After I put olive oil muffins , Cuinera copied them and liked them so much that after the way I had them on the blog, tune added oregano and sun-dried tomatoes. Total that as soon as I saw them I said that I was going to do because I liked the original and its tune and that would also sounded delicious. At last I made last weekend I added in addition to what Cuinera put parmesan cheese in the recipe which gave me arla Finell and smoked paprika the Chinata teach you today that gift to me . They were really good, yet I am reminded of the smell given off by the oven at the moment this is my favorite bread both the original and the Mediterranean. To see the recipe click Cuinera here.
Although I tell you about bread the next day these rolls and olive oil are just tender simply lose the crunchy crust.
Ingredients: 400 gr
bread flour 70 g
olive oil
1 tsp of salt water
220 gr 30 gr fresh yeast (I used 10 gr yeast dry bakery)
heaping 2 tablespoons oregano dessert
4 tomatoes
8 tablespoons dried minced Parmesan cheese dessert powder Finell arla
1 level scoop of coffee from the Chinata smoked paprika
Cuinera hydrated tomatoes in water, I preferred to hydrate in the olive oil later used in the recipe. Chop the size that we like the sun dried tomatoes and put them to hydrate in 70 g of olive oil half an hour (no matter how hard to follow during cooking tomatoes soften completely).
This time as I used dry yeast put all ingredients together in a glass of Thermomix leaving last meal to which we will make a hole in the center and that will dry yeast. Programs 3 minutes, glass closed, speed spike. If you use fresh yeast look at the original recipe of how to knead.
We take the mass of glass, put it in a plastic bag and let rest in the refrigerator half an hour.
We took the bag from the fridge, divide dough into 10 rolls of about 65 grams (this time round and 2 rolls hice6 braids to make them simply the ball that we have to make them divide into three more or less equal, we long cord with each, the three cords entwined and united at the ends). The crushed them round a bit each piece in hand, tuck the dough in bottom and boleamos a bit over the top. We placed the parts in a tray deck oven baking paper (I would bake in two batches in two different trays that do not hit me). When all rolls are made (they did when they were in the tray a few cuts with a sharp knife) the cover with a towel and we put the tray into the oven off and let it stand for half an hour.
Preheat oven to 180 degrees and bake about 20 minutes or until golden brown and sound hollow when hit. Cool completely on wire rack.
already shipping that will teach me some time Finell Arla, for this recipe I used your powder parmesan pasta that tastes great and I took the opportunity to launch the boat bittersweet smoked paprika sent me The Chinata that I did several things with it and we're enjoying it very much, this is the boat that sent me.
the Chinata smoked paprika is made from ripe red peppers, which are dried and smoked over oak wood fires for two weeks and then ground several times to get its unique texture. Appellation of origin has the edge paprika and has a flavor, color and odor are unique in the world and that their characteristics can only be played on this particular site and through this process.
0 comments:
Post a Comment