Sastojci: 420 g visenamenskog brašna (plus još po potrebi za mesenje), 25 g kristal šećera, 7 g instant suvog kvasca, 240 ml mlake vode (45°C - 113°F), 45 ml ulja od uljane repice ili maslinovog ulja, 1 kašičica soli, za preliv - 100 g neslanog putera (sobne temperature), 6 čenova belog luka (srednjih, mlevenih), 2 kašike svežih listova bosiljka (sitno iseckanih), prstohvat soli.
Priprema:
1. Stavite brašno, šećer i kvasac u posudu miksera i mešajte dok se ne sjedine.
2. Dodajte so.
3. Pričvrstite kuku(e) za testo na mikser, zatim dodajte vodu i ulje i mešajte na maloj brzini dok se testo ne sjedini, 2-3 minuta.
4. Nastavite da mešate još 7 do 8 minuta na maloj do srednjoj brzini dok testo ne omekša i ne počne da se odvaja od ivica posude.
5. Stavite testo u veliku posudu premazanu uljem da se testo premaže uljem.
6. Pokrijte plastičnom folijom i ostavite na toplom mestu 2 sata ili dok se ne udvostruči.
Dizanje će biti sporije po hladnom vremenu.
7. Lagano udarite testo u sredini pesnicom da biste uklonili vazduh.
8. Podelite testo na 15 jednakih delova (svaki težine oko 45 grama) i oblikujte svaki u traku dužine oko 20 cm.
9. Lagano rastegnite svaku traku i urolajte ih u puževe.
10. Poređajte puževe na pleh obložen papirom za pečenje, ostavljajući što više razmaka između njih.
11. Pokrijte ih i ostavite da odstoje 60 minuta ili dok se ponovo ne udvostruče.
12. Postavite rešetku rerne u srednji položaj i zagrejte je na 180°C (350°F).
13. Otopite 1 kašiku putera u malom tiganju na srednjoj vatri. Dodajte beli luk i pržite 2-3 minuta, dok ne zamiriše. Umešajte ostatak putera dok se ne otopi, zatim dodajte bosiljak i so i isključite ringlu.
14. Neposredno pre pečenja, premažite puževe polovinom smese putera i belog luka.
15. Pecite 15 minuta. Izvadite pleh i premažite puževe preostalom smesom putera i belog luka. Pecite još 5 minuta dok ne porumene.
16. Ostavite pleh da se hladi na rešetki 5 minuta.
17. Prebacite puževe na tanjir i ostavite da se potpuno ohlade.
Mogu se zamrznuti do 2 meseca.
Ingredients: 420 g all-purpose flour (plus more as needed for kneading), 25 g granulated sugar, 7 g instant dry yeast, 240 ml lukewarm water (45 C - 113 F), 45 ml canola or olive oil, 1 tsp salt, for topping - 100 g unsalted butter (room temperature), 6 garlic cloves (medium, minced), 2 tablespoons fresh basil leaves (finely chopped), pinch of salt.
Preparation:
1. Place flour, sugar, and yeast in the bowl of a standing mixer and mix until combined.
2. Stir in salt.
3. Attach the dough hook(s) to the mixer, then add water and oil and mix on low speed until the dough comes together, 2-3 minutes.
4. Continue mixing for another 7 to 8 minutes on low-medium speed until the dough is soft and pulls away from the sides of the bowl.
5. Place dough in a large bowl brushed with oil, and toss to coat the dough in oil.
6. Cover with plastic wrap and let sit in a warm place for 2 hours, or until doubled in size.
Rising will be slower in cold weather.
7. Gently punch it in the middle to remove air.
8. Divide the dough into 15 equal portions (each weighing about 45 grams) and shape each one into a strip about 20cm long.
9. Gently stretch each strip and roll into snails.
10. Arrange snails on a baking sheet lined with baking paper, keeping as much space between them as possible.
11. Cover them and let rest for 60 minutes or until again doubled in size.
12. Set the oven rack to the middle position and preheat to 180 C (350 F).
13. Melt 1 tablespoon butter in a small skillet over medium heat. Add garlic and fry for 2-3 minutes, until fragrant. Stir in the rest of the butter until melted, then add basil and salt and turn off the heat.
14. Right before baking the snails spread them with half of the butter-garlic mixture.
15. Bake for 15 minutes. Take the pan out and spread snails with the remaining butter-garlic mixture. Bake for an additional 5 minutes until golden brown.
16. Allow the pan to cool on a wire rack for 5 minutes.
17. Transfer snails to a plate and let them cool completely.
Can be frozen for up to 2 months.
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