Those who pass by my house have known and appreciated mine for a long time Bienenstich in its most typical version, a sweet and soft focaccia filled with cream and then divided into many squares.
Very convenient when to use for many people (in small quantities for each one) but which always leaves the desire to to be able to have a little more ...
So, when there aren't many diners or when I want to pay homage to some of these desserts, I have adopted an alternative solution:
I divide the dough into many small portions that I model in the shape of small loaves that I then place side by side in a pan for leavening and final decoration before cooking.
The final result, as well as being excellent to taste, also has a very pleasant appearance and is very easy to manage and stuff.
Absolutely to try also to decide which version is your favorite version ...
then, starting as always with the ingredients, let's start cooking!
Ingredients (for a 40x30 cm baking pan or two 20x30 cm baking sheets):
1- Dough | ||
White flour (type Manitoba or Typ 550) | g. | 380 |
freeze-dried yeast | sachet | 1 |
salted butter | g. | 50 |
milk | ml. | 200 |
cup sugar | g. | 50 |
pure minced vanilla | pinch (made with three fingers) | 2 |
egg | pc. | 1 |
sale | pinch (made with three fingers) | 1 |
For caramel: | ||
salted butter | g. | 75 |
cup sugar | g. | 50 |
vanilla | pinch (made with three fingers) | 1 |
honey | TS. | 1 |
fresh cream | TS. | 2 |
flakes almonds | g. | 100 |
For the final filling | ||
cream diplomatic | Ad Lib. | |
or custard | Ad Lib. |
*Preparation:
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Melt the butter in a saucepan and then add the milk, remove from the heat, stirring well.
Mix the flour with the lyophilized brewer's yeast and begin to mix in the mixer at low speed adding the milk with melted butter, then the sugar mixed with the vanilla and the egg.
Stir at medium speed for two or three minutes and then add a pinch of salt.
Continue stirring for a couple of minutes at a time and then put the kneader at maximum speed for one minute.
Cover the bowl with a cloth and let it grow, sheltered from the cold and drafts, the dough for half an hour (must double).
Flour the kitchen counter and gently work the leavened mass giving the dough three turns.
Even this dough, like many other leavened products, gives its best if prepared the day before and then left, after these first steps, to mature in a sealed container in the cool, for example in the less cold part of the refrigerator.
(in this case a smaller quantity of yeast is recommended: a quarter of it is enough!)
The next day it will be left to heat up at room temperature for half an hour and then, turned over on the floured counter, it will be divided into equal parts with which to form many loaves, taking care to pirl them well to close them.
(in the photos the dough has been divided into eight parts: they are very robust portions! At will, twelve or sixteen balls can be formed; a lot also depends on the number and the greediness of the diners ...)
Then arrange them in a baking tray, lined with parchment paper, not too close together (they will grow during the last leavening and still cooking!).
Cover them and let them rise more or less until doubled.
While they rise, proceed with the preparation of the almond caramel base for the coating:
put the butter in a saucepan together with sugar, vanilla, honey and cream.
Heat over low heat, continuing to stir, without bringing to a boil.
Add the almonds in flakes, continuing to mix and, as soon as they are well blended, remove from the heat and allow to cool, stirring occasionally to prevent it from turning into a hard and unmanageable mass!
Let it cool and, when the caramel is just warm, using a spoon, place it on the top of each loaf; during cooking it will tend to slip and cover more completely.
At the end of this operation, place in the preheated oven in static mode at 180 ° C.
Leave to cook for about 25 'and, in any case, until the dough is completely browned.
(if you had opted for a series of much smaller loaves - and therefore for a lower dessert, you can use, as for a normal Bienenstich, a temperature of 200 ° C and a time of 15 ').
Remove from the oven and after a few minutes transfer onto a wire rack covered with parchment paper (to avoid greasing the counter) until completely cooled.
In the meantime, prepare one custard or a cream diplomatic.
Halve (horizontally…) each Bienenstich to form a base and lid of almost similar size.
Fill all the bases with the cream and cover them, without pressing, with the lids.
Sprinkle generously with powdered sugar and serve
(keep a couple aside, well hidden, for yourself or you risk being left with a dry mouth).
Buon appetito!
ADVICES AND NOTES:
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- Recipe, text only: to print or download.
- Flour: compared to the usual leavened desserts of this type, this tends to be thicker and therefore, to maintain a more stable structure, a stronger flour, such as Manitoba or Typ 550 is more suitable.
- In spite of the long and detailed description of the preparation, it is a sweetness of some simplicity.
And the end result is a miracle. - Related articles: Basic leavened dough for cakes, sweet focaccia with butter and almonds, sweet focaccia with apples, Sweet focaccia with plums, Bienenstich, Zimtrollen - Girelle leavened with cinnamon, custard, one cream diplomatic
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