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Idiomas disponibles
Idiomas disponibles
Pizza dough, level 1-4
Ingredients
400g flour, 250ml of warm water, 1/2 teaspoon of sugar, 1 tbsp. makers of
active dry yeast (about 2-1 / 2 teaspoon), 1-1 / 2 teaspoon of olive oil tea
and 1 tablespoon of salt.
Preparation:
Put flour in the bowl. Mixer remaining ingredients in a bowl or jug. Rotating
the mixer at the rate 1-2, and gradually adding the liquid. Gradually, as the
ingredients are incorporated and the dough ball forms more, increase the
rate at 3-4. Knead for a few minutes at this speed until the dough ball is
smooth. Remove from bowl and divide in 2 to 4 pieces. Rolling pizzas (circles
or rectangles) on floured surface and then deposit them on a baking plate
or a pizza tray. Spread the tomato puree pizza base and add toppings -
mushrooms, ham, olives, sun-dried tomatoes, spinach, artichokes, etc.
Garnish with dried herbs, pieces of mozzarella and an olive oil net.
Basic white bread, level 3-6
Ingredients:
600 g of white bread flour 1 Box dried active yeast bag (approximately 2½
teaspoons) 345 ml water 1 tablespoon sunflower oil or butter 1 teaspoon of
sugar 2 tsp salt
Preparation:
Follow the mixing instructions for pizza dough, then put the mixture into a
bowl, cover and let warm until it doubles in volume (30-40 minutes). Remove
the dough and punch to remove air. Knead lightly on a floured board, the
shape of bread or put in a box, cover and let rise in warm place for a further
30 minutes. Bake in a preheated oven at
200 ° C / 400 ° F / gas 6 for 25-30 minutes, until the base is golden brown and
hollow.
Rolls of soft poppy seeds, level 1-3
Ingredients:
570 g of white bread flour fort 1 active dry yeast (approximately 2½ tsp.) 300
ml of milk (slightly warmed) 2 eggs (room temperature) 1 c. tablespoons of
sunflower oil 1½ c. of sugar 2 tbsp. teaspoon salt 75 g poppy seeds.
Preparation:
Blender milk, eggs, oil, sugar, salt and yeast in a jug or a bowl, and let stand
for 5 minutes. Put the flour and poppy seeds into the bowl and mixing at
speed 1, gradually adding the liquid, and then increase speed to 2, and
EN-16
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