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Appetizer buns with mozzarella

Appetizer buns with mozzarella

Put the white flour in the kneading bowl and make a hole in the middle in which it is placed: freshly crushed yeast, sugar and egg. Sprinkle the salt on the flour, around the hollow, so as not to come into direct contact with the yeast.

First mix the yeast with the egg and sugar until it dissolves, then add the warm milk, little by little, and gradually incorporate the flour.

Finally, to finish the dough, add the olive oil and knead a little until smooth.

When the dough becomes elastic and non-sticky, cover with a clean napkin and heat, in a place away from cold air currents.

When the dough has doubled in volume, it is turned over on the floured plate, it is kneaded a little more, to eliminate the air bubbles and then it is divided into 9 equal pieces, which turn into balls.

Take a ball of dough, spread it with the rolling pin and place in the middle a mini mozzarella previously passed through the mixture of Italian herbs.

Seal the bun very well with mozzarella and place it on a tray lined with baking paper.

Do the same for the formation of all mozzarella buns.

Lightly mix an egg and grease all the buns, then sprinkle seeds on top.

Place the tray with buns in the oven, at medium temperature, until nicely browned. Then remove the tray from the oven and the buns can be served already, hot. They are very good and cold, or reheated in the microwave.


For the dough to grow quickly and nicely, the ingredients must be at room temperature, the yeast must be fresh, and the milk must be warm.


The salt must not come into direct contact with the yeast, so as not to deactivate it. On the contrary, sugar will help the yeast to grow.


Remove the mini mozzarella from the box in time, so that the liquid drains well.


You can use other spices to flavor mozzarella, or on the contrary, you can leave them simple. It is important not to be watery, but swollen.


Seal the buns well, otherwise the mozzarella will melt and flow out of them.


After shaping all the buns, you don't need to let them grow in the pan. Grease them with egg, sprinkle seeds and put them in the oven over medium heat until nicely browned and evenly browned.

Wassa type bread

& Icirc & # 539i must:
300 ml hot water
2 c & # 259ni f & # 259in & # 259 integral & # 259
2 c & # 259ni t & # 259r & acirc & # 539e de gr & acircu
3 tablespoons cereal (gr & acircu, ov & # 259z, secar & # 259)
1 tablespoon salt
3 tablespoons olive oil
1 cube of yeast
50 g of flax seeds
50 g sesame (optional)
2 tablespoons herbs in Provence
Preg & # 259te & # 537ti a & # 537a:
Prepare yeast mayonnaise, a pinch of salt, 1 tablespoon of flour and 1 tablespoon of water. He rested for a few minutes. Then mix the flour with the cereal, the wheat flour, the seeds and the herbs of Provence. Add the mayonnaise, olive oil, then the rest of the water.
Fr & # 259m & acircn & # 539i & # 537i la & # 537i la odihnit 10-30 de minutes. You can form small dough buns, and on one side spread a sheet (as thick as you want) and cut it into strips. Bake for about 20 minutes.
This oil successfully replaces the white oil. It is delicious and can be consumed as an appetizer, as such. It is preferable to consume this stuff, much more healthy.

Preparation: 40 minutes Baking: 20 minutes
Re & # 539et & # 259 by Sabina Baboi, Bucharest

Enter here to read the article. Here you will find another re & # 259 re & # 539et & # 259 de p & acircine.