A self -baked roll is definitely a favorite of everyone. With this guide, you can easily get the sour root taste in the roll.
The fresh roll is so delicious. Roni
Although these rolls are raised with yeast and not orthodox at the root, they still taste like sour root baked.
If you do not have a root or enthusiasm for sour root baking (but you want a delicious taste), here’s a passport instruction.
Chef Risto Mikkola reveal how to get a strong taste of sour root into the roll.
-Making the dough itself does not require any mixing of raw materials. After that you need time. Although the success of these rolls does not require root awakening and feeding, there are a few work steps more than when baking ordinary rolls, says Mikkola.
Initially, the dough should be left at room temperature under the cloth. It should be lifted from the edges and folded. More than once, repeat the dough will get stiff. Folding can be done either with a bakery spatula or by hand. Stretch the edge and press the dough over the center.
The biggest magic occurs in the refrigerator where the dough should be overnight. In the refrigerator, the rising dough slows down and there is a taste in the dough. In this stage of work, the biggest challenge seems to be finding the right space in the refrigerator.
Remember that the lower part of the refrigerator is cooler than the top, so it is advisable to put the dough down as low as possible.
These rolls disappear from the baking sheet instantly.
The secret to the delicious taste of the orange spread is to roast carrots in the oven. A good extra taste is given by rosemary. Foaming butter brings a touch of luxury to the spread. Roni
Oat carrot rolls
700 g of wheat flour
350 g of cold water
5 g dry yeast
25 g of salt
100 g oatmeal
100 g of grated carrots
water
oatmeal
1. Mix all ingredients until smooth in a large bowl.
2. Put the foil on and leave for 30 minutes at room temperature. Stretch the dough from its edge and fold the stretched edge into the middle of the dough.
3. Turn the dough and grab the edge at the next point, stretch and fold again in the middle. In this way, fold the whole dough.
4. After that, the wrap on again and let the dough be 30 minutes at room temperature. After that, a new folding round and a new rest.
5. Repeat the folds and rest four times. Then place the dough in the refrigerator for the night.
6. The next day, lift the dough to room temperature. Pour the dough on the table, cut the dough into flat -sized pieces and rotate them into sts.
7. Dip the rolls from the top with water and sprinkle with oatmeal. Allow to rise double. Bake in a 200 degree oven for 15 minutes. Let it cool and enjoy.
Roasted carrot liner
300 g butter, at room temperature
400 g of carrots
½ dl olive oil
2 twigs of rosemary
salt
1. Peel the carrots and halve longitudinally.
2. Place the carrots on a baking sheet, sprinkle with olive oil, salt and rosemary. Roast in an 180 degree oven for 30 minutes.
3. Remove the carrots out of the oven and allow to cool for a while. Pass the carrots through the strainer and mix with room temperature butter by whisking with a hand mechanic for a few minutes. Season with salt if necessary.