Відео

Hey @gretamyers1183, Thank you for watching and reaching out. 420 gr. You are using 20 gr for the Tangzhong and all the rest is going towards making the dough.

@@ThinkOFood Thank you!!

Hey Ira, Thank you very much for watching and pleased to hear it came out perfect

Hey @Pascale Khoury Sabri Thank you very much for watching. Yes, it is. Sorry, the editing was challenging because of sound issues during the filming and I probably cut it out. The mashed Aji Amarillo goes on the bottom of the plate or you can serve it separately if you know some of the guests don't like spicy food. Again thanks for watching and let me know how the ceviche comes out🙏🙌

lol this is the idea;) to inspire you to jump into the kitchen and start creating great food for yourself. Thank you so much for watching and commenting 🙏

I made this again today. Why'd I wait 4 months to do it again? This is so fantastic tasting. I did tell people about it. I guess I just don't buy ground lamb very much but will have to change that and make this a monthly dish. The basil and mint really make this taste so wonderful. Thank you again for sharing this super recipe from Heaven.

Not necessarily, even though the salt will draw some of the moisture out of the fish and create a less favourable environment for the parasites, it not going to kill them. I always try to recommend using sushi-grade fish, check the supplier or person that you buy the fish from and if necessary when in doubt, you can freeze the fish for a few days and it should do the work. Note that when you de-freeze the fish, always do it overnight in the fridge and not outside. Thank you very much for watching and commenting🙏🙏

I made the fish. It was really good

@@marshaldavis6566 Amazing

Same question I have. I like the process very much. Thank you.

Hey, Thanks for watching. I would say, plus minus the same amount. It might depend also on the age of your starter as younger starters are less active and might require 50% more and with stronger starters you can use 70%- 80% of the dry yeast amount. Let me know how it turns out.

@@ThinkOFood thank you for this information ☺️

Hey Dora, Hoping you are doing well. Do you have trouble seeing the recipe in the description or in the video? Here is a recipe from the description. If you still find it difficult to see it, email me and I will send you an email with it. My email info@thinkofood.com. Thank you very much for reaching out 🙌 For: 3 Medium-sized loaves or 2 Large 👉 Ingredients: ➡ Measurements AP Flour 300 gr Bread Flour 300 gr Yeast 6 gr Quinoa (to your choice) cooked 120 gr Salt 29 gr (5gr. for the quinoa & 24 for the dough) Vegetable oil 25 gr Olive oil 15 gr Milk 3.25% 170 ml Water 200 ml Egg 1 pc Sugar 10 gr ➡ Method of Cooking: ✅ Cooking the Quinoa Usually, quinoa is cooked with a ratio of 1:2 but for bread, I prefer to cook it 1:1. This ratio will make the bread moist enough without drying it as if you would make it with not cooked quinoa. It is always a good thing to go over the quinoa because there are sometimes small stones and dirt. Then rinse the quinoa under cold water for a few minutes to clean it. Put a pot on the stove and add the quinoa to it. Add vegetable oil, salt, bay leaves, and room temperature water 1:1 ratio. Cover with a lid and bring everything to boil. When boiling, reduce the heat and cook for 12 minutes. Then close the heat and let the quinoa steam for about five minutes before opening it with a fork. The quinoa should be at room temperature before adding it to the dough. ✅ For the Dough Make a starter with the yeast, some of the water, sugar, and two tablespoons of flour. Let the starter sit and activate. In the meantime, mix the flour with the salt and create a whole in the middle to which we will add the liquids. When the starter rose, add it to the flour and then add the milk and the rest of the water. The total percentage of liquids should be 60% of the total flour. Start mixing with a fork and then when the dough starts to incorporate, add from the quinoa, and start kneading with your hands. When the dough comes together, bring the dough to a table, and start kneading it for about 4-5 minutes. While kneading the dough, it will be sticky, and you should put oil on your hands so it would not stick too much. The olive oil in the recipe is going into the dough, the vegetable oil that I wrote is the oil that you should use while kneading the dough. When the bread dough is ready, grease a bowl with some oil and cover the dough. Proof for about one hour in the oven with the light on. Then take the dough out of the bowl and split it into portions (I did two loaves, one 600gr & 400gr). Refer to the video for the shaping technique of the loaf. Place them in the plates or bread baskets, cover with a towel, and let them proof for a second time for about 40 minutes also in the oven. After the second proof, transfer the loaves to a tray, brush with egg yolk, and cut with a sharp knife the side of the loaf so it will be able to rise consistently and evenly. Then add some of the cooked quinoa on top. ✅ Baking Instructions Bake in a pre-heated oven to 190c or 380f for about 20-25 minutes depending on the size of the loaves. I baked mine for 25 minutes. If you have a thermometer, look for an internal temperature of 98c or 205f. After baking, let the bread rest for about 15-20 minutes before cutting it.

Thank you very much 🙏🏻 And did you try to play with my recipes? How did it turned out?

Thank you very much Rani. Great to have you on board.🙏🙏

Thank you very much for watching. I would say, you can make the eggplant layers a day before and leave them to cook down overnight (preparation would be 10 minutes, baking 20 minutes). Everything else can be done the day after and should not be more than an hour with the baking.

Hey, Thanks for watching 🙏🏻 Yukon potatoes also a nice addition. All the juice from the fennel and the fishe, is soaked into the potatoes, very nice

Thank you very much for the feedback and watching

Hi, Thank you very much for subscribing. Greatly appreciated. Yes, you should cook the quinoa before adding it to the dough. Otherwise, it won't cook and will be tough. I usually cook it halfway, then let it rest and chill on itself and it brings it to 75%. The final cooking of the 25% because it has all the moisture will be done in the process of baking the bread. Again, thank you very much for watching, Chef Andrey

Hi Wira, Thanks for watching and reaching out. Use two. One for the dough and one to brush the buns. Let me know how they came. Cheers, Chef Andrey

@@ThinkOFood i'll try it..thx a lot chef.

תודה רבה🙌🙏

Thank you very much for watching and enjoying🙏🙏

Thank you so much for watching and enjoying. I would say yes without salt but on the oil, I would not give up. It helps to develop the gluten and the dough will be dry without some "fat" like butter/oil

Thank you very much

Thank you very much for watching and subscribing. Glad and honoured that you liked it

Thank you very much🙏🙏

Haha yea tell me about it. Berries are so expensive these days. Thank you for watching

Thank you very much. Yes, this channel is about recipes that actually I want people to try and not only watch. So many times, I was watching videos and they were fast or with special equipment that makes them difficult to replicate. Thanks for watching and sharing your thoughts

Will give it a try thanks Mark👍

Thank you very much for the feedback and watching 🙏🏻

You can use quinoa flour instead of the AP flour but I would add about 30-50 ml more water (little by little), as usual, it absorbs more water than regular flour. Also, I would keep the bread four as it helps with the gluten development and the texture at the end. Thanks for watching & let me know how it comes out👍

Thank you Frenzio but just releasing some videos that I had in the library. Busy with work. Opened a small catering company and takes so much time. To be honest, no time to work on good quality videos that day but will come back for sure stay tuned and really thank for sticking around👍🙌