Moroccan Semolina Bread + Fig and Tahini Pinwheel Semolina Bread

这个职位很特别;这是我在博客上的第一篇面包文章!!

我在一个不买面包的家里长大,we make it,okay for the exception of the almighty baguette (because all you need with cheese is a baguette!).I think the main reason why my parents - as well as the majority of Moroccans - have a special relationship with bread is because in Morocco,泰姬陵很受欢迎唯一地面包。Yes.从那时起塔吉恩 是摩洛哥最基本的菜肴,面包经常吃:每天吃几次。

I remember the first time I went to a Moroccan restaurant in London and my tagine arrived served with a side of herbed couscous. I was very surprised,okay,to be honest,我很震惊。不知何故,我觉得这是不对的,我不确定我是应该继续和蒸粗麦粉一起吃我的泰吉,还是向服务员要些面包,而不是违背我的文化习惯。

最后我和蒸粗麦粉一起吃了泰吉,我很喜欢它!!事实上,现在我喜欢用蒸粗麦粉做的大部分泰吉菜。That said,I still have a special relationship with homemade bread and when I am in Morocco,我总是盼望着把我妈妈的面包蘸在她的田忌里。

Moroccan bread is traditionally relatively thin (but not flat) and shaped into circular discs.The bread is golden and crunchy on the outside and soft and chewy on the inside.它的稠度非常理想,可以在吃泰姬时吸收酱汁。

My favourite Moroccan bread is semolina bread,我发现精粉给面包一种更深更丰富的味道,以及一个吸引人的凝固和黄色外观。

准备面包时,我决定用一半的面团做一个小馅饼,因为我家里有无花果,我还决定把它们放在小馅饼里!我把无花果和芝麻酱混合,结果很好吃。我尝起来像一种果味和奶油味的腐殖质,你得试试!!

小齿轮和面包都很好吃。I ate the whole pinwheel by myself in three days,okay two days.No judgement.

Enjoy!!

Moroccan Semolina bread

INGREDIENTS

提供10厘米/4英寸面包卷

  • 2茶匙主糖+1/4茶匙主糖激活酵母
  • 1 tablespoon dry yeast
  • 250 ml water
  • 250 ml milk
  • 300 gr细羊毛脂及更多用于牙线
  • 280 gr white flour
  • 3大勺橄榄油
  • 2茶匙盐

方法

•在小碗中加入1/4茶匙糖和1汤匙温水,激活干酵母。Stir with a fork and leave for 5 to 10 minutes until foamy.

同时,准备水和牛奶混合物。In a large bowl place 250 ml water and 250 ml milk.Warm up in the microwave for 40 to 60 seconds until the liquids are lukewarm.Set aside.

•在大碗中,把除了水和牛奶混合物以外的所有原料转移。混合所有原料,逐步加入水和牛奶混合物,直到你得到一个柔软的面团。我建议加入300毫升,然后逐步加入大汤匙的水和牛奶混合物,以确保面团不会变得太湿和粘性。If it happens,add a bit of flour.

•在台面上撒面粉,揉面团10分钟,直到面团光滑有弹性。

•将面团分成10个小球,并做成圆形圆盘。

• Place the circular discs of dough on a greased or lined baking sheet.Cover with cling film and let the dough rest for 10 minutes in a warm place. Leave some room between the dough when placing them on a tray because you will flatten them later on and they will become larger.

•用手,flatten every circle of dough to make them about 2 cm thick.Cover with a cloth or cling film and let the dough rest for 1 hour until it doubles in size.

• Preheat oven to 200 C (390 F)

•面团一旦发酵,slash its surface with a sharp knife and sprinkle the bread with fine semolina.

•放入温烘箱中18至20分钟,until fully baked and golden.

Fig and Tahini Pinwheel Semolina Bread

INGREDIENTS

Makes 2 28 cm pinwheel bread

  • 2 teaspoons sugar + 1/4 teaspoon sugar to activate the yeast
  • 1 tablespoon dry yeast
  • 250 ml water
  • 250毫升牛奶及以上用于刷牙
  • 300 gr细羊毛脂及更多用于牙线
  • 280 gr white flour
  • 3大勺橄榄油
  • 2茶匙盐
  • 200个GR图,peeled and chopped
  • 1.5汤匙芝麻酱
  • 1汤匙蜂蜜
  • 装饰用芝麻

方法

•在小碗中加入1/4茶匙糖和1汤匙温水,激活干酵母。Stir with a fork and leave for 5 to 10 minutes until foamy.

同时,准备水和牛奶混合物。In a large bowl place 250 ml water and 250 ml milk.Warm up in the microwave wave for 40 to 60 seconds until the liquids are lukewarm.Set aside.

•在大碗中,转移酵母混合物,面粉,橄榄油和盐。混合所有原料,逐步加入水和牛奶混合物,直到你得到一个柔软的面团。我建议加入300毫升,然后逐步加入大汤匙的水和牛奶混合物,以确保面团不会变得太湿和粘性。If it happens,add a bit of flour.

•在台面上撒面粉,揉面团10分钟,直到面团光滑有弹性。

• Divide the dough in four loafs.用保鲜膜覆盖,让他们在温暖的地方休息10分钟。

同时,准备无花果和芝麻布。Place the chopped figs,芝麻酱和蜂蜜在食品加工机中加工,直到光滑和细磨。Set aside.

•用擀面杖将每一块面团擀成28厘米的圆盘。在你的工作台上加一点面粉将有助于把面团擀成面团。

• On a lined baking tray,放一个面团盘。在面团上撒上四大汤匙无花果和芝麻酱,leaving enough of a border to seal the it (approximately 1,5 cm/ 0.6 inch).

•把手指浸在水里,在面团边缘刷上刷子。This will help sealing the dough. Gently place the second disc on top of the first one and lightly press to seal the edges together.

• Flour the edges of a glass and press it gently it in the center of the assembled discs.拆下玻璃。这将允许在你的面团上留下一个标记,从而能够制作出小齿轮。

• With a sharp knife cut the dough in 12 to 16 equal parts.把刀子蘸上面粉,每切一刀都会有助于获得整齐的刀口。Twist each part two or three times.对剩余的面团面包重复同样的过程。

•用布或保鲜膜覆盖小齿轮,然后休息40分钟。

•  Preheat oven to 180 C (350 F).

•面团一旦发酵,brush the bread with milk,decorate the center of the pinwheel with sesame seeds and sprinkle the pinwheel with fine semolina.

•放入温热的烤箱20至25分钟,直到完全烘焙并呈金黄色。