PER ITALIANO
Ingredients:
230g milk
75g butter (softened)
20g fresh yeast
20g sugar
500g bread flour
10-15g salt (*)
1 small egg
1 tbsp milk
Sesame, poppy seeds, anise seeds ...etc
Preparation:
- Put milk, butter, yeast and sugar in TM Bowl. Mix for 30 seconds on Speed 5
- Sift in flour. Add salt. Mix for 30 seconds on Speed 6
- Knead for 3 minutes
- Let it rise in TM Bowl for 1 hour (Or transfer it into a deep bowl and cover with plastic film)
- Get approx 85g pieces, roll into a ball shape, place in a baking paper covered tray. Flatten them a bit by pressing with your palm. Cover with a tea towel. Let them rise for 1 hour
- Beat egg and milk. Brush rolls with it. Sprinkle with sesame, poppy seeds etc
- Bake in preheated oven at 180ºC for 20 minutes
Afiyet olsun...
(*) The salt amount in the original recipe was indicated as 20g, however I thought 20g of salt would be too much for this dough so I reduced it to 15g. It resulted saltier than my usual bread or roll recipes, yet it wasn't oversalted and I liked it. If you don't like salt much, I'd recommend you to use 10g. In my opinion 20g is too much!
Adapted with a few changes from Soffici Panini ai Semi recipe in the book named Il Buon Profumo del Pane.
You get 10 rolls with this recipe. Nutritional info per roll is estimated as below
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