15 recipes French test Bashny.Net

1. THE DOUGH BREEZE
Basically this dough can be used for making cakes, pies, savoury and sweet pies.

The dough is well managed, it is necessary to make a good consistency butter — not too dense and not too sweet.
Thus, it must be removed from the refrigerator several minutes before use.
Ingredients for cake for 4 persons:
— 200 g flour,
— 120 g of butter,
— 3 tbsp of water
— 5 g of salt.
Cooking
On a Board sift the flour mound in the center to make a recess, pour in the water, put the butter and salt, all thoroughly and knead until the dough until it stops sticking to your hands, then on the Board, sprinkled with flour, formed into a ball and leave for 1 hour, and if required, more.

2. SHORTCRUST PASTRY
Ingredients:
— 300 g flour
— 125 g of butter,
— 50 g of sugar,
— 1 raw egg
Sol.
Cooking
In a pot heat over medium heat the butter, add the sugar, stirring constantly with a wooden spoon to a thick state.
On the Board pour the flour in the center to make a hole where you pour the egg, put a pinch of salt and sweet butter, carefully to replace, gently roll out (as it is crumbling easily), and as thin as possible, previously sprinkled with flour as a Board for rolling out dough and the rolling pin.





3. PUFF PASTRY
Ingredients:
— 500 g flour,
— 500 g butter,
— 1 Cup of water
Sol.
Cooking
Puff pastry is the basis for the making of pastry; it just in cooking, but you need to have the time: while the dough breeze ready in 5 minutes for puff pastry you need more hours.
The main concern is the butter, because if it is too soft and not enough flour the Board for rolling out dough and the rolling pin, the dough in the kneading process will stick and break. It does not create serious difficulties, however, will be a hindrance by increasing the desired thickness.
First of all sift the flour mound in a depression in the centre, slowly pour, stirring constantly, a glass of water, put a pinch of salt. Add water until until the dough will not stick to the fingers, then formed into a ball and leave for 5 min. Board for rolling out dough and the rolling pin sprinkle with flour and roll out the dough.
In the center put the butter (which melt in their hands), folded four times, very carefully roll out a length, then folded three times; again the Board sprinkle with flour; turn the dough so that the fold was in front of you, roll the dough out as before and fold in the same way, sprinkle lightly with flour and place in 20 min. in a cool place.
Then start again as before: roll the dough 2 times and leave for another 20 min.
Finally, after 5-6 of these operations, the dough is ready.

4. CLASSIC DOUGH BIGNAY NO. 1
Ingredients:
— 250 g flour,
— 2 tbsp. tablespoons vegetable oil,
— 2 raw eggs,
— 1/2 coffee spoon of salt
— 1/4 liter of water or milk.
Cooking
In a saucepan add the flour and salt in the center to make a recess break there whole 1 egg, mix gently with a wooden spoon. When the first egg is fully gone, add the second, then the vegetable oil, milk or water, mix thoroughly to a state of fresh cream, leave to rest for 1 hour before use.
For sweet dough in the flour to add 1 tbsp of sugar.

5. THE DOUGH BIGNAY NO. 2
Ingredients:
— 250 g flour,
— 160 g of butter,
— 6 raw eggs,
— 1/2 l of water,
— 5 g of salt.

Cooking

In a medium size saucepan pour water, put the butter, salt, put on a moderate heat; as soon as the water boils, remove from heat immediately to fill up all the flour, stirring vigorously with a wooden spoon, put back on heat and continue to stir until then, until the water almost completely evaporates. The dough is ready when it stays dry on the bottom that you can determine just stirring; then take the pan off the heat and the dough to cool, then add one egg, whisking with a wooden spoon.
Out of the oven, remove the pan, check that it was clean, lightly grease with butter. With a spoon pour into pan small portions of the dough at a certain distance from each other, as when frying the dough swells. Preheat the oven to a moderate temperature, put the pan for 20 minutes.
When portions of the dough are browned, they can be filled: pastry cream, a thick Bechamel sauce, mixed with grated cheese, minced chicken, eggs, poured in boiling water, etc.
If you need a sweet dough, add 30 g of sugar dissolved in water.

6. BIGNAY DOUGH WITH BEER # 3
Qualifies as a "Classic dough bignay No. 1", only instead of milk or water is added to the beer.

7. THE DOUGH BIGNAY AIR NO. 4
The same proportions as in the "Classical test bignay No. 1, but first the flour is mixed with egg yolks, then vegetable oil and finally, add the whipped egg whites.

8. BISCUIT DOUGH
Ingredients:
— 200 g of sugar,
— 50 g sifted flour
50 g of potato starch,
— 4 raw eggs,
— 1 packet of vanilla sugar,
— 1 pinch of salt.
Cooking
In a bowl put the sugar, vanilla sugar, egg yolks, salt, mix thoroughly into a white mass. If formed lumps, continue to stir, adding gradually the flour and starch.
Beat the egg whites and gently combine with the mixture, all again carefully mix, put in shape, well greased with butter, place in the oven.

9. DOUGH FOR PASTRY BRIOCHES

Ingredients:
— 200 g flour,
— 125 g butter + 50 g for the form,
10 g of dry yeast,
— 2 raw eggs,
— 1 tablespoon of sugar,
— 1/2 coffee spoon of salt.





10. THE BRIOCHE DOUGH MUSLIN

As in the previous recipe, but instead of 125 g of butter, 150 g. to take

11. BATTER FOR A SIMPLE BRIOCHE
Ingredients:
— 200 g flour,
— 125 g butter + 50 g for the form,
10 g of dry yeast,
— 2 raw eggs,
— 1 tablespoon of sugar,
— 1/2 coffee spoon of salt
2 tbsp of milk.

12. THE PANCAKE BATTER
Ingredients for 20 pancakes:
— 250 g flour,
— 3 raw eggs,
— 3 cups of milk,
— 5 tablespoons vegetable oil
Sol.
Cooking
In a bowl pour the flour mound in the center make a hole and break there eggs, mix with a wooden spoon, gradually add the milk, preventing the formation of lumps; if despite that they are still there, skip the dough through a large sieve, add the vegetable oil.
In the kitchen you must have a cast iron pan especially for pancakes; it does not need to wash, except after purchase; before you put it on the fire, enough to wipe with a clean paper.
When the pan is hot, fry pancakes, and pouring the batter with a spoon into the pan and making a circular motion that will allow them to fry well from both sides, then start again until you run out of dough.

TIPS FOR PREPARATION OF THE DOUGH FOR PANCAKES
Like all types of dough, the dough for pancakes requires at least 2 hours of rest before working with it. You can prepare the dough tonight, to use it the next day; the dough is left to rest, has a better grip on the product and easier the fermentation.
The need to rest the dough even more noticeable when one component is beer.
Of course, if the dough requires whipped egg whites, then add them at the last moment.
The proportion of liquid — water, beer or milk — just to bring difficult, as different quality of flour: one absorbs more fluid, the other less. In any case the dough should be runny, but more thick in consistency than pancake dough; it should be smooth and without lumps. The liquid for the dough must never be too cold; if it is warm, the dough better and faster ferment.
Flour should always be sifted. In a bowl pour the flour mound in the center to make a recess where to put all the components specified in the recipe; only a wooden spoon slowly and carefully while stirring, pour in gently and gradually to the liquid avoiding too vigorous whisking or stirring.
When the dough is ready, close the bowl and leave to rest for at least 2 hours, but not in the refrigerator.





13. THE DOUGH FOR MAKING PANCAKES № 1
(stuffing: meat, vegetables)
Ingredients:
— 100 g of flour,
— 1 raw egg, salt,
— 1/2 teaspoon dry yeast
beer.
Cooking
In a bowl sift the flour, in the center of a wooden spoon to make a recess where to put the egg, salt, yeast, constantly stirring with the flour, gradually add beer in such quantity that the dough was thicker than the batter for pancakes.
When the dough is ready, close the bowl and leave to rest (but not the refrigerator) for at least 2 hours.

14. THE DOUGH FOR MAKING PANCAKES № 2
(mainly for the filling of vegetables)
Ingredients:
— 125 g of sifted flour,
— 1 teaspoon vegetable oil
— 1/3 Cup beer
— 2 beaten egg whites,
— 1/2 Cup warm water
3 g salt (1 pinch).
Cooking
In a bowl pour the flour mound in the center to make a recess where to pour vegetable oil, put the salt, stirring constantly with a wooden spoon, gradually add beer and water, leave for 2 hours without putting in the fridge.
Before using the batter add the beaten egg whites.





15. THE DOUGH FOR MAKING PANCAKES, NO. 3
(fruit toppings)
Ingredients:
— 100 g of sifted flour,
— 2 egg whites,
— water,
Sol.
Cooking
In a bowl put the flour, salt, water, stirring constantly with a wooden spoon, bring to a thick cream; close the bowl and leave the dough to rest for 2 hours, without putting in the fridge. Before using the batter add the beaten egg whites.

Source: talumala.com/ru/dom-i-byt/kukhnya/edim-doma/4973-15-vidov-frantsuzskogo-testa