Cuisinart CSO-300C, Инструкция и книга рецептов

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½ cup (125 ml) pecans, chopped
egg wash [1 large egg and 1 tablespoon (15 ml) water, whisked
together]
1. In a small saucepan heat the milk, water, butter and molasses over low heat
until butter is melted and the mixture reaches 110˚F (43.3°C). Transfer to a
large measuring cup and add the yeast. Let stand 5 minutes, or until foamy.
2. Put the flours and salt in the work bowl of a food processor fitted with the
dough or metal chopping blade and process for 10 seconds.
3. With the machine running, slowly add the liquid through the feed tube and
process until a dough ball forms. Add the raisins and nuts and continue
processing 1 minute to knead the dough. Shape the dough into a ball and
put in a large bowl. Cover the bowl tightly with plastic wrap and let the
dough rise for 1 hour, until doubled in size.
4. Line the baking tray with a piece of parchment. Punch down the dough and
divide it into 12 even pieces, about 2¼ to 2½ ounces (65 g to 70 g) each.
Work each dough piece into a small torpedo-shaped roll. Evenly space 6
of the rolls on the tray and put in the oven with the rack in the lower rack
position. Set to Steam at 100˚F (40°C) for 25 minutes to proof. Cover the
remaining rolls with a clean kitchen towel or plastic wrap and place in
refrigerator.
5. Remove the tray from oven and using kitchen shears, snip 3 slits into the
top of each loaf, brush with egg wash and return to the oven. Set to Bread
at 375˚F (190°C) for 25 minutes to bake the rolls.
6. Rolls are done when evenly browned and internal temperature is 200˚F
(95°C).Remove rolls from oven and cool completely on a wire rack. Repeat
process with remaining rolls.
Nutritional information per roll:
Calories 213 (23% from fat) • carb. 36g • pro. 6g • fat 6g • sat. fat 2g
• chol. 20mg • sod. 214mg • calc. 31mg • fiber 3g
Chocolate Chip Bread Pudding
A great make-ahead dessert from fridge to table in less than an hour.
Active Time: 20 minutes Total Time: 4 hours 10 minutes
Makes 6 to 8 servings
1 loaf [1 pound (500 g) challah bread, cut into 1-inch (2.5 cm) cubes]
about 10 cups (2.5 L)
½ cup (125 ml) chocolate chips
3 large eggs, lightly beaten
1 ⁄
3
cup (75 ml) granulated sugar
½ teaspoon (2 ml) table salt
1 cup (250 ml) whole milk
1 cup (250 ml) heavy cream
2 teaspoons (10 ml) pure vanilla extract
nonstick cooking spray (or softened butter)
1. Put the bread cubes and chocolate in a large bowl. Toss to combine;
reserve.
2. Put the eggs, sugar and salt into a mixing bowl and whisk until light and
frothy. Add the milk, heavy cream and vanilla and continue to whisk until
well combined. Pour liquid mixture over the bread and chips. Gently stir
to fully coat. Cover with plastic and allow to rest in the refrigerator for a
minimum of 3 hours, and up to overnight.
3. Lightly coat a 9-inch (22.8 cm) round baking pan with the nonstick spray
(or brush with butter). Transfer the soaked bread mixture to the pan. Lightly
cover with aluminum foil. Put pan in the oven with the rack in the lower rack
position. Set to Bake Steam at 350°F (180°C) for 50 minutes. Bread pudding
is done when it is nicely puffed and the internal temperature registers 160°F
(71.1°C). Serve immediately with freshly whipped cream.
Nutritional information per serving (based on 8 servings):
Calories 397 (45% from fat) • carb. 45g • pro. 10g • fat 20g • sat. fat 11g
• chol. 142mg • sod. 432mg • calc. 117mg • fiber 1g