Fruit compote
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Vegan chocolate and orange mousse
Recipe card from Pinterest: https://uk.pinterest.com/merlincottage/
ΠΛΗ30 ΚΑΡΤΕΣ ΜΑΘΗΜΑΤΟΣ 3.6 (ΕΚΤΥΠΩΣΗ)
Λήμμα Άντλησης για Κανονικές Γλώσσες
Διακρινόμενες Συμβολοσειρές
ΠΛΗ30 ΜΑΘΗΜΑ 3.2 (ΕΚΤΥΠΩΣΗ)
1) Πεπερασμένα Αυτόματα
1.1) Λειτουργία και Παραδείγματα
1.2) Τρόπος Εκτέλεσης
2) Ντετερμινιστικά Πεπερασμένα Αυτόματα
2.1) Επεξήγηση Όρων
2.2) Ορισμός Κανονικής Γλώσσας
2.3) Τυπικός Ορισμός ΝΠΑ
3) Μεθοδολογία
Ασκήσεις
Cranberry, walnut and rosemary bread
This document provides a recipe for a Cranberry, Walnut & Rosemary Bread that makes one large loaf. The ingredients include strong white and wholemeal bread flours, yeast, honey, oil, rosemary, water, cranberries and walnuts. The method involves mixing the dry ingredients and most of the water to form a dough, kneading, rising, shaping the loaf and baking for 25-35 minutes until hollow sounding.
Roast onion focaccia
This document provides a recipe for roast onion focaccia that serves 10 people. It lists the ingredients which include yeast, water, flour, salt and roasted onions. The method describes dissolving the yeast in water and mixing it with the flour and salt to form a dough. The dough is left to rise twice before being stretched out on a baking tray and topped with roasted onions. It is then baked for 35-40 minutes until golden brown.
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Vegan chocolate and orange mousse
Recipe card from Pinterest: https://uk.pinterest.com/merlincottage/
ΠΛΗ30 ΚΑΡΤΕΣ ΜΑΘΗΜΑΤΟΣ 3.6 (ΕΚΤΥΠΩΣΗ)
Λήμμα Άντλησης για Κανονικές Γλώσσες
Διακρινόμενες Συμβολοσειρές
ΠΛΗ30 ΜΑΘΗΜΑ 3.2 (ΕΚΤΥΠΩΣΗ)
1) Πεπερασμένα Αυτόματα
1.1) Λειτουργία και Παραδείγματα
1.2) Τρόπος Εκτέλεσης
2) Ντετερμινιστικά Πεπερασμένα Αυτόματα
2.1) Επεξήγηση Όρων
2.2) Ορισμός Κανονικής Γλώσσας
2.3) Τυπικός Ορισμός ΝΠΑ
3) Μεθοδολογία
Ασκήσεις
What's hot (20)
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Cranberry, walnut and rosemary bread
This document provides a recipe for a Cranberry, Walnut & Rosemary Bread that makes one large loaf. The ingredients include strong white and wholemeal bread flours, yeast, honey, oil, rosemary, water, cranberries and walnuts. The method involves mixing the dry ingredients and most of the water to form a dough, kneading, rising, shaping the loaf and baking for 25-35 minutes until hollow sounding.
Roast onion focaccia
This document provides a recipe for roast onion focaccia that serves 10 people. It lists the ingredients which include yeast, water, flour, salt and roasted onions. The method describes dissolving the yeast in water and mixing it with the flour and salt to form a dough. The dough is left to rise twice before being stretched out on a baking tray and topped with roasted onions. It is then baked for 35-40 minutes until golden brown.
Caramelised onion bread rolls
This document provides a recipe for making caramelised onion bread rolls. It lists the ingredients needed which include onions, butter, flour, yeast, water, olive oil and salt. The method involves first caramelizing the onions in butter before making the bread dough by mixing the dry and wet ingredients. The dough is kneaded, proved, rolled out and filled with the caramelized onions before being cut into rolls and baked for 15 minutes. Tips are provided but not detailed in full.
French baguettes
This document provides a recipe for making French baguettes. The ingredients include flour, salt, water, yeast and sugar. The method describes mixing the ingredients into a dough and kneading it for 10 minutes until supple and elastic. The dough is then placed in a warm area to rise for about an hour, punched down, shaped into baguettes, allowed to rise again for up to an hour, brushed with water and baked for 30 minutes. Tips are also provided but not described.
Gluten free ‘pan foccacia’
This document provides a recipe for gluten free "Pan Foccacia" bread that makes one loaf. The ingredients include gluten free flour, salt, yeast, milk, sugar, lemon juice, baking powder, egg, olive oil, garlic and fresh herbs. The topping includes olives, olive oil and coarse sea salt. The instructions describe mixing the dry and wet ingredients together to form a dough, placing it in an oiled pan, letting it rise, adding olives, and baking for 50 minutes at 170C until golden brown. It should be served warm for best results.
Naan bread
This document provides a recipe for homemade naan bread that serves 2-4 people. It lists the ingredients which include warm water, yeast, sugar, self-raising flour, salt, corn oil or ghee, and plain yoghurt. The method instructs to whisk the water, yeast and sugar; let stand; sift dry ingredients and mix with wet ingredients to form dough; knead dough; let rise; punch down and divide into balls; roll into naan shapes; and cook under a hot grill until puffed and cooked.
Roti bread
This document provides a recipe for roti (serves 2) that includes ingredients and instructions. The ingredients are 400g of stoneground whole wheat flour (atta) and warm water. The instructions describe how to knead the flour and water into a dough for 5 minutes, divide into portions, roll each into 10cm flat discs, and cook on a heated griddle until bubbly on both sides and opaque. The roti should be kept warm after cooking by smearing with oil or butter and wrapping in foil.
Ciabatta bread
This recipe is for homemade ciabatta bread that makes one loaf. It involves making a starter the night before with yeast, water, milk, sugar and flour. Then a dough is made by mixing the starter with more yeast dissolved in water, olive oil, flour and salt. The wet sticky dough is beaten for 5 minutes before rising for 3 hours. It is then shaped, risen again for 20 minutes and baked for 30 minutes at 220C to produce a hollow golden loaf.
Calzone pizza dough
This document provides a recipe for making calzone pizza dough that makes 2 medium calzones. It lists the ingredients which include flour, salt, olive oil, water, yeast and sugar. The method explains how to mix the yeast with water and sugar, sieve the dry ingredients, mix to a dough and knead for 10 minutes. It then describes shaping the dough, proving it for 1-2 hours, rolling it out and adding tomato sauce and toppings before folding, crimping and baking the calzones for 15 minutes at 240C.
Grissini bread sticks
This document provides a recipe for making girssini (bread sticks) that makes at least 20 sticks. The ingredients include flour, salt, yeast, sugar, water and olive oil. The instructions describe how to mix the dough, knead it, let it rise, divide and shape it into sticks about 12 inches long, and then bake them until golden brown. Tips are provided such as not over-flouring the surface while rolling, shaping the sticks using a breaststroke motion, and using fine salt to top the sticks before baking.
Sourdough feeding schedule
This document provides a sour dough starter feeding schedule. It instructs the user to make 3 batches of starter on day 1 and leave them out for 3 days before refrigerating. On day 4, the starter is divided into 6 portions and fed equal parts water and flour before refrigerating. The schedule continues having the starter divided into more portions and fed on a regular schedule through day 17 to maintain the sour dough starter.
Pitta bread
This document provides a recipe for making pitta bread. It lists the ingredients as 200g plain flour, 110ml water, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 10g fresh yeast. The method describes how to make the dough by dissolving the yeast in water, combining the dry ingredients, kneading the dough, proving it, shaping into rounds, baking for 8 minutes per side at 220C, and allowing to cool slightly before serving. The document notes that the pitta bread goes well with homemade falafels.
Walnut and raisin bread
This document provides a recipe for Walnut and Raisin Bread that makes 3 largish baguettes. It lists the ingredients which include strong white flour, granary flour, salt, fresh yeast, butter, Demerara sugar, milk, chopped walnuts, raisins, and caster sugar. The instructions describe how to mix the dry ingredients, warm the milk, dissolve the yeast, brown the butter with sugar and fruits, mix into a dough, knead, prove, divide, shape, second prove, bake, and cool the bread. Tips are provided to substitute different nuts and fruits.
Sourdough bread
This document provides a recipe for making sour dough bread. It lists the ingredients which include fresh yeast, water, rye flour and strong white bread flour. The method describes the steps to make the dough such as mixing the yeast with water, combining the flours and salt, kneading the dough until smooth and elastic, letting it rise for 2 hours, shaping it and allowing it to prove until doubled in size before baking. Baking instructions are given to bake at 230C for 20-30 minutes until golden brown. A tip is provided that rye flour is used to prevent the gluten from breaking down.
Brioche bread
This document provides a recipe for brioche. It lists the ingredients as 900g strong bread flour, 15g salt, 25g fresh yeast, 8 eggs, 300ml lukewarm water, 55g caster sugar, and 450g soft unsalted butter. The method describes mixing the butter and sugar, proofing the yeast in water, mixing the dry and wet ingredients, proving and chilling the dough, shaping it, and baking at 200C until golden brown. Tips are provided on shaping the dough into a plaited or ball loaf and allowing it to fully cool before removing from tins.
Spelt bread
This document provides a recipe for making spelt bread. The recipe calls for spelt flour, salt, honey, yeast, olive oil, and warm water. The instructions describe how to mix the dry ingredients, dissolve the yeast in warm water, knead the dough for 5 minutes, let it rise for 1 hour, shape it into a loaf, allow it to rise again for 20 minutes, then bake at 200C for 30 minutes until hollow. Tips are provided at the bottom.
Granary loaf
This document provides a recipe for making a granary loaf. It lists the ingredients which include granary malted flour, salt, sugar, corn oil, yeast and water. The method describes mixing the dry and wet ingredients together to form dough, kneading it for 10 minutes, proving it until doubled in size, shaping it and putting it in a tin to prove again before baking at 200C for 18-20 minutes. Tips are included about water temperature for yeast and how water versus milk affects the bread crust and texture.
White bread rolls
This document provides a recipe for making white rolls. It lists the ingredients which include flour, salt, oil, milk and yeast. The method describes how to mix the ingredients together to form a dough, knead the dough for 10 minutes, let it rise for 1 hour, shape it into 6-8 rolls and bake for 14-16 minutes at 200C. Tips are provided on different roll shapes that can be made and how to achieve a tiger stripe finish.
Sourdough starter
This document provides a recipe for making a sour dough starter. It lists the ingredients as 15g of fresh yeast or 7g of dried yeast, 250g of strong white bread flour, and 325ml of tepid water. The instructions say to sprinkle the yeast into the water, then stir in the flour and let it ferment at room temperature for 2-3 days, stirring twice daily. When ready, the starter can be used in recipes or refrigerated. Tips include using strong flour with 12-15% protein and maintaining the starter by adding equal parts flour and water when removing some of it.
Focaccia bread
The document provides a recipe for focaccia bread. It lists the ingredients as strong white flour, salt, olive oil, warm water, fresh yeast, and caster sugar. It then details the method of sieving the dry ingredients and adding the wet ingredients to form a dough, kneading the dough for 10 minutes, shaping it into a ball to rise for at least an hour, rolling it out and adding olives and rosemary, allowing it to rise further before baking at 220C for up to 30 minutes. Tips are given that a little fat in bread extends its shelf life.
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Fruit compote
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