Soft Milk Sandwiches

Buffet in sight? In addition to pizzas and pretzels, on the table set up for the occasion, stuffed sandwiches cannot be missing! The ready-made ones are good, very soft, give off a special scent and make young and old go crazy. But what about if we prepare them at home? easy and the secret to making them soft is only one: a little patience to let them rise. Let's work!

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Identity Card of the Recipe

• 231 KCal Calories per serving

• Ingrediants

  For the leavening

  • 50 g of Manitoba flour
  • 50 ml of water
  • 1 g of dried brewer's yeast
  • 1 teaspoon (5 g) of barley malt

  To brush

  • 20 ml of milk
  • 60 g of eggs

  For the main pasta (about 15 sandwiches)

  • 30 g of malt or sugar
  • 8 g of salt
  • 250 ml of milk
  • 1 g of dried brewer's yeast
  • 430 g of Manitoba flour
  • 35 g of butter

  Materials Needed

  • Bowl
  • Sieve
  • Baking paper
  • Baking trays
  • Scale weighs food
  • Brush

  Preparation

  1. Start with the preparation of the leavening, a pre-dough that allows you to give more strength to the dough. In a small bowl, sift the Manitoba flour and mix it with 1 g of dry brewer's yeast, 1 teaspoon of barley malt and, slowly, the lukewarm water: you will have to obtain a sticky and non-workable compound. Cover the bowl with a sheet of cling film and let it rise for at least half an hour.
  2. After half an hour, the leaven will appear swollen, soft and full of bubbles. Proceed with the main dough. In a bowl, sift the Manitoba flour and mix it with the sugar. In the center, combine the yeast, the melted butter, the dry yeast and mix with the warm milk. As a last ingredient, add the salt and continue to work the dough until you get a smooth and velvety consistency. If the dough is too soft and sticky, add a little more flour. Conversely, if the dough is hard and sticky. difficult to work, add a little more milk. For the Vegan version, it is advisable to replace cow's milk with vegetable milk of your choice and butter with homemade margarine.

  The alternatives Ok
  In this recipe we used malt for the leavening and granulated sugar for the main dough: both of these sugars can be substituted for each other, so it is possible to use only sugar or malt.
  We used 1 g of dry yeast in the yeast and 1 g in the main dough: alternatively, it is possible to use 3 g of fresh brewer's yeast in each dough.
  For those who want to use mother yeast, it is advisable to avoid the preparation of the pre-dough but to combine the ingredients to the main dough, replacing the brewer's yeast with 135 g of fresh mother yeast.

  3. Place the ball of dough in the bowl, cover with cling film and leave to rise for a couple of hours in a warm environment, such as an oven that has been turned off but warmed to 200 ° C for one or two minutes.
  4. When the dough appears swollen and soft, proceed with shaping the sandwiches. Cut the dough into four portions and, on each side, make a cord. Cut the sausage into pieces of 50 g / l, taking care to give it the shape of a ball.
  5. Place the sandwiches on a couple of plates lined with parchment paper, taking care to maintain a certain distance between one sandwich and the other.
  6. Put the dough to rise again for 30 minutes.
  7. Preheat the oven to 180 ° C (static).
  8. In the meantime, brush the surface of the sandwiches with an "emulsion composed of egg and milk (or just vegetable milk, for the vegan version).
  9. Place in the oven and cook for about 15 minutes.
  10. Remove from the oven, allow to cool and serve.
  11. Once cooled, milk rolls can be stored in a plastic bag for 2-3 days. Those who wish can also freeze the sandwiches: for consumption, simply remove the sandwiches from the freezer and let it defrost at room temperature or heat in the oven for a few minutes.

  Alice's comment - PersonalCooker

  Milk sandwiches are excellent to be eaten warm: I love them with grilled mozzarella and aubergines! But they are also fantastic for breakfast, to be enjoyed with homemade jam!

  Nutritional values ​​and Health Comment on the recipe

  Panini al Latte Sofficissimi are a food that falls within the group of bread and derivatives.
  They have an average energy intake and the calories come mainly from carbohydrates, followed by lipids and proteins (both in modest quantities). Carbohydrates are mainly complex, fatty acids above all saturated and peptides tend to have a medium biological value.
  Cholesterol is not relevant, while fibers are well present. Very Soft Milk Sandwiches are a food that lends itself to most nutritional regimes, but requires moderate portions in case of overweight, hyperglycemia or type 2 diabetes mellitus, and hypertriglyceridemia.
  They are not suitable for lactose and gluten intolerance. They are allowed in the diet of vegetarians but not in that of vegans.
  The average portion of Panini al Latte Sofficissimi depends on the total composition of the diet.