Knead the dough and leave it to rise. I made it in the bread machine.
We mix the minced meat with egg and spices.
After the dough has risen, break the appropriate pieces, flatten them in the palm of your hand, put the meat and roll like sarmalute. Proceed like this until you finish the dough.
In the oven tray lined with baking paper, place the breads and let them grow, then grease them with water and sprinkle sesame seeds, bake them over medium heat.
The recipe is inspired by Miha's muffins
I don't think I'm the only one who feels that sometimes we go between the same dishes, leaving some recipes to gather dust on them.
A few nights ago, a nice mother was asking me for the recipe for the meat pie, which I had posted earlier, on the self-diversification group. The moment that refreshed my memory, I didn't make this pie for a long time, even though the girls were crazy about it. So, last night, after work and after he took Bocănilă, he took the piece of tea and I got to work. It is made very quickly and easily, and I'm not talking about taste anymore.
- 250 gr flour
- 100 ml milk / warm water
- 85 ml oil
- 1 teaspoon baking powder
Put them all together, the result is a fluffy, non-sticky dough. If it is sticky add 1-2 tablespoons of flour, but no more.
- 500 gr minced meat
- 1 finely chopped onion
- Ground pepper
- 50 gr cream
- 2 eggs
- 1 tablespoon semolina / breadcrumbs
- 2 cubes of bone broth (I frozen in ice packs)
The minced meat, together with the finely chopped onion and the soup cubes, are put in a pan, over low heat until it changes color and the liquid evaporates, then it is left to cool while we prepare the dough. Beat the 2 eggs well with the cream, stop 2 tablespoons for greasing on top, and put the rest over the meat, when it has cooled. Season to taste, I just add pepper to this miracle.
The dough is divided in two, two circles are stretched, to which we give the shape of the tray (I made rounds). I put the first sheet of dough, the spoonful of breadcrumbs / semolina then the meat, and at the end again the dough. Grease with the rest of the beaten egg with cream, sprinkle with sesame seeds, then in the oven at 200, about 30 minutes (turns golden).
For the girls' amusement, I made & # 8222tele & # 8221, as the little girl says.
Put the flour in a large bowl and mix with the salt. Make a hole in the middle and add water gradually until a smooth and elastic dough is formed. Knead for 5 minutes. Grease a bowl with oil and put the ball of dough. Let it rest for 30 minutes.
Cut the onion into rounds. Divide the dough into 5 equal pieces and spread a piece on the floured table, in a rectangle. Grease with oil and sprinkle the slices of green onion. Roll tightly and form a snail, then spread the snail in a round shape and put in a hot Teflon tray and bake on both sides for 3-4 minutes. The same is done with the rest.
They can be served with any kind of food or they can be eaten as such.
I participate in the contest "Romanian dishes for days when you fast!" and on Facebook I have the nickname Dianu Andreea
Other recommended fasting recipes:
These Laugenbrot bread they are so important to us that I avoid doing them too often. They rarely arrive for lunch the next day because they disappear quite quickly. They go perfectly for breakfast. They are so fluffy and tasty that it's hard to stop at just one.
- 500 g flour (I used 200 g type 0 and 300 g type 00)
- 25 g fresh yeast (or 7 g dry)
- 270 ml water
- a teaspoon of sugar
- a teaspoon of salt
- 30 g butter
- black and white sesame seeds for decoration (or poppy seeds, cumin, coarse salt & # 8230)
- 1.2 l water
- 4 tablespoons baking soda
- a tablespoon of salt
Method of preparation Laugenbrot bread
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Breads & # 8230pits & # 8230breads
I made bread at home several times, with good results. I made it in the gas oven, old and modest, I also made it on the gas grill, which also has a lid and behaves like an oven. I was satisfied every time. Towards the end of last year I tried to make bread in an electric oven, the one in the restaurant. Good hard shell core to give with it in demonstrators. Or in squatters, don't think I'm on someone's side. I researched, I asked people more skilled than me in the art of baking and I drew some correct conclusions, it seems, since I can show you the breads made by Dragoș, one of the boys in the restaurant kitchen. The recipe is very simple, I used the classic pizza mix, ie a kilogram of flour, 500 milliliters of water, 10 grams of fresh yeast put to & # 8222 blossom & # 8221 in a cup of water with a little sugar, a little oil and a little salt.
Dragoș kneaded all this for ten minutes, manually, so that enough air enters the dough (manual kneading also leads to the faster appearance of gluten, the protein that gives elasticity to the dough & # 8211 well, gluten should not appear, he is already there, only he needs help to act). He covered the dough and let it rise for an hour, in a place away from drafts, which are the enemies of the leaven. The dough resulting from the growth was soft and elastic.
He then molded spheres weighing 50 grams each, which he placed in a tray on baking paper. He let them warm for another ten minutes, to grow a little more. I notched each sphere, to unravel it easily. Then Dragos put the tray in the oven already heated to 200 degrees Celsius. Breads were baked for 12-13 minutes. So far, I've done just like the last time I got the bun-looking stones. What have I changed this time? I put a pan of water in the oven, right from the preheating phase of the oven, so that a warm and humid atmosphere was formed inside.
After baking, the breads sat under a towel for about 20 minutes. They cooled slowly and were very good, with a thin crust, slightly crunchy, with a soft, fluffy and fragrant core, maybe even from the spoonful of dried oregano that reached the dough in the kneading phase.
That's the story of the loaves. If you have any questions, I am at your disposal. Stay healthy.
Fluffy breads with a crispy crust!
A simple recipe for delicious breads! It is prepared from the simplest and most available ingredients. They are incredibly tasty: with a soft core and crispy crust. We recommend that you prepare and taste them. You won t regret!
-2 teaspoons of dry yeast or 25 g of fresh yeast
-about 560 g of flour (+ about 2 tablespoons - for sprinkling buns before baking).
METHOD OF PREPARATION:
1.Pour hot water and warm milk into a deep bowl. Add salt, sugar, yeast and 30 g of melted butter and lightly cooled.
2. Gradually add the sifted flour. Initially mix with a spoon, and then knead the dough with your hands. It must be soft, homogeneous and non-sticky.
3. Cover it with a lid and leave it to rise for 40 minutes.
4. Divide the leavened dough into 14 pieces weighing 70 g. Shape them into balls.
5. Place them on the tray lined with baking paper, leaving free spaces between them. Cover them with cling film and let them "rest" for 15 minutes.
6.Then sprinkle them with flour (through a sieve). Make a shallow section in the middle of each loaf and place the pieces of butter in them (25-30 g).
7. Bake the breads for 25-30 minutes in the preheated oven to 190 ° C.