour).

I kept the dough in the oven and it quickly arrived like this:

On the work surface greased with oil, turn the dough upside down and cut with a knife with a blade greased in 6 to 10 equal pieces, depending on how big you want the buns.

1. Each piece is flattened with the palm until a disc is obtained, the edges of which are brought all the way inwards, pressing in the middle (picture 1).

2. Finally, press well by gluing the dough (picture 2).

3. Turn the bun thus formed with the solders towards the work surface and round it around. If you want high buns, you don't need to flatten them anymore, but I don't think they would be too suitable for burgers and sandwiches, so I flatten them with my palm before placing them in the tray covered with baking paper or special silicone. for pastry (picture 3).

Bake soft buns

Turn on the oven and set it at 220 degrees Celsius, and place a pot (pan) with hot water on the bottom.

Until the oven heats up, cover the buns with a napkin and let them rise in a place away from the current.

Once the oven has warmed up, put the tray in the oven at a medium height. After the first 15 minutes of baking, remove the pot of hot water from the oven. Be very careful not to burn yourself. Continue baking for another 5 minutes. The buns will be brown and well cooked.

Remove the tray from the oven. Immediately brush the hot surface of the buns with water, to have a fine and shiny skin.

Place the buns to cool on a grill. It is consumed with great pleasure, warm or completely cold. By the way, the next day they are just as good (more than that they couldn't stand me at home).

The interior is very fluffy and airy, as you can see in the section below.


Cream sausages in dough

Method of preparation:

1- In a bowl put flour, make a hole where you add the yeast, sugar and a little water mix and leave for 10-15 minutes.
2- Gradually incorporate the flour, the rest of the water and knead.

3- Add 1 teaspoon of salt, oil and knead until you get a smooth dough.
4- Cover the bowl with a foil of freshness and leave it to rise for at least 30 minutes in a warm place, away from currents.
5- Put the raised dough on the work surface, knead a little more, spread it with the rolling pin in the sheet and cut strips (from the width of the sheet).
6- Each strip is wrapped around a cream cheese.

7- Boil the water in a pot, together with 2 teaspoons of salt and baking soda when the water starts to boil, make a small fire and put the cream sausages, one by one, in the water. Leave for 5-6 seconds, then remove with a strainer.

8- The cream sausages are arranged in a tray lined with baking paper, greased with beaten egg yolk and 1 pinch of salt and sprinkled with sesame / poppy seeds.

9- Put in the preheated oven at 180 degrees, on the middle level, for about 20 minutes.


Quick buns without yeast

If we do not have bread, yeast, mood or cooking time, we can confidently use this recipe quick buns without yeast. It happened to me the other day to run out of bread and since I had no yeast or too much time, I quickly kneaded the dough and in 10 minutes I put the buns in the oven. I only made four buns that disappeared immediately, so I made another tray immediately after I finished the first ones. Although they have a different consistency than yeast bread, unleavened breads are excellent. If you like Irish bread, you will definitely like it too quick bun recipe with baking powder.

Quick Buns Without Yeast & # 8211 Ingredient (4 Buns)

  • 200 g white wheat flour
  • 3 g baking powder
  • 130 g natural yogurt
  • 2 tablespoons olive oil
  • 1 teaspoon salt (2 g)
  • 1 tablespoon seed mix (sesame, sunflower, pumpkin, flax)
  • 2 teaspoons chopped rosemary
  • 1 teaspoon coarse salt (2 g)
  • 1 small egg

Quick buns without yeast & # 8211 Preparation

  • Mix the flour with the baking powder and sift it into a bowl. In the center of the flour add the yogurt, salt and olive oil. Knead until you get a homogeneous dough.
  • Divide the dough into 4 equal pieces and form the buns. Put them in the oven tray, lined with baking paper, and grease them with an egg, previously mixed with a fork.
  • Powder the buns with rosemary, salt and seeds. We practice a cut about 2 mm deep in the center of each bun.
  • Bake the buns in the preheated oven at 180 ° C, for about 30 minutes or until evenly browned.

  • Remove the buns from the pan, place them on a grill and let them cool.
  • We taste them with a lot of appetite!

4 Based on 113 Review (s)
Laura Adamache

32 comments to & ldquo Quick buns without yeast & rdquo

How many buns did you get out of the amount in the recipe? we are edible and greedy to know if I double the recipe quantitatively.

Dear Doina, as I wrote next to the ingredients, 4 buns came out.

Hello Laura,
I made the buns tonight and they came out very good and fluffy. A simple, light and tasty recipe.
Doina at the beginning of the recipe, Laura put in parentheses that 4 buns come out. I apologize for answering. Thanks for the recipe next time I will make a double portion.

My dear, I'm so glad you liked it!
You're welcome!

Very, very good! Easy to do and even quick process

Laura, can I make this recipe with rice flour, buckwheat, etc., meaning gluten free?

Laura, excuse me for insisting, but can I make this recipe with rice flour, buckwheat, etc., meaning gluten free? I subscribe to the Newsletter, that's why I didn't check the option.

Dear Daniela, thousands of apologies for the delayed answer. Buns can't be made with gluten-free flour alone. You can try to use a part of gluten-free flour and a part of gluten-free flour. I would try with about 60-70 g of gluten-free flour and the rest, up to 200 g of flour, the amount specified in the recipe, white wheat flour.

Laura, thanks for the answer. I will try as you told me, because I also tried 100% gluten-free flour and they didn't work out.
But can you tell me how I can get, not necessarily buns but also glues, etc., only from gluten-free flour? I tried various options but failed.

Daniela, my dear, I had a gluten-free glue recipe somewhere.
I'm definitely looking for it and I'm writing it to you here, okay?
Kiss you.

Today I decided to make bread at home because it was ugly outside and the urge to go out to buy in the supermarket was completely lacking. But what to see when I inventoried the ingredients, I noticed that I didn't have any more yeast stops (I only use dehydrated). I was not discouraged and I started my google searches convinced that I would still find at least one recipe for bread with baking powder. I found a few but on some sites unknown to me until now, until I found yours. I know your recipes, I made a few, so I told myself to try with nothing to lose. To be honest, I didn't have high hopes, but my expectations were exceeded. Incredibly fluffy and tasty, you can't get enough of them. Not only will I make them again, but I think I'll give up the classic yeast recipes and I'll just make baking powder. The kneading time is short, the dough should not be left to rise and they can be put in the oven immediately. Thanks for the wonderful recipe!

Dear Stela, I am glad with all my heart that you liked the buns.
I look forward to trying other recipes.

Abosult wonderful. We liked them so much. Plus I managed to take a beautiful picture of them.


Appetizers: Laura Adamache recipes

Do you have a party and need quick appetizer recipes for guests?
In this category I propose many recipes for cold and quick appetizers, festive appetizers for holiday meals, cold snacks and many other great ideas that will delight your loved ones.

What are appetizers, when and how are they served?

They are culinary preparations, with an attractive appearance and small volume, which have the role of stimulating the guests' appetite and activating the secretion of gastric juices, facilitating digestion. They are served at the beginning of the meal or between main meals, always in small quantities.
I invite you, therefore, to try unique and quick puff pastry recipes, Romanian snacks but also new snack ideas characteristic of international cuisine. The Christmas and New Year's snack recipes present in this category will give taste and color to your meals.
Among the recipes for hot snacks for festive meals, I mention Mushroom Pâtés and Mushroom Potato Baskets.
I enjoy cooking and good appetite!


Simple buns with potatoes in the dough

INGREDIENTS

  • 1250 gr plain flour, from the mill
  • 350 gr potatoes
  • 500 ml of water
  • 150 ml oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 7 gr dry yeast

METHOD OF PREPARATION

To prepare these simple buns with potatoes in the dough, we first prepare a mashed potato.

We clean the potatoes, wash them, cut them into cubes and boil them in water. Add a teaspoon of salt.

Note that I weighed the potatoes after cleaning.

Let the potatoes boil until they are good to mash. Then drain the juice, strain it, add the oil and a handful of flour and mix well.

I added a handful of flour while the puree was hot, to get a scalded dough. That's why the dough comes out denser, but also fluffy.

We leave it, then the composition to temper, we make a place in the middle and we put the yeast with the sugar there.

Pour a little lukewarm juice and mix until the yeast and sugar liquefy.

Cover the bowl and wait a few minutes for the yeast to activate, ie for blisters to form on the surface.

Now we start to add the rest of the flour and potato juice, alternately, until we get a compact and non-sticky dough.

Cover the dough and leave it to rise for 40-50 minutes.

Then we form buns of about 150-160 gr. We place them spaced in the tray lined with baking paper. We leave them for another 15-20 minutes, covered with a towel, to develop the dough, during which time we heat the oven to 175 degrees.

After this interval, cut the buns with a sharp knife and put them in the oven for 35-40 minutes, at 175 degrees.

If we notice that they brown faster, we cover the buns with a white baking paper. I do the same with the cake.

I hope you like and find useful my recipe for simple buns with potatoes in the dough!


450 gr white flour
1 pack of dry yeast (7 gr)
260 ml of warm water
2 tablespoons olive oil + a little to grease the buns
1 tablespoon grated sugar
1 teaspoon with a pinch of salt

Preparation Buns

  1. Put the dough ingredients in the bread machine and program on the kneading and leavening program.
    If you do not have a car, dissolve the yeast and sugar in water. Add over the rest of the ingredients and knead by hand until the dough is elastic and comes off the hands. Leave to rise for at least 1 hour in a covered bowl, placed in a warm place.
  2. Cut the dough well into 6 equal pieces (cut the dough into 3 at the beginning and then each resulting piece again into 2, so they will come out more equal). Each bun will have approx. 100 gr.
  3. From each piece, shape the buns like this: take the dough in your hand and pull the edges underneath until the dough takes on a perfectly rounded shape. Place the bun with the rounded side up on a piece of baking paper powdered with a little flour. Put a bag over it and with a wooden dog press with all your might to flatten the bun.
  4. Grease the obtained discs with a little oil and place them on the tray in which you will bake them (put baking paper in the tray). Leave the buns covered with a bag, in a warm place to rise, about 1 hour.
  5. Preheat the oven to 220C and place a pot of water on the bottom level. Bake the buns for 15 minutes.
    * so that the dough is browned: because the baking time is short, the buns come out paler, so turn on the grill and leave them under the grill for 1-2 minutes, until they lightly brown on top during this time do not peel off near the oven, so as not to burn.

2. Flatten and bake


  • 500 gr flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 packet of dry yeast
  • 50 gr butter
  • 100 ml of hot water
  • 200 ml of milk

Mix the sugar with the dry yeast. Add warm water, 2 tablespoons of flour and mix.

Leave to rise for 20 minutes. Heat the milk, add salt and butter.

Mix the two compositions, add flour and knead until formed

Let it warm for an hour, raise it.

Boil the sausages and drain them.

Divide the dough into 12 pieces, each piece spreads with the rolling pin, & # 8217

in the middle sitting the sausage.

Twist the dough on the sausages and then cut it with a knife into small pieces.

without cutting the bottom. We turn the pieces according to the imagination, when on the left

when on the right. We place them in a slightly greased tray (if you have baking paper, it's even better)

Grease with beaten egg, press sesame seeds and cook for 25-30 minutes

when baked, in the oven heated to 180 degrees.


Covridog with melted cheese & # 8211 Cremwursti in the horn

I have been salivating at the thought of these cream sausages in the horn for more than 2 months since our chosen ones put us in a state of emergency. Now you are wondering what the connection is with each other, they look that it has a pretty close one. As I go to my parents in Arad, at least twice a month, I always without exception stop at a bakery that has these wonders and I take a few pieces to have at home the next day.

They are soft, tender with a slightly smoky taste due to cream cheese sausages that drain easily from the first mouthful. Well, when this state of emergency was established, I was no longer in Arad and also at my favorite bakery.

Haven't I already made you want to ?! But why crave them, like me when you can make them at home from just a few ingredients absolutely accessible to all, and the preparation is quite simple and for the most clumsy in the kitchen.

Stay tuned for the list of ingredients and how to prepare it.

Ingredient:

  • 500 g white flour
  • 300 ml milk with 3.5% fat
  • 3 yolks
  • 50 g butter
  • 10 g of fresh deodorant
  • 1 teaspoon caster sugar
  • 10 g salt (1 teaspoon)
  • 12 pieces of cream sausages
  • 12 slices of melted cheese
  • 1 whole egg
  • 50 g sesame or seed mix as I used

Method of preparation:

Put the yeast with the sugar in a bowl and mix until you get a paste. Add half the amount of warm milk, cover with foil and leave in a warm place to activate the yeast.

In a suitable bowl we put the sifted flour, salt, milk difference, activated yeast, yolks, butter and with the help of a silicone spatula we mix until it becomes inefficient, after which we move to manual kneading. We need to get an elastic, smooth and homogeneous dough.

Put the dough in a bowl greased with oil and covered with a foil of freshness and let it rise until it doubles in volume.


Preheat the oven to 200 degrees Celsius:

We make 2 baking trays with baking paper.

On a work surface greased with oil, spread the dough in a rectangular shape with a size of 50/40 cm. Using a spur, divide the dough into 12 equal parts.

Wipe the cream cheese well from excess water and wrap each piece of cream cheese in a slice of melted cheese.

Roll the dough carefully over the cream sausages, taking care to close the ends well.

We put them in trays lined with baking paper and leave it to rise for another 15 minutes. Grease with beaten egg.

And sprinkle the seeds as much as possible on the total surface of the dough.

Bake for 15-16 minutes or until lightly browned. Good job and good appetite!


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