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livebloggingmydescentintomadness · 5 months

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i was just reading a fic where someone said they needed to set aside their pasta dough "to rise", and that made my eye twitch badly enough that i would like to give you all a quick lesson about dough for all your writing needs.

without getting into fussy details, there are four basic types of dough/batter. yeasted doughs, quick breads, laminated/pastry doughs, and unleavened doughs.

the only one of those that ever needs to rise is yeasted dough.

yeasted doughs are, as the name suggests, leavened with yeast. yeast is a microorganism that, when activated in water, feeds on sugars to produce gas. that gas, when trapped in dough, creates bubbles. most breads are yeasted, as are things like bagels, rolls, pizza crust, soft pretzels, english muffins, etc. yeasted doughs are also typically made by kneading, a process that develops the sticky gluten in wheat and makes the dough strong enough to hold onto itself and gives a pleasantly chewy result. (sourdough is also yeasted, but it's made by capturing wild yeast from the air rather than using prepackaged yeast.)

quick breads are leavened with baking soda and/or baking powder. these agents do not need rise time, as the chemical reaction happens when they are introduced to water/acid and heat. muffins, pancakes, cake, and sweet breads like banana, pumpkin, and zucchini are quick breads, and not only are they not kneaded, they shouldn't be overworked. overworking activates the gluten in the wheat, which isn't desired in these soft, tender breads. cookies and brownies would go under this umbrella as well.

laminated/pastry dough is leavened by thin layers of cold butter reaching a quick boiling point and releasing a steam that separates the layers of dough. this effect can be most clearly seen in something like a croissant, though croissants are also yeasted. pie crusts, most biscuits (the american kind), scones, and many other types of pastries are made this way. any time a recipes instructs you to "cut" butter into flour, this is what you're doing. phyllo, the type of dough used to make baklava, uses a similar process where oil or melted butter is brushed between paper-thin sheets of dough.

unleavened dough is exactly that, unleavened. there is nothing in this dough that makes it rise. pasta, many crackers, some flatbreads like tortillas - they don't rise at all. you do, on the other hand, typically have to let it rest for at least fifteen minutes, as the mixing of the dough creates elastic gluten strands that will resist attempts to roll it out.

special mention: whipped egg whites. when eggs are whipped into stiff peaks, they become filled with air, and some recipes use whipped egg whites folded carefully into batter as a leavener. angel food cake, for example, is leavened with nothing but egg whites. many cake recipes use this technique, as it creates a very light and delicate result.

SO. please take this knowledge and incorporate it in your writing as you will. thank you. <3

ps: things that are gluten free never require kneading, as there is no gluten to develop. gluten free baking is an alchemy which i do not pretend to understand.

#note: i am not a professional baker just a home baker #and not the kind that goes on GBBO just an amateur #but i know enough to share the knowledge so #writing #mini mine

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mariacallous · 4 months

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In 2023, Tel Aviv celebrated its first ever Jachnun Festival. Celebrity pastry chefs, jachnun joints and hungry crowds gathered at the hip settings of the city’s harbor, enjoying every possible version of the humble star of the party, the Shabbat Yemenite pastry. Alongside classic jachnun, visitors could try stuffed jachnun, spelt flour jachnun and even gluten-free ones. A stand offered Yemenite spicy sauce (zhug) tastings, and another featured a chili pepper eating competition. And to wash it all down, jachnun lovers were offered spiced black coffee, and fig and date arak liquor.

Jachnun is a slightly sweet rolled pastry, made of very thin layers of dough that are brushed with clarified butter. It is the Shabbat dish of the Jews of Aden, in today’s Yemen, and is baked overnight on Friday at a low temperature then eaten for breakfast on Saturday morning.

Israeli food writers wondered how Tel Aviv hasn’t had a jachnun festival until now, but my question is quite different: How did this unassuming pastry make its way from Aden to the heart of Israeli culinary consensus in just 75 short years? It stands there in pride alongside other classics like shakshuka, schnitzel, hummus and chicken soup. When and how did that happen?

First, to clarify, the famous Yemenite jachnun is actually from Aden, not Yemen. (Aden, which was the capital of South Yemen, became part of the country now known as Yemen only in 1990 after the unification of North Yemen and South Yemen.) The Adenite and Yemenite (mainly from around Sana’a) Jewish communities were separate and had different traditions.

Adenite and Yemenite Jews met for the first time in the Hashed (or Geula, “redemption” in Hebrew) transit camp arranged by The American Jewish Joint Distribution Committee in 1949 ahead of Operation Magic Carpet that brought them to Israel.

“In Hashed, with ingredients brought by The Joint, is where Yemenites first learned from the Adeni how to make jachnun,” said Moshe David, an Israeli of Adanite roots, a jeweler and author of the cookbook “Disappearing Flavors of the South.”

“More Yemenites learned how to make the dish in the camps in Israel,” where Yemenite and Adenite Jews lived together for years, he told me.

For hundreds of years Aden was a cosmopolitan strategic harbor city. It was ruled by the Ottomans and then by the British. Moshe believes that jachnun originated from an Ottoman pastry called gül böreği (rose-shaped borek). The pastry is made with yufka, a thin dough, thicker than phyllo, that’s used for many Turkish pastries, and is stretched to an almost transparent leaf, then spread with fat, just like jachnun. The original gül böreği, though, is stuffed with meat, while jachnun is only brushed with fat and then rolled.

In the past, jachnun was actually served as a sweet dish, topped with honey (and later, in Israel, with sugar).

“They used to serve it with halva or Turkish delight,” said David. “That’s what convinced me the origin is Ottoman. They would also serve it with quince jam,” a testament of the Adenite connection to the Silk Road and Persian cuisine.

In search for the origins of the dish, I found an unusual version of jachnun in two of Molly Bar-David’s books. Bar-David was a Jewish American who emigrated to Israel in the 1940s and documented Jewish dishes of immigrants that arrived in Israel from all across the Jewish Diaspora. She quotes a recipe for ghihinoon (Yemenite Cakes) from her Yemenite housekeeper, Margalit, who used to sprinkle chopped nuts, jam or cottage cheese on the dough before rolling it and baking.

I should add that the 1964 book is packed with condescending comments toward the many Mizrahi and Sephardi Jews mentioned in the book. Margalit (last name is not provided) was not spared. In general, this was in line with the way many Ashkenazi Jews at the time viewed Jews from Arab and Muslim countries.

Moshe thinks that Bar-David mistakenly mixed g’hin, “dough” in Yemenite, with ghihinoon. But when I asked a Yemenite-Israeli Facebook group about it, one member said she too spreads the dough with jam before baking. Still, most Yemenite Israelis in the group found that idea amusing, and jokingly suggested serving jachnun with whipped cream and chocolate sauce.

Jachnun evolved into a savory course, and became nationwide phenomena, fairly recently, in the 1980s when a chain of Yemenite restaurants named Nargila (hookah) took Israel by storm. Nargila offered a limited menu, and jachnun and malawach were the stars. The pastries were served with grated tomatoes mixed with zhug, which became the standard for Yemenites and even for some Adenite Jews.

These days, jachnun is available in the freezer aisle at any supermarket in Israel, offering an inferior but easy option for those daunted by the labor-intense process of making the dish at home. On the weekends, fresh jachnun is readily available at pop-up roadside stands, cafes and even as part of the famous Israeli breakfast buffet in many hotels. This modest dish has officially become an Israeli staple.

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leopardom · 1 month

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who out of the jo guys do you think would enjoy greek food the most?

given that our cuisines are kind of similar i think all of them would enjoy greek food so idk if i can pick one

i can tell you, however, that there’s a possibility Nace would have a bit of a struggle with that. greek cuisine includes quite many dishes and pastries that are filo (or phyllo) based and that includes gluten 💀

gluten free options obviously exist these days but they’re not very common tbf

#ask #anon

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almondbutter · 4 months

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cremensugar · 5 months

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From Scratch to Flaky Bliss - Crafting the Perfect Phyllo Dough Recipe

Phyllo dough, a paper-thin pastry, has revolutionized the culinary scene with its remarkable versatility. Whether crafting a savory entrée or sweet dessert, a phyllo dough recipe is a secret weapon.

This article explores traditional and gluten-free recipes, showcasing their use in delightful desserts like Baklava and savory delights like Spanakopita. With its delicate layers, phyllo dough adds a magical touch to culinary creations, inviting you to explore a world of delicious possibilities.

Click here to read more about Phyllo Dough Recipe.

#recipe #cremensugar #foodlover #trending recipes #phyllo dough

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effortlesslysophisticated · 7 months

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Gluten-Free Vegan Börek

This gluten-free vegan börek is so tasty, you won’t even realize it’s not the real deal. It is made with yufka sheets instead of phyllo dough. Most phyllo dough is “accidentally vegan” but a lot of gluten-free phyllo dough is not. I discovered these gluten-free yufka sheets while I was looking up another Turkish recipe. These sheets only contain cornstarch, rice flour and water. Since most phyllo…

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aladdinsweetbakery · 10 months

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What is Baklava: A Delectable Journey of Layers, Nuts, and Sweetness

Introduction

Baklava, a divine pastry of rich Flavors and intricate layers, has won the hearts of dessert enthusiasts worldwide. Its origins can be traced back to the ancient civilizations of the Middle East, and it continues to captivate people with its sweet allure. In this article, we will delve into the delightful world of baklava, exploring its history, ingredients, preparation, and the joy of ordering it online. Get ready to tantalize your taste buds as we take you on a delectable journey through the essence of baklava. Here are the details about what is baklava?

A Brief History of Baklava

Baklava's history is a tapestry woven with cultural influences from various civilizations that traversed the ancient lands. It is believed to have originated in the imperial kitchens of the Assyrian Empire, where layered pastries were a cherished delicacy. As the Assyrians traded their culinary secrets, the Greeks and Romans embraced this sweet marvel during their conquests. Over time, the recipe evolved, incorporating local ingredients and culinary techniques.Image:- Bes Baklava online - Aladdinsweetbakery

Unravelling the Layers of Baklava

At the heart of baklava lies its iconic layers of goodness. This dessert is traditionally made with delicate phyllo dough, butter, and a blend of finely chopped nuts, often featuring pistachios, walnuts, or almonds. Between each layer, a tantalizing mixture of cinnamon, cloves, and other aromatic spices infuses the pastry with a captivating aroma.

The Art of Baklava Making

Creating baklava is both an art and a labour of love. Expert pastry chefs skilfully layer the phyllo sheets, brushing each one with melted butter to achieve a perfect balance of crispiness and tenderness. The nuts are generously sprinkled throughout the layers, adding texture and nutty goodness to every bite. After the layers are assembled, the baklava is cut into diamond or square shapes, enhancing its visual appeal.

Baklava Variations: A World of Sweet Diversity

As baklava travelled the world, it adapted to various palates and cultures, resulting in a diverse array of delightful variations. In Turkey, you'll find "Antep Baklava," lavishly garnished with rich pistachios. The Lebanese "Baklawa" boasts a subtle rosewater essence, tantalizing taste buds with floral undertones. Greeks celebrate "Karidopita," a walnut-based baklava cake, which offers a unique twist to the traditional pastry. There is cheesecake baklava, walnut chocolate baklava.

Baklava Online Order: Embracing Convenience and Flavour

In the digital era, the joy of baklava has transcended borders, and savouring this delectable treat is just a few clicks away. Embracing the ease of online ordering, a myriad of bakeries and specialty shops now offer baklava in all its delightful forms. Whether you seek the classic version or a regional variation, online platforms cater to diverse preferences, ensuring a fresh batch of this indulgent delight delivered right to your doorstep.

The Advantages of Online Baklava Shopping

Ordering baklava online comes with a plethora of benefits. Convenience tops the list, as customers can explore a wide range of options from the comfort of their homes. With detailed descriptions and customer reviews, making an informed choice becomes effortless. Additionally, many online sellers offer customization options, allowing customers to pick their favourite nut combination or even explore vegan or gluten-free alternatives.

Ensuring Freshness and Quality

Concerns about freshness often arise when purchasing perishable treats online. However, reputed online baklava sellers prioritize quality and take meticulous steps to ensure that each order arrives at the customer's doorstep in perfect condition. From expert packaging that preserves the pastry's integrity to swift shipping methods, they leave no stone unturned to provide the ultimate baklava experience.

Securing Your Baklava Order

To make your online baklava order a breeze, follow these simple steps. Begin by researching reputable vendors with a strong track record of customer satisfaction. Next, explore their menu to find the baklava type that entices your taste buds. Add your selection to the cart and proceed to checkout, ensuring that all necessary delivery details are accurate. Finally, wait for the delightful package to arrive and indulge in the symphony of Flavors.

The Irresistible Charm of Baklava

Baklava's allure lies not only in its delightful taste but also in the emotions it evokes. From family gatherings to festive celebrations, baklava has become a symbol of togetherness and joy. Each bite takes you on a journey of cultural heritage, connecting you to generations that relished this delicacy before you. As you Savor the layers of flaky pastry and nuts, time seems to stand still, and a sense of contentment envelops you.

Sharing the Joy of Baklava

Baklava transcends borders and cultural boundaries, making it a cherished gift to share with loved ones. Whether it's a token of appreciation, a holiday surprise, or a gesture of friendship, gifting baklava is a delightful way to make someone's day a little sweeter. Many online sellers offer elegant gift packaging, ensuring your thoughtful present arrives with style and grace.

Conclusion

In conclusion, baklava is more than just a dessert; it's a timeless masterpiece that unites people across the globe. From its humble origins in the ancient empires to the modern convenience of online ordering, baklava has remained a symbol of warmth, tradition, and the simple joy of savouring something extraordinary. So, the next time you crave a taste of bliss, remember that baklava is only a few clicks away, waiting to transport you to a world of sweet enchantment. Order your baklava today and embark on a delectable journey that will linger in your heart and taste buds for years to come.

#baklava #best baklava #traditional food

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picklesabroad · 1 year

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Naxos Update

We are on our last night in Naxos tonight. We have had a fantastic time. I am at last getting over my chest thing, and we have had some magical adventures here.

In Naxos we have been endeavouring to spend and eat less - cue us getting really into supermarket-ing. So on our first Naxos day we grabbed a snacky lunch - crackers and tomatoes, salami and cheese. We took our goods down to the beach and had a picnic on the sand... in the middle of a sandstorm. We didn't stay out for long and ingested quite a bit of sand, but the beach was beautiful nonetheless and the food was on point. We spent time exploring the town. There is a 13th Century castle in the centre of town that is quite cool. It's not a castle as you would know it - lived in and used still to this day as the Kastro (old town) it's well loved and slowly falling down. We also went out to the Temple of Apollo (530 BC) , which is out on the point near Naxos town.

We went to dinner at To Ellinko. We had a salad with rusks, which is I think old bread, and the best potatoes and veal I have had in my life. The food was FANTASTIC and I was very, very happy. Off we trotted to bed, ready for the next day.

The next day our main objective was get to the fancy big boy supermarket we had heard of, so, after a little wander around the town we made our way to there, with big cheese cabinets and scrummy food and foreign treats. We took our time wandering each aisle. We took our sandwich ingredients and KFC flavoured ruffles chips back to our accommodation. It was super hot and sunny, so we retreated into the shade of the grapevines on our very own terrace and played Phase 10 for a while. It has been great having a bit of downtime this stay. After the heat of the day had passed, we went back out for some exploring, in particular, we went to the 'bin-inn on crack' which had big barrels of olives, capers, tea levels, spices, oils, soaps - everything you could dream of, all free flow and able to be packaged into your desired amounts. We picked up our car and drove up into the mountains to a place called O Giorgis - where we had a fantastic meal overlooking a valley that was slowly turning pink and gold with the setting sun. QUITE romantic for us three gals.

Dinner was great - a good salad, some fried feta with honey and sesame (YES IT’S AS GOOD AS IT SOUNDS) and some lamb. Then. The most amazing thing happened. In Greece we have found that every time we ask for the bill, we get a little treat delivered alongside the bill (I am going to do a post about little treats soon, so I won’t delve into the tradition too much). However, here we had the little treat to end all little treats. Orange pie (portokalopita). Like a thick slab of cake, dense and porous at the same time, crispy on the bottom, covered in orange syrup, we were in heaven (after a spot of research we discovered it uses filo (phyllo) pastry stirred through the batter instead of flour). HEAVEN. We spoke to Giorgis himself who let us take some orange cake home (!!!!!!), it was one of the best meals of the trip. High on orange pie, we got in the car to head home and took the coastal route back to the Chora, as the sun disappeared into the Aegean Sea. Stunning stunning stunning.

The next morning, Soph and I got up and walked around the city while Stace did her online teaching job. We wandered and wandered, and accidentally stumbled upon a cluster of windy, perfectly Greek little streets. As we mosied our way around, we were both hit with the smell of freshly baked bread. Our little eyes went wide, we looked at each other with a gleam of gluten-filled love, and we sniffed the bakery out. Turned out it was a bakery that has been around for many, many years, and the baker was taking some loaves out of his big pizza oven-esque oven. I asked if we could take some pics and he KNEW what he was doing - I got the most smashing film pic that I am dearly praying worked out. We bought a raisin loaf and a sesame greek bagel thing. I put them in my backpack and I could feel the warmth and smell the smell of fresh baked bread as I was wandering around. Lovely. We did also stumble into another greek bakery on our way back to the accommodation where we bought not one but two filled donuts to add to the carbohydrate backpack. We must have been very dehydrated and disorientated to have accidentally picked up so many treats when we weren't meant to.

We met Stace back at the accommodation, grabbed our gear for the day, and headed for our rental car. We wanted to head out and see the mountain towns, so we wound our way up alongside valleys of olive groves, churches, stone walls and little villages, up into the moonscape of the mountain tops. Slabs of rock, peppered with bushes and pops of pink flowers, with villages in the distance. We had our girly pop songs blaring, the windows down and not a care in the world except the excessive stress that comes with driving on the other side of the road. FREEDOM. We went to three different villages Chalki, Filoti and Apeiranthos, where for we ate a myriad of local cheeses for lunch before deciding to wind our way back down to the coast to find a beach. The trek to this beach was stunning yet again, and despite Google Maps trying to send us down multiple dirt roads we found our first sandy beach of the trip for a lovely dip and then made our way back home. The best day.

We had a mediocre dinner which was a bummer, then a conciliatory crepe, and then full of sugar and happiness went to bed. I laid in bed for a good half an hour listening to Sophie working through her sugar fuelled obsession with the previous night’s orange pie “DID YOU KNOW THEY PUT FILO PASTRY IN IT!” THIS PERSON ON TRIP ADVISOR HAS LEFT A REVIEW FOR O GIORGIS AND HAS ONLY SAID THE ORANGE PIE WAS ‘QUITE PLEASANT’ - NOT GOOD ENOUGH!!!!”. I finally fell asleep with Sophie muttering about orange syrup.

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marionrav · 2 years

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Not “baklava” but interesting

So phyllo dough does not work gluten free (to the point where I can distinctly remember people complaining about people suggesting they post a phyllo replacement if their flour blend is so perfect.)

Most of the time, the response was “I can’t” or “you can buy some and try to do it.”

Well, the gluten free baklava replacements tend to be noodle dough, spring roll wrappers, or pie crust. Noodle dough tends to be too thick, crunchy on the top, and does not tend to keep well. Rice or tapioca based spring roll wrappers usually have salt in them, are usually both crunchy and chewy, and don’t tend to keep that well. Pie crust is basically both fatty and like noodles. Tofu “wraps” might work, and the newer GF flour tortillas might work.

But if what you’re craving is the gooey nut filling, you could make it.

Take honey, heat until it hits soft ball (so 230 - 240 ish, depending on your altitude.) I stopped at about 230 because it frothed a ton and I didn’t want to mess with it. Add chopped nuts, some spices, and then cool in an oiled pan.

It’s got that dense richness of a baklava, and you could totally use it as a filling / spread, but it takes minutes to make.

#gluten free recipe

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howtobeamagicalgirl · 6 years

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There are so many things that I want to make for dinner, but one of my roommates has a gluten allergy and I don't want her to be sad that she can't eat what I make

#anntics #most of what I make involves gluten #i can get gluten free lasagna noodles but the sauce I make for it uses a roux #and I'm not sure what I can use instead of flour for that?#and I don't think I can acquire gluten free phyllo dough so I can't make spanakopita #maaaaaaan I want spanakopita though

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greekcookingmadeeasy · 4 years

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Apple Cake Gluten free

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Apple Cake Gluten Free – Cake Milou xwris glouteni BY: Greek Cooking Made Easy https://www.youtube.com/greekcookingmadeeasy

Check my YouTube Video: Here

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

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Serves 12-18 persons In this recipe for a delicious autumnal/ wintery cake I have used sweet apples and Greek strained yoghurt! The yoghurt provides the extra moisture and adds a dash of tangy taste to the cake. I have experimented with gluten-free flour and the result was surprisingly very good, the Cake was baked perfectly, it has risen well and it is fluffy and delicious. I hope you will enjoy it too! Suitable for lacto-ovo vegetarians and for gluten-free diet.

INGREDIENTS: 340 gr/ 12 oz / 1 cup / 2 shredded or grated sweet Apples (any kind) 480 gr /1.1 lb / 3.85 cups Self rising Gluten-Free Flour PLUS 20 gr / 0.7 oz Self rising Gluten-Free Flour for flouring the Cake tin 250 gr / 9 oz Butter (or Margarine) soft 90 gr / 3.2 oz / almost 1/2 cup Crystal White Sugar 160 gr / 5.6 oz/ almost 1 cup Light Brown Sugar 5 medium Eggs @room temp. 200 gr / 7 oz / 0.7 cup Greek Strained Yoghurt 5% fat 80 gr / 2.8 oz Currants 1 tsp. Baking Powder ½ tsp. Salt 1 tsp. Ground Cinnamon Optional: 80 gr / 2.8 oz finely chopped Walnuts Decoration: 1-2 tbsp. Icing Sugar 1 tsp. Ground Cinnamon

METHOD: A. Prepare the batter: 1. Half melt the soft butter in the microwave. 2. Using a strong electric mixer, beat the soft butter with the white sugar, in high speed for 5'-10' or until they become white and fluffy.

3. Next add the light brown sugar. 4. Crack the 5 eggs in a bowl. Lower the speed and add the eggs one by one in the mix.

5. Add the ground cinnamon in the batter. 6. Gradually add the flour in the batter, mixing just enough to incorporate it. 7. Add the yoghurt spoon by spoon into the batter alternating with the flour. 8. Lastly, add the currants and salt in the batter and fold them in. 9. Then stop the mixer. B. Prepare the apples: 10. The apples should be cleaned and shredded at the last minute because they brown easily. 11. Wash them, peel them and cut them in 8 wedges each.

12. Then put them in a food processor and beat them briefly until they are shredded. 13. If you don’t have a food processor, you can grate them using the thick holes of your grater.

14. If the shredded apples turn out to be more than 1 cup, don’t use all of them. One cup is enough! 15. Start the mixer again and pour the shredded apples in the batter, beating briefly to incorporate them. 16. Add the baking powder in the batter and turn off the mixer. 17. Batter is now ready for baking.

C. Baking instructions: 18. Butter with oil or an oil spray a Bundt 22 cm / 8.7 in Cake tin (bottom and sides). 19. Alternatively, if you also want to make some cupcakes like me, then butter with oil or an oil spray a Bundt 20 cm / 7.9 in Cake tin (bottom and sides) and bring out 5-6 paper cupcake cases. 20. Flour the Cake tin as well. 21. Pour the whole batter into the Bundt 22 cm / 8.7 in Cake tin. 22. OR pour 4/5 of the batter into the Bundt 20 cm / 7.9 in Cake tin. Keep the rest for filling the cupcakes. 23. Level the Cake’s surface.

24. Bake the Bundt Apple Cake first in a preheated oven-top and bottom heating elements on-@180℃/350℉, for 60'-65'. 25. Tip: Don't open the oven before 30' of baking, as this will result your cake to deflate. D. Make the cupcakes: 26. With the leftover 1/5 of the batter, make 5-6 cupcakes. 27. Fill up ¾ of the paper case with the batter. 28. Place them in a metallic Cake tin with cupcake cases.

29. After about 65', test if the cake is ready. Insert a knife; it should come out clean. 30. Remove the cake from the oven and leave it on a rack to cool completely (about 1h)! 31. Now, place the cupcakes in the oven (same settings) and bake them for approx. 25'. 32. When ready (check with a toothpick), remove them from the oven, and leave them on a rack to cool as well (about 30 min).

33. Look how beautifully the Apple Cake has risen!!

E. Presentation: 34. When it cools down, turn the Bundt Cake tin upside down, placing the Apple Cake on a nice serving platter. 35. You can optionally sprinkle some icing sugar and cinnamon on top to decorate both the big Cake and the cupcakes!

36. An amazing cake beautifully moist inside with the subtle tangy taste of yoghurt and the zest and sweetness of apples!!

A beautiful Autumnal/Wintery Cake! Enjoy 💖! F. Serving suggestion: Apple Cake can be served with coffee/tea! It makes a great breakfast or afternoon treat for guests!

You can give out the cupcakes for a great school/work snack (easier than sliced cake).

If you are looking for Greek Style Apple Pie with Phyllo, press HERE

G. Info about Greek strained yoghurt: It is a yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than unstrained yogurt, while preserving its distinctive sour taste. Compared to normal yoghurt, in roughly the same amount of calories, strained yoghurt provides double protein, while cutting sugar and carb content by half. It is also packed with calcium and live bacterial cultures. Excerpts from Wikipedia and health.usnews.com

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Κέικ Μήλου χωρίς γλουτένη BY: Greek Cooking Made Easy https://www.youtube.com/greekcookingmadeeasy Σερβίρει 12-18 άτομα Σε αυτή τη συνταγή για ένα νόστιμο φθινοπωρινό / χειμωνιάτικο Κέικ έχω χρησιμοποιήσει γλυκά μήλα και γιαούρτι! Το γιαούρτι προσφέρει την πρόσθετη υγρασία και μια γλυκόξινη γεύση στο κέικ. Έχω πειραματιστεί με αλεύρι χωρίς γλουτένη και το αποτέλεσμα ήταν εκπληκτικά καλό, το κέικ ψήθηκε τέλεια, έχει φουσκώσει καλά και είναι αφράτο και πολύ νόστιμο. Ελπίζω να το απολαύσετε κι εσείς! Κατάλληλο για χορτοφάγους και για δίαιτα χωρίς γλουτένη.

ΥΛΙΚΑ: 340 γρ / 12 oz / 1 φλιτζάνι / 2 τριμμένα γλυκά Μήλα (όποιου είδους θέλετε) 480 γρ /1,1 lb / 3,85 φλιτζάνια Αλεύρι χωρίς γλουτένη που φουσκώνει μόνο του ΣΥΝ 20 γρ / 0,7 oz Αλεύρι χωρίς γλουτένη που φουσκώνει μόνο του για να αλευρώσετε το ταψί σας 250 γρ / 9 oz Βούτυρο (ή μαργαρίνη) μαλακό 90 γρ / 3,2 oz / σχεδόν μισό φλιτζάνι κρυσταλλική λευκή Ζάχαρη 160 γρ / 5,6 oz / σχεδόν 1 φλιτζάνι ελαφρά καστανή Ζάχαρη 5 μέτρια Αυγά σε θερμοκρασία δωματίου 200 γρ / 7 oz / 0,7 φλ. Ελληνικό στραγγιστό Γιαούρτι 5% λίπος 80 γρ / / 2,8 oz Σταφιδούλες μαύρες μικρές 1 κ.γ. Μπέικιν πάουντερ ½ κ.γ. Αλάτι 1 κ.γ. Κανέλα σκόνη Προαιρετικά: 80 γρ / 2,8 oz ψιλοκομμένα Καρύδια Διακόσμηση: 1-2 κ.σ. Ζάχαρη άχνη 1 κ.γ. Κανέλα σκόνη

ΜΕΘΟΔΟΣ: A. Ετοιμάστε τη ζύμη του Κέικ: 1. Μισολιώστε το μαλακό βούτυρο στο φούρνο μικροκυμάτων. 2. Χρησιμοποιώντας ένα ισχυρό ηλεκτρικό μίξερ, χτυπήστε το μαλακό βούτυρο με τη λευκή ζάχαρη, σε υψηλή ταχύτητα για 5'-10' ή μέχρι να ασπρίσουν και να αφρατέψουν.

3. Στη συνέχεια προσθέστε την καστανή ζάχαρη. 4. Σπάστε τα 5 αυγά σε ένα μπολ. Μειώστε την ταχύτητα του μίξερ και προσθέστε τα αυγά ένα-ένα μέσα στο μείγμα.

5. Προσθέστε την κανέλα. 6. Σταδιακά προσθέστε το αλεύρι μέσα στη ζύμη, αναμειγνύοντας όσο χρειάζεται για να το ενσωματώσετε. 7. Προσθέστε το γιαούρτι κουταλιά-κουταλιά εναλλάσσοντας με το αλεύρι. 8. Τέλος, προσθέστε τις σταφίδες και το αλάτι στη ζύμη ανακατεύοντας τα μέσα. 9. Στη συνέχεια, σταματήστε το μίξερ. B. Ετοιμάστε τα μήλα: 10. Τα μήλα πρέπει να καθαριστούν και να κοπούν την τελευταία στιγμή επειδή μαυρίζουν εύκολα. 11. Πλύντε τα, ξεφλουδίστε τα και κόψτε τα σε 8 κομμάτια το καθένα.

12. Στη συνέχεια, βάλτε τα σε ένα επεξεργαστή τροφίμων και κτυπήστε τα λίγο μέχρι να γίνουν τρίμματα. 13. Εάν δεν διαθέτετε επεξεργαστή τροφίμων, μπορείτε να τα κάνετε τρίμματα χρησιμοποιώντας τις παχιές τρύπες του τρίφτη σας.

14. Εάν τα τριμμένα μήλα βγουν περισσότερα από 1 φλιτζάνι, μην τα χρησιμοποιείτε όλα. Ένα φλιτζάνι είναι αρκετό! 15. Ξεκινήστε ξανά το μίξερ και ρίξτε μέσα τα τριμμένα μήλα (σαν πολτός), ανακατεύοντας λίγο για να τα ενσωματώσετε. 16. Προσθέστε το μπέικιν στη ζύμη και σταματήστε το μίξερ. 17. Το Κέικ είναι έτοιμο για ψήσιμο.

Γ. Οδηγίες ψησίματος: 18. Λαδώστε με πινέλο ή με σπρέι λαδιού ένα Στρογγυλό Ταψί με τρύπα στη μέση 22 cm / 8,7 in (πάτο και πλάγια). 19. Εναλλακτικά, αν θέλετε επιπλέον να φτιάξετε μερικά Κεκάκια (Κάπκεικ) όπως έκανα εγώ, τότε λαδώστε ένα στρογγυλό ταψί Κέικ με τρύπα στη μέση 20 cm / 7,9 in (πάτο και πλάγια) και φέρτε 5-6 θήκες χάρτινες για κεκάκια. 20. Αλευρώστε επίσης το στρογγυλό ταψί σας. 21. Ρίξτε όλη τη ζύμη μέσα στο ταψί 22 cm / 8,7 in. 22. Ή ρίξτε τα 4/5 της ζύμης στο ταψί 20 cm / 7,9 in. Κρατήστε το υπόλοιπο για να γεμίσετε τις φόρμες για κεκάκια. 23. Ισιώστε την επιφάνεια του κέικ.

24. Ψήστε πρώτα το μεγάλο ταψί με το Κέικ μήλου σε προθερμασμένο φούρνο-πάνω και κάτω αντιστάσεις -σε θερμοκρασία 180 ℃ / 350 ℉, για 60'-65'. 25. Συμβουλή: Μην ανοίγετε το φούρνο πριν από 30' ψησίματος, επειδή αυτό θα προκαλέσει το ξεφούσκωμα του κέικ σας! Δ. Φτιάξτε τα κεκάκια: 26. Με το υπόλοιπο 1/5 της ζύμης, φτιάξτε 5-6 κεκάκια. 27. Γεμίστε ¾ των χαρτονένιων θηκών με ζύμη. 28. Τοποθετήστε τα σε ένα μεταλλικό σκεύος με θήκες για κεκάκια.

29. Μετά από περίπου 65', δοκιμάστε εάν το Κέικ σας είναι έτοιμο. Τοποθετήστε ένα μαχαίρι στη μέση, θα πρέπει να βγει καθαρό. 30. Αφαιρέστε το κέικ από το φούρνο και αφήστε το πάνω σε σχάρα για να κρυώσει εντελώς (περίπου 1 ώρα)!

31. Τώρα, τοποθετήστε τα κεκάκια στο φούρνο (ίδιες ρυθμίσεις) και ψήστε τα για περίπου 25'.

32. Όταν ψηθούν (ελέγξτε με μια οδοντογλυφίδα), αφαιρέστε τα από το φούρνο και αφήστε τα σε μια σχάρα για να κρυώσουν επίσης (περίπου 30').

33. Κοιτάξτε πόσο όμορφα έχει φουσκώσει το Κέικ μήλου!! Ε. Παρουσίαση: 34. Όταν κρυώσει, γυρίστε το ταψί σας ανάποδα, τοποθετώντας το Κέικ Μήλου σε μια ωραία πιατέλα για να σερβίρετε.

35. Μπορείτε προαιρετικά να πασπαλίσετε λίγο ζάχαρη άχνη και κανέλα για να διακοσμήσετε τόσο το μεγάλο κέικ όσο και τα κεκάκια! 36. Ένα καταπληκτικό κέικ, υπέροχα υγρό με τη λεπτή αψιά γεύση του γιαουρτιού και την όμορφη γλυκύτητα των τριμμένων μήλων!

Ένα φανταστικό φθινοπωρινό / Χειμωνιάτικο Κέικ! Απολαύστε 💖!

Ζ. Πρόταση σερβιρίσματος: Το Κέικ Μήλου μπορεί να σερβιριστεί με καφέ / τσάι! Κάνει ένα υπέροχο πρωινό ή απογευματινό κέρασμα για καλεσμένους! Μπορείτε να δώσετε τα κεκάκια σαν ένα ωραίο σνακ για το σχολείο / δουλειά (ευκολότερο από φέτες κέικ).

Αν ψάχνετε για Μηλόπιτα με φύλλο κρούστας, πατήστε ΕΔΩ

Η. Πληροφορίες για το στραγγιστό γιαούρτι: Είναι γιαούρτι που έχει στραγγιστεί για να αφαιρεθεί το μεγαλύτερο μέρος του τυρόγαλου, δημιουργώντας μια παχύτερη συνεκτικότητα από το απλό γιαούρτι, διατηρώντας παράλληλα τη χαρακτηριστική ξινή του γεύση. Σε σύγκριση με το κανονικό γιαούρτι, με περίπου την ίδια ποσότητα θερμίδων, το στραγγιστό γιαούρτι παρέχει διπλή πρωτεΐνη, ενώ μειώνει κατά το ήμισυ τη περιεκτικότητα σε ζάχαρη και υδατάνθρακες. Επίσης περιέχει ασβέστιο και ζωντανές βακτηριακές καλλιέργειες. Με αποσπάσματα από τη Wikipedia και health.usnews.com

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

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