Bagels with pineapple and ham
1 dilute the yeast, the sugar and
the broth dehydrated in 250 ml of lukewarm water. Add the flour, 100g. of
cheese, the paprika and the butter. Afterwards taste the mass and let it rest for 40 minutes.
2 preheat the oven to 200 ºc. Unte with butter a plate of the oven. Divide the mass in 16
equal portions, form a ball with each of them and dig a hole to them in the
center.
3 Cook the bagels a minute in water boiling
with the solid bicarbonate and leave them to slip. Place them in the prepared plate
and brush with the yolk. Cut the pineapple in dice and the ham in strips.
Cover the bagels with the pineapple and the ham, sprinkle with the striped
remaining cheese and them cook in the average level of the oven approximately
10 minutes.
For 16 units
50 g of baker's yeast, 1 pinch of sugar, 1
spoonful of dehydrated broth, 400g of flour, 150 of cheese emmental striped, 1
teaspoonful of sweet paprika, 50g of butter softened butter to smear a spoonful
of sodium bicarbonate, 1 well-trodden yolk, 4 slices of cooked ham, 2 tracks of
pineapple in conserve, 1/2 teaspoonful of sambal oelek
preparation 45 minutes
(more the time of rest) 545kcal/22.89 kj p 26g, G 14 g, HC76g.6
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