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Panini milk stuffed with ham and mozzarella

ingredients

servings

4

Semiskimmed milk

250 grams

Dry brewer's yeast

1 unit

White sugar

1 teaspoon

Eggs

1 unit

Type 00 wheat flour

550 grams

Extra virgin olive oil

50 grams

Iodized salt

10 grams

Ham

100 grams

Mozzarella cheese

100 grams

Egg, yolk

1 unit

Bakery products from Italy

Panini milk stuffed with ham and mozzarella

Panini milk stuffed with ham and mozzarella

with meat with gluten with eggs with lactose source of B vitamins high in iron high in calcium high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Panini milk stuffed with ham and mozzarella

Convenient to carry as lunch to work, just pull them out of the freezer early in the morning and lunch will be perfect. For the filling you can use cooked and mozzarella, replaced with what you have at home or that you like.

Panini milk stuffed with ham and mozzarella step 1

step 1

Prepare the dough with unimpastatrice (or by hand if you prefer) like pizza: insert nellimpastatrice nellordine milk, yeast, sugar, oil, flour, egg and finally the salt and knead.

Panini milk stuffed with ham and mozzarella step 2

step 2

Put the dough to rise for at least an hour in a bowl covered with a cloth, warm.

Panini milk stuffed with ham and mozzarella step 3

step 3

Meanwhile, prepare the filling: Cut the cooked and the mozzarella into cubes and set aside.

Panini milk stuffed with ham and mozzarella step 4

step 4

When the dough will be doubled in volume formed into balls, helping with the palm of the hands and fill with the stuffing.

Panini milk stuffed with ham and mozzarella step 5

step 5

Brush the buns with egg yolk, place them on a baking sheet and let them rise again warm.

Panini milk stuffed with ham and mozzarella step 6

step 6

Bake in preheated oven at 200 degrees for about twenty minutes (must be golden on the surface).

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