Hello Friend how are you? I'm Esbieta. The other day, while I was at home looking at one
of the recipe books that I have, I found a recipe I had not noticed before.
And that was about some milk rolls that They were baked in milk. Never before
I saw nothing similar. So without thinking two Sometimes I made the rolls. And I do not regret
not at all, quite the opposite: I'm delighted of having tried them because they are amazing.
The milk, when evaporating, becomes a kind of custard that covers the bottom
of the rolls and gives them a juiciness, a unique fluffiness and flavor. Come on,
an authentic delight.
So I have decided to share this recipe with you so that you also enjoy it.
Although the buns are baked in milk they come out aerial, creamy and delicate to bite.
They are perfectly cooked both above as below.
To prepare the rolls you will need the next ingredients:
For the mass
300 g of flour or wheat flour with 11 - 12% proteins
2 buds 175 g of milk
35 g of sugar 5 g of salt
9 g of yeast 35 g of butter
For baking
220 g of milk sugar to taste
vanilla sugar or vanilla essence taste
You can use both whole and semi-skimmed milk or skimmed
The amount of proteins that the flour has You will find in the flour package itself.
In a saucepan put the milk and bring it to a boil. Put more than necessary because
Milk boiling evaporates. When it breaks to boil, boil it 1 minute. With milk
previously boiled the dough is better. Turns off the fire, cover it and let it cool until
stay warm.
In a glass put 175 g of warm milk and add yeast. You can use both fresh and
the dry, the amounts you have in the ingredients.
Add 1 tbsp of sugar.
Remove and let the yeast activate, about 10 - 15 min.
In a container pour the activated yeast.
Add the yolks.
Add the remaining sugar.
Add the salt.
Remove.
Sift the flour.
Remove.
Close the container and leave the dough at rest about 20 minutes, so that they get properly moistened
the flour particles.
Dump the dough on the table clean and dry.
Feel it until it becomes smooth and stop stick to your hands
After 5 minutes of kneading add the butter and integrate it to the mass.
Add it twice, so that the mass is easier to absorb.
You can substitute butter with oil or with margarine, with vegetable shortening or
with the pork but you know that the buns They will not be the same.
Do not add the next portion of butter until the previous one is completely absorbed.
You can also knead the dough in the mixer. It would be 5 minutes in 1st gear, then
Rest 20 minutes in the fridge if you do heat and if not at room temperature. After,
10 - 12 minutes of kneading in 1st gear. Butter is also added twice
After 5 minutes of kneading.
I've been slow to knead the dough for 11 minutes. The mass has remained smooth, very nice to the
touch and does not stick to my hands.
Put the dough in the container and leave it in rest 30 minutes.
Knead the dough 1 minute, trying to deflate it altogether.
Close the container and let it rise doubling its size.
Pour the dough on the table clean and dry.
Feel 1 minute.
We are sorry
Divide it into portions of 50 - 55 g each.
Make balls.
If you like round muffins, you can place the balls as is in the tray
or in the baking dish.
I'm going to make spirals but before doing them I'm going to leave the balls at rest about 5
min.
Spread the mold with the butter.
Place the rolls in the mold.
Cover them with transparent film and let them rise doubling its size.
When 20 minutes are left to finish the levado, light the oven at 180ºC with
heat up and down.
Dissolves sugar in milk Milk has to be at room temperature. I put 1
spoonful of sugar and 1/2 tsp. of sugar vanilla but you put the amount of sugar
to your liking
Bathe the buns with half the milk.
Put the muffins in the oven and bake them 25 - 30 minutes or until they are like
you like it
After 15 minutes of baking bathes the rolls with the remaining milk.
Remove the rolls from the oven.
Leave them at rest 5 -10 minutes.
Desmóldalos.
I do not know if it is perceived through the screen that the background is covered with the delicious
cream that was formed.
Tell me in the comments that you thought you liked the recipe. And, if you liked it, share it
in social networks with your friends.
And subscribe to my channel, it's totally free. This way you will be aware of all the recipes
I climb. And do not forget to give the bell, for YouTube to notify you when uploading a video
new.
Until next time.
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