crackers
Daring bakers - Crackers with Parmesan and oven dried tomatoes/ Kukuruzni krekeri sa parmezanom i sušenim paradajzom
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Za sušeni paradajz:
čeri paradajz (oko 300 gr)
krupna morska so
sušeni timijan
Za testo:
100 gr kukuruznog brasna
100 gr integralnog brasna
3 kašike maslinovog ulja
1/4 kašičice sode bikarbone
1/4 kašičice praška za pecivo
1/2 kašičice soli
40 gr parmezana
130 gr vode
Priprema testa:
Promešati prvo suve sastojke ( obe vrste brašna, sodu bikarbonu, prašak za pecivo ,so, parmezan ) pa dodati vodu i maslinovo ulje. Kratko mešati mikserom dok ne dobijete kompaktno testo. Pokriti prozirnom folijom i ostaviti da se odmori u frižideru na minimum pola sata.
Prirema krekera:
Nakon odmaranja ,testo na pobrašnjenom peko papiru ili silikonskoj podlozi razvite na 5 mm debljine. Po testu u dve kolone rasporedite sušeni paradajz. Polako zarolajte uz pomoć peko paprira , stiskajući da rolat bude kompaktan. Oštrim nožem seći na šnjite debljine 5 mm i redjati u pleh obložen peko papirom. Peći 20 minuta u rerni zagrejanoj na 180°C ili dok ne dobiju lepu zlatno braon boju.
Daring bakers - Crackers with Parmesan and oven dried tomatoes
For oven dried tomato:
300 gr cherry tomato
sea salt
dried thyme
Halve each tomato lengthwise. Arrange the tomatoes, cut side up, side by side on a sheet pan . Do not allow the tomatoes to touch one another. Sprinkle lightly with salt and dried thyme. Place in the oven and bake until the tomatoes are shriveled and feel dry, about 10 hours. Once dried, remove the tomatoes from the oven and allow them to thoroughly cool. If you aren't going to use all of dried tomatoes, transfer the tomatoes to jar and cover with olive oil and place in the fridge.
For dough:
100 g of corn flour
100 g wholemeal flour
3 tablespoons olive oil
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
40 g grated Parmesan cheese
130 g of water
Mix corn and wholemeal flour, salt, baking powder, baking soda and grated Parmesan cheese. Add water and oil and mix well.Mix until the dough comes together. Cover dough with plastic foil and let rest for 30 minutes in the freezer. After that, roll out the dough into a rectangular shape 2 mm thickness. Sprinkle the dough with the dried tomato. Press the filling firmly into the dough. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Cut into 5 mm thick slices. Place the slices in a roasting pan lined with parchment paper. 