meringue filled with thread

This month I returned to the challenge of DB . I believe this to rest once in a while is good, also the months go by so fast that sometimes came with the recipe.

But this time I had to knead! And I decided that 2011 will be a year of mixing: I love the smell of yeast dough, and hide when to look and see how it grew!

After the pizza left me even more eager to continue kneading, so the challenge came to me barbarian. The March 2011 Daring Baker's Challenge WAS hosted by Ria of Ria's Collection and Jamie of Life's a Feast . Ria and The Daring Bakers Jamie Challenged to bake a yeasted Coffee Meringue Cake.

The hosts of this month gave a recipe that she could be likened to many things: a brioche type dough, a filling thread, bread neutral flavor but with a twist: meringue filling.
 

The cake is moist is the part where the meringue with the mass melts, and the sweetness comes from there and the filling we use.
It turns out that Jamie found this recipe from the kitchen cutting his dad of the decade of 70: was a yellowish paper, handwritten, and no evidence of where it was copied or who had recommended. He liked the result when tested, who proposed the challenge, and we could try it!

It is a recipe that would follow if he found a book there, but my absence from last month + the desire to amass, made it the perfect choice.

Fill thread (coffee cake with yeast and merengue) medium for 2 threads Ingredients for the dough 600 grams of flour 55 grams sugar 3 / 4 teaspoon salt 1 package dry yeast (10 grams) 180 ml ​​of milk 60 milliliters of water 135 grams butter 2 eggs Ingredients for the meringue 3 egg whites Pinch of salt 110 grams sugar Ingredients for the filling (optional) 1 cup walnuts or almonds 2 tablespoons sugar + cinnamon (optional)  1 cup coarsely chopped chococolate 1 yolk beaten with a little milk for brushing the threads powdered sugar or cocoa for dusting the threads cooked (optional) Procedure for the mass Heat milk, water and butter until melted. Leave until lukewarm. Combine 230 grams of flour, sugar, salt and yeast. With mixer with dough hook and low speed, add the warm liquid to flour mixture, until it is integrated. Top speed and add the eggs and 150 grams of flour. Add flour until a spoonful of the formation of a bun. Remove from the machine and knead on a floured surface (use the remaining flour 600 grams of original). Knead for about 10 minutes until a soft dough xonseguir, soft and elastic. Place the bread in oiled bowl, cover with plastic wrap and a towel, and let stand one hour. merengue Procedure Beat egg whites with salt until foaming , adding sugar slowly until a firm, shiny meringue. Arming When the dough has doubled in volume, split in two, degassing, and stretching in a rectangular (50 x 25 cm approx.) Place half the meringue over the stretched dough, leaving a border with nothing. Sprinkle on sugar meringue, almonds, chocolate, or your choice of filling. Roll the dough like a swiss roll, hitting either the end and ends. Transfer to a plate rolled with parchment paper and thread shape, joining the ends. Using scissors, cut slits in the top of the thread, with about 4 cm apart from each other. Prepare the other threads of the same way. In this second version, before I put meringue pastry caramel, then the meringue, then chopped chocolate, and cookies dipped in chocolate to have something to bite durito. Coat the threads and let weigh an hour. Preheat oven to half (180 ° C). Brush threads with beaten egg yolk. Cook 30-40 minutes, until golden brown. Remove the wax paper and let cool on wire rack.

pizza | deep dish, chicago style

Finally, the 2011 began with the kneading!
This time, I took to make the pizza I had been pending since the trip to Disney: The deep dish pizza, Chicago style.

I found the recipe online 'original' Pizzeria Uno , but I remember that first taste, the mass seemed to puff up with something, something that my pizza was lacking.

Still, style is a bun dough, super soft, easy to make and is delicious!
Being a deep pizza takes much padding, and I think that makes it so tasty. It has lots of cheese, much tomato, and obviously what interests them add.

Although not sure if original is a deep dish (would have to prove it by an expert), the recipe is great, and surely do it again.

I take this post to make two announcements:
The first, which took part of this pizza HEMC # 52 , organized by Irene de Sabor Printing .

The second, that my blog was selected to participate in gastroblogs , contest awards the best culinary blogs. Blog bake something is a boy, but I would love to vote but not win! To do this, they only have to click the button in the sidebar gastroblos, and this blog is first on the list! You can vote once per day.

Now, no more ads, I leave you with the pizza!


Deep dish pizza (recipe adapted from Pizzeria Uno) Ingredients 1 pizzeria depth of about 30cm 1 package (7-10 ounces) instant dry yeast 3 / 4 cups warm water 1 tablespoon sugar 1 / 4 cup of Acito corn 2 1 / 2 cups flour 2 teaspoons salt 1 tablespoon olive oil Preparation 1. Dissolve yeast and sugar water. Add corn oil and mix. 2. Add flour and salt and knead (by hand or mixer). 3. Remove dough from bowl and knead a little more, without exaggeration. 4. Put olive oil in a bowl and place in the same bun dough, turning it so that it is all moistened with oil. 5. Cover with plastic wrap and a towel and let rest in a warm place. 6. Let the dough weigh not less than 4 hours. Filling 350 grams shredded mozzarella 150 grams of shredded provolone 1 1 / 2 cup tomato puree, seasoned with salt, oregano and basil Arm 1. After leaving the mass weigh at least 4 hours without desgacificar and knead, place on pizza earlier brush with the remaining olive oil weighed. Extend outward from the rod, also climbing the walls of the mold. 2. Place the mozzarella on the dough, then finally the tomatoes and provolone. 3. Bake in medium oven / high for about 20/25 minutes, until cheese begins to brown.