هناك القليل جدا من السكر الأبيض في هذه الكعك ليس فقط لتناول الإفطار – ولكنك لن تفوتك. ويضفي العسل حلاوة ناعمة وطريفة لكل مكونات: عجينة غنية ، زبداني ، حشوة ملئ كريمي منعشة ، وطبقة لزجة رائعة.
المصدر: مارثا ستيوارت ليفينغ ، سبتمبر 2008
يخضع أو يستسلم
مكونات
للعجين
للحشو والتشكيل
الاتجاهات
ملاحظات كوك
قم بتخزين العسل في درجة حرارة الغرفة لمدة تصل إلى سنتين. إذا لم تعد تتدفق بحرية ، ضع الزجاجة في ماء دافئ. الحرارة اللطيفة ستعيد العسل إلى الحالة السائلة.
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
There is very little white sugar in this cake, not just for breakfast – but you wont miss it. Honey adds a smooth and playful sweetness to all the ingredients: rich dough, buttery, refreshing creamy filling, and a wonderful sticky layer. Source: Martha Stewart Living, September 2008 Makes 9 Yield or Yield Ingredients For the dough 2 tablespoons active dry yeast 1/3 cup warm water 1 cup whole milk, room temperature 8 ounces (2 sticks) unsalted butter, softened 3 large eggs 1/3 cup honey (any type) 2 teaspoons coarse salt 1 teaspoon pure vanilla extract 5 to 6 cups all-purpose flour, plus more for surface Vegetable oil, for bowl For filling and shaping 4 ounces (1 stick) unsalted butter 1/2 cup honey (any type), plus more for brushing and moisture 1/2 cup corn syrup 2 tablespoons sugar 1/2 cup mascarpone cheese 1/2 cup fraiche cream 1/2 cup chopped walnuts Directions 1. Make the dough: Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes. 2. Beat milk, butter, eggs, honey, salt, and vanilla with a mixer on medium speed. Add yeast mixture, and beat for 1 minute. Switch to dough hook, reduce speed to low, and add 4 cups flour. After flour is incorporated, increase speed to medium, and continue kneading. 3. Add remaining flour, 1/2 cup at a time, mixing until dough is no longer sticky. Increase speed to medium-high, and knead for 10 minutes. (Alternatively, knead by hand until smooth, 15 to 20 minutes.) 4. Turn dough out onto a lightly floured surface, and knead until very smooth, about 5 minutes. Transfer to a lightly oiled bowl, cover with plastic, and set aside in a warm, draft-free place until doubled in size, about 1 hour. 5. Punch down dough. Turn out onto a lightly floured surface, and divide into 3 pieces. Roll each into a ball. Freeze 2 for up to 3 months (thaw in refrigerator before using). Roll remaining dough
26.04.2023 @ 20:20
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
There is very little white sugar in this cake, not just for breakfast – but you wont miss it. Honey adds a smooth and playful sweetness to all the ingredients: rich dough, buttery, refreshing creamy filling, and a wonderful sticky layer. Source: Martha Stewart Living, September 2008 Makes 9 Yield or Yield Ingredients For the dough 2 tablespoons active dry yeast 1/3 cup warm water 1 cup whole milk, room temperature 8 ounces (2 sticks) unsalted butter, softened 3 large eggs 1/3 cup honey (any type) 2 teaspoons coarse salt 1 teaspoon pure vanilla extract 5 to 6 cups all-purpose flour, plus more for surface Vegetable oil, for bowl For filling and shaping 4 ounces (1 stick) unsalted butter 1/2 cup honey (any type), plus more for brushing and moisture 1/2 cup corn syrup 2 tablespoons sugar 1/2 cup mascarpone cheese 1/2 cup fraiche cream 1/2 cup chopped walnuts Directions 1. Make the dough: Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes. 2. Beat milk, butter, eggs, honey, salt, and vanilla with a mixer on medium speed. Add yeast mixture, and beat for 1 minute. Switch to dough hook, reduce speed to low, and add 4 cups flour. After flour is incorporated, increase speed to medium, and continue kneading. 3. Add remaining flour, 1/2 cup at a time, mixing until dough is no longer sticky. Increase speed to medium-high, and knead for 10 minutes. (Alternatively, knead by hand until smooth, 15 to 20 minutes.) 4. Turn dough out onto a lightly floured surface, and knead until very smooth, about 5 minutes. Transfer to a lightly oiled bowl, cover with plastic, and set aside in a warm, draft-free place until doubled in size, about 1 hour. 5. Punch down dough. Turn out onto a lightly floured surface, and divide into 3 pieces. Roll each into a ball. Freeze 2 for up to 3 months (thaw in refrigerator before using). Roll remaining dough