{"id":16440,"date":"2025-09-19T16:26:42","date_gmt":"2025-09-19T16:26:42","guid":{"rendered":"https:\/\/recipes-u.arbweb.info\/?p=16440"},"modified":"2025-09-19T16:26:42","modified_gmt":"2025-09-19T16:26:42","slug":"%f0%9f%92%9a-pistachio-bread-makes-%f0%9f%98%8e","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/%f0%9f%92%9a-pistachio-bread-makes-%f0%9f%98%8e\/","title":{"rendered":"\ud83d\udc9a Pistachio Bread (Makes \ud83d\ude0e"},"content":{"rendered":"
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\"\ud83e\uddc2\"<\/span>\u00a0Dough Ingredients<\/div>\n
\u2013 250g bread flour (2 cups)<\/div>\n
\u2013 25g pistachio paste (2 tbsp)<\/div>\n
\u2013\u00a02g dry yeast (3\/4 tsp)<\/div>\n
\u2013 152ml cold milk (2\/3 cup)<\/div>\n
\u2013 20g milk powder (3 tbsp)<\/div>\n
\u2013 12g sugar (1 tbsp)<\/div>\n
\u2013 4g salt (3\/4 tsp)<\/div>\n
\u2013 15g unsalted butter, softened (1 tbsp)<\/div>\n<\/div>\n
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\"\ud83c\udf3f\"<\/span>\u00a0Pistachio Filling (Chiffrette)<\/div>\n
\u2013 15g beaten egg (1 tbsp)<\/div>\n
\u2013 7g pistachio paste (1.5 tsp)<\/div>\n
\u2013 8ml milk (1.5 tsp)<\/div>\n
\u2013 15g sugar (1 tbsp)<\/div>\n
\u2013 20g unsalted butter, softened (1.5 tbsp)<\/div>\n
\u2013 22g cake flour (3 tbsp)<\/div>\n<\/div>\n
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\"\ud83e\uddc8\"<\/span>\u00a0Extras<\/div>\n
\u2013 Salted butter: 6g \u00d7 8 pieces<\/div>\n
\u2013 oil or melted butter (for brushing)<\/div>\n<\/div>\n
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\"\ud83d\udc69\u200d\ud83c\udf73\"<\/span>\u00a0Step-by-Step Instructions<\/div>\n
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\"1\ufe0f\u20e3\"<\/span>\u00a0Make the Dough<\/div>\n
\u2013 Mix everything except the butter until a rough dough forms.<\/div>\n
\u2013 Add butter and knead until smooth and elastic.<\/div>\n
\u2013 Divide into 8 pieces (about 60g each).<\/div>\n
\u2013 Cover and chill for 15 minutes.<\/div>\n<\/div>\n
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\"2\ufe0f\u20e3\"<\/span>\u00a0Shape the Dough<\/div>\n
\u2013 Roll each piece flat, fold the sides toward the center, and press the edges to seal.<\/div>\n
\u2013 Shape into a teardrop and refrigerate for 30 minutes.<\/div>\n
\u2013 Roll it out into a long triangle shape.<\/div>\n
\u2013 Flip it over, put a small piece of salted butter at the top edge (the wider end), brush sides with oil or butter, and roll it up from top to bottom, like a croissant.<\/div>\n<\/div>\n
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\"3\ufe0f\u20e3\"<\/span>\u00a0Let It Rise & Make the Filling<\/div>\n
\u2013 Place the rolls on a baking sheet and let them rise at 32\u00b0C for 30 to 60 minutes, or until doubled in size.<\/div>\n
\u2013 While rising, mix pistachio paste and milk.<\/div>\n
\u2013 Add butter, sugar, and egg. Mix well.<\/div>\n
\u2013 Stir in flour until smooth.<\/div>\n
\u2013 Pipe or spoon filling on top of each roll. Garnish with chopped pistachios if you like.<\/div>\n
\u2013 Preheat oven to 190\u00b0C.<\/div>\n<\/div>\n
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\"4\ufe0f\u20e3\"<\/span>\u00a0Bake<\/div>\n
\u2013 Bake at 185\u00b0C for 16 minutes.<\/div>\n
\u2013 After 6 minutes, cover loosely with foil to prevent over-browning.<\/div>\n
\u2013 Let cool slightly before serving.<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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