Lean dough in rice broth
102 150 минут 10 порции
Dumplings"cipollini". I present to you the Lenten dough of the rice broth with added soy sauce. Products from it are very lush and did not get stale. If you only prepare the dough of wheat flour and increase the amount of sugar, it will turn out scones and cakes, not inferior in taste muffin with sour cream and eggs. And today I offer you to cook very simple and healthy muffin - "cipollini" with the addition of whole wheat flour, ideal for Breakfast and for the first dishes. They can be done with regular onions if no dried. Exit 10 rolls 70 grams. Yes, will Post you a joy!
Ingredients for Lean dough in rice broth
- Figure - 100 g
- Water - 500 ml
- Flour - 300 g
- Wholegrain wheat flour - 100 g
- Soy sauce - 1.5 tbsp
- Vegetable oil - 4 tbsp
- Yeast - 1.5 tsp.
- Salt - 0.5 tsp.
- Garlic powder - 0,75 tsp.
- Onion - 2 tbsp
- Green onions - 1 tbsp
- Sugar - 1 tbsp
- Sundried tomatoes - 20 g
Step by step instruction of cooking Lean dough in rice broth
Rice to touch, water to boil, in boiling water add rice and boil until tender 25-30 minutes. The broth is drained into a container and allow to cool to 40 degrees. We need 230 ml of broth. Add to the soy sauce and vegetable oil. Use the rice for other meals.
When the dough is ready, divide it into 10 parts. Each part roll out slightly, spread on it the filling of onions and tomatoes. Then fold in half, in half again, desipite edges and roll it into a ball.
Preheat the oven to 40-50 degrees, put cipollini in the oven for half an hour, and when it rises, brush with vegetable oil, sprinkle with dry onion (optional), raise the temperature to 180 degrees and bake for 25-30 minutes until tender.
The buns brush with vegetable oil for the gloss.