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.
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.
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.
In a mixing bowl: yeast, sugar, warm milk, beaten egg, stir briefly.
Add flour, stir and add softened butter. Continue stirring until just turned moist.
Add salt, garlic powder, chopped scallions or parsley.
Stir using a strong spoon or use a mixer until the dough smooth and very soft. About 5 minutes.
We have the urge to add the flour when finding that the dough is sticky and very soft. But please don't add flour (or your rolls will be hard).
Cover the dough for 90 minutes. Transfer to a floured work table. Shape into a ball.
Divide the dough into 10 pieces for small rolls. Bigger pieces will be less than 10 rolls.
Roll out each piece into a ribbon, roll-in into oval buns.
Put into a baking pan with parchment paper, or grease the pan without parchment paper.
Cover again for 30 minutes. Brush with egg wash.
Bake at preheated oven at 180°C for 25 minutes, golden brown and very soft.
For a larger batch, this recipe might not exactly the same but the result is almost the same as the original garlic bread above.
2 tsp (7g) instant dry yeast 3-4 tbsp sugar 1 cup (250ml) warm milk. Add little at a time if you really need more. 2 large eggs, beaten 500g (4 cups) all-purpose flour. per cup = 125 grams. 5 tbsp softened butter/margarine 1 1/2 tsp salt 1 tsp garlic powder/ 2 tsp minced garlic chopped scallions 1 egg for egg wash
Note for a double recipe : Use a bigger bowl to mix the ingredients. Mix the dough until really smooth and soft, maybe more than 5 minutes. The second proof after shaping (30 minutes) is important to give the dough expand, relax, and plump. If your dough is too dry please add milk little at a time until it soft and loosen. The butter/margarine is softened (room temperature). We can use a mixer with a dough hook. ----------------------------------------------------------------------------------------------------- This garlic dinner rolls original recipe makes about 10 pieces of small rolls like mine or less if want to make it a bigger size. The texture was incredibly soft, fluffy, and very delicious from the garlic, scallions, and parsley. It looks plump but when you press it they will collapse and spring back into shape. Serve for dinner, for breakfast, as a sandwich, as snacks make smaller size as an appetizer. Baking pan must not be square, just use your favorite baking pan, it can be round, rectangle or baking tray or bundt pan.
The recipe can be double if you want more. But please considerate the amount of salt that you are using.
The dough can be kept in the refrigerator overnight or store in 'freezer plastic bag' and keep in the freezer for a few weeks. Thaw in the refrigerator overnight and about an hour at room temperature before baking time.
Sometimes, I like to make something irregular shape, not must be good looking but yummy.
Cheese Bread Ring
Dough: 250g (2 cups) plain flour A pinch of salt 1 tsp yeast 2 tbsp oil 125ml (1/2 cup) warm water Extra flour for kneading A little oil to coat the dough, if using.
- Mix all and knead until smooth. - Put on the baking tray, grease the tray/pan if don't use a baking mat or parchment paper. - Cover the dough until almost doubled.
Butter spread: 3 tbsp soft butter 1 tsp parsley 1 tsp ground red chili (optional) 1 tsp minced garlic (or less if you think is too strong) A pinch of salt to taste or skip if using process cheese (salty) Mix well and chill until ready to use.
Cheese of your choice and finely chopped red bell pepper/paprika
- After the dough expands, spread out with hands into a rough rectangle. - Spread butter mixture on the dough evenly, add cheese and bell pepper. - Roll carefully like a swiss roll. Form a ring. - Use a scissor, cut in a slightly tilted direction. - Bend the pieces of dough in an outward and inward direction. Brush with beaten egg. - Bake at 180°C preheated an oven, for 30 minutes. - Best to eat warm.
