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  • Bread sticks. | Kulinarinė Studija Baker Street
    let s roll up our sleeves and prepare to experiment Ingredients 250 g of flour 5 g of fresh pressed yeast 5 g of salt 175 g of water warm but not hot Filling 3 4 sun dried tomatoes 4 5 table spoons of tomato paste 4 5 table spoons of Parmesan cheese 2 tea spoons of linseed 1 tea spoon of caraway Preparation process Using tips of your fingers rub the yeast into flour add warm but not hot water and salt While spinning the bowl with one hand mix the dough with your other hand until the mixture comes together Pour the dough on the table sprinkled with four just 1 table spoon and knead the dough for 7 10 minutes It might appear sticky and unmanageable but after long kneading it will come to one smooth ball It s very important not to add any more flour and patiently work until gluten appears and dough is uniform After you ve achieved this put the dough into a clean bowl cover with a clean towel and put it into warm water for about an hour until the dough rises to twice of its initial size for this you can also use slightly preheated oven Roll the risen dough into a rectangular sheet Chop the sun dried tomatoes Cover the surface of the dough with thin layer of tomato paste sprinkle about 2 3 of tomatoes and sprinkle with cheese linseed and caraway Fold 1 3 of the sheet form one side like an envelope Cover the folded part with tomato paste and sprinkle with cheese linseed and caraway Cover with remaining piece of dough Cut the layered rectangle into thin about 1 cm thick stripes you can use pizza knife for this Twist each stripe a few times

    Original URL path: http://www.bakerstreet.lt/en/blog/bread-sticks?office=kaunas (2016-05-02)
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  • Snickers cake. Bakerstreet version. | Kulinarinė Studija Baker Street
    44 g of icing sugar 7 g of cacao powder 63 g of bitter chocolate 38 g of eggs slightly whisked with a fork 53 g of egg yolks 169 g of egg whites 63 g of sugar Streusel with pecan nuts and milk chocolate 50 g of brown sugar 50 g of flour 50 g of butter 50 g of almond flour 50 g of pecan nuts 50 g of milk chocolate White gianduia mousse with pecan nuts 49 g of water 15 g of brown sugar 105 g of white chocolate 3 g of gelatin 34 g of pecan nuts 15 g of butter 225 g of cream Caramel mousse 250 g of sugar I 87 g of water 250 g of cream I 8 egg yolks 25 g of sugar II 20 g of gelatin 375 g of cream II Preparation process Chocolate sponge Preheat the oven to 170 C Mix soft butter icing sugar and cacao powder to cream like consistency Melt the chocolate and let it cool down a bit Add to the butter mixture and mix well Add eggs and yolks while continuously whipping and mix well each time Whip egg whites with sugar separately until the foam is stiff Mix part of the egg whites with chocolate butter egg mixture to soften the heaviness mix well and add the remaining egg whites Pour into the baking mold and bake for about 20 25 minutes Let the sponge cool down and only then separate the baking paper Streusel with pecan nuts and milk chocolate Mix brown sugar flour and almond flour Let the mixture cool in the fridge for about an hour Using your hands dispense the mixture as small crumbs onto the baking tray Bake at 165 C until nicely brown Mix the hot crumbs with chopped pecan nuts and milk chocolate Try to cover each crumb and piece of nut in chocolate White gianduia mousse with pecan nuts Pour cold water over the gelatin and leave to swell Place pecan nuts onto the baking tray and roast in the oven at 150 C for about 15 minutes Take out of the oven let cool down and chop finely but not into a flour Put chocolate butter and swollen gelatin into a bowl Bring water with brown sugar to a boil in a pot and pour over chocolate butter gelatin mixture Leave for about a minute so that hot water will start melting the chocolate and mix everything Let the mixture cool down to room temperature and add the cream whipped to half stiff Caramel mousse Pour water over gelatin and leave to swell Put sugar I and water into the pot Heat the mass until it s nicely brown amber Heat the cream I and drizzle over the caramel while continuously mixing Bring to a boil If the caramel is lumpy don t get frightened keep mixing and the lumps will melt Whisk egg yolks with sugar and drizzle into the caramel

    Original URL path: http://www.bakerstreet.lt/en/blog/snickers-cake-bakerstreet-version?office=kaunas (2016-05-02)
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  • Caramel | Kulinarinė Studija Baker Street
    the cake in its entirety and about its separate components In fact this cake we all know so well tastes nothing like Snickers bar And I ll skip the part about the amount for sugar in such cake let s count how many cans of More An Apple Sun 23 11 2014 22 28 I am very keen on reviewing the archives of French and Spanish confectioners to research and analyze their work and to remake their desserts the way I see them This Apple is a cake by Hans Ovando brought back to new life I thought that such a apply cake needed to be shaped like an apple Recreating it proved itself not as simple as it seemed in the beginning All the small molds tiny bubbles rebellious caramel yes that is how we fight get defeated sometimes and keep on trying until the desirable result is achieved Recipe of the cake by Hans Ovando reduced to the size of an Apple More Snickers cake Remake Mon 22 09 2014 23 00 A good friend of mine asked me to bake a cake for her child s birthday I heard the boy say I only want Snickers cake

    Original URL path: http://www.bakerstreet.lt/en/tags/caramel?office=kaunas (2016-05-02)
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  • Celebrations | Kulinarinė Studija Baker Street
    as many people as possible would join our Christmas expecting marathon share the creative Christmas trees decorated at your place Send the pictures of your Christmas tree to this More Advent 7 December Prizes surprises Mon 08 12 2014 22 43 December is a wonderful time full of pleasant surprises and presents during which we expect the biggest holidays of the year We promised to announce the winners of our small contests each Sunday and here we are keeping our promises Assisted by an objective and conscientious number generator we selected the winner of this week s prize collection of macarons Tah dah dah dah Congratulations to the wonderful Children day center Dienovidis team who sent us the 6th advent calendar P S In the moments like this I start believing that miracles really do exist And you do you More Advent 6 December Did you know that Sun 07 12 2014 21 46 Every country has its own traditional Christmas dishes which are included into must have on the table list This one is the classic form France Bûche de Noël In the homes of many French people holiday wishes are said by the smoldering fire place Such festive mood inspired one Parisian confectioner to make a Christmas cake in the shape of fire log Soon the Christmas fire log bûche in French means log became popular as a Christmas pastry not just in France bus also in Belgium and French speaking part of Switzerland Christmas fire log is a sponge cake roulade with butter chocolate More Advent 5 December Thanksgiving Day Fri 05 12 2014 22 41 It s easy to prove that the words THANK YOU and the sense of gratitude are essential in our lives Even more we could give thanks constantly and for everything Even when everything is going great and when we re slightly touched by misfortune All of this is part of what remains in our memories When the time of creation and discoveries is coming to an end I d firstly like to thank everyone who created this place and that s our team It s wonderful unique full of enthusiasm smiling and willing to create create create and share what we love with others My dear ones don t More Advent 4 December Recipe day Thu 04 12 2014 22 40 Today is a recipe day I d like to share with you a recipe how to make truffles you will need 330 g of dark chocolate250 g of cream50 g of butter room temperature Pulverize the chocolate Put the cream to the boil and pour over the chocolate Leave for 30 seconds until the chocolate starts melting Mix with a spatula and add butter Leave the mixture in the fridge for 2 hours until it sets Form small balls form the mixture and put them into the fridge to set You can cover the truffles in pulverized wafers chopped nuts chocolate pieces coconut shavings and cocoa powder You More Advent

    Original URL path: http://www.bakerstreet.lt/en/tags/celebrations?office=kaunas (2016-05-02)
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  • Chocolate | Kulinarinė Studija Baker Street
    an especially chocolaty Truffle cake which will charm even the most indifferent heart And don t forget that chocolate is a real aphrodisiac Irreplaceable detail of St Valentines night Ingredients For the Truffle 225 g of butter460 g of bitter chocolate9 eggs100 g of sugar Chantilly milk chocolate cream 105 g of milk chocolate150 g of cream25 g of sugar Decoration More Chocolate Gateauх with walnuts Sun 08 02 2015 17 45 This gateaux is especially chocolaty tasty hearty and emits incredible aroma of walnuts Most enjoyable still warm with a cup of coffee Bake it and pamper your family or girlfriends or indulge during a pleasant evening with your loved one Ingredients 150 g of bitter chocolate 70 cacao 100 g of soft butter3 eggs100 g of sugar75 g of flour3 g of baking powder100 g of walnuts Preparation process Melt butter and chocolate in a water bath or a microwave oven Add small pieces of butter to the warm chocolate and mix well Separate egg whites form yolks and whip yolks with sugar Add the More Pear honey and chocolate Mon 02 02 2015 18 40 Its mildness softness and combination of flavors make it one of the leading desserts This cake combines the aroma of braised sweet pear mildness of the chocolate and light honey aftertaste This is a very nice selection for those who like autumn warm nights with a cup of tea and cozy friends circles Ingredients Pear filling 30 g of butter300 g of eggs1 vanilla pod 1 cinnamon stick Milk chocolate and honey cream 4 g of gelatin355 g of cream88 g of egg yolks34 g of honey160 g of milk chocolate 32 33 62 g of dark chocolate 60 Vanilla sponge 60 g of marzipan68 g of sugar2 g of More Advent

    Original URL path: http://www.bakerstreet.lt/en/tags/chocolate?office=kaunas (2016-05-02)
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  • Christmas | Kulinarinė Studija Baker Street
    fire log Soon the Christmas fire log bûche in French means log became popular as a Christmas pastry not just in France bus also in Belgium and French speaking part of Switzerland Christmas fire log is a sponge cake roulade with butter chocolate More Advent 5 December Thanksgiving Day Fri 05 12 2014 22 41 It s easy to prove that the words THANK YOU and the sense of gratitude are essential in our lives Even more we could give thanks constantly and for everything Even when everything is going great and when we re slightly touched by misfortune All of this is part of what remains in our memories When the time of creation and discoveries is coming to an end I d firstly like to thank everyone who created this place and that s our team It s wonderful unique full of enthusiasm smiling and willing to create create create and share what we love with others My dear ones don t More Advent 4 December Recipe day Thu 04 12 2014 22 40 Today is a recipe day I d like to share with you a recipe how to make truffles you will need 330 g of dark chocolate250 g of cream50 g of butter room temperature Pulverize the chocolate Put the cream to the boil and pour over the chocolate Leave for 30 seconds until the chocolate starts melting Mix with a spatula and add butter Leave the mixture in the fridge for 2 hours until it sets Form small balls form the mixture and put them into the fridge to set You can cover the truffles in pulverized wafers chopped nuts chocolate pieces coconut shavings and cocoa powder You More Advent 3 December Sweet movie day Wed 03 12 2014 22 39 I d like

    Original URL path: http://www.bakerstreet.lt/en/tags/christmas?office=kaunas (2016-05-02)
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  • Cookies | Kulinarinė Studija Baker Street
    the quality of the cacao 250 g of soft butter100 g of icing sugar2 egg whitespinch of salt Preparation process Sift the flour and cacao powder Beat the butter until it s creamy Then More Florentine biscuits with almonds and coconuts Sun 21 09 2014 22 57 You could eat these biscuits nonstop a whole evening just like sunflower seeds And how delicious are they with your morning coffee Kids

    Original URL path: http://www.bakerstreet.lt/en/tags/cookies?office=kaunas (2016-05-02)
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  • Courses | Kulinarinė Studija Baker Street
    left me with infinity of personal impressions Three nights in a row the studio smelled of vanilla spangles black currant delicious pastry and fresh brioche Each day time spent in the studio took longer and longer Five wonderful girls and More Food photography course Minsk Mon 15 09 2014 22 53 One of the greatest pleasures and advantages of my work is the possibility to constantly increase my knowledge visit

    Original URL path: http://www.bakerstreet.lt/en/tags/courses?office=kaunas (2016-05-02)
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