Рецепт German Style Kaiser Rolls
Ингредиенты
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Инструкции
- Meringue the egg whites. Add in water. Add in shortening,salt, sugar and 3 C flour. Add in instant yeast. Mix well. Fold in sufficient flour to create a mass then knead dough, either by hand or possibly with KA till medium stiff. Go through the regular process to proof the dough until doubled.
- The following procedure is my personal style; you just need a flat surface to deal with it.
- Place dough in half-sheet pan and spred out proportionately. Brush with extra virgin olive oil sprinkle minced onions proportionately, sprinkle rosemar, basil, garlic and garlic salt. Fold dough in thirds. With a dough scraper, chop the entire mass into medium size pcs 1/2"-1 1/2" being sure to spread the seasonings proportionately as possible. Using a scale, use handfuls of the dough to weigh a 7 ounce. pile, then transfer to a half sheet pan. One half sheet pan will hold 6 piles of dough. With each pile of dough, generally shape like a bun. With each pile brush lightly with extra virgin olive oil, vey lightly sprinkle corn meal (almost as though it was to be used as a garnish) and garlic salt. Let rise, then bake at 425 for approximately 25 min. The end product should be crispy and appealing to the nose and the eye.
- The procedure sounds complicated, but in reality, its not. You are just taking which dough, adding the seasonings, chopping it up, then making cow pies. The Focaccias which I have seen previously seem to have one solid piece of bread with some seasoning on top. In my style, the seasonings are much more integrated. You can eat it like a tear away bread. The key for the crisp crust is the egg whites which have been meringued.