The posole should be served in soup bowls accompanied
by warm flour tortillas.
To Serve: The posole should be served in soup bowls accompanied
by warm flour tortillas.
Remove the bones and serve in bowls accompanied
by warm flour tortillas and the remaining chile sauce on the side.
Not exact matches
1) Sift the
flour into a mixing bowl 2) Add the salt to the
flour, mixing together 3) Add the olive oil, mixing as you add to ensure the
flour envelopes the oil 4) Add
warm water bit
by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test
by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving
1) Put
flour, salt, sugar and melted butter in a mixing bowl 2) Pour in
warm water bit
by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created
by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
add the dry ingredients to the batter very slowly, alternating 1/4 -1 / 2 c
flour mixture, followed
by a few tbsp of
warm water.
This is done
by dissolving the yeast in a
warm liquid to which sugar or
flour have been added.
(You can add it directly to the
flour mixture just
by making a well in the middle, add sugar and yeast and a splash of
warm water then wait about 3 - 4 minutes before mixing it and adding more water.)
I melt butter, sprinkle in a little
flour and cook it off, then bit
by bit add a half - and - half mixture of
warm milk and decanted cooking liquor from the boiling pot.
Well, i have read thru the comments on this a couple of times, and while i have made a few loaves, I seem to have the same problem each time — it's not as «tall» as yours, so I hope adding a bit less water and more yeast will help — also, i have regular yeast — a whole jar full — and added it to the
flour before adding it to
warm water — so I hope
by adding
warm water to not cold yeast will help.
When the starter was ready I mixed it with the salt and the
warm water, and then kneaded in the
flour a little
by little.
Gently
warm the milk (or buttermilk) and butter; add to the yeast mixture, followed
by the sugar,
flours, salt, and caraway.
1) Mix
flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat,
floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices
by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve
warm, with a side of whipped cream or ice cream (optional)
Or you can develop with flavor
by adding a cup each of
warm water and bread
flour, letting it stand, uncovered, at room temperature until foamy (about 2 hours) and stashing it, covered, in the fridge for at least 3 weeks.
I find it helpful to have the baking sheet very close
by or to shape the loaf on
floured parchment paper and then slide it onto the baking sheet... Dust with more
flour, cover with a towel and allow to rise, in a
warm location, for another 30 — 40 minutes.