Soft and light integral crust for savoury roll, prepared from a combination of integral and white wheat flour. The crust is pliable enough for easy rolling, and the neutral flavor goes well with a variety of savory fillings.
Tags:
For kids, vegetarian recipe, for diabetics, for insulin resistance, for heart, for brain, for IBS, anti-inflammatory, for breakfast, for snack, for energy, for school, bring to work, for skin, for hair, for stomach, for anemia, for PCOS, for Hashimoto's, for hypothyroidism, fit recipe, for weight loss, quick and easy, for recovery, for muscle growth, for active people, for athletes, for police officers, for firefighters, for shift meal.
Preparation time: 45 minutes (without filling).
Total preparation time: 45 minutes.
Cooling time: the filled roll is cooled for 1-2 hours.
Ingredients:
- 4 eggs
- 4 tablespoons of integral flour - wholemeal flour
- 2 tablespoons of white wheat flour Type 400*
- 2 tablespoons of buttermilk
- 1 teaspoon of baking powder (5 g)
- A pinch of salt
- 1 tablespoon of oil
Flour by country US, UK, FR, IT, DE
Preparation:
1. Carefully separate the egg whites from the egg yolks.
2. Beat the egg whites until stiff.
3. Beat egg yolks with buttermilk, oil and salt.
4. Add wholemeal flour, white flour and baking powder. Briefly combine.
5. Using a spatula, gently mix in the beaten egg whites, so that the mixture remains airy.
6. Line a 30 x 40 cm baking sheet with baking paper.
7. Spread the mixture evenly in a thin layer.
8. Bake in a preheated oven at 180°C (356°F) for about 10–12 minutes. The crust should remain light and soft — do not overcook it.
9. Immediately transfer the baked crust together with the paper to a clean cloth or other baking paper.
10. While it is still warm, gently roll it into a roll and leave it for a few minutes.
11. Then unroll, put the filling and roll again.
Important:
For a roll, it is better for the crust to be a little softer than dry. If overbaked, wholemeal flour can cause the crust to break when rolled.
Tips for an integral crust for a savory roll:
1. Do not overbake the crust.
As soon as the surface is firm and the crust is lightly browned, it is ready. The toasted crust cracks.
2. A 30 × 40 cm baking sheet provides a suitable thin crust for the roll.
3. Spread the mixture evenly, especially along the edges, so that the ends are not thinner than the middle.
4. Do not open the oven for the first 8 minutes, so that the crust does not drop in the middle.
5. When you take it out, don't leave it in the hot pan for a long time because it will bake more.
6. For a particularly pliable crust, you can increase the buttermilk to 3 tablespoons.
7. If you use 100% integral flour - wholemeal flour, the crust will be slightly darker and firmer. A combination of wholemeal and regular flour is better for a softer crust.
8. Before filling, you can very lightly coat the crust with buttermilk or 1-2 tablespoons of milk, but only if the crust is dry.
9. The filling must not be hot.
The warm filling can soften the crust and make it gooey.
10. Do not put too much filling — leave about 2 cm of empty space at the end so that the filling does not come out when rolling.
11. After filling, roll tightly, but without pressing hard.
12. Wrap the roll in baking paper or foil and leave it in the refrigerator for at least 1-2 hours before cutting.
13. For nice slices, use a sharp knife and cut with light movements, without pressing the roll.
Mekana i lagana integralna kora za slani rolat, pripremljena od kombinacije integralnog i belog pšeničnog brašna. Kora je dovoljno savitljiva za lako uvijanje, a neutralan ukus odgovara različitim slanim filovima.
Oznake:
Za decu, vegetarijanski recept, za dijabetičare, za insulinsku rezistenciju, za srce, za mozak, za IBS, anti-inflamatorno, za doručak, za užinu, za energiju, za školu, za poneti na posao, za kožu, za kosu, za stomak, za anemiju, za PCOS, za Hashimoto, za hipotireozu, fit recept, za mršavljenje, brzo i lako, za oporavak, za rast mišića, za aktivne osobe, za sportiste, za policajce, za vatrogasce, za smenski obrok.
Vreme pripreme: 45 minuta (bez filovanja).
Ukupno vreme pripreme: 45 minuta.
Vreme hlađenja: filovani rolat se hladi 1-2 h.
Sastojci:
- 4 jaja
- 4 kašike integralnog brašna
- 2 kašike belog pšeničnog brašna Tip 400
- 2 kašike jogurta
- 1 kašičica praška za pecivo (5 g)
- Prstohvat soli
- 1 kašika ulja
Brasno po zemljama US, UK, FR, IT, DE
Priprema:
1. Pažljivo odvojiti belanca od žumanaca.
2. Belanca umutiti u čvrst sneg.
3. Žumanca umutiti sa jogurtom, uljem i solju.
4. Dodati integralno brašno, beli brašno i prašak za pecivo. Kratko sjediniti.
5. Špatulom lagano umešati umućena belanca, da smesa ostane vazdušasta.
6. Pleh dimenzija oko 30 × 40 cm obložiti papirom za pečenje.
7. Smesu ravnomerno rasporediti u tankom sloju.
8. Peći u prethodno zagrejanoj rerni na 180°C (356 °F) oko 10–12 minuta. Kora treba da ostane svetla i mekana — nemoj je prepeći.
9. Pečenu koru odmah prebaciti zajedno sa papirom na čistu krpu ili drugi papir za pečenje.
10. Dok je još topla, lagano je uviti u rolat i ostaviti nekoliko minuta.
11. Zatim odmotati, staviti fil i ponovo uviti.
Važno:
Za rolat je bolje da kora bude malo mekša nego suva. Ako se prepeče, integralno brašno može učiniti da se kora pri uvijanju lomi.
Saveti za integralnu koru za slani rolat:
1. Ne prepeci koru.
Čim se površina stegne i kora blago porumeni, gotova je. Prepečena kora puca.
2. Pleh 30 × 40 cm daje odgovarajuću tanku koru za rolat.
3. Smesu rasporedi ravnomerno, posebno po ivicama, da krajevi ne budu tanji od sredine.
4. Ne otvaraj rernu prvih 8 minuta, da kora ne splasne.
5. Kada je izvadiš, ne ostavljaj je dugo u vrućem plehu jer će se dodatno peći.
6. Za posebno savitljivu koru, možeš povećati jogurt na 3 kašike.
7. Ako koristiš 100% integralno brašno, kora će biti nešto tamnija i čvršća. Za mekšu koru je bolja kombinacija integralnog i običnog brašna.
8. Pre filovanja koru možeš vrlo blago premazati jogurtom ili sa 1–2 kašike mleka, ali samo ako je kora suvlja.
9. Fil ne sme biti vruć.
Topao fil može omekšati koru i učiniti je gnjecavom.
10. Ne stavljaj previše fila — ostavi oko 2 cm praznog prostora na kraju kako fil ne bi izlazio pri uvijanju.
11. Posle filovanja uvijaj čvrsto, ali bez jakog pritiskanja.
12. Umotaj rolat u papir za pečenje ili foliju i ostavi ga u frižideru najmanje 1–2 sata pre sečenja.
13. Za lepe kriške koristi oštar nož i seci laganim pokretima, bez pritiskanja rolata.
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