I’ve been looking for the recipe to make some Muffins to put them varied in the plays of my children. So far my favorite without a doubt are the facts with “mass” , but due to a calculation error I find that I do not have enough Schar Mix B flour, and to get would have q do several kilometers. So, I opted to find another alternative.
Rolls with the recipe of “mass “”
The alternative has been try to adapt other bread that I like very much, “pan Michael”, in roll format, so I had to change a bit the proportion of flour, that the original recipe comes to bun too honeycomb bread.
The issue is that I want to bake them the same morning of the meets, so that they are freshly made, but the mass I have make it in advance and freeze it already in portions, for that day (thawing the night before) have only to bake.
So after experimenting all the Sunday afternoon (with more flour, with less; baked before freezing, after freezing; with lavabo, without lavabo; with preheated oven, cold…) the result… perfect!
Freshly baked a fine, just crispy, tender and fluffy crust inside bread is… and taste very glutenero, which in the end is what we pursue. Nothing to envy to the taste of the bread made with flour Schar, are those I have liked so far. I’ve come to ask what these two bread I like most and after giving many laps not I decide, because they are different breads: “the mass” is more spade, and these rolls are more rolls, between bread milk and Burger (especially if pincelamos the surface with egg). If we make them from one day to another, saving them in a Tupperware or plastic bag, the bark is softens, but remains the same tender and fluffy, and terrific flavor. In fact the first thing have said my two most strict culinary critics (my mother and my husband) is that they didn’t know to “without gluten”. Could it be that they are getting used to this flavor? Only probéis them and decide yourselves.
Ingredients (for a few 20uds size slice of sausage):
-350 ml water tibia (whole or part may be milk)
-25 g olive oil
-20 – 30 g honey or invert sugar (as you like that you noticeable more or less a sweet touch bread)
-1 teaspoon of sugar dessert
-12 g fresh yeast
-300 g Proceli bread flour or bread of the Carrefour and Alcampo
-75 g landowner or Nomen rice flour
-25 g flour Cournstarch
-2 – 3 g salt
1) Warm water with 1 teaspoon of sugar and dissolve yeast. (With thermomix: 1 min, 37, vel.4)
(2) Add the remaining liquid ingredients: oil + honey + egg and blend a few seconds.
(3) Add the flours and salt (in this order) and knead well. (With thermomix: video, vel.espiga)
(4) Let you carry the dough to double its volume (1 hour, approximately)
(5) Return to knead for degassing the mass (with thermomix: 1 min, vel spike)
(6) As the mass is so sticky, take portions with a spoon (about 3/4 of the heaped spoon) and put them on moulds of muffins (best of silicone for the later desmoldado) or putting the portion of dough on the baking tray and combed it with wetted fingers and patience. If use moulds also must be “combed” pieces, but it is much easier.
(7) Baking. There are several
(a) with an oven preheated. After the degassing and formed of pieces we have left the mass to levar and horneamos at 175 degrees about 20-25min.
(b) with oven cold: mechanically once and formadada the piece, put directly in the oven not Preheat at 180 degrees about 20-25min.
(c) If portions of dough in oil have been frozen, get sufficiently in advance so that they descongelen at room temperature (for example, to pieces the night before baking placing them the dishes or on the tray from the oven). In this case it is preferable to bake the pieces on the tray from the oven to the Silicon molds, although we are very useful when it comes to form the pieces and freeze them. Thus, when we go to defrost, you pan and she is left on the tray from the oven, ready to bake. In this case it works better to bake in without Preheat oven.
I tried the 3 options without major differences. So for convenience I am inclined for option b (which may even be slightly better outcome), although the day of the meets I get to do the c.
This sequence of photos can be seen in spongy and tender bread whose texture is between the bollito type milk bread and Hamburger Bun:
I have very clear! They are my final rolls for birthdays and other celebrations of mass parties. In addition, since my son has tried them is eating 4 daily parts, he is not just eat bread. There are test better?