BRIOCHES GIULY

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INGREDIENTS

  • 750 g of manitoba flour
  • 250 g of full milk at room temperature
  • 130 g of courgettes
  • 100 g di burro
  • 100 g of butter
  • 1 sachet of vanilla
  • 4 eggs
  • 10 g yeast or 50 g dried yeast
  • Pinch of salt

INGREDIENTS FOR DRESSING

  • 1 egg yolk
  • Granulated sugar, to taste
  • 50 g of full milk

 

Breakfast is a very important part of the day, and homemade brioches are the perfect way to start it!
When you wake up in the morning you will find that the LIFE blast chiller has perfectly proved the dough, and after a few minutes cooking an irrisistable aroma will fill the kitchen.

 

PREPARATION

 

Pour the milk into a bowl or a planetaria, and add the yeast, the sugar and mix well until fully dissolved. Now add the flour, the eggs, the butter, the vanilla and a pinch of salt and stir gently for 5 minutes. If it it is too sticky add a little extra flour.

Cover the work top with a sprinkling of flour and flatten the dough with a rolling pin until you have a rectangular shape of approximately 50 cm x 20 cm.
Fold the dough back upon itself three times forming several overlying layers, paying attention not to break it.
Flatten some more dough into a 50 cm x 20 cm rectangle, and repeat the above process.

Using the flattened dough, cut out some triangles, base 10 cm, height 12 cm and roll, then, starting from the base, brush with a mixture of egg yolk and milk, prepared earlier, and sprinkle with sugar.

Place the brioches on a tray or on a rack, that has been covered with baking paper, and put into the LIFE blast chiller and activate the proving program: PROVING>IMMEDIATE at a temperature of 28°C for 2½ hours.

If you prefer, you can set a starting time for the program; this will enable you to prove the dough overnight, and next morning, when you wake up, you will have freshly proved dough waiting to be cooked.

At the end of the proving program, place them in an oven for 15 minutes at 175°C and a magnificent aroma will fill your kitchen.

 

Abbattitore_Casalingo_abbattitore_domestico_Brioches

 

 

AUBERGINE ALLA PARMIGIANA MIGNON

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INGREDIENTS

  • 2 average size aubergines
  • 300 g of cherry tomatoes
  • 300 g of mozzarella
  • Flour
  • Breadcrumbs
  • 2 eggs
  • salt
  • Oil
  • basil
  • Parmigiano Reggiano
  • Oil for frying
  • 50 ml of milk
  • Single portion aluminium dishes

With the LIFE domestic blast chiller you can prepare tasty single portions of Aubergine alla Parmigiana!
How often do your children come from school hungry? In only a few minutes you will have a homemade, healthy dish ready for them to eat.

 

PREPARATION

Peel the aubergines, cut to 1 cm thickness and coat with flour, ensuring that the whole surface is covered.
Slice the mozzarella, and dice the tomatoes and add a olive oil and basil dressing
Whisk the eggs, adding the milk and then coat the slices of aubergine with the liquid before covering them with breadcrumbs.

Pre-cool the LIFE blast chiller to -20°C

Heat the oil in a saucepan. Fry the aubergines and dry with absorbant paper to remove the excess oil.

Place the aluminium dishes on the racks supplied with the LIFE domestic blast chiller and place a slice of fried aubergine, a slice of mozzarella and some diced tomatoes in each one. Continue to fill the dishes in the same way, then finish with a generous portion of grated parmigiana.

When the LIFE blast chiller has pre-cooled activate the function DEEP FREEZING>VEGETABLES>FULL and use the temperature of probe.
When the cycle has concluded preserve the dishes in your freezer.

When you want to serve them, set the oven to 180°C and cook for 15 minutes. Remember there is no need to defrost them before cooking!
Buon Appetito!