INGREDIENTS
- Fish sausage:
- – Chopped garlic
- – Chopped bell pepper 1?2 items
- – Chopped onion 1 unit
- – Clear prawns (peeled) 500 g
- – Rooster fish 500 g
- – Condiments of your selection (could be:
black pepper, garlic powder and merken).
- sizzling canine bread:
- – Flour 0000 500 g
- – Milk powder 25 g
- – Sal 10 g
- – Sugar 30 g
- – Boiled candy potato puree (can be pumpkin, spinach, beet or potato) 125 g.
- – Egg 1 unit
- – Manteca ointment 30 g
- – Water 125 cc
- – Dry yeast 4 g (or 10 g of contemporary yeast)
Discover ways to put together this tremendous unique recipe: Fish sausage with rooster fish and prawn, along with the home made recipe for conventional sizzling canine bread.
PROCEDURE:
Fish sausage:
1. Sauté the onion, bell pepper and garlic with a bit of salt. As soon as sautéed, reserve.
2. Then again, lower the roosterfish and the prawn into squares. Put all the pieces within the processor (with the earlier sautéing) and add salt and seasonings. Course of till it turns into a paste.
3. Lower a sleeve with the approximate diameter of a sausage and put the pasta inside.
4. Unfold a chunk of plastic wrap and use the sleeve to position the pasta, considering the size of a sausage. As soon as we’ve got the specified size, twist the ends to shut it. It must be very agency and tight.
It may be frozen.
sizzling canine bread:
1. In a bowl, put the flour, milk powder, salt and sugar. Combine nicely to combine all of the substances.
2. In one other container, put the butter, puree and egg. Combine till you’ve a slurry, making the feel as clean as doable. If we do not have a mixer we will do it with a fork.
3. In one other container, put the nice and cozy water with the yeast. Mix nicely and let it relaxation.
4. In a bowl the place we had the flour with the opposite dry substances, add the puree combination and in addition the water with the yeast. Knead nicely.
Add water because the preparation requires it. Proceed kneading for roughly 10 minutes. The dough have to be clean and silky. As soon as the specified texture is achieved, we let it relaxation for roughly one hour.
5. After the rising time, separate buns of roughly 100 g and roll them to offer them a spherical form.
6. Proof once more on the plate for 30 extra minutes.
7. Place in an oven at 180 levels and prepare dinner for roughly quarter-hour.
