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Sandwiches Milk!

ingredients

servings

4

Type 00 wheat flour

250 oz

Vegetable milk

130 oz

Salt

1 oz

White sugar

10 oz

Olive oil

15 oz

Dry brewer's yeast

1 oz

Bakery products from Italy

Sandwiches Milk!

Sandwiches Milk!

vegan with gluten

ready in

5 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Sandwiches Milk!

Small, soft and perfect bites to stuff or eat like that, one after the other!

Sandwiches Milk! step 1

step 1

I used cow's milk for the photos, but I redid it with natural soy milk, the sugar-free so to speak and the yield is perfect.

Sandwiches Milk! step 2

step 2

In the bowl we collect the powders, if we use baking powder mix it first with flour, adding salt to last so as not to kill it. If we use fresh yeast, the one in dough (6-7 gr), dissolve it in a part of the milk.

Sandwiches Milk! step 3

step 3

Add 100 gr of milk and oil, starting to knead with a fork or starting the planetary at medium speed.

Sandwiches Milk! step 4

step 4

The amount of liquids depends on the type of flour we are going to use, there are flours that require more liquids and others less, even if they are of the same type. For this reason, I suggest you start with about 3/4 of liquids and then the rest if necessary.

Sandwiches Milk! step 5

step 5

Add the milk to the wire, until you get a soft but not sticky dough. Once the cake is obtained, cover with the film and leave to rise in a warm area for at least 4 hours.

Sandwiches Milk! step 6

step 6

If you were careful, increase the amount of yeast (at most 3 gr of granular and 7 of fresh, otherwise it takes too much flavor, as rising I would say on the two oretta).

Sandwiches Milk! step 7

step 7

I put it on the stool near the radiator, he liked! You can also turn the oven on for a minimum of 5 minutes, turn it off, check that it is not too hot and put the bowl back, closing the door.

Sandwiches Milk! step 8

step 8

Now I wanted to make little ones, a little smaller than those that you buy, I would say to make a maximum size of 25 gr, because between rising and cooking they grow a little; obviously depends on your needs. I got 14 of 12g each.

Sandwiches Milk! step 9

step 9

We form the pallette holding the closure at the bottom, you can also eliminate it by pinching the dough and working it between the palms like a meatball, so that they are perfectly smooth.

Sandwiches Milk! step 10

step 10

We arrange to rise on the pan lined with parchment paper, I left them an hour and a half at rest, covered with a tea towel.

Sandwiches Milk! step 11

step 11

Heat the oven to 180 degrees, brush well with milk, I made a double pass and then bake in a static oven for 10-15 minutes (depending on your oven, must be well browned).

Sandwiches Milk! step 12

step 12

Let cool a few minutes in the pan before moving on a wire rack, they are very delicate when they are hot, be careful!

Sandwiches Milk! step 13

step 13

It is better to eat them the day we cooked them. You can prepare the dough the night before, let it rise for an hour and then leave it in the fridge. The next morning bring it to room temperature, form the sandwiches and before lunch they are ready!

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