CHEF SAMIUL

  Ingredients. ☺Sugar: 3000gm. ☺Glucose: 400gm. ☺Whipping cream: 4000gm. ☺Salt: 30gm. ☺Butter: 600gm.  

            Ingredients ☺Butter: 225gm. ☺Sugar:225gm. ☺Egg: 150gm. ☺Flour: 540gm. ☺Baking powder: 8gm. ☺Baking soda: 8gm. ☺Coffee: 8gm. ☺Hot water: 525ml. ☺Date paste: 600gm. Method: A.  In a mixing bowl add soft butter , under low speed add the sugar, one by one all the eggs. B. Bring to boil the water and add the date paste, coffee. C.  Mix flour, baking powder and backing soda. D.  Mix A+B+C by spatula. ☺Bake the mixer by 175 degree Celcius for 15 minutes.  

    Ingredients. Cream: ☺Cream fresh:1750gm. ☺Butter:437gm. ☺Sugar:275gm. ☺Egg: 525gm ☺Cornflour: 246gm. ☺Vanilla: 25gm.   Puff pastry: ☺Butter:2084gm. ☺Flour:3000gm. ☺Rock salt: 95gm. ☺White vinegar: 15ml. ☺Water: 900ml. ☺Florenta: 500gm.

     Ingredients. ☺Flour: 3000gm. ☺Sugar: 60gm. ☺Salt: 60gm. ☺Yeast: 45gm. ☺S500: 27gm. ☺Water: 1850ml.

Ciabatta bread Ciabatta is a Italian classic bread.Ciabatta is a Italian terms which means "slipper" due to the shape of bread resembling itself.Ciabatta is white bread that stems from a baker in Rovigo, Veneto, Italy.The Ciabatta invented in 1982 due to an overwhelming affinity towards french baguettes, which had taken Europe by storm.The main difference between these loaves of bread comes down to the hydration levels.Ciabatta is baked with much high hydration levels,making the big hole within the dough much bigger than baguette. Ciabatta has been more popular since the late 1990 across in the Europe and United state,its widely use as a sandwich bread.At least one kind of Ciabatta can be found in nearly every region of Italy.When milk is added with dough its becomes Ciabatta Al Latte.Its a perfect accompaniments in Italian dishes all around the world.  I will share here the original Ciabatta recipe and how to prepare it. Ingredients. ☺ Flour:3000gram. ☺ Salt:60gram. ☺Yeast: