110,618
edits
Molletes antequeranos - Antequera muffins (V): Difference between revisions
Molletes antequeranos - Antequera muffins (V) (view source)
Revision as of 18:20, 8 December 2023
, 8 December 2023no edit summary
No edit summary |
No edit summary |
||
| Line 20: | Line 20: | ||
|PrepTime = 2 hours plus overnight rise | |PrepTime = 2 hours plus overnight rise | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
|Image = [[Image:Molletes antequeranos (Antequera muffins) recipe.jpg|alt=Electus]] | |Image = [[Image:Molletes antequeranos (Antequera muffins) recipe.jpg|thumb|middle|none|alt=Electus]] | ||
<span class="review"> <span class="reviewHeader"> | <span class="review"> <span class="reviewHeader"> | ||
====Best recipe review==== | ====Best recipe review==== | ||
| Line 37: | Line 37: | ||
Whilst the serving suggestion I have given is typical, you can basically do what you want with them. | Whilst the serving suggestion I have given is typical, you can basically do what you want with them. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
|'''1st dough (Masa madre):''' | |||
| 100 g [[Strong flour|strong flour]] | | 100 g [[Strong flour|strong flour]] | ||
| 50 ml warm water | | 50 ml warm water | ||
| 1 x 7 g sachet of [[Dried yeast|dried yeast]] (use easy blend [[Yeast|yeast]] if making in a [[Breadmaker|breadmaker]]) or 15 g fresh yeast | | 1 x 7 g sachet of [[Dried yeast|dried yeast]] (use easy blend [[Yeast|yeast]] if making in a [[Breadmaker|breadmaker]]) or 15 g fresh yeast | ||
|'''2nd dough: ''' | |||
'''2nd dough: ''' | |||
| 500 g [[Strong flour|strong flour]] | | 500 g [[Strong flour|strong flour]] | ||
| 320 ml warm water | | 320 ml warm water | ||
| Line 55: | Line 51: | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
|'''To make the 1st dough: ''' | |||
| Place the [[Yeast|yeast]] in the water and if using fresh or normal [[Dried yeast|dried yeast]], allow to [[Ferment|ferment]]. | | Place the [[Yeast|yeast]] in the water and if using fresh or normal [[Dried yeast|dried yeast]], allow to [[Ferment|ferment]]. | ||
| Add the water and the [[Yeast|yeast]] to the [[Flour|flour]] and form the dough into a ball. | | Add the water and the [[Yeast|yeast]] to the [[Flour|flour]] and form the dough into a ball. | ||
| Cut a cross on the top of the ball and place in a bowl of warm water. The water should cover the dough and then cover the bowl with a piece of [[cling-film]]. | | Cut a cross on the top of the ball and place in a bowl of warm water. The water should cover the dough and then cover the bowl with a piece of [[cling-film]]. | ||
| Once the dough has risen to the top of the bowl (about 10 minutes), use immediately. | | Once the dough has risen to the top of the bowl (about 10 minutes), use immediately. | ||
|'''To make the molletes:''' | |||
'''To make the molletes:''' | |||
| From the 2nd dough ingredients, add the [[Yeast|yeast]] to the water, allowing to [[Ferment|ferment]] if necessary. | | From the 2nd dough ingredients, add the [[Yeast|yeast]] to the water, allowing to [[Ferment|ferment]] if necessary. | ||
| Add the [[Oil|oil]] and mix. Then add half the [[Flour|flour]] mixed with the [[Salt|salt]] and mix again | | Add the [[Oil|oil]] and mix. Then add half the [[Flour|flour]] mixed with the [[Salt|salt]] and mix again | ||