Whole Wheat Rolls

Whole Wheat Rolls
Makes 16 pieces + 1 from the remaining trimmed dough.

Butter:
3 tablespoons softened butter
1/2 teaspoon garlic powder, adjust
1/2 teaspoon salt, adjust.
Mix the ingredients until smooth. set aside until ready to use.




Dough:
260 grams Whole Wheat Flour
125 grams Whole Purpose Flour
7g Instant Yeast
25 grams (2 tablespoons) Sugar
3 g (1/2 teaspoon) salt, separated from the yeast.
1 large egg, room temperature
30 ml (2 tablespoons)
Extra butter to brush after baking.

In a mixing bowl: whole wheat flour, all-purpose flour, yeast, sugar, salt. Stir.
Add the room temperature egg, oil, and warm milk (we might add a little at a time while adjusting).
Stir until combined and cover until doubled.
Put on the floured work surface and shape into a ball. Divide into 4 and form balls.
Roll out the dough into a circle about 25 cm in diameter. Sprinkle with flour to prevent sticky.
With the help of a rolling-pin, move the thin dough to another place while rolling the next dough.
Brush away the excess flour on the dough.
Separate the butter mixture into 3 parts.
Spread butter mixture on the thin dough, cover with another dough and repeat the process.
Put the last dough on top and smooth evenly using a rolling pin.
Trim the dough at the edge. Divide the dough into 16, brush away the excess flour.
Roll up each slice of dough into a croissant shape. We can spread or fill the dough with more butter or filling.
Shape the remaining dough from the trimmed dough at the edge (don't waste food).
Cover for 30 minutes or longer. Dab with room temperature milk.
Bake at 180°C preheated an oven, for 30 minutes. Dab with butter while they still warm.

Soft and flaky when still warm, at room temperature will be slightly dry. Homemade bread easily dry or hard, store in a plastic storage bag or wrap in foil. Great to serve with soup or make sandwiches.

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Rosemary Cheddar Cheese Dinner Rolls

Rosemary Cheddar Cheese Dinner Rolls

Dough:

312g (2-1/2 cups) all-purpose flour

2 tsp instant yeast

2 tbsp granulated sugar

1/2 tsp salt

1 tsp dried rosemary

1/2 cup chopped salami/smoked beef, optional.

42g (3 tbsp) unsalted butter, melted.

250ml (1 cup) warm milk

1 egg yolk for egg wash

Toppings:

1/2 - 1 cup shredded cheese(s) mature Cheddar + Gouda

Italian herbs + more rosemary

Baking temperature: 180°C top - bottom heat.

Baking time: 20 minutes. An oven may vary.

Directions:

-In a mixing bowl: flour, yeast, sugar, salt, dried rosemary, melted butter, warm milk. 

 Stir for about 4 – 5 minutes. Or use a mixer with dough hook. The dough is soft but not sticky.

-Cover until double its size. Transfer to the counter. Fold into a ball.

-Divide into 16 pieces, shape into balls.

-Put on a baking pan with parchment paper or grease the baking pan if you don’t use parchment paper.

-Dab with egg yolk, add shredded cheese(s) and Italian herbs on top.

-Bake at 180°C preheated an oven, for 20 minutes until golden brown.

The texture is very soft, fluffy, and smells so good. Delicious.

For reheat:

Pop up in the oven 180° for 15 minutes or until warm. 

Microwave at medium high for 1 minute or less.

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Mozzarella Cheese Vegetable Pancakes

Mozzarella Cheese Vegetable Pancakes

Make 8 pieces

Filling:
1 medium onion, shredded.
1 medium carrot, shredded.
1 medium zucchini, shredded.
Chopped green onion, optional.
Seasoning follow your tastes
2 - 3 tbsp oil for cooking

125g or more fresh mozzarella (lactose-free)

Cook onion until slightly brown and add the rest (except mozzarella). Cook together until vegetables soften. I add chopped green onion to the vegetables. Let cool.

Dough:
250g (2 cups) plain flour
1 tsp yeast
1 tbsp sugar
1/2 tsp salt.
125ml (1/2 cup) warm water
2 tbsp butter, melted.

In a mixing bowl, add flour, yeast, sugar, and salt a separate from the yeast. Stir.
Add melted butter. Mix. Transfer to the counter with little flour.
Knead for about 5 minutes. Form bowl, and cover until expands.
Divide dough into 8 pieces, form balls. Slice the fresh mozzarella.
Roll out the dough into thin. Add cooked vegetable and mozzarella.
Wrap into a square. Repeat until finished. Flatten the square dough slightly (optional).
Pan fry with little oil until both sides golden brown. Rest on paper towels.
Serve the whole square or cut into half.
The cheese melts when it's still hot.

With this yeast dough, we can bake in the oven. After shaping (folding) let it rise for 30 minutes. You might need to brush the surface with egg before baking. Preheated oven, 200° for about 20 minutes. An oven may vary.

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Chicken Vegetable Empanada

Chicken Vegetable Empanada

Filling:
2 tbsp butter/oil
1 small onion, chopped.
1 cup shredded carrots
1 cup chopped mushroom
1 cup shredded zucchini
1 cup shredded cooked chicken
Seasoning to taste.


In a pan, heat butter/oil. Cook vegetables and chicken, season according to your taste. Stir until the vegetables just cooked but still crunchy.
Let cool. We might not use all.

Crust/dough:
250g (2 cups) all-purpose flour/plain flour
1/2 tsp salt
115g (1/2 cup) cold butter
1 egg yolk
4 tbsp (1/4 cup) of cold/ice water, adjust. You might need more.
*we can use whole egg by adjusting the water we use.

We can do this use a food processor or by hands.
In a bowl mix flour, butter, and salt. Add the egg yolk (whole egg).
Mix into crumbs, add cold water a little at a time. If the dough is too dry, add more cold water. Adjusting until the dough holds together.
Wrap the dough and keep in a refrigerator at least an hour. Take out and put back on the counter.
Between two sheets of cling wrap, roll the dough out.
At first, it looks dry, keeps rolling into thin and smooth. Cut into circles 10cm in diameter.
Keep the remaining dough in the fridge when we are working on the first session.
Add little filling into each circle of dough/crust, try not to fill too much.
Dab the edge with egg white or water as glue. Fold the dough enclosing the filling.
Press the edge to make it thinner. Pleat and fold or repulgue style.
Store the finished empanadas in the refrigerator while we finish the rest.
Put in a refrigerator for 30 minutes before baking. Dab with egg yolk.
Bake at 200°C for 25 minutes, preheated oven. An oven may vary.

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