您可以使用您手头的任何堵塞。
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在一个新的yabo.com下载 video,安德里亚斯隆克recalls growing up in Nebraska and eating kolaches, Czech pastries that are similar to danishes, at weddings, bake sales, and polka dances. Now, she’s sharing a step-by-step guide so you can enjoy them as well. From her kitchen in Portland, Oregon, she demonstrates how to make the dough, fillings, and tasty streusel topping, plus offers some key tips for冷冻the kolaches (so you can hoard some for later). Read on for her guide.

Start with the Dough

andrea通过用面粉,糖和温牛奶的混合物开花酵母。她更喜欢将粉碎进入测量杯,而不是在面粉容器中扣篮,因为你得到更多的面粉,这是一种更一致的测量技术。然后她将一杯与1/3杯糖一起嚎叫yeastin a bowl—if you buy packets, you'll want one, and if you buy it in bulk, you’ll want 2 1/4 teaspoons.

Warm up the milk on the stove—you want it to reach between 110-115°F—and whisk it into the yeast mixture. Set aside for about five minutes, until small bubbles start to form.

Andrea also uses the same pot she used to warm up the milk to melt butter, which she slowly whisks in with the egg yolks and salt in a separate bowl. Add the butter and egg mixture to the yeast mixture and incorporate. Then, add in about one cup of flour at a time to form a firm dough. She notes the dough is similar to鞋垫, eggy, tender, and soft.

揉搓

Once the dough is too stiff to stir, knead it on a floured surface. (You don’t want to add too much flour, as you want the dough to be soft and moist, not dry and hard.) Knead for about three or four minutes—the dough should stick to your hands a little and be somewhat greasy, but not sticky. Put it in a large bowl and cover it with a towel or plastic wrap. Set it aside in a warm place until it doubles in size, about an hour to an hour and a half. In the video, Andrea places the dough in a warm toaster oven with foil over it to proof.

如何果冻和奶油奶酪kolaches食谱
信用:安德里亚斯隆克

Meanwhile, Prepare the Cream Cheese Filling

andrea添加一个蛋黄,是奶油乳酪,powdered sugar, and lemon zest to a stand mixer. Using a paddle attachment, she beats it on medium until the mixture is nicely whipped and incorporated. After taking a quick break to scrape the sides, she mixes it for another 30 seconds. Then, the filling is all set to use once it’s time to fill the kolaches.

Make the Streusel Topping

Whisk together the flour, salt, and sugar first, and then, drizzle in the melted butter and combine. Once the butter has solidified, the streusel will form crumbly pieces.

将面团卷成球

面团漂亮和堆积后,将其击中并分成12件。安德里亚使用比例均匀地将其划分(每球约2 1/3盎司面团)。然后,她折叠在每张件的末端,并将它们滚到计数器以形成平滑的球。她注意到,面团感觉有点油腻,柔软和枕头。完成后,将它们转移到羊皮纸衬里的烤盘上,用湿毛巾盖住它们,让它们上升30到45分钟。

Form the Kolaches

接下来,Andrea将每个面团球带到中心,用手指在中心露出孔,以握住K唑填充填充物。用鸡蛋洗刷子(一个蛋黄与一汤匙牛奶混合)并确保得到边缘。你想自由地覆盖它们,但不是那么多,他们正在飙升。

You Don’t Have to Make the Cherry Filling…

虽然Andrea对了一个快速的樱桃果酱,用柠檬奶酪馅在她的食谱中,她选择在视频中跳过它,因为它不是樱桃季节。亚搏刀塔2相反,她说你可以随意使用jams你在冰箱里手头。她抓住蓝莓,苹果黄油,杏(经典,她的笔记,她最喜欢的),草莓和柑橘果酱。

......你也可以跳过奶油芝士

If you don’t like cream cheese or don’t want the filling in every single kolache, you can use a little more jam to fill the centers, instead. If you do go with the cream cheese filling, add one tablespoon to each well and spread it around—then, make a smaller well within the filling to accommodate a dollop of jam.

Sprinkle and Bake

Break up the hardened streusel topping with a fork into tiny pebbles, and sprinkle it over the tops of the kolaches, making sure to use every last bit. Then, they’re ready to bake in a 375°F oven for about 20-25 minutes. Andrea’s are ready right at the 20 minute mark, puffy and golden brown with flaky dough that easily pulls apart.

如何果冻和奶油奶酪kolaches食谱
信用:安德里亚斯隆克

Freeze for Later

If you want, you can separate the kolaches once they’ve cooled and wrap them individually in plastic wrap to store in the freezer. That way, you can reheat them whenever you get the craving.