This is the second year that I follow in that are here in Rome! Every time I go out there and happy to have learned a lot more firm with the belief that adorable ... despite their age they still know how to keep at bay the groups they teach and advise you, you listen, have patience and love not to laugh in front of a stupid question ... so they are unique!
Yesterday I ventured into a recipe of their course: I
MEXICAN
Sweet Bread:
for Leviticus
150 gr. flour reinforced
90 gr.
water 30 gr. yeast (I put 25)
for the dough: 350 gr
. flour reinforced
50 gr.
water 100 gr.
butter 30 gr.
sugar 10 gr. salt 2 eggs
Making lievitino quickly knead the ingredients together and stand 40/45 minutes, or until the volume has doubled.
Make a dough on the table with the rest of the ingredients and knead well (as the last ingredient, when the dough is a little thick, add the butter).
Now take lievitino, squeeze and pull it a bit with your hands, place dough in the center the second
and close in lievitino:
start working beating until there are more white streaks, which indicates that the two bodies have already been incorporated.
Put in a buttered bowl and let rise for an hour and a half hour.
Ingredients for Mexicans:
400 gr.
brioche dough 150 gr. mozzarella
100 gr. speck
Preparation:
Roll out the dough into a rectangle about an inch thick. Sprinkle with mozzarella
first up ai bordi corti e lasciando invece un cm circa di spazio sui bordi lunghi, poi ricoprire il tutto con lo speck.
Arrotolare abbastanza stretto per il lato lungo e tagliare a fette larghe circa 2 cm. mettere tutte le fette su una teglia ben distanziate e pennellarle con un uovo battuto.
Lasciar lievitare 50/60 minuti e poi cuocere a 200° per circa un quarto d'ora (nel forno a gas)
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