INGREDIENTS
- Laminated dough:
- Meals 000 1 kg
- Sal 25 gr
- Sugar 150 gr
- Yeast 20 gr
- Water 480 cc
- Butter 100 gr
- Filling
- Butter 450 gr
- (1 double spherical + 1 single for this one
- Preparation is sufficient)
- For the filling:
- Recent spinach 3 giant bundles
- Olives 1 cup
- Candied tomatoes
- Hydrated dried tomatoes
- Coarsely grated parmesan cheese
SPINACH, TOMATO AND CHEESE ROLLS: an excellent straightforward and sensible recipe
LAMINATED DOUGH:
1- Kind a dough with all of the components besides the butter. Work till you get
a clean dough, kneading for 10 minutes. We should obtain a agency mass.
2- Stretch into an oblong form (50 x 30 cm), cowl with movie and let it relaxation within the fridge for 30
minutes.
3- Press the butter between two items of plastic wrap, making a brick (30 x 20 cm). Prepare it on a
finish of the dough and wrap it round itself. Take a easy flip. E book an evening in
fridge nicely coated. The subsequent day .
Carry out the opposite two laps with intervals of two hours of relaxation within the chilly, to forestall the water from escaping.
pasta fats matter.
4- Stretch the dough to three mm thick and lower the triangles for the croissants.
5- Roll and place on plates.
6- Let it relaxation to ferment, brush with egg and bake at 200°C for 15 to twenty minutes.
Suggestions: as soon as the pasta is completed, it is very important let it relaxation within the fridge from in the future to the following earlier than
to stretch it.
STUFFED:
1. The filling have to be ready when assembling the roll.
2. Lower the spinach into chiffonade, place it in a bowl.
3. Add the pitted and lower olives, the chopped tomatoes and the cheese, combine
GOOD.
FOR ASSEMBLY:
1. Stretch the dough to three mm, lower a rectangle of 20 x 50 cm approx.
2. Place the filling within the middle, forming a line backward and forward, nicely loaded.
3. Shut forming a roll, and lower each 5 cm.
4. Retailer on a plate, cowl and let rise.
5. Paint with gold. Bake in oven at 190 levels. Till golden brown.
