How To Cook 7 | Small Panzerotti | Easy | Panzerotti Meal ✔️32
- il y a 6 ans
HOW
ACTION ONE (7,5✔️) (Mixing and Carving) Mix the ingredients and knead the dough :
Step 1 (1,5✔️) 0:01
Step 2 (6✔️) 0:11
ACTION TWO (0,5✔️) (...) Let the dough rest :
Step 3 (0,5✔️) 0:35
ACTION THREE (8✔️) (Design and Cooking) Mix all the necessary ingredients and cook :
Step 4 (3✔️) 0:47
Step 5 (5✔️) 1:00
ACTION FOUR (7✔️) (Preparation) Prepare the shape of your panzerotti :
Step 6 (4✔️) 1:18
Step 7 (3✔️) 1:25
ACTION FIVE (7,5✔️) (Preparation of the Filling) Add the Filling and Close the Panzerottis before frying :
Step 8 (3✔️) 1:38
Step 9 (4,5✔️) 1:57
ACTION SIX (1,5✔️) (Baking) Fry the panzerottis :
Step 10 (1,5✔️) 2:15
✅Finish 2:36
➕32 ✔️Experience Points in cooking
eXplanation (For 16 small Panzerotti) :
DOUGH | Mix 25g of fresh yeast (you can use another type of baker's yeast) in 400ML lukewarm milk.
Then pour 4g of sugar. After, on a flat work surface (Or with your robot, petrin ... etc.
You can use a big bowl too.) Pour 500g flour.
Spread the flour, leaving a small crevice in the center to add 4g of salt and pour your milk with the yeast little by little while stirring.
Begin petrification of the paw for several minutes by adding 45ML of olive oil during petrification.
Once finished pour a little flour into a bowl and put the paw in it, pour some flour on top of the dough too.
Allow the dough to rest in a relatively warm and humid place for 3 hours (minimum advise) (You may deposit a lukewarm water container if the dough's resting location is an enclosed area).
SAUCE | Put the cooking at medium temperature and in a relatively large pan pour 75ML olive oil.
In addition to 4 g of tomato paste (#Option) and a clove of garlic (7 g).
Stir the sauce throughout the preparation.
Cut in half 8 cherry tomatoes and add 400g (425ML) tomato sauce and stir.
Add 4g of dried basil (or fresh basil), 4g of salt, 60ML of water.
Put the lid on your stove and wait between 30 to 1 hour.
Remember to stir from time to time while cooking.
PANZEROTTI | Cut the dough in half.
Spread the dough with a roll of pattisserie (Or other things).
You can put over the dough, a sulfuric paper that will have the effect of adhering to the dough and thus prevented the dough to recover to its original form.
Once you have a spread like a mini pizza.
Place an object of round shape like a bowl for example.
With a cut knife, the paw has the round shape that you deposit in advance on the dough. Iron a few rolls of pastry dough to spread the paw a second time quickly.
Then add the filling (according to your tastes).
In this video, the trim for 1 Panzerotti is as follows :
- Tomato Sauce 15ML
- Parmesan Cheese 5g
- Mozzarella 15g
Heat the sunflower oil at medium temperature.
Take the end of your dough and fold it on itself.
Close the ends by gently pressing with your fingers.
Then seal the panzerotti permanently.
To do this step, use a fork and press the back of your fork over the ends of the dough to close (delicately).
Heat the sunflower oil at medium temperature.
Put the panzerottis in the oil.
The panzerotti must have a golden color before removing it.
Enjoy your meal.
ℹ️1 Tablespoon = 15G - 15ML (About)
ℹ️1 Teaspoon = 5G - 5ML (About)
ℹ️ Can be used for pizza, calzone ... etc
ℹ️ You can use classic tomatoes, but the taste will be slightly different
ℹ️ You can add a very low dose (3~4g) of sugar to reduce the acid taste of tomatoes (a bit like onions)
⚠️Be careful that the sauce does not burn. However, remove or lift the lid as little as possible while cooking
⚠️Remove the cloves of garlic after cooking
Little notions of cooking
♨️
️Tools (12) (4 #Option)
Stove (Big Enough)
Wooden Spoon
Lid for the stove
Cooking System
Metering (Ingredients) #Option
2 Bowls (1 #Option)
1 Spoonful
1 Big Bowl
Sulfurized Paper #Option
Rolling Pin #Option
Cooking System (Fry)
Fork
Ingredients 10 (1#Option) (Recipe) : Sauce for 16 (Panzerotti) MINIMUM 3749 Calories (1 = 234 Calories)
Olive Oil 120ML 720
Salt 8g 0
Water 60ML 0
Tomato Concentrate (#Optional) 4g 3
A Clove of Garlic 7g 7
8 Cherry Tomatoes 12g 18
Tomato Sauce 425ML 72
Basil 4g 9
Oregano 4g 11
Pepper 2g 6
Milk Lukewarm (Half skim) 400ML 183
Fresh Yeast 25g 90
Sugar 4g 15
Wheat Flour 510g 1734
Parmesan Cheese 5g x 16 = 80g 306
Mozzarella 15g x 16 = 240g 575
Sunflower Oil ... Use for Fry ⚠️Take into account the caloric content that can cause a fried food
WHAT
Panzerotti
Meal
✨Cooking ()
Cooking a Small Panzerotti ()
Small Panzerotti
HOW MUCH
Dosage (Weight) (About) : 16 Panzerotti's = 1005ML () - 900G () 1 Panzerotti = 63ML () 56g ()
How many people : 2-6 Persons (4 Medium) (Main meal)
WHO
Carmen
LG
LG
️LG
©Etoile (Cooking & Video)
©Ikson (Music) Blue Sky
ℹ️ How to use
ACTION ONE (7,5✔️) (Mixing and Carving) Mix the ingredients and knead the dough :
Step 1 (1,5✔️) 0:01
Step 2 (6✔️) 0:11
ACTION TWO (0,5✔️) (...) Let the dough rest :
Step 3 (0,5✔️) 0:35
ACTION THREE (8✔️) (Design and Cooking) Mix all the necessary ingredients and cook :
Step 4 (3✔️) 0:47
Step 5 (5✔️) 1:00
ACTION FOUR (7✔️) (Preparation) Prepare the shape of your panzerotti :
Step 6 (4✔️) 1:18
Step 7 (3✔️) 1:25
ACTION FIVE (7,5✔️) (Preparation of the Filling) Add the Filling and Close the Panzerottis before frying :
Step 8 (3✔️) 1:38
Step 9 (4,5✔️) 1:57
ACTION SIX (1,5✔️) (Baking) Fry the panzerottis :
Step 10 (1,5✔️) 2:15
✅Finish 2:36
➕32 ✔️Experience Points in cooking
eXplanation (For 16 small Panzerotti) :
DOUGH | Mix 25g of fresh yeast (you can use another type of baker's yeast) in 400ML lukewarm milk.
Then pour 4g of sugar. After, on a flat work surface (Or with your robot, petrin ... etc.
You can use a big bowl too.) Pour 500g flour.
Spread the flour, leaving a small crevice in the center to add 4g of salt and pour your milk with the yeast little by little while stirring.
Begin petrification of the paw for several minutes by adding 45ML of olive oil during petrification.
Once finished pour a little flour into a bowl and put the paw in it, pour some flour on top of the dough too.
Allow the dough to rest in a relatively warm and humid place for 3 hours (minimum advise) (You may deposit a lukewarm water container if the dough's resting location is an enclosed area).
SAUCE | Put the cooking at medium temperature and in a relatively large pan pour 75ML olive oil.
In addition to 4 g of tomato paste (#Option) and a clove of garlic (7 g).
Stir the sauce throughout the preparation.
Cut in half 8 cherry tomatoes and add 400g (425ML) tomato sauce and stir.
Add 4g of dried basil (or fresh basil), 4g of salt, 60ML of water.
Put the lid on your stove and wait between 30 to 1 hour.
Remember to stir from time to time while cooking.
PANZEROTTI | Cut the dough in half.
Spread the dough with a roll of pattisserie (Or other things).
You can put over the dough, a sulfuric paper that will have the effect of adhering to the dough and thus prevented the dough to recover to its original form.
Once you have a spread like a mini pizza.
Place an object of round shape like a bowl for example.
With a cut knife, the paw has the round shape that you deposit in advance on the dough. Iron a few rolls of pastry dough to spread the paw a second time quickly.
Then add the filling (according to your tastes).
In this video, the trim for 1 Panzerotti is as follows :
- Tomato Sauce 15ML
- Parmesan Cheese 5g
- Mozzarella 15g
Heat the sunflower oil at medium temperature.
Take the end of your dough and fold it on itself.
Close the ends by gently pressing with your fingers.
Then seal the panzerotti permanently.
To do this step, use a fork and press the back of your fork over the ends of the dough to close (delicately).
Heat the sunflower oil at medium temperature.
Put the panzerottis in the oil.
The panzerotti must have a golden color before removing it.
Enjoy your meal.
ℹ️1 Tablespoon = 15G - 15ML (About)
ℹ️1 Teaspoon = 5G - 5ML (About)
ℹ️ Can be used for pizza, calzone ... etc
ℹ️ You can use classic tomatoes, but the taste will be slightly different
ℹ️ You can add a very low dose (3~4g) of sugar to reduce the acid taste of tomatoes (a bit like onions)
⚠️Be careful that the sauce does not burn. However, remove or lift the lid as little as possible while cooking
⚠️Remove the cloves of garlic after cooking
Little notions of cooking
♨️
️Tools (12) (4 #Option)
Stove (Big Enough)
Wooden Spoon
Lid for the stove
Cooking System
Metering (Ingredients) #Option
2 Bowls (1 #Option)
1 Spoonful
1 Big Bowl
Sulfurized Paper #Option
Rolling Pin #Option
Cooking System (Fry)
Fork
Ingredients 10 (1#Option) (Recipe) : Sauce for 16 (Panzerotti) MINIMUM 3749 Calories (1 = 234 Calories)
Olive Oil 120ML 720
Salt 8g 0
Water 60ML 0
Tomato Concentrate (#Optional) 4g 3
A Clove of Garlic 7g 7
8 Cherry Tomatoes 12g 18
Tomato Sauce 425ML 72
Basil 4g 9
Oregano 4g 11
Pepper 2g 6
Milk Lukewarm (Half skim) 400ML 183
Fresh Yeast 25g 90
Sugar 4g 15
Wheat Flour 510g 1734
Parmesan Cheese 5g x 16 = 80g 306
Mozzarella 15g x 16 = 240g 575
Sunflower Oil ... Use for Fry ⚠️Take into account the caloric content that can cause a fried food
WHAT
Panzerotti
Meal
✨Cooking ()
Cooking a Small Panzerotti ()
Small Panzerotti
HOW MUCH
Dosage (Weight) (About) : 16 Panzerotti's = 1005ML () - 900G () 1 Panzerotti = 63ML () 56g ()
How many people : 2-6 Persons (4 Medium) (Main meal)
WHO
Carmen
LG
LG
️LG
©Etoile (Cooking & Video)
©Ikson (Music) Blue Sky
ℹ️ How to use