The bun or bread preñao preñao is a piece of bread stuffed with chorizo or bacon (hence the adjective pregnant).
Usually small, used Asturian chorizo has a strong flavor of paprika and appears in various outdoor spring festivities held in Asturias and Cantabria, usually accompanied by cider.
ingredients:
50 g water
40 g olive deaceitede
40 g of butter
50 g devinoblanco
1 egg
30 g delevaduraprensada
450 g of bread flour, approximately
1 teaspoon salt
1huevopara paint
good quality sausages
How to do it:
Thermomix:
Preheat oven to 200 º
Pour ingredients in the Thermomix, except the egg, yeast, flour and salt. Schedule 1 minute, 37 ° speed 2. Add elhuevoy lalevaduray mix 5 seconds speed 4.
Add the flour and salt, mix 15 seconds, speed 6 and then schedule two minutes, closed cup, speed spike.
Let the mixture stand. I have a particular way of knowing when the dough is ready. My mother taught me and I get very good results, I take a small ball of dough and put it in a glass of water. When the ball goes up to the surface means that the dough is ready to fill with the sausage and put it in the oven
Dividing the dough into portions. Roll out each portion, place a small sausage, pricked with a fork previously, amid the mass. Wrap carefully so as not to leave then takes the chorizo fat. Conhuevobatido paint and put in a hot oven at 180 degrees on parchment paper or silicone sheet.
Usually small, used Asturian chorizo has a strong flavor of paprika and appears in various outdoor spring festivities held in Asturias and Cantabria, usually accompanied by cider.
ingredients:
50 g water
40 g olive deaceitede
40 g of butter
50 g devinoblanco
1 egg
30 g delevaduraprensada
450 g of bread flour, approximately
1 teaspoon salt
1huevopara paint
good quality sausages
How to do it:
Thermomix:
Preheat oven to 200 º
Pour ingredients in the Thermomix, except the egg, yeast, flour and salt. Schedule 1 minute, 37 ° speed 2. Add elhuevoy lalevaduray mix 5 seconds speed 4.
Add the flour and salt, mix 15 seconds, speed 6 and then schedule two minutes, closed cup, speed spike.
Let the mixture stand. I have a particular way of knowing when the dough is ready. My mother taught me and I get very good results, I take a small ball of dough and put it in a glass of water. When the ball goes up to the surface means that the dough is ready to fill with the sausage and put it in the oven
Dividing the dough into portions. Roll out each portion, place a small sausage, pricked with a fork previously, amid the mass. Wrap carefully so as not to leave then takes the chorizo fat. Conhuevobatido paint and put in a hot oven at 180 degrees on parchment paper or silicone sheet.
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