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Pizza with black flour

Pizza with black flour


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Sift together the white and black flour in a bowl. Dissolve the yeast with a little warm water then put it over the flour and the rest of the water, salt. Knead well for 10 minutes and add a little oil. Let the dough rise for 1 hour 30 minutes.

Spread a sheet the size of the tray, grease it as you prefer with a tomato sauce or ketchup, as the case may be, add dried salami, corn olives and cheese and bake for 20 minutes.


Homemade pizza with a thin and flavorful top

It was last night Emilie around me. The pretext: pizza with a flavored countertop, a countertop that I successfully sold in Baia Mare when I was running the Graffiti restaurant (that was a great experience, and tell it once). I haven't made this countertop in a few years and I enjoyed the & # 8222 review & # 8221, it awakened my memories, I enjoyed my sense of taste. Do you want the recipe? I know you want it. To three cups of flour I put a cup and a half of water (measured with the same cup), a yeast nut (about ten grams) soaked in a tablespoon of milk with a pinch of sugar. I also put in the dough a teaspoon of salt and a teaspoon of sugar, a teaspoon of dried oregano, a teaspoon of dried basil and three tablespoons of extra virgin olive oil. I kneaded the dough for a quarter of an hour, with my hand, to let air into it. It is ready when it is fine, it comes off the hand slightly and it is slightly elastic (I used white flour type 650).

After an hour of growing under the towel, the dough was ready to work.

Another important thing: the sauce. It can be simple, crushed tomatoes & # 8211 perfect, between us. But it can be different, also perfect (perfection has many faces): a big box of skinless tomatoes, a cup of water, two cloves of garlic, a few green basil leaves, a tablespoon of oregano, a tablespoon of cumin, enibahar and coriander (along with all) crushed in a mortar and then put in the pot, a teaspoon of salt and a teaspoon of sugar. Boil the sauce over low heat for half an hour and leave to cool. Then it spreads over the counter. The good part is that it can be put over the pizza after it is taken out of the oven. With a little hot pepper, get a healthy alternative to spicy ketch-up. Oh, yes, the remaining sauce can be boiled once more (five to six minutes) and then stored in the refrigerator under the lid for two to three weeks. Or it can be put on pasta the next day.

I don't know what I've been in another life, because I really like cheese. I always have several dishes in the fridge. With or without mold, sometimes softer, cow's cheese and bellows brisket, mozzarella and parmesan. Not all at once, most of the time in a row, but if I open the fridge now, I find at least three ways.

I spread the dough in the tray, thin. Over it, sauce, cheese, champignon mushrooms (I always use fresh, canned ones look horrible to me) cut into thin slices and thinly sliced ​​bacon. I also put a simulation of raw prosciutto, bought from Kaufland (it's a crisis, in my chickens) with 9 lei, ten thin slices. However, I turned to the one with fewer substances besides meat.

I heated the oven (the grill with the lid in this case) to 250 degrees Celsius. I burned the first pizza on the bottom because I left it unattended. I ate it anyway, charcoal is good for digestion. The others came out ok. I'll get a marble plate, I can make pizza directly on the hearth. You can do this by putting a piece of marble in the stove oven.

From 750 grams of flour I got 5 pizzas.

In a nutshell, each pizza cost me 2 lei and 50 bani. All with gas. Hmm. Great additions through the pizzerias in town. There are quite a few places in Cluj where I can eat a pizza comparable to the one I make at home.


Pizza with feta and zucchini

I haven't posted a new pizza recipe in a long time. We love pizza and prepare it quite often, especially in the evening, when the light is not on my side so I can photograph it for the blog. Maxim stories on instagram and that's it. This pizza recipe is in the top of my preferences. I prepared a top with spelled flour, and at the end, after it was baked, I added fresh dill.

For 4 people :: Preparation 1 hour :: Baking 30 minutes :: Low difficulty
Wheat ingredient:
& # 8211 150 g wholemeal spelled flour
& # 8211 100 g fain alba
& # 8211 1 teaspoon salt
& # 8211 1/2 teaspoon old
& # 8211 2 tablespoons olive oil
& # 8211 125 ml warm water
& # 8211 very little yeast, about 5 g
The rest:
& # 8211 ready-made tomato sauce, to which I added Italian greens
& # 8211 mozzarella
& # 8211 feta
& # 8211 approx. a zucchini, cut into thin slices
& # 8211 marar verde

Method of preparation: in a bowl knead a pizza dough. I showed you in the video this how to do it step by step. Leave it to rise until it doubles in volume.
Meanwhile, prepare a large pizza tray or a stove tray. Preheat the oven to 180 degrees Celsius.
Pizza assembly: spread the dough on a surface sprinkled with flour and then transfer it to the pan. Add the tomato sauce. Mozzarella cheese from place to place and slices of zucchini. In the end, crush as many girls as you want.
Put the pizza in the oven until it turns golden.
Serve immediately with fresh dill and pickled artichokes.


Pizza with black flour - Recipes

BLACK FLOUR LACE-UP PANTS

There's no point in talking,
That we are hungry: fasting pants!

INGREDIENTS for two underpants

  • 400 gr black flour
  • 7 gr dry yeast
  • 250 ml water
  • 15 ml olive oil
  • salt

WORK PLAN calzone de post

  1. prepare the top: mix the flour with the dry yeast and the salt. Add the olive oil and mix. Gradually add water and knead until you get a dough that you leave to rise for about 30 minutes hot, in a bowl covered with a kitchen towel.
  2. while the dough is leavening, cut the tomatoes into small cubes. We make sure that the leeks are also cut "faithfully". If you have pitted olives, deburr them. If they are already seedless, slice them. If they are both pitted and sliced, then leave them like that. They are perfect for what we need. Let's not forget the pepper: we wash it and cut it into thin slices, longitudinally.
  3. look under the towel. Did the dough rise? In half an hour it should at least double its volume, if the temperature is right.
  4. we divide the dough into two "balls", which we spread with the rolling pin (also called "facalet"). Okay, now we have two classic pizza countertops. Sprinkle half of the ingredients on half of the first countertop. Cover that half of the countertop with half without ingredients. I got a crescent. Tighten the open edge of the crescent between your fingertips, so as to "weld" the bottom of the dough with the top.
  5. do the same with the second countertop.
  6. leave for 12 minutes in the oven heated to 200 degrees.

This fasting underpants is also ideal in the menu for diabetics. The ingredients, like black flour, have a low glycemic index. Good appetite!


Fabio sweets

3.5% milk, pasteurized egg, natural whipped cream, butter, white flour, gianduia chocolate, sugar, glucose syrup, hazelnuts, starch, vanilla extract, peanuts.

Mascarpone, sugar, natural cream, pasteurized egg white, coffee, pasteurized yolk, marsala wine, Savoyard biscuits, dark chocolate

Ricotta, mascarpone, sugar, candied fruit (cranberry, raisins, apricots), orange juice, cognac, vanilla extract, flour, lard, salt, cocoa, ammonium baking soda, red wine

Sugar, cream cheese, hazelnuts, carrots, sunflower oil, white flour, butter, natural cream, pasteurized eggs, vanilla extract, cinnamon, baking powder, orange peel

Cheesecake With Berries

Cream of cheese, berries, digestive biscuits, sugar, mascarpone, butter, gelatin, vanilla extract, lemon juice

Eclair with chocolate and hazelnuts

Natural whipped cream, dark chocolate, milk chocolate, flour, egg, sugar, butter, cocoa, strawberries, gelatin, hazelnuts, cognac, vanilla extract

Lighting With Vanilla and Cream

Milk, egg, sugar, natural cream, flour, butter, mascarpone, natural cream, water, starch, vanilla extract, salt, insoluble powdered sugar

Lightning With Bronte Pistachio

Milk, egg, dark chocolate, milk chocolate, sugar, natural cream, flour, butter, mascarpone, water, starch, vanilla extract, pistachio, salt

cream cheese, cherries, sugar, milk, butter, chocolate flakes, mascarpone, white wheat flour, starch, gelatin, tonka beans


Black bread with seeds

1. Grease 2 x 500g (20-22 cm long) trays with a little butter / oil. Mix the flour together with 100g of seeds and yeast, using your fingertips. Add salt and water, then knead well until it becomes the consistency of a dough.

2. When the dough is soft, form it into a ball and place it in a bowl. Cover with a clean kitchen towel and let rise for 45 minutes.

3. Remove the dough on a work surface and knead several times to remove air. Gather into a ball and leave in the bowl for 30 minutes.

4. Remove from the bowl and divide into 2 parts. Cover each side with a clean towel and set aside for 10 minutes.

5. Form each ball into a loaf. Brush the top of each with a little water and add the rest of the seeds. Put them in trays, make 3 notches on each one, cover them with a towel and leave them aside for an hour or until they almost double in volume. Preheat the oven to 250C.

6. Bake for 15-20 minutes. They are removed when the breads are golden and form a crust. Allow to cool on a wire rack.


Pizza with chickpea flour top

Ingredients and total costs (approximately 25 lei):
Wheat:
500 ml of water
350 grams of chickpea flour - 6 lei (8 lei 500 grams)
A teaspoonful of baking soda
50 grams of sesame - 2 lei
2 teaspoons garlic powder (1 leu sachet)
Topping:
100 grams of capsicum (1 pepper) - 1 leu
350 grams of mushroom lids - 3.5 lei (5 lei 500 grams)
80 grams of frozen corn (boiled later) - 0.40 lei
150 grams of smoked tofu - 4.5 lei (9 lei 300 grams from the supermarket)
10 grams of olives - 0.20 lei (about 2 lei 100 grams)
150 grams of onion (1 onion) - 0.15 lei (1 lei for 1 kilogram of onion)
150 grams of cherry tomatoes - 3 lei (5 lei 250 grams per box in the supermarket)
Half hot peppers (5 grams)
5 teaspoons oregano (1 leu sachet)
5 teaspoons thyme (1 lion sachet)
1 teaspoon sea salt never
You can also make a sauce prepared at home from: tomato pulp, hot peppers, oregano, thyme, garlic, salt. (Boil all on the stove for about 10 minutes). Or buy ketchup from the store.

Nutritional values:
Total calories: 1800 kcal.
Protein: 110 grams.
Carbohydrates: 265 grams.
Fiber: 55 grams.
Unsaturated fats: 36 grams, of which Omega-3 (61%), Omega-6 (95%).
Vitamins and minerals: Calcium (70%), Copper (630%), Iron (365%), Magnesium (200%), Manganese (350%), Phosphorus (270%), Potassium (130%), Selenium (180%), Sodium ( 30% of vegetables + 150% of neoid salt), Zinc (160%), Vitamin A (170%), Vitamin C (210%), Vitamin E (40%), Vitamin K (55%), Vitamin B1, B2 , B3, B5, B6 (190%), Folic acid (460%), Choline (90%) Total of the recommended minimum daily dose.

Method of preparation:
Add in a bowl 500 ml of water, add 1 teaspoon of salt. 2 teaspoons garlic powder, a pinch of baking soda and gradually add the chickpea flour and mix. Then place the composition on the tray (I used baking paper on the tray so that it does not stick), place the sesame on top and put in the oven for about 20 minutes. After which the topping is placed on the counter, my order was as follows: onion, mushrooms, olives, capsicum, these chopped into thin slices as in the video. Then the corn (frozen, I boiled it for about 10 minutes in the kettle), grated smoked tofu, then I added oregano and thyme, the tomatoes cut into thin slices, the hot peppers cut into thin slices and put in the oven for another 40 - 50 minutes on medium heat. Serve with ketcup or homemade sauce. Good appetite! Costs and nutritional values ​​are estimated.


In a bowl, mix all the ingredients and mix without kneading. Put the composition in a large bowl, cover with plastic food foil and leave in the fridge for at least 12 hours, it can be left for 36 hours. The dough is very moist, do not be tempted to add more flour.

After the time spent in the fridge, pour the dough on the well-floured top and with your hands powdered well with flour, flatten it and then fold it in 4 and leave it to rise hot for 1 hour with the folded side down. Unfortunately, the lack of time made the pictures from the intermediate stages missing, for more details follow the link to the recipe from where I was inspired. From one part of the dough I made 2 pizzas, one 38cm in diameter and another 30cm in diameter, the rest of the bread.

Heat the oven to maximum, put the dough in a bowl with a lid and bake with the lid on for 30 minutes and then remove the lid and leave in the oven until nicely browned.

Be careful to use it in a bowl with a large lid because the bread grows both horizontally and vertically. Wholemeal unleavened bread is cut when it cools if you can refrain. We ate almost half hot.
Good appetite!


  • 100 g white flour
  • 200 g wholemeal flour
  • 10 g baking powder
  • 40 g sugar
  • 1 teaspoon salt
  • 50 g butter
  • 200 ml of milk

How do we prepare the recipe for wholemeal flour biscuits?

First combine the dry ingredients: white flour, wholemeal flour, baking powder, salt and sugar.

Add the melted butter and milk and knead a little in the bowl.

Place the dough on the baking sheet and knead until it takes on a moldable texture (add more flour as needed, until it is no longer sticky).

Spread a sheet about half a cm thick and cut with the desired shapes of cakes.

The rest of the dough and knead and resume the previous step until there is no dough left.

Place on a baking sheet and bake for 10-12 minutes at high temperature, until lightly browned on the edges.

Serve warm, but keep fluffy even after they stay cold.

This cookie recipe is one of our favorite recipes. The biscuits keep very well, they remain fluffy, but with a slightly crunchy crust, the wholemeal flour gives them a very special taste, different from that of other biscuits.

I recommend you to try to make these fluffy cookies, you will definitely try the recipe several times. & # 128578

The recipe and the photos belong to Maria Pintean and participate with this recipe in the Great Winter Contest 2019: cook and win


Preparation Homemade bread with white and black flour

Mix warm water with sugar and yeast and leave on the table for 5 minutes, then add the oil.

The flour is added gradually, respectively half of the white flour and all the black flour.

BRIDGE: never add salt directly to the yeast because it does them no good, inhibits their activity. The salt is added later, usually with the last portion of flour.

Add the last portion of white flour together with the salt and knead until you get a compact dough. Leave to rise in a covered pot in a warm place for about 40 minutes.

Modeling homemade bread with white and black flour

The leavened dough is turned over on a lightly floured surface, it is stretched so as to obtain a square of about 35 & # 21535 cm, but not with the rolling pin but with the hand. It folds as in the picture and then rolls very, very tight from one end, permanently putting the ends underneath, so that in the end we can have the round shape of the pit.

Leave to rise for another 30 minutes on the table, covered with a clean kitchen cloth. See how much my little one has grown! Preheat the oven to 200 ° C (high with gas) and place a tray of water on its bottom. It will generate the steam so necessary for the first stage of baking any bread.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

Baking Homemade bread with white and black flour

The bread is raised before entering the oven, after the second leavening. I notched slightly in the form of sunlight. Place in a tray on a baking sheet and immediately put in the hot oven.

Bake the bread at high temperature, initially at 200 ° C for 20 minutes and then another 30-35 minutes at 170 ° C. If it browns too much it can be covered with a baking paper.

How do we know if the bread is baked? Grab the bread with a clean kitchen cloth (or with thick gloves) and hammer it to the bottom. If it sounds empty, the bread is baked. Under no circumstances do we try toothpaste! We use the toothpick only for pandispan, cake, cake tops, never for any leavening.

Freshly baked bread is washed with a brush with cold water. Brush the bread all over the bread. This maneuver gives the shell its luster.

The bread, like any leaven, is left to cool naturally on a wire rack. Under no circumstances do we mislead any yeast through plastic bags, rags or beds. The shell will become rubbery because it will get wet from the condensation created.

Only after it has COMPLETELY cooled is it covered with a clean kitchen towel. I cut it because I was going to use it for another flour recipe: breaded bread (soon on the blog).

Try it too homemade bread recipe with white and black flour!



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