My Petit- Chef And I: Painici Pentru Micul Dejun (italian Herbs Breakfast Buns)
articol scris de Brindusa blog brindusascheaua.blogspot.com
Daca iti place reteta prezentata da un like pe butonul din stanga
Scroll down for English recipe
O noua reteta facuta in colaborare cu juniorul. De data aceasta niste painici fara framantare, cu ierburi italienesti. Aromata si tocmai buna pentru un mic dejun sanatos.
Painicile sunt foarte simplu de facut, pentru ca nu se framanta, coca amestecandu-se cu lingura. Dupa prima crestere, cand le puneti in forma, sa le impingeti putin una in alta, ca sa iasa mai inalte si sa nu se lase.
Ingrediente:
- 500 g faina pentru paine (adica nu din cea pentru prajituri, patiserie sau cozonac)
- 25 g drojdie proaspata
- 300 - 350 ml apa calduta
- 1 lingurita patrunjel uscat Kotanyi
- 1 lingurita maghiran Kotanyi
- 1 lingurita oregano Kotanyi
- 1/4 lingurita piper cu lamaieKotanyi, macinat
- 1 lingurita sare
- 4 linguri ulei de masline extravirgin
Cum se face:
- Amesteca bine drojdia cu 300 ml apa
- Intr-un castron pune faina, uleiul si sare
- Adauga apa cu drojdie
- Amesteca putin
- Adauga ierburile si piperul
- Amesteca cu lingura
- Daca coca e greu de amestecat, inseamna ca trebuie sa pui mai multa apa. Adauga inca 50 ml apa. Amesteca 5 minute.
- Unge un castron curat cu ulei
- Cu ajutorul unei spatule pune coca in castronul curat.
- Acopera castronul cu un prosop si lasa-l intr-un loc caldut 1 ora. Dupa acest timp presara faina pe masa si cu ajutorul unei spatule transfera coca pe masa. Presara bine coca cu faina
- Cu ajutorul unui cutit ascutit, trecut prin faina, taie coca in 9- 12 bucati pe care le faci mingiute.Pune mingiutele intr-o tavita
- Poti presara coca cu diferite seminte. Eu am folosit seminte de nigella
- Coace 40 minute, la 200 C. In ultimele 10 minute poti da cuptorulmai tare daca painea n-a facut o crusta aurie, frumoasa.
English version
A new recipe made in collaboration with petit - chef. This time some buns , with Italian herbs. Flavored and very good for a healthy breakfast.
These buns are very easy to make, because there is no need to knead :) You just have to mix the dough with a spoon.
Ingredients:
These buns are very easy to make, because there is no need to knead :) You just have to mix the dough with a spoon.
Ingredients:
- 500 g bread flour (or AP)
- 25 g fresh yeast
- 300-350 ml warm water
- 1 teaspoon dried parsley
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano
- 1 / 4 teaspoon ground pepper
- 1 teaspoon salt
- 4 tablespoons extra virgin olive oil
How To:
Mix yeast with 300 ml water.
In a bowl put flour, oil and salt. Add the yeast- water mixture. Stir a little.
Add herbs and pepper. Mix with a spoon.
If dough is hard to mix, you might need to add the more water. Mix 5 minutes.
Grease a clean bowl with oil. Using a spatula, place dough in oiled bowl. Cover the bowl with a towel and leave in a warm place 1 hour.
Add herbs and pepper. Mix with a spoon.
If dough is hard to mix, you might need to add the more water. Mix 5 minutes.
Grease a clean bowl with oil. Using a spatula, place dough in oiled bowl. Cover the bowl with a towel and leave in a warm place 1 hour.
After this time, sprinkle flour on the table and using a spatula, transfer dough to the table. Sprinkle dough with flour
Using a sharp knife, passed through flour, cut dough into 9-12 pieces and shape them as balls. Put the buns in a tray, one near the other.
You can sprinkle the dough with different seeds. I used nigella seeds
Let dough rise for about 1 hour. During this time, heat oven to maximum.
Bake 40 minutes at 200 C. In the last 10 minutes if the bread crust is not golden yet, increase the temperature to 220 C.
Using a sharp knife, passed through flour, cut dough into 9-12 pieces and shape them as balls. Put the buns in a tray, one near the other.
You can sprinkle the dough with different seeds. I used nigella seeds
Let dough rise for about 1 hour. During this time, heat oven to maximum.
Bake 40 minutes at 200 C. In the last 10 minutes if the bread crust is not golden yet, increase the temperature to 220 C.
Bon apetite!
