Dee
@mumsfoodies • 275,300 subscribers
Videos
Mini milk Baguettes / Mini Pain au lait RECIPE ⬇️💜 200ml lukewarm milk (38°C) 160ml lukewarm water (38°C) 20g Sugar 7g instant yeast 500g Bread or AP flour (min 12% Protien) 8g salt 1 egg and splash water for brushing Whisk milk, water, sugar and yeast together. Add flour and salt and mix it well till combined. Cover for 5 min to soften the dough then use a spatula to fold it over itself turning the bowl in between until the dough looks softer and it’s come together (about 20 times) if you have a mixer you can use it or if you want to knead by hand you can on a floured surface. Cover and rest 1 hour. Line your tray with parchment paper. With floured band pull away edges of the dough from the bowl and lift onto a floured surface. Use floured hands to press and shape it into a rectangle. Flour your knife, cut into 6 slices then in half to create 12. (Keep the peices covered while shaping) Flip a piece of dough over, flatten it down, fold over 1/3 then the other 1/3 over and roll it up 3/4 pressing in after each roll. Bring the last 1/4 upwards, push the ends in and squeeze and pinch it sealed. Give it a gentle roll and place on your tray, cover and rest 30’min. Preheat oven to 220 C Score the tops with your sharpest knife, brush egg wash around the scores (try not to get it inside) spray or slick some water under the parchment paper (to create steam) and bake for 5 min at 220C turn down to 190C and bake for another 10-13 min keeping an eye on them Store airtight in a sealed bag or freeze in a zip lock as soon as they’re cool. I slice mine open defrost airtight in a bag in about 1-2 hours depending how many. Enjoy D 🫶🏼 #breadtok #bread #baguette #breadmaking #fromscratch
Dee403,800 次观看 • 3 天前
Little Chocolate Croissant (Brioche) Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 20g sugar 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter Filling: 100g softened butter 100 dark chocolate chips 20g sugar (I used vanilla) 1 egg with splash water for brushing Sugar syrup (you can just use honey & melted butter if you prefer) 50g water 50g brown sugar Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can use a floured hand for this if you find it easier. Cover and rest for 3-5 min so the dough settles down and then fold the dough over itself turning the bowl after each fold. About 10-20 times until it’s soft and supple. You can also knead it if you’re comfortable doing so or have a mixer. Flip it over, fold in half & cover and rest for 1 hour. Line a tray with parchment paper Roll the dough out into a rectangle and spread the butter all over sprinkle chocolate chips & sugar and flatten with your hand. Slice horizontally down the middle and then into thin triangles. Roll up into croissant shape. Place on your baking tray. Cover and rest 30’min. Preheat oven to 175C Brush with egg wash and bake for 13-16 min. brush with syrup as soon as they’re out (if you’re freezing them like me this will keep them really fresh) Leave in tray for 10 min then on to a cooling rack. To freeze place in an airtight bag AS SOON as they’re cool and freeze. Defrost as many as you need airtight in about 1-2 hours. When we’re going on a day trip I normally pack them in my bag frozen and they’re perfect by snack or lunch time. room temperature airtight as soon as they cool for about 3 days. Enjoy D 🫶🏼 #brioche #batchcooking #fromscratch #lunchbox #breadtok
Dee163,800 次观看 • 13 天前
Little Ciabatta Recipe 🥹 410ml Lukewarm Water (38-40°C) 7g instant yeast 500 Bread or AP flour (min 12% Protien) 10g Salt Drizzle olive oil. Whisk water & yeast together. Add flour and salt and mix well till it’s all combined (no flour lumps) you want to give it a beat, drizzle with olive oil cover and rest 20 min. After 20 min WET your hand (the dough is sticky) reach round and grab the dough. Lift it high as you can without breaking and fold it down. Do this 4 times turning the bowl after each fold and wetting your hand where necessary. Flip the dough over and fold it half. Cover and rest 20 min. After 20 min repeat the stretch and fold and flipping and folding the dough. Cover and rest 1 hour. Put a roasting dish with water in the bottom of your oven (to create steam) Preheat oven to 220C with the water inside Line a big baking tray or 2 with parchment paper and brush some olive oil on the bottom. Flour top of dough and the work surface really well. Turn the dough out. Be patient it will come out. Flour the top and really gently from underneath stretch into a rectangle trying not to loose the air that’s built up in the dough. Flour some more and then Cut into 15 pieces. Place on your tray cover and rest for 15min. Bake for 8 min then take the water out. Bake for another 6-10 min. Keeping an eye on it and turning down the oven if it’s getting too dark. to freeze wait until completely cool slice open and put in freezer bag. (I even add fillings like butter and Chedder and freeze with them inside) it will defrost airtight in 2-3 hours so can go straight into the lunchbox frozen Enjoy D 🫶 #bread #ciabatta #breadtok #breadmaking #fromscratch
Dee535,400 次观看 • 2 个月前
Mini ciabatta Recipe ANYONE can make this This is obviously hands on time. Remember you don’t have to stand and watch the dough while it’s resting or cooking 🫶 420ml Lukewarm Water (38-40°C) 7g instant yeast 500 Bread or AP flour (min 12% Protien) 10g Salt Drizzle olive oil. Whisk water & yeast together. Add flour and salt and mix well till it’s all combined (no flour lumps) drizzle with olive oil cover and rest 20 min. After 20 min wet your hand reach round and grab the dough. Lift it high as you can without breaking and fold it down. Do this 4 times turning the bowl after each fold and wetting your hand where necessary. Flip the dough over and fold it half. Cover and rest 20 min. After 20 min repeat the stretch and fold and flipping and folding the dough. Or do 4 coil folds as u did in the video. Cover and rest 1 hour. Put a shallow baking dish with water in the bottom of your oven (to create steam) Preheat oven to 220C with water inside. Line a big baking tray or 2 with parchment paper and brush some olive oil on the bottom. Flour top of dough and the work surface really well. Turn the dough out. Be patient it will come out. Flour the top and really gently from underneath stretch into a rectangle trying not to loose the air that’s built up in the dough. Cut into 18-20 pieces. Place on your tray cover and rest for 15min. Bake for 8 min then take the water out. Bake for another 6-10 min. Keeping an eye on it and turning down the oven if it’s getting too dark. to freeze wait until completely cool slice open and put in freezer bag. (I even add fillings and freeze with them inside) it will defrost airtight in 2-3 hours Enjoy D 🫶 #fyp #bread #breadtok #ciabatta #fromscratch
Dee673,100 次观看 • 6 个月前
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