Ahhhh quinoa! Who is gonna eat that now? But did you know that you can add quinoa to any pastry?
I put it in rolls, bread, buns for sandwiches, whatever I'm kneading.
It will not significantly affect the structure of the pastry, but it will give it softness because it contains a lot of water.
In addition, it will improve the nutritional composition of the pastry and give you additional fiber that we normally lose when making pastries from white flour.
It is best to use tricolor quinoa, i.e. quinoa in three colors because it looks much nicer in pastries than white quinoa.
It is a bit like pastries with poppy seeds and sesame, and such pastries are especially interesting for children.
Ingredients:
70 g of quinoa
500 g of smooth wheat flour from type 400 to type 500
from 250 to 280 ml of warm milk, depending on how firm your yogurt is
100 g thick Greek yogurt
10 g of salt
1 spoon of sugar
7 g dry yeast
For coating and sprinkling:
1 egg yolk
3 tablespoons of milk
a little sesame
PREPARATION
Prepare 80 g of quinoa and soak it overnight in water.
In the morning, rinse the water and add just a little hot water and put the quinoa to cook.
A little water is needed so that all the water is cooked and so that you don't have to throw away the water from the quinoa.
Quinoa should be completely cooked, ie. that there is no more visible water in it.
If you soaked the quinoa overnight, cooking takes about 20 minutes.
Prepare 500 g of flour in a bowl and add the quinoa to the flour.
First, mix the flour and quinoa, then add the rest of the ingredients.
Don't worry, you will get a soft dough, but that's how it should be.
Leave the dough for 20 minutes at room temperature to develop the gluten.
After 20 minutes, stir the dough, i.e. knead it until you get a fine mass.
The dough will still be soft, but don't worry, it should be like that.
Of course, take into account that the yogurt I use is firm, so if you are going to use yogurt that is much softer, you must add less milk.
The yogurt I use is firm because it has a lot of fat in it and less whey.
If you don't have solid yogurt, you can use sour cream instead.
When you have kneaded the dough, cover the bowl and leave the dough to rise at room temperature for about 1 hour, i.e. until it grows nicely and forms a fine dome.
When the dough has risen, sprinkle the work surface with flour and transfer the dough over the flour.
Divide the dough into 8 equal parts.
Roll out each part of the dough into a long rectangle.
Shape the bun by interweaving the dough as in the video. This is necessary in order for it to form a small mound and for the pastry to keep its bun shape.
When you have shaped all the dough, arrange it in a pan and leave it to rise at room temperature for about 1 hour or longer, depending on the heat in the kitchen.
If you want, you can cover this with foil and leave it in the fridge until morning and bake it only in the morning.
When the dough has risen, coat it with beaten egg yolk to which you have added just a little milk and coat the buns.
Sprinkle the buns with sesame seeds and bake at 180 °C for about 25 minutes, depending on the power of the oven.
When the buns are baked, cover them with a napkin and let them cool down a bit.
10 апр 2024
