Текстовый рецепт тут - ецепты/дом... Купить сыроварню отправка в любую страну алог/дом... Видео обзоры сыроварни 22 л • Новая домашняя сыроварня на 22 литра... Мешалка для сыроварни купить алог/уни... Мешалка версия 2,0 • Универсальная мешалка, для домашней с... Лиры (ножи) для нарезки сырного сгустка купить /каталог/домашняя-сыроварня/лиры-ножи-для-нарезки-сырного-сгустка/ Обзор контроллера температуры • ПИД регулятор температуры для Коптиль... Купить контроллер температуры для коптильни , пивоварни , самогонного аппарата рол... Группа ФБ О приготовлении домашних колбас , сыров ,а так же домашнего пива и алкоголя / 187900185044004 Батон домашний нарезной. Ингредиенты: Мука – 300 гр. Молоко -150 мл. Яйцо – 1 шт. Масло сливочное – 20 гр. Дрожжи сухие – ½ ч.л. Сахар – 1 ст.л. Соль – ½ ч.л. Home-made baton. Ingredients: Flour - 300 gr. Milk -150 ml. Egg - 1 pc. Butter - 20 gr. Dry yeast - ½ tsp. Sugar - 1 tbsp. Salt - ½ tsp. Preparation: Milk is heated to a temperature of 37-38 degrees, mixed with sugar, sprinkled with yeast on the surface of the milk, left for a couple of minutes, mixed, covered with a food film and left in a warm place for 10-15 minutes, so that the yeast is activated. When the yeast begins to foam and grow up with a "cap", mix the egg with the salt and add the yeast mixture to the milk, mix it and add some of the sifted flour, stir well, add pre-melted butter, stir and pour out the rest of the flour. We spread the dough on the table and start kneading with hands until the dough becomes elastic and elastic (if the dough is not elastic enough, we add a little flour). We put the well-kneaded dough into a bowl, cover it with a food film and put it in a warm place for 2-3 hours, the dough should come up and increase 2-3 times. Approached the dough spread on the table, a little obninem and roll out a rectangle measuring 20x30cm. and a thickness of 1-1.5 cm, then fold tightly in the form of a roll, all edges are well tampered, shifted seam down, on a baking sheet covered with parchment, cover with a towel and put in a warm place for a proofing for 40-50 minutes. Then we make the incisions with a sharp knife and place the loaf in the heated oven to 220 degrees, put the container with boiled water on the bottom of the oven, bake for 15-20 minutes, then take out the container with water, bat the butter with a mixture of eggs, 1 tbsp. water, a pinch of sugar, and put again in the oven for another 10-15 minutes. Ready to put the loaf on the grate, cover with a towel and let it cool completely.
