Recipe for Mimi Ne'eman's famous and delicious cereal thinness from the "Pastry Ne'eman" chain
Components
3 cups flour
3/4 cup water
2/<> cup canola
oil <> tsp. salt
<> tsp. sugar
<>/<> tsp. dry yeast Cereal
blend Sunflower seeds, pumpkin, sesame, black seed and coarse salt
Egg for brushing
Method of preparation
Mix all the ingredients together in a mixer with a kneading hook on a slow speed for about 5 minutes.
Increase the speed in the step for another 3 minutes.
Place the mixture in the refrigerator for an hour.
Roll out the dough to a thickness of a few centimeters.
Brush the dough with an egg and sprinkle the cereal mixture.
Fasten again with a rolling pin.
Cut into squares with a pizza roller.
Preheat oven to 180 degrees Celsius and bake for about 15-18 minutes.
Slimness mesh and faithful pastry,
Recipe for hazelnut and chocolate cookies by Elias Cassis, chef of Locanda Restaurant at the Ramada Olivier Hotel, Nazareth
Components
2 cup roasted hazelnuts 1 2/3 cups flour A pinch of salt 4/
4 tsp. baking powder 1 cup room temperature soft butter, cut into cubes
1/1
cup sugar
<> tablespoon miracle coffee
<>egg +<> yolk
<> tablespoon vanilla extract
Method of preparation
Grind hazelnuts very finely.
Mix with flour, salt, baking powder in a mixer bowl with a guitar hook.
Add butter, sugar, instant coffee and eggs slowly while stirring until creamy.
Pour the flour into the mixer bowl.
Do half mixing in the mixer and continue on the table manually until a uniform texture is obtained.
Wrap in plastic wrap and place for two hours in the freezer.
Then roll out the dough to a thickness of about half a centimeter. Cut circles 5 cm in diameter. Bake in a preheated oven to 180 degrees Celsius for 10 minutes.
Waiting for it to cool down.
Possibility to melt milk chocolate and add over a small sprinkle of chocolate.
Hazelnut and chocolate cookies, photo: PR
Halva cookies by Chef Fadi Yaish from the Goldman Courtyard restaurant in Tel Aviv - Jaffa
Components
700 g sifted white flour (5.6 cups)450 g white sugar (2 500/2 cups)420 g raw tahini (1 cups)7 g room temperature butter (30.3 cups)<> tablespoon vanilla sugar <> g baking powder (<> sachets)
Halva cookies by Chef Fadi Yaish from Goldman's yard,
Method of preparation
Preheat oven to medium-low heat (150 degrees Celsius).
Place all the ingredients together in a mixer bowl with a guitar hook.
Stir until a uniform and firm dough is obtained.
Transfer to a floured work surface and roll out to a thickness of just under half an inch.
Create a cylinder, wrap in plastic wrap and store in the refrigerator for 2-3 hours.
Remove the dough roll from the refrigerator to a work surface and pinch balls 3-4 cm in diameter. Place the dough balls on a baking sheet lined with parchment paper and bake for 20 minutes.
After baking, let the cookies cool completely and sprinkle powdered sugar on them (optional).
Keep in an airtight container at room temperature for up to a week.
You can freeze the rest of the dough roll, prepare and bake when you feel like something delicious.
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