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Monday, February 28, 2011
How To Unlock Players In Backyard Baseball 2009
Buns with tomato / Pane al pomodoro from Omar Busi
The hardest thing for me was to find tomatoes for decoration, but the correct size (have tried and failed). But the dough turned out spectacular and overwhelmingly pleased with the end result.
At 6 pieces weighing about 70 grams each:
Wheat strong W 295 -100 gr
Semola of durum (semola rimacinata di grano duro) - 100 gr
Sugar - 2.4 gr
Water - 60 oz
Olive oil - 14 gr
Fat - 18 grams (using purified porcine)
Improver - 2.4 oz (used lecithin)
Ricotta - 20 oz
shredded pulp tomatoes - 40 oz
Pink Pepper - 0.8 oz
Salt - 5 oz fresh pressed
Yeast - 12 oz
Biga / Biga corta * - 60 gr
oregano, egg and tomato for decoration.
Mix flour, Bigu, sugar, and water conditioner. Then add oil, olive oil, ricotta, shredded flesh of ripe tomatoes, pink pepper and knead for 10 minutes on first speed.
Add salt, yeast, and knead later another 6 minutes on second speed.
Massa leave for 10 minutes at room temperature. Then divide it into 6 pieces flat to form a buns and leave for a final proofing at 35 C for 60 ... 90 minutes (enough, and 60 min).
Rasstoyavshiesya smear egg rolls, sprinkle with oregano and thumb to make deepening and he put half a tomato.
Bake 09/10 minutes at 210 C.
author recommends feeding bread "stuffing" (mozzarella cheese + tomatoes + basil) or grilled vegetables (zucchini, cucumbers, eggplant), or simply a delicious cheese!
* Biga / Biga corta:
Wheat strong - 100 ml
Water - 50 g fresh yeast
Pressed - 1 oz
fermentation time 16-20 hours at +18 C
The hardest thing for me was to find tomatoes for decoration, but the correct size (have tried and failed). But the dough turned out spectacular and overwhelmingly pleased with the end result.
At 6 pieces weighing about 70 grams each:
Wheat strong W 295 -100 gr
Semola of durum (semola rimacinata di grano duro) - 100 gr
Sugar - 2.4 gr
Water - 60 oz
Olive oil - 14 gr
Fat - 18 grams (using purified porcine)
Improver - 2.4 oz (used lecithin)
Ricotta - 20 oz
shredded pulp tomatoes - 40 oz
Pink Pepper - 0.8 oz
Salt - 5 oz fresh pressed
Yeast - 12 oz
Biga / Biga corta * - 60 gr
oregano, egg and tomato for decoration.
Mix flour, Bigu, sugar, and water conditioner. Then add oil, olive oil, ricotta, shredded flesh of ripe tomatoes, pink pepper and knead for 10 minutes on first speed.
Add salt, yeast, and knead later another 6 minutes on second speed.
Massa leave for 10 minutes at room temperature. Then divide it into 6 pieces flat to form a buns and leave for a final proofing at 35 C for 60 ... 90 minutes (enough, and 60 min).
Rasstoyavshiesya smear egg rolls, sprinkle with oregano and thumb to make deepening and he put half a tomato.
Bake 09/10 minutes at 210 C.
author recommends feeding bread "stuffing" (mozzarella cheese + tomatoes + basil) or grilled vegetables (zucchini, cucumbers, eggplant), or simply a delicious cheese!
* Biga / Biga corta:
Wheat strong - 100 ml
Water - 50 g fresh yeast
Pressed - 1 oz
fermentation time 16-20 hours at +18 C
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