Best Pizza Dough - La miglior ricetta per la pizza

INGREDIENTS

2 cups (472 grams) warm water

pinch sugar

1½ (12 grams) tablespoons dry yeast

2 tablespoons (26 grams) olive oil

5 cups and 4 tablespoons (671 grams) flour 1½ tablespoons (25.5 grams)

salt 

INSTRUCTIONS Pre heat oven to 450° (250° celsius) In a large bowl add warm water then add yeast and sugar, let sit for 2-3 minutes, then stir to combine. Add the olive oil, flour and salt, with a fork mix till dough starts to come together. On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes. Place in a lightly oiled bowl and cover with a folded up tablecloth (tea towels are too small), leave in a warm draft- free place till doubled in bulk, approximately 1-2 hours. Punch dough down a few times and divide into pizza pans. Top with your favourite toppings (without the cheese), bake for approximately 15-20 minutes (till crust is golden) and then top with grated mozzarella cheese and bake for three more minutes or until cheese is melted. Enjoy!

  

Chocolate Chip Cookie (The best!!!)

Ingredients

·    2 and 1/4 cups (280 grams) all-purpose flour, measured correctly

·    1 teaspoon baking soda

·    1 and 1/2 teaspoons cornstarch

·    1/2 teaspoon salt

·    3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted

·    3/4 cup (150 grams) light brown sugar, loosely packed

·    1/2 cup (100 grams) granulated sugar

·    1 large egg + 1 egg yolk*

·    2 teaspoons vanilla extract

·    1 cup (180 grams) chocolate chips or chocolate chunks

Instructions

1.Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.

2.In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.

3.Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

4.Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

5.Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

6.Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.

Ricetta - gâteau ultra fondant au citron

RÉALISATION : POUR UN MOULE ROND DE 18CM :

3 oeufs à température ambiante (150g)

150g de sucre glace

150g de farine type 55

125g de beurre doux

70g de jus de citron (environ un citron et demi)

Les zestes d'un citron non traité

1/2 teaspoon de levure chimique

Pour le sirop au citron :

75g d'eau

30g de sucre en poudre

10g de jus de citron

 

Vous pouvez remplacer ce sirop par de la marmelade de citron !

 

 

Préchauffez le four à 160° chaleur tournante avec une grille au milieu.

Faites fondre 125g de beurre au micro-ondes. Ajoutez 150g de sucre glace et les zestes d'un citron (à la microplane !!!), et mélangez bien à la cuillère magique ou avec un petit fouet :

 

 

Ajoutez 150g d'oeuf à température ambiante :

 

Mélangez mais sans insister pour le pas incorporer trop d'air. Ajoutez ensuite 70g de jus de citron :

 

Ajoutez 150g de farine et 1/2 teaspoon de levure chimique (on peut bien sûr utiliser 150g de farine avec levure incorporée !) :

 

Mélangez sans insiter ! Il ne faut jamais insister après l'ajout de farine !

 

"Ouraganisez" votre moule (on trouve des bombes spécial démoulage dans toutes les enseignes dédiées à l'univers de la cuisine, je ne vous raconte pas le gain de temps...ça coûte environ 9 euros, et ça dure des mois et des mois...). Sinon beurrez et farinez le moule :

 

Versez la pâte, et enfournez pour environ une heure. Vérifiez la cuisson avec un cake testeur ou la pointe d'un couteau, qui doit ressortir parfaitement propre. Le gâteau doit être bien doré au-dessus, et surtout au centre, sinon il ne sera pas assez cuit !

 

Comme ce gâteau lève peu, on peut le retourner sur une grille pour avoir une surface bien nette !

Pendant qu'il cuit, préparez le sirop, en portant 75g d'eau, 30g de sucre et 10g de jus de citron à ébullition pendant 3mn (mettez le feu le plus fort possible). Imbibez le gâteau partout avec la totalité du sirop.

Je voulais le faire briller avec de la marmelade de citron mais j'avais la flemme d'aller en acheter au Monop'...

Laissez-le bien refroidir sur la grille

Ricetta Lemon Bars

For the Crust

2 sticks unsalted butter, softened

1/2 cup granulated sugar

2 cups all-purpose flour

 

 

For the Filling

5 large eggs

2 1/2 cups granulated sugar

2/3 cup fresh lemon juice, about 4 lemons

1 tablespoon lemon zest

1/4 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

confectioner's sugar, for dusting

 

 

Instructions

Preheat oven to 350 degrees F. Line a 9-x-13 inch baking pan with aluminum foil and coat with nonstick spray.

1. Start by making the crust. In the bowl of your stand mixer, combine the butter and sugar and mix until combined. Add flour until incorporated and dough is smooth. Using your fingers, press into the prepared baking pan. Place in the oven and bake for 20 minutes or until edges begin to brown. Remove from the oven and let cool slightly.

2. Meanwhile, prepare the filling. Mix together eggs, sugar, lemon juice and lemon zest. While the wet ingredients are mixing, whisk together flour, salt and baking powder in a separate bowl. Pour dry ingredients into the wet and stir until combined. Pour lemon mixture over the crust. Return pan to the oven and bake for 30-35 minutes or until bars appear to be set. Remove from the oven and let pan cool on wire racks until completely cool before cutting into triangles. Dust with confectioner's sugar and enjoy!

Cookies Con Gocce di Cioccolato

Ingredienti per 48 cookies

Burro a temperatura ambiente 230 g Bicarbonato 5 g Zucchero a velo, 200 g Vaniglia estratto 2 g Uova medie 3 Farina tipo 00, 360 g (setacciata) Zucchero semolato 100 g Cioccolato gocce di cioccolato fondente 350 g Sale grosso 10 gr (facoltativo)

 

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Per preparare i cookies  impastate, utilizzando una planetaria con gancio a foglia, il burro a temperatura ambiente con lo zucchero semolato (1) e lo zucchero a velo (2), fino ad ottenere un composto liscio, omogeneo e cremoso (3).Se non avete una planetaria potete utilizzare uno sbattitore elettrico oppure lavorare a mano il composto con una frusta.

Aggiungete il sale grosso, se lo gradite altrimenti potete ometterlo (4), l’estratto di vaniglia (5), le uova (6) e continuate a mescolare il tutto almeno per 5 minuti.

Setacciate la farina in una ciotola capiente e aggiungetevi il bicarbonato (7), quindi incorporatela all’impasto (8), aiutandovi con una spatola o un cucchiaio, e mescolando fino a che la farina si sarà completamente amalgamata (9), quindi aggiungete anche le gocce di cioccolato (10), incorporandole per bene. Foderate una leccarda con un foglio di carta da forno e ponete un cucchiaino di impasto per ogni biscotto (circa 40 gr) formando un mucchietto (11). Continuate così, distanziando i mucchietti, fino a formare tutti i biscotti, quindi cuoceteli in forno preriscaldato a 180° per circa 15 minuti: i cookies dovranno risultare morbidi al centro e dorati ai bordi. Una volta pronti, estraete i cookies dal forno e lasciateli raffreddare su una gratella (12).