Thursday, October 28, 2021

Spinach and Ricotta Rolls


 Spinach and Ricotta Rolls



Made from scrape with fresh constituents, these Spinach and Ricotta Rolls are a savory baked good for breakfast, as an appetizer to serve at parties, children's refections, or just as a snack.


INGREDIENTS

Savory Roll Dough

1 mug (240 mL) whole milk

Made from scrape with fresh constituents, these Spinach and Ricotta Rolls are a savory baked good for breakfast, as an appetizer to serve at parties, children's refections, or just as a snack.

Constituents

Savory Roll Dough

1 mug (240 mL) whole milk

1 teaspoon (10gr) moment dry incentive

1 tablespoon. Sugar

31/4 mugs (480g) all purpose flour-plus a little further if demanded

1 teaspoon table swab

2 eggs

2 soupspoons olive canvas

Filled with spinach and ricotta

1 mug (250gr) Delicate Ricotta Rubbish

1 egg

1/2 tablespoon. Diced Garlic

1 tablespoon. Salt

1 pinch pepper

1/2 tablespoon. Dried Oregano

2 mugs (60g) diced spinach

1 egg to wash the eggs


INSTRUCTIONS

Savory Roll Dough

1.Heat the milk until lukewarm. Add instant dry incentive and powdered sugar, also let sit for 10 twinkles, or until the top is frothy.

2.Place the plain flour and swab in the coliseum of your stage mixer and blend snappily. In a separate coliseum, beat the eggs and add the olive canvas.

3.Make a hole in the center of the Flour and pour in the Egg/ Olive Canvas, also the Incentive Milk.

4.With the dough hook, start kneading the dough on low speed and gradationally increase to medium speed. Stop scraping the edges of the coliseum if necessary and knead for 5-8 twinkles. The dough should be smooth and rubbery ( see note 1).

5.Cover the coliseum with a kitchen kerchief and let sit in a warm place for 1 hour to1.5 hours, or until it has doubled in size.