Focaccine morbide
Ingredienti: cottura 180°c per 20-25 minuti
125 acqua tiepida
125 latte tiepido
10 gr lievito
10 gr di zucchero
50 gr di olio extravergine
6 grammi sale
200 gr di farina 00
200 gr di farina Manitoba
Procedimento:
In una bacinella inserisci acqua e latte riscaldati insieme ,sciogli il lievito e lo zucchero miscela il tutto . Ora incorpora le farine in precedenza setacciate incomincia ad impastare con le mani verso la fine inserisci il sale e la restante farina. Lascia lievitare fino al raddoppio coperto con un canovaccio umido ci vorranno almeno 60 minuti . Trascorso il tempo della lievitazione stendi l'impasto con il mattarello per uno spessore di circa mezzo centimetro con l'aiuto di un bicchiere forma dei cerchi sistemali su una teglia con carta forno spennellali con olio e lascia lievitare almeno 50 minuti. Inforna a 180°c per 20/25 minuti.
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Engels
Soft muffins
Ingredients: cooking at 180 ° c for 20-25 minutes
125 lukewarm water
125 lukewarm milk
10 gr yeast
10 grams of sugar
50 gr of extra virgin olive oil
6 grams salt
200 grams of flour 00
200 grams of Manitoba flour
Method:
In a bowl, put water and milk heated together, dissolve the yeast and sugar mix everything. Now incorporate the previously sifted flours begin to knead with your hands towards the end add the salt and the remaining flour. Let it rise until doubled, covered with a damp cloth, it will take at least 60 minutes. After the leavening time, roll out the dough with a rolling pin to a thickness of about half a centimeter with the help of a glass, place them on a baking sheet with parchment paper, brush them with oil and leave to rise for at least 50 minutes. Bake at 180 ° C for 20/25 minutes.
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Engels
Soft muffins
Ingredients: cooking at 180 ° c for 20-25 minutes
125 lukewarm water
125 lukewarm milk
10 gr yeast
10 grams of sugar
50 gr of extra virgin olive oil
6 grams salt
200 grams of flour 00
200 grams of Manitoba flour
Method:
In a bowl, put water and milk heated together, dissolve the yeast and sugar mix everything. Now incorporate the previously sifted flours begin to knead with your hands towards the end add the salt and the remaining flour. Let it rise until doubled, covered with a damp cloth, it will take at least 60 minutes. After the leavening time, roll out the dough with a rolling pin to a thickness of about half a centimeter with the help of a glass, place them on a baking sheet with parchment paper, brush them with oil and leave to rise for at least 50 minutes. Bake at 180 ° C for 20/25 minutes.
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