325K views · 5.4K reactions | ¡Esta receta tiene 100 años, nos la enseñó nuestra abuela! Ingredientes azúcar: 15 g levadura en polvo: 6 g harina: 400 g sal: 10 g aceite: 40 ml eneldo: 20 g perejil: 20 g ajo: 10 g parmesano: 100 g aceite: 40 ml mantequilla derretida: 180 g parmesano: 60 g Además crema de queso: 200 g perejil: 5 g cebolla verde: 10 g mozzarella: 80 g parmesano: 80 g pimienta negra: 1 g sal: 2 g cebolla roja: 2 pza ajo: 2 pza aceite: 20 ml pimienta negra: 1 g sal: 2 g | Cookrate - Español | Facebook
325K views · 5.4K reactions | ¡Esta receta tiene 100 años, nos la enseñó nuestra abuela! Ingredientes azúcar: 15 g levadura en polvo: 6 g harina: 400 g sal: 10 g aceite: 40 ml eneldo: 20 g perejil: 20 g ajo: 10 g parmesano: 100 g aceite: 40 ml mantequilla derretida: 180 g parmesano: 60 g Además crema de queso: 200 g perejil: 5 g cebolla verde: 10 g mozzarella: 80 g parmesano: 80 g pimienta negra: 1 g sal: 2 g cebolla roja: 2 pza ajo: 2 pza aceite: 20 ml pimienta negra: 1 g sal: 2 g | Cookrate - Español | Facebook
2M views · 41K reactions | Ponete tu mejor serie y llévate este bowl que es ideal para pochoclear 🤣. Son súper aireados , crocantes Y MUY ADICTIVOS. Vamos con la receta 👉🏻 CHIPA RECETA MASA 🫶🏻 Atenti con esta receta porque es muy práctica! Los bollos de chipa los podes guardar crudos en el freezer por dos meses y los sacas directo para el horno y se hacen en 25 minutos ( esto para mi es CLAVE). • 500 g de fécula de mandioca • 3 huevos • 70 g de manteca • 100 cc de agua ( podes reemplazar una parte por jugo de naranja queda buenismo! O leche si queres una miga mas tierna ) • 200 g de queso rallado ( puede ser el que más te guste el que tengas , yo le puse pategras y con mozzarella también va perfecto ) • pizca de sal Para unir la masa es una pavada solo vamos a necesitar la manteca a temperatura ambiente y el líquido nos va a ayudar a terminar de unirla. Si sentis que le falta agua podes agregarle un poquito más 😉. Ahora como logramos el Efecto pochoclo?? Vamos a estirar la masa en tiras y amasar ( casi te diría como si estuviésemos haciendo ñoquis). Lo llevamos a una placa con antiadherente o aceite ( lo que más fácil y práctico te sea). Y HORNO A LAS CHAPAS! En 15 minutos estás listos! CROCANTES y ADICTIVOS. AVISO PARROQUIAL 👉🏻 con esta receta es IMPOSIBLE el Autocrontrol 🤣. | Agusvivesbakes | Facebook
2M views · 41K reactions | Ponete tu mejor serie y llévate este bowl que es ideal para pochoclear 🤣. Son súper aireados , crocantes Y MUY ADICTIVOS. Vamos con la receta 👉🏻 CHIPA RECETA MASA 🫶🏻 Atenti con esta receta porque es muy práctica! Los bollos de chipa los podes guardar crudos en el freezer por dos meses y los sacas directo para el horno y se hacen en 25 minutos ( esto para mi es CLAVE). • 500 g de fécula de mandioca • 3 huevos • 70 g de manteca • 100 cc de agua ( podes reemplazar una parte por jugo de naranja queda buenismo! O leche si queres una miga mas tierna ) • 200 g de queso rallado ( puede ser el que más te guste el que tengas , yo le puse pategras y con mozzarella también va perfecto ) • pizca de sal Para unir la masa es una pavada solo vamos a necesitar la
808K views · 7K reactions | Pancitos de queso Ingredientes 👉🏻100 g de queso rallado ( el que más te guste) 250 g de leche 200 g de harina 00001 cucharadita de polvo leudante 1 cucharadita de sal ( opcional) Mezclas todo junto hasta lograr un engrudo y esto lo llevas a moldes de muffins aceitados.Horno 180 grados por 15 minutos .Prende la pava que se vienen los mates! Dato 👉🏻 con una mermelada de frutos rojos queda a otro nivel | Agusvivesbakes | Facebook
808K views · 7K reactions | Pancitos de queso Ingredientes 👉🏻100 g de queso rallado ( el que más te guste) 250 g de leche 200 g de harina 00001 cucharadita de polvo leudante 1 cucharadita de sal ( opcional) Mezclas todo junto hasta lograr un engrudo y esto lo llevas a moldes de muffins aceitados.Horno 180 grados por 15 minutos .Prende la pava que se vienen los mates! Dato 👉🏻 con una mermelada de frutos rojos queda a otro nivel | Agusvivesbakes | Facebook
476K views · 10K reactions | 🧀 Para los SCONES: -100g manteca. -250g harina leudante. -1 huevo. -75g queso parmesano. -75g queso pategras. -100ml de leche. -100ml de crema. -25g de azúcar. -1c y 1/2 de sal. Horno a 200 hasta que estén doraditos. 🔸 Sábado 21 abrimos de 8:30 hs a 12:30 hs y de 17:30 hs a 21 hs 🔴 Lunes 23 cerrado 🔴 Estamos en Av Genera Paz 506 🔻 📲 Comunicate al 2314-612235 // #sancarlosdebolivar #sancarlosdebolívar #parquelasacollaradas #fiambres #descuentos .. | Fiambreria LOLO | Facebook
476K views · 10K reactions | 🧀 Para los SCONES: -100g manteca. -250g harina leudante. -1 huevo. -75g queso parmesano. -75g queso pategras. -100ml de leche. -100ml de crema. -25g de azúcar. -1c y 1/2 de sal. Horno a 200 hasta que estén doraditos. 🔸 Sábado 21 abrimos de 8:30 hs a 12:30 hs y de 17:30 hs a 21 hs 🔴 Lunes 23 cerrado 🔴 Estamos en Av Genera Paz 506 🔻 📲 Comunicate al 2314-612235 // #sancarlosdebolivar #sancarlosdebolívar #parquelasacollaradas #fiambres #descuentos .. | Fiambreria LOLO | Facebook
46K views · 2.3K reactions | Reposting this oldie but goodie 🩷 What you’ll need: Large mixing bowl 1 x Dutch oven / large oven dish with lid. Parchment paper Bowl of lukewarm water for fingers Kitchen scissors 650g Bread Flour 7g instant yeast 1/2 Tbs salt 450g lukewarm water Add the ingredients in the order listed and mix with a spoon, finish off the mixing using your fingertips (if you find it too sticky to handle wet them) as shown in the reel with a few folds upwards at the end to create a round shape. Cover and rest 30min After 30 min wet your hand in some water and stretch and fold 4 times as shown in reel. Cover another 30 min After 30 min repeat with another 4 stretch and fold and cover and rest for 1 hour After 1 hour flour the top of dough and the parchment paper and tip the dough out. Pat the top of bowl and be patient it will come out Food the dough inwards to create a round shape about 20 times, flip over and tuck in all sides to help it into a tight round shape. Cover for 30 min with a tea towel. Turn your oven to 250C and put your Dutch oven in to heat up. After 30min uncover bread and score, I use kitchen scissors as shown in reel,(if you’re using kitchen scissors be sure to hold the almost horizontally not vertically as you want the cuts to cut into the side of the loaf not the top or it won’t open) take it out your Dutch oven (be sure to use oven gloves) place the bread inside with the paper cover with lid and bake for 30 min. After 30 min take off lid (with gloves) turn oven to 230C and bake for another 15 min. Leave on a cooling rack to cook for at least 45 min, if you can 😉 Enjoy D 🫶 #bread #artisanbread #loaf | Mumsfoodies | Facebook
46K views · 2.3K reactions | Reposting this oldie but goodie 🩷 What you’ll need: Large mixing bowl 1 x Dutch oven / large oven dish with lid. Parchment paper Bowl of lukewarm water for fingers Kitchen scissors 650g Bread Flour 7g instant yeast 1/2 Tbs salt 450g lukewarm water Add the ingredients in the order listed and mix with a spoon, finish off the mixing using your fingertips (if you find it too sticky to handle wet them) as shown in the reel with a few folds upwards at the end to create a round shape. Cover and rest 30min After 30 min wet your hand in some water and stretch and fold 4 times as shown in reel. Cover another 30 min After 30 min repeat with another 4 stretch and fold and cover and rest for 1 hour After 1 hour flour the top of dough and the parchment paper
564 reactions · 15 shares | Baguettes 🥖 RECIPE ⬇️🩷 400g Plain Flour 7g instant yeast 1/2 tbs salt 320g Lukewarm water Mix the flour, yeast and salt. Add lukewarm water and mix very well until the flour is completely combined. Scrape down the sides of the bowl using a dough scraper or a spatula and fold up the dough into a ball. Cover and rest for 20 minutes. After 20 min do 4 x stretch and folds wetting your hand before each fold as the dough is sticky. Cover and rest for another 20 min and then do another set of stretch and fold. Cover and rest for 2-4 hours (depending on your schedule) Once dough is ready, heaving flour your work surface, the top of the dough and your hands and scoop the dough out. Flour the top of the dough and gently shape it into a log (we don’t want to loose the air) cut into 4 pieces. Add some parchment paper to a grill rack. Shape each piece by folding over 1/3 press down the edges to create tension, fold over another 3rd and press the edges and bring the last 3rd upwards and seal the top and sides by pinching the dough together. Wipe down a bit of surface with a damp towel and roll out from the middle to the edges and then roll the edges of the baguette to create the shape. Turn your oven on to 250C with a small dish of water at the bottom inside the oven to create steam. Cover the baguettes and rest for 20 min Sprinkle some flour and gently (you don’t want to dent the dough) wipe the flour down. Make cuts in the baguettes either straight down or at a slight diagonal. (You can also bake without the cuts) Bake for 10 min and take out the water. Bake for another 12 minutes, take them out and flip them over and bake for another 4-5 minutes until it’s golden and crunchy. Leave to cool for at least 20 minutes before eating. To use in a sandwich completely cool. Enjoy D 🫶 #baguettes #baguetterecipe #bread #breadrecipe | Mumsfoodies | Facebook
564 reactions · 15 shares | Baguettes 🥖 RECIPE ⬇️🩷 400g Plain Flour 7g instant yeast 1/2 tbs salt 320g Lukewarm water Mix the flour, yeast and salt. Add lukewarm water and mix very well until the flour is completely combined. Scrape down the sides of the bowl using a dough scraper or a spatula and fold up the dough into a ball. Cover and rest for 20 minutes. After 20 min do 4 x stretch and folds wetting your hand before each fold as the dough is sticky. Cover and rest for another 20 min and then do another set of stretch and fold. Cover and rest for 2-4 hours (depending on your schedule) Once dough is ready, heaving flour your work surface, the top of the dough and your hands and scoop the dough out. Flour the top of the dough and gently shape it into a log (we don’t want to loose
553 reactions · 16 comments | Homemade Flatbread My girls have been loving naan bread pizzas this summer so I decided to try a homemade recipe. This flatbread was very similar to naan. It had a very similar consistency and flavor. The girls and Derek loved it! I’ll definitely make it again soon. RECIPE - Makes 6 flatbreads INGREDIENTS: 1 & 1/2 cups self rising flour 1 cup nonfat plain Greek yogurt dash of salt *optional DIRECTIONS: 1. Mix the ingredients together in a bowl. Knead slightly with your hands until the dough is incorporated. 2. Cut the ball of dough into 6 even pieces. 3. Flour your work surface and roll each piece out into a circular shape. 4. Oil a griddle or cast iron pan and turn heat to medium. 5. Cook each flatbread for about 2-3 minutes per side or until slightly browned. *Top with pizza toppings if desired and cook until the cheese is melted. I cooked my girls’ pizzas on the griddle under a cooking dome. When Derek got home from work, I baked his in the oven at 375 F until the cheese was melted and bubbly. NUTRITION: 1 flatbread | 22.8g net carbs | 23.3g total carbs | 0.5g fiber | 130 calories | 7g fiber | 0g fat | 1.3g sugar #flatbread #homemade #recipe #easy #kidapproved #food #griddle #pizza #lunch #dinner #kristyslifestyle | Kristy Hawk | Facebook
553 reactions · 16 comments | Homemade Flatbread My girls have been loving naan bread pizzas this summer so I decided to try a homemade recipe. This flatbread was very similar to naan. It had a very similar consistency and flavor. The girls and Derek loved it! I’ll definitely make it again soon. RECIPE - Makes 6 flatbreads INGREDIENTS: 1 & 1/2 cups self rising flour 1 cup nonfat plain Greek yogurt dash of salt *optional DIRECTIONS: 1. Mix the ingredients together in a bowl. Knead slightly with your hands until the dough is incorporated. 2. Cut the ball of dough into 6 even pieces. 3. Flour your work surface and roll each piece out into a circular shape. 4. Oil a griddle or cast iron pan and turn heat to medium. 5. Cook each flatbread for about 2-3 minutes per side or until slight
5.4K reactions · 24 shares | Receta de los mejores palitos de ajo y queso que he probado . . . #pizza #garlicbread #pizzatime #pizzalover #cocina #receta #cocinacasera #recetafacil #pizzeria #food | Marcpizza | Facebook
5.4K reactions · 24 shares | Receta de los mejores palitos de ajo y queso que he probado . . . #pizza #garlicbread #pizzatime #pizzalover #cocina #receta #cocinacasera #recetafacil #pizzeria #food | Marcpizza | Facebook
30K views · 29K reactions | FOCACCIA CON CIPOLLE CARAMELLATE E FONTINA 🤤🥰 Segui➡️ @spunticulinari 💕 Senza impastatrice, senza pre impasti, senza 7894 ore di lievitazione. Con pochi semplici passaggi e in meno di 5 ore, otterrete una focaccia soffice e fragrante, con una struttura pazzesca! 😍 SALVA LA RICETTA ✨ Per una teglia 20x30cm hai bisogno di: - Farina manitoba 500g - Acqua 400g - Lievito di birra fresco 5g - Miele 1 cucchiaino - Olio extravergine d’oliva 1 cucchiaio - Sale 13g - Cipolle 3 medie - Zucchero di canna 2 cucchiai - Aceto balsamico 1 cucchiaio - Sale qb - Olio extravergine d’oliva qb - Fontina 200g In una ciotola unisci la farina, tutta l’acqua, il lievito di birra sciolto in un po’ d’acqua e mescola con un cucchiaio. Una volta assorbita l’acqua, aggiungi il miele, incorpora, poi l’olio, incorpora e infine il sale. Lascia riposare per 20 minuti coperto, dopodiché porta le estremità dell’impasto al centro. Ripeti questa operazione 2 volte con uno stacco di 20 minuti ciascuna. Porta l’impasto sul piano da lavoro, dai 4-5 pieghe di forza. Ripeti questa operazione 3 volte con uno stacco di 20 minuti ciascuna. A questo punto mettilo in una ciotola unta e fai lievitare per 3 ore. Nel frattempo prepara le cipolle caramellate: dopo averle affettate grossolanamente, cuocile in padella con dell’olio, lo zucchero di canna, l’aceto balsamico e il sale. Cuoci a fiamma media per circa 5-7 minuti. Riprendi l’impasto ormai lievitato, fai delle pieghe come nel video, chiudi bene le estremità e trasferisci sulla teglia unta. Fai riposare per 1 ora per coperto. Ora stendi l’impasto affondando le dita, aggiungi la fontina a cubetti, le cipolle e cuoci sulla base del forno statico a 220° per 15-20 minuti. Gusta ancora calda e… Godi ✨ #ricettadelgiorno #focaccia #cipolle #fontina #lievitati #pizzafattaincasa #ricettefacili #cucinaitaliana #ciboitaliano #cibobuono #ricette | Eleonora Angileri | Facebook
30K views · 29K reactions | FOCACCIA CON CIPOLLE CARAMELLATE E FONTINA 🤤🥰 Segui➡️ @spunticulinari 💕 Senza impastatrice, senza pre impasti, senza 7894 ore di lievitazione. Con pochi semplici passaggi e in meno di 5 ore, otterrete una focaccia soffice e fragrante, con una struttura pazzesca! 😍 SALVA LA RICETTA ✨ Per una teglia 20x30cm hai bisogno di: - Farina manitoba 500g - Acqua 400g - Lievito di birra fresco 5g - Miele 1 cucchiaino - Olio extravergine d’oliva 1 cucchiaio - Sale 13g - Cipolle 3 medie - Zucchero di canna 2 cucchiai - Aceto balsamico 1 cucchiaio - Sale qb - Olio extravergine d’oliva qb - Fontina 200g In una ciotola unisci la farina, tutta l’acqua, il lievito di birra sciolto in un po’ d’acqua e mescola con un cucchiaio. Una volta assorbita l’acqua, aggiungi il mie
10K reactions · 209 shares | Así puedes hacer esta Focaccia rellena . . . #pizza #focaccia #pizzatime #pizzalover #cocina #receta #cocinacasera #recetafacil #pizzeria #food | Marcpizza | Facebook
10K reactions · 209 shares | Así puedes hacer esta Focaccia rellena . . . #pizza #focaccia #pizzatime #pizzalover #cocina #receta #cocinacasera #recetafacil #pizzeria #food | Marcpizza | Facebook
1.8M views · 293K reactions | PAN FRANCÉS ▪︎ 500 gr. Harina 0000 o puede ser 000 ▪︎ 275 ml. Agua tibia ▪︎ 10 gr. Sal ▪︎ 5 gr. Levadura seca o 15 gr. de levadura fresca | Edgardo Rios Cocinero | Facebook
1.8M views · 293K reactions | PAN FRANCÉS ▪︎ 500 gr. Harina 0000 o puede ser 000 ▪︎ 275 ml. Agua tibia ▪︎ 10 gr. Sal ▪︎ 5 gr. Levadura seca o 15 gr. de levadura fresca | Edgardo Rios Cocinero | Facebook
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