INGREDIENTS
- Briochada time:
- – 250 g flour.
- – 15 g dry yeast.
- – 50 cc milk.
- – 2 eggs.
- – 1 tsp of positive salt.
- – 75 g butter.
- – 1 tablespoon of sugar
- Stuffed:
- – 2 eggplants.
- – 2 zucchini (each reduce small).
- – 1 crimson bell pepper.
- – 2 cloves of garlic
- – 300 g tomato with out pores and skin.
- – 2 onions.
- – Rosemary and thyme.
- – 150 g Gruyere cheese on high.
PROVENCAL CAKE with brioche dough, eggplant, zucchini, tomato and cheese that make a scrumptious mixture observe the step-by-step beneath and put together this cake
PROCEDURE:
1. Dissolve the yeast with the milk and sugar. Let it foam.
2. Type a dough with all of the elements besides the butter. Work for a couple of minutes and add the butter.
3. Let it ferment at room temperature, till the quantity doubles.
4. Break the dough and put it again collectively.
5. Place coated within the fridge.
6. Line a 24 or 26 measurement mould with 2/3 of the dough.
7. Bake for quarter-hour. (What’s left over goes into the fridge stretched out after which made right into a lattice).
6. For the filling, put all of the greens in a big frying pan with olive, salt and pepper.
7. Put the filling on the cake and add the cheese.
8. With the remainder of the dough that was within the fridge, make the lattice.
9. Paint with egg and bake at 180ºC for 35/40 minutes.
