Differences

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--- cooking:recipes:pastry:dinosaurus [2026/02/24 20:38] – created vektrat
+++ cooking:recipes:pastry:dinosaurus [2026/04/04 12:03] (current) – [Dinosaurus] vektrat
@@ Line 1: / Line 1: @@
 ====== Dinosaurus ======
   * Motlles aliexpress (dinosaurs 3D cookie cutters)
-  * [[Carbonat amonic | https://www.gadgetscuina.com/ca/carbonat-amonic-funcakes-80-g-21412.1022]] (Gadgets)
+  * [[https://www.gadgetscuina.com/ca/carbonat-amonic-funcakes-80-g-21412.1022 | Carbonat amonic]] (Gadgets)
+  * Queden bones, pero no son dinosaurus
-Ingredient	Grams (g)	Why?
+===== Ingredients =====
-All-purpose Flour	130g	Base structure.
+  * 130g farina
-Whole Wheat Flour	100g	Part of the 71% cereal mix.
+  * 100g farina integral (o en TOTAL 190g farina "normal")
-Rye Flour	90g	The "cereal" flavor secret.
+  * 90g farina de segol
-White Sugar	100g	For the clean sweetness and snap.
+  * 100g sucre (es poden substituir 10g per sucre invertit)
-Powdered Milk	25g	For the malty, toasted dairy taste.
+  * 25g llet en pols (pols)
-High-Oleic Sunflower Oil	75g*	Converting 80ml to grams (approx. 75g).
+  * 75g oli de girasol (o 60g + 10-15g mantega)
-Egg (1 Large, out of shell)	55g	Binding agent.
+  * 1 ou gran
-Ammonium Bicarbonate	3g	The "industrial" raising agent (approx. 1/2 tsp).
+  * 3g bicarbonat amonic
-Fine Salt	2g	To balance the cereal notes.
+  * 2-3g sal
-Vanilla Extract	5g	For the classic biscuit aroma.
+  * 2-3g extracte de vainilla
+  * micro pinch de canyella?
+  * jo he afegit 35ml aigua
+===== Preparació =====
-Prep the "Ammonia": Ammonium bicarbonate works best if dissolved first. Take 10g of room-temperature water (about a tablespoon) and dissolve the 3g of Ammonium Bicarbonate in it until clear.
+  * Prep the "Ammonia": Ammonium bicarbonate works best if dissolved first. Take 10g of room-temperature water (about a tablespoon) and dissolve the 3g of Ammonium Bicarbonate in it until clear.
+  * Mix Dry Ingredients: In a large bowl, whisk together the 130g All-purpose flour, 100g Whole wheat, 90g Rye, 25g Powdered milk, 100g Sugar, and 2g Salt.
-Mix Dry Ingredients: In a large bowl, whisk together the 130g All-purpose flour, 100g Whole wheat, 90g Rye, 25g Powdered milk, 100g Sugar, and 2g Salt.
+  * Emulsify Wet Ingredients: In a separate bowl, whisk the 75g Sunflower oil, 55g Egg, 5g Vanilla, and your dissolved Ammonium Bicarbonate water.
+  * Combine: Pour the wet into the dry. Knead by hand until a smooth, slightly stiff dough forms.
-Emulsify Wet Ingredients: In a separate bowl, whisk the 75g Sunflower oil, 55g Egg, 5g Vanilla, and your dissolved Ammonium Bicarbonate water.
+  * If the dough feels too crumbly (rye flour varies in absorption), add another 5-10g of water.
+  * Chill: Wrap in plastic and refrigerate for 1 hour. This is mandatory for the Ammonium Bicarbonate to stabilize and the flours to hydrate.
-Combine: Pour the wet into the dry. Knead by hand until a smooth, slightly stiff dough forms.
+  * Roll and Stamp: Preheat oven to 170°C. Roll the dough between parchment paper to 3mm thickness. Use your dinosaur stamps.
+  * Bake: Bake for 12–15 minutes.
-If the dough feels too crumbly (rye flour varies in absorption), add another 5-10g of water.
+  * Open oven 2–3 sec around 6–7 min to let the ammonia escape
+  * Cool: Transfer to a wire rack. Wait until they are completely cold before eating to ensure the ammonia smell is 100% gone and the "snap" is set.
-Chill: Wrap in plastic and refrigerate for 1 hour. This is mandatory for the Ammonium Bicarbonate to stabilize and the flours to hydrate.
+  *
-Roll and Stamp: Preheat oven to 170°C. Roll the dough between parchment paper to 3mm thickness. Use your dinosaur stamps.
-Bake: Bake for 12–15 minutes.
-Open the oven door halfway through for 2 seconds to let the ammonia steam escape.
-Cool: Transfer to a wire rack. Wait until they are completely cold before eating to ensure the ammonia smell is 100% gone and the "snap" is set.