Napraforgókenyér (hungarian language)
Hozzávalók:
66 dkg liszt
10 dkg rétesliszt
350 ml tej
125 ml étolaj
1 zacskó szárított élesztő+2 dkg élesztő kelesztve
2 tojás felverve
1 evőkanál cukor
1 evőkanál őrölt kömény
2,5 dkg só
Az összeállításhoz:
5dkg olvasztott vaj, szezámmag, lenmag
Összegyúrjuk, az olajat a végén tesszük bele, 25 percig kelesztjük. A sütőt begyújtjuk és 160 cfokra állítjuk.
A tésztát kétfelé vesszük és az első feléből 5 db 22 cm átmérőjű körlapot nyújtunk. Egyenesen a tepsibe tesszük, a lapokat egymásra helyezés közben megkenjük olvasztott vajjal, (ecsettel). Középről indulva nyolc felé vágjuk pizzavágóval, úgy, hogy a szélénél egy cm mélységig egyben hagyjuk és a szeleteket kihajtjuk a tészta szélére.
A második fél tésztának a negyedét levágjuk,ez lesz a buci a virág közepén, a maradékot 5 felé vágjuk, nyújtjuk ,14 cm átmérőjű lapokra és amikor egyberaktuk beletesszük a tepsibe a kör közepére. Úgy vágjuk be, hogy a szirmok a külső szirmok közé essenek, majd beletesszük a bucit közepére.
Tej-tojás keverékkel megkenjük, szárítjuk-kelesztjük, újrakenjük és megszórjuk szezámmaggal, lenmaggal. Betesszük a meleg sütőbe, 15 -20 perc múlva kicsit feljebb vesszük a lángot, hogy szépen megpiruljon a teteje.
more: http://izrobbanas.freeblog.hu/categories/kenyer/
How to make:
http://gourmandine.ro/aluaturi-sarate/paine-floarea-soarelui/
Comments
Though I must say, I have no idea what is exactly stated in your post, I do know that bread is something else! Wonderful work!
Nagyon köszönöm, nem is reméltem, hogy valaki megnézi ezt a receptet, itt mindenki annyira szép dolgokat készít, boldog vagyok.
Thank you very much, I didn't even hope that someone would look at the recipe, here everyone creates such beautiful things, I'm happy.
You made such a beautiful looking bread that it is a shame that we do not know what language your writing in. Could you possible let us know where you are from and maybe we can use a language converter to translate. Keep up the wonderful work!!
Kedves Nansy,köszönöm a kedves szavakat, én magyar nyelven írok ( hungarian language), sok sikert Neked a sütéshez!
Dear Nancy, thank you for your kind words, I write in hungarian, good luck to you too in your baking.
step by step:
http://gourmandine.ro/aluaturi-sarate/paine-floarea-soarelui/
Not perfect but at least gives an idea. Maybe someone who is a better baker can format this and maybe guess at what the couple of untranslated words might be:
Napraforgókenyér (English language) Ingredients: 66 g flour 10 g rétesliszt 350 ml milk 125 ml cooking oil 1 bag of dried yeast +2 g kelesztve yeast felverve 1 egg 2 tablespoons sugar 1 tablespoon ground cumin 2.5 g of the composition of salt: 5dkg melted butter, sesame, linseed, pucker, the oil in the end we do it, let it rise for 25 minutes. The oven is collected and 160 cfokra contends. The dough into two and taken the first half of disc 5 cm in diameter, 22 pcs to our customers. Straight from the pie-pan, into each other when the sheets and brush with melted butter (with a brush). Pizzavágóval cut toward the center, starting eight, so that the edges of a depth of one cm slices and let the dough edge junction. The second half of the quarter cut pasta, it will be a bun in the middle of flower, 5 to cut the residue, providing, 14 cm in diameter and plates when put into the pie-pan egyberaktuk center of the circle. It is cut so that the petals are the outer petals fall, and then put it into the middle of the bun. Milk and egg mixture and brush, dried, let it rise, and sprinkle újrakenjük szezámmaggal, lenmaggal. Put in hot oven 15 -20 minutes before we take up the heat a bit to much megpiruljon the top. More: How to make
http://izrobbanas.freeblog.hu/categories/kenyer/: http://gourmandine.ro/ aluaturi-sarate/paine-floarea-soarelui /
rétesliszt=pastry flour
1 bag dried yeast= 11 g dried yeast
2 dkg kelesztve yeast=2 dkg yeast raised
felverve=chopped
pizzavágóval=pizzawith cutting
egyberakunk=and when laid we put it into the baking sheet in the middle of the circle.
újrakenjük=against brush
megpiruljon =that nicely redden his roof
Good luck!
OK, here's my effort, hopefully it's better than the Google one!
Sunflower bread
Ingredients:
660g plain flour (BL55)
100g pastry flour (BL80) - [rétes is like strudel: same flour]
350ml milk
125ml cooking oil (normally sunflower in Hungary)
1 bag of dried yeast + 20g fresh yeast (direct translation is "raised yeast" available in 50g cubes in all Hungarian food stores)
2 eggs beaten
1 tablespoon sugar (most likely white granulated)
1 tablespoon ground cumin
25g salt
For the "composition". (I guess the topping)
50g melted butter
sesame seeds
linseed
Knead, oil goes in at the end, let it rise for 25 minutes. Turn the oven on at 160 degrees (Celcius)
Split the dough in 2. From one half, split into 5 and roll 22cm diameter discs. Put into the tray and brush with the melted butter. From the middle out, cut into 8 leaving 1cm at the edge [here the translator is struggling!] Fold the cut pieces out [I think the photo helps!]
With the second half of the dough, cut off a quarter, this will be the bun in the middle of the flower. Cut the remaining dough into 5 pieces. Stretch out to 14cm diameter discs and when you've put them together put them into the middle of the circle. They are cut so that the petals are placed between the outer petals [hopefully the picture is becoming clearer now]. Add the bun in the middle at the end.
Paint with the milk/egg mixture, leave to dry and rise. Paint again and sprinkle with the sesame seeds and linseeds. Put in the warm oven. After 15-20 minutes turn up the heat [they say flame - gas ovens are widely used in Hungary] so that the top is nicely browned.
I never thought my first post to this forum would be so exciting!
Nagyon szép dorothy62!
@ Dorthy62 and carnub
Thank you so much for the translations. I did Google the translation but came up missing the same words as Dorthy62 did; so this total translation answered all of my questions and now will make the recipe a useable one. Thank you both very much for the work on translation.
One last question. Do you use both dry yeast and fresh yeast or dry and a preferment? We can get both dry and fresh yeast here so that's not a problem. I just would like to know for the best possible replication of the recipe. Again thank you very much.
@Dorothy62
Segitek önt: Az "élesztő kelesztve" egy kóvász, vagy friss élesztő, vagy valami más?
@nancy58
My comment above to dorothy62 is to try to solve the yeast question.
Just in case bags of yeast vary in other countries. A bag of dried yeast in Hungary is 7g
Remélem szép kenyerek süt mindenki. Nagyon örülök, hogy regisztráltam erre weblapra, nagyon vidám vagyok itt
Kedves Carnub:
élesztő kelesztve= kovász, ( boiled water+flour+ little be sugar+fresh yeast)
1 bag dried yeast in hungary= 11 gram dried yeast= cca. 1 tablespoons dried yeast (?)
Good work: Dorothy
yeah, it's me I use both dry yeast and fresh yeast,
all are needed ( not dry or fresh)
The fresh yeast by kovász, you know(boiled water+little bi flour+little be sugar+ fresh yeast)
the dried yeast=you mislay it in the flour and later works
Sorry, for bad text, good bye.
Kedves Dorothy62 / Dear Dorothy62
Nagyon Szep munka, gratulalok, Very beautiful work, Congratulations!
Boldog Sutogetest! /Happy Baking
Udvozlet / Best Regards
Zoltan