Description
Don't know, do you like when some cooked food is not eaten immediately... and there is no way to tell for sure whether the appetite to deal with them in the near future. It happens to me sometimes! And it happens more often with side dishes and cereals. I have one paragraph: "any products, even the cheapest, are kept out". And therefore, anything that is not sedesa goes in the freezer. A mess waiting to happen! The idea came from somewhere in childhood. I remembered how grandma cooked porridge (millet porridge), and then baked a delicious yellow pancakes. Recipe pancakes are not preserved, and the idea to bake rolls for dinner millet porridge had by the way.
Ingredients
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800 g
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1 pack
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-
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1 piece
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2 Tbsp
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0.5 tsp
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0.5 tsp
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4 tooth
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1 pinch
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Cooking
Original millet porridge (cold and usually frozen "lump") Porirua in a blender along with the milk.
Mashed potatoes put on the small fire and heated to a sufficiently warm state.
Then a small portion of the sifted flour along with the yeast.
Add oil, garlic (through a garlic press or grated), salt, sugar, pepper and stir.
Gradually enter the sifted flour, kneading the dough.
Enough dough continue to knead on the table. The dough will be very soft, gentle, plastic.
Preheat the oven to 40*C, put the dough for 30 minutes to rise, cover with a towel.
After 30 minutes the dough is well increased in size.
Part of the dough will bake rolls for dinner, and the other part will do cyanopsia - so in Greece called fried corn tortillas. They are similar to our pancakes, but are made from semi-liquid dough, and form of bread. So, do the cakes - round, with a thickness of 5-7 mm, dip them in flour and fry in hot oil. Pellets increase in size 2.5-3 times. Fry on both sides.
Here are cyanopsia turned out! With garlic flavor!
Protiven lubricated with oil or use non-stick paper.
Dampened hands the molding rolls. Set the oven to 60*C and sent buns for 10 minutes, after this time the oven set at 200*With the mode"top-bottom blowing" if you want a crispy crust. Time 30-35 min For 5 minutes until ready to grease milk.
And the buns are greased with olive oil. I would be oiled, nastoyanka with garlic and herbs. BON APPETIT!!!
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