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Dissolve the yeast with a teaspoon of sugar and a little warm milk.
Then mix all the ingredients in the bread machine to obtain a soft but consistent dough.
If necessary, add a little more flour, but not more than 50 g.
Leave to rise, then turn the dough over on the floured work table.
We form a big ball, a smaller one and 2 small ones.
We join the big ball with the small one, forming the body and the head of the ladybug. We cut the big ball in the middle to obtain the wings.
Let rise, in a warm place, for about 20-25 minutes.
Grease with egg yolk and decorate with poppy seeds. We cover the ladybug's head completely with poppy seeds, and we point the body with the finger soaked in egg white and then in poppy seeds.
We also glue the ladybug's eyes, with egg white.
Bake in a hot oven at 180 degrees for 30 minutes.
Method of preparation
1. Break the biscuits, put them on a sheet of paper and press them with the rolling pin until you get a breadcrumbs. Choose a cake shape with a diameter of 22 cm, grease it with butter and sprinkle with a spoonful of breadcrumbs of biscuits.
2. Froth the butter with the sugar, then add the eggs, fresh cheese, a pinch of salt, the rest of the breadcrumbs, the baking powder quenched with a tablespoon of lemon juice, lemon peel and chopped almonds. Stir gently, pour into the pan and bake in the hot oven at the right heat for about 50 minutes.
3. When the countertop has cooled, cut it into three parts: one part for the head and two parts for the ladybug's wings. Then cut horizontally into two sheets and fill with apricot jam.
4. Cover with chocolate and garnish with colored candy. For the chocolate icing, warm the grated chocolate with butter (15 g for each kind of chocolate). For the pink icing, add a few red candies to the white chocolate and mix until they melt.
In a mixing bowl, mix the dry ingredients, add the liquids, then the spices. Mix with the spirals until a homogeneous dough is obtained.
Bake in a round shape with a diameter of about 23 cm lined with baking paper.
Electric oven 180 ° C
Groove / Height: central
Baking time: 30 minutes
Serve cold, cut into pieces.
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Bread stuffed with vegetables and cheese
- a round black bread
- 300 g cheese
- 100 g butter
- 8 mushrooms
- 6 tomatoes
- 6 cloves of garlic
- salt, parsley, dill.
Method of preparation
Cut a loaf of bread and hollow out the core. Cut the mushrooms into slices, as well as the tomatoes, after washing. Heat the butter and put the mushrooms in it, leave it until it drops, then add the bread crumbs. Add 5 of the 6 tomatoes, crushed garlic and salt to taste.
Boil everything over low heat until reduced. Spread the bread on the inside with butter, then pour the mushroom mixture into it. Place the remaining tomato slices on top, place the bread in a tray on baking paper and bake for about 30 minutes over medium heat.
Remove from the oven, sprinkle with grated cheese and bake for another 10 minutes. Serve hot with parsley and dill.
In a bowl I put white and wholemeal wheat flour, rye flour, cereal flakes, salt and in the middle of them I put the yeast rubbed with brown sugar and a little warm water.
After 10 minutes I started to knead (I used the robot), adding little by little from the hot water until I obtained a homogeneous dough, then I kneaded for another 5 minutes at power 1, with my hand it would work for another 10-15 minutes .I let the covered bowl rise in a warm place for about an hour, or until it doubles in volume.
Good job and good appetite!
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