Description
So how many of you liked the recipe "Crispy spoon", I decided to cook and other crispy dough crafts. The dough for rostikov, I've changed a bit. In addition to the DIY I made eateries gram muffin with dried tomatoes.
Ingredients
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Flour
150 g
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Cheese
1.5 Tbsp
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Salt
0.5 tsp
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Saffron
0.5 tsp
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Sunflower oil
1 Tbsp
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Water
60 ml
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Chickpeas
0.5 cup
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Flour
450 g
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Sugar
1 Tbsp
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Salt
1 tsp
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Cheese
0.3 cup
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Olive oil
50 g
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Yeast
2 tsp
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Ryazhenka
300 ml
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Tomato
2 Tbsp
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Yolk egg
1 piece
Cooking
1. Soak the chickpeas overnight. The next day cook the chickpeas according to instructions and Porirua blender with 1-2 tbsp of water. I got 250 g mashed, without lumps.
2. Prepare the dough for bread. Mix 1 tbsp of flour, yeast, 2 tsp sugar 100 ml warm water. Put the dough aside to rise.
3. In the sifted flour (350 grams), add the risen dough, butter, fermented baked milk, salt, remaining sugar, stir. Then add the mashed chickpeas and mix well. A little fill up the remaining flour and knead soft, elastic dough that does not stick to hands. Fingers can be lubricated with vegetable oil. It took me ~500 g flour.
4. Add finely chopped sundried tomatoes and mix up the dough.
5. Gather the dough into a ball, cover with film and put in a warm place to rise 2 times.
6. After the first rise, divide the dough into 16 pieces. Forming rolls and spread on a baking sheet (silicone grease is not necessary) at a small distance from each other. Grease the buns with milk and put in oven to rise. Turn on the oven at lowest heat level (t 40). Notching a muffin top not necessarily.
7. After lifting the rolls translate the temperature of the oven at 180-190 C and bake until Golden brown (20-25 minutes). Take out, grease with beaten egg yolk, sprinkle with grated cheese and put in oven to melt cheese (1-2 minutes).
8. Make the dough for the PASTRY. In the sifted flour add the olive oil, cheese, saffron, salt and cold water (60-75 ml). All thoroughly and knead the dough.
9. Roll out the dough into a rectangle on floured countertop to a thickness of 4 mm. Cut 9 strips, length 29 cm, width ~1.5-2 cm
10. Then I took a bowl f 17 cm (top), turned
11. and closed it tightly with foil.
12. Put 4 strips (top) on the foil
13. and began to weave a basket. That was easy to weave the strips can be rolled up into a roll. The strips are stretched. Therefore, when laying the last strips, the dough can be (slightly) stretch the fingers enough for the whole circle.
14. The edges of the pastry a little cut off, the remains (1.5 cm) folded inward of the bowl. After baking, when the basket has cooled, the edge of the lines you can gently break off.
15. From the remnants of the test I did the flowers for decorating the baskets
16. carved fork and 2 spoons. The dough is versatile, easy to mold, like clay. Cut workpiece, using a sharp knife.
17. Put the basket PA a baking sheet, grease with beaten egg yolk with milk and bake in the oven at 190 t 20 minutes, until Golden brown. Bake upside-down. As in the photo.
18. Give the basket to cool completely. Remove from the bowl. Carefully folded foil in the middle of the bowl and take out. The remains of the strips (edge, 1.5 cm) to gently break off and the vase is ready!
19. Stacked baked and cooled down under the towel rolls in a basket and served to the table. Rolls can be served as eateries. Tea or coffee is also delicious.
Bon appetit!
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