Burger "Milk the tenderness"
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Something I have suffered for yeast cakes, apparently aggravated the shortage of flour)))) but it was delicious and nothing can be done. Soft air. rich flavored muffin yogurt with Apple filling and pouring in the milk. Everything is so harmonious, gentle and fluffy, even despite the large amount of dough, sold my pastries quickly, the tea get-togethers of 5 persons.
Ingredients for Burger "Milk the tenderness"
- Flour - 4-5 stack.
- Yeast - 1.5 tsp.
- Yogurt - 200 ml
- Water - 150 ml
- Sugar - 4 tbsp
- Butter - 50 g
- Salt - 0.25 tsp
- Orange zest - 1 piece
- Jam - 120-150 g
- Milk - 100 ml
- Condensed milk - 3-4 tbsp
- Chicken egg - 1 piece
Step by step instruction of cooking Burger "Milk the tenderness"
Previously, a glass of yogurt, put in a pot of hot water, so it was a bit warm, not from the fridge.
Egg is also remove from refrigerator in advance so it was room temperature.
The oil should be the consistency of sour cream.
Yeast, 1 tsp sugar, stir in 50 ml of warm water, add 1 tbsp flour, stir and leave for 10-15 minutes.
Should appear red.
2.5-3 cups flour sifted with vanilla.
To the flour add sugar and salt, mix well.
The remaining warm water (100 ml) and kefir mix.
In flour mixture to pour the liquid, add the egg. Whisk to mix in a homogeneous mixture.
Then add the zest, yeast mixture, stir
add the softened butter, gently stir and add the remaining flour.
I have in total spent about 5 cups, 4 accurately, then spiked during kneading on the table.
Knead the dough, cover and leave for 20 minutes.
Then on the table knead the dough for about 10 minutes, fold in oiled bowl, cover and put in a heat 1-1.5 hours.
The dough during this time should be doubled.
Punch down the dough and divide into small balls.
Balls cover with plastic wrap and let them rest 10 minutes.
Pan greased with vegetable oil.
To prepare the jam.
I had a small jar of jam, baby food, 110 grams, not enough for 1 muffin, but first, I generously applied, then more modest, so just to be on the pan was enough.
Hands grease with vegetable oil, to prevent the formed buns were lightly oiled.
Slightly flatten the ball, put a teaspoon of filling, to take the edge sformirovana ball with stuffing inside.
Put buns in the shape about 1 cm apart, cover and leave for 30 minutes.
Form should be fixed! This is mandatory, otherwise all the filling will run out and the rolls will burn and become dry, and most importantly it will be something to do, scrubbing the bottom of the oven)))
100 ml of milk add 1 tbsp butter, condensed milk, all heated over a fire until smooth.
Fill buns and bake at 180 C for 20-25 minutes, until it will turn brown.
The form is better to take with the edges higher than me, and then the first 5 minutes in the oven, the filling bubbled and tried to run away, the edges of her little was.
Take out the rolls, top rolls, a little butter and let them stand in the form of about 10 minutes.
Then carefully remove. The dough is delicate, it is better to cover with a plate and turn up the ass, and then cover with another plate and put them in the correct position.