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Breakfast sandwiches (with chestnut flour)

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I made a decision: reserve sweets exclusively for the morning, at least for a while. A choice dictated more than anything by the need to improve my diet, which in recent months had been decidedly unbalanced and also a way to give a change to the blog.

This year, at the stroke of midnight on New Year's Eve, I made many resolutions (and I really hope to bring them all home!). One of these is not to succumb to the needs of the blog but to divert them towards mine, which have changed. Let me explain: it won't surprise anyone (especially those like me who have a food blog) if I say that desserts, nine times out of ten, are easier to publish, perhaps because a cake or a muffin are in themselves much more inviting than a dish of fish, either because they can be preserved and therefore you can photograph them at the right time, you just need to keep the hands of your husbands or children away.

But, as I was saying, the needs here have changed. I want to take care of me starting with nutrition and, since I now have a little more time at my disposal, I decided to invest it in a healthier diet. I won't become a vegetarian, I like meat a lot but I will try to limit it and not succumb to the pan-fried slice which has been quite present on my table lately (mea culpa! I'm beating my chest hard at the moment). And, above all, I will limit the sweets and this will be the real war with myself 😉

But after all this tirade I get to the recipe. They are gods chestnut sandwiches, easy to make and good, but I didn't think it was so good. They were created to accompany lard or smoked ham but we tried them with apricot jam and… we never gave them up, even arguing over the last one 😉 Of course I only ever had breakfast there!

I forgot, while I was eating them I couldn't help but think of you, who made me buy the chestnut flour… Thank you, My Lady!

Chestnut sandwiches

(from a Salt & Pepper recipe)

  • 350 g of 0 flour
  • 250 g of chestnut flour
  • 10 g of bitter cocoa
  • 7 g of dry yeast to activate
  • 20 g of butter at room temperature
  • 1 teaspoon acacia honey
  • sale q.b.

Activate the yeast in 100 ml of warm water in which the teaspoon of honey has been dissolved. Cover and let rest for 10 minutes. In the meantime, sift the flours and cocoa and place them in the mixer bowl. Form a fountain and pour the water with the yeast into the center.
Start kneading with the K hook and slowly add 300 ml of warm water (be careful, if the flours are already a little damp, a little less will be enough). Add the soft butter and salt. Work for at least 5 minutes, replacing hook K with the one for leavened products. Form a ball with the dough, place it in a bowl covered with a cloth or a plate and leave to rest for an hour and a half in an oven that is turned off but which will have been heated previously (it should be around 20/25° inside C).

Take the dough, deflate it and form not too large sandwiches (I made 11) by placing them on a baking tray covered with baking paper. Leave to rise for another 40/45 minutes away from drafts and covered with a cloth. Once this time has elapsed, bake at 180° for 35/40 minutes. Bake and eat!

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