Traditional recipes

Buns with whipped milk and parmesan

Buns with whipped milk and parmesan

Sift the flour into a bowl. Add salt, yeast, sugar, mix with a spatula. Whipped milk, at room temperature, start adding it gradually and knead during this time. Put the grated Parmesan cheese, incorporate it well. At the end, add the olive oil, in two tranches, kneading each time until it is well incorporated. Cover the dough with a clean, thick towel, leave it to rise in a warm place for about 60-70 minutes.

After this time, turn the dough over on the work table, grease your hands with a little oil. Divide the dough into 12 pieces. Form balls from each, place them on a tray lined with baking paper, with the distance between them. Let them rise for 20-25 minutes, then make a small notch, just if you want. Beat the egg foam, and grease the buns with a brush. Sprinkle seeds on top.

Put the buns in the hot oven at 170 degrees C for 25-30 minutes. It just needs to brown nicely. When they are ready, take them out of the oven, let them cool for 5 minutes, then they are good to serve. Cover the rest with cling film to keep it soft.

Enjoy them with pleasure, either with butter, cream cheese, homemade pate or whatever you want!

Panino al latte / Buns with milk

Mix the yeast with the sugar until it liquefies then add the liquids without any order: oil, water, milk ... over it add the flour in which we have already mixed the salt and we start to knead.
If you have a robot (kitchenaid or bread machine) it kneads for 10 minutes .. dc knead like me for a minute I think about 30 minutes with short breaks to breathe. or rather until it comes off the bowl completely. At this point I barely put a little butter on my hands and kneaded with greased hands (not the first because it swallowed fat and required another).

It is left to rise in a secluded place ... I put the open bowl with a napkin in the oven and closed the door. If you want to speed up the fermentation, don't forget to preheat the oven for 5 minutes at 50 C, then turn it off, put a pot of boiling water on its bottom and on the grill the bowl covered with a napkin or foil with the dough. in a short time the dough will rise.
I went for the classic recipe and so it fermented for 2 hours.

Then I divided it into 3, I put the speckul and radicchio in the 2 thirds and I kneaded each third of the dough a second time but not with much power so as not to break the formed air bubbles. I let it rise for another 30 minutes.

I formed buns that I let grow again on the tray (with baking paper). When they were raised double (almost) I greased them with beaten egg and put them in the oven over medium heat (180-200 C) in the preheated oven. Bake until golden brown, possibly turn the tray over so that the oven does not bake evenly.
I translate buns even if the word-for-word translation would be sandwich.

Once baked, the bun can be cut and filled with anything. obviously as a recipe from these parts (Bologna) it will be filled with mortadella (slices or mouse as I did).

The buns can be made of simple dough or you can add what I had around the house: bacon, ham, bacon (like me), diced cheese, radicchio (that's what I put). or others: pumpkin, mushrooms, olives, onions. in the end, everyone has an idea.

stuffed with mozzarella, slices of mortadella
Mortadella foam
I cut the hot bun (not hot) and filled it with mozzarella and mortadella mouse. The mortadella mouse obtained by mixing in the vertical mixer (minipimer, blender, robot, trittatutto) some slices of mortadella + grated Parmesan cheese + a little whipped cream (sweet sour cream).
you can put whipped cream liquid (unsweetened) until it becomes whipped cream with mortadella and parmesan turned into cream how to mix the egg whites for pandispan.

Salted Stuffing in Braid - Salted Stuffed Braid

Put the ingredients in the bread machine in the following order: lard, salt, sifted flour, yeast greased with sugar and dissolved in warm water. Set the dough program.

If you do not use a bread machine, proceed as follows: grease the yeast with sugar and dilute with a little warm water. Pour in the sifted flour.

Add lard, salt and little by little the rest of the warm water. Knead quickly (about 5 minutes) a smooth dough, which comes off the bowl and hand. Shape it into a ball, put it in a bowl, cover it with plastic wrap and leave it to rise for about 2 hours, in a warm place away from currents or until it doubles in volume.

Spread in a rectangular sheet, either on the lightly floured work surface or directly on the baking sheet.
Divide imaginarily into 3, lengthwise and cut the outer parts into equal and not too thick strips.
Put the filling on the central side, as follows: slices of salami (placed next to each other) sprinkle evenly with Parmesan / cheese placed in the middle of the filling a few cherry tomatoes put the slices emmentaler.

Cover the filling, braiding the strips: bring a strip from the right over the filling, then one from the left, slightly overlapping the strips and ends. Continue knitting until the last phase.

Transfer at once with the baking paper to the tray and grease with lightly beaten egg yolk.

Place in the preheated oven at 200 degrees and bake at this temperature for 30 minutes or until the dough is baked and nicely browned.

Bread with cheese and spinach An ideal bread for breakfast or for a package. You can experiment with various ingredients for the filling, depending on your preferences. You can only use cheese, parmesan, add garlic, sun-dried tomatoes or pesto. The rustic look of the bread is given by the fact that & # 8230

When you need a quick soup, you can use this recipe! You need a few ingredients, and the version of dried tortellini can be kept at home for days when you have to cook on the run. Ingredients 1 onion 1 sprig of rosemary2 hands of & # 8230

Video: Σπιτικά ψωμάκια αφρός. Foodaholics (December 2021).