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Recipe

Feta-and-Herb-Filled Pogaca Rolls

photo: Scott Phillips

屈服:17卷或13卷

尽管这种馅料不容易制作,但它具有明亮的风味,绿色的斑点使其特别漂亮。请注意,有两组形状和烘焙说明,用于制作玫瑰形或椭圆形卷。请参阅Pogaca文章逐步塑造每个的分步照片.

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For the dough

  • 1 cup whole milk, warmed to 105°F
  • 1汤匙。(9克)活性干酵母
  • 2 tsp. granulated sugar
  • 1 large egg
  • ½杯菜籽油;根据需要更多
  • 13½盎司。(3杯)通用面粉;根据需要更多
  • 2 tsp. kosher salt

For the filling

  • 8盎司。褶皱羊乳酪(1¾杯)
  • 3 Tbs. chopped fresh flat-leaf parsley

用于塑造和烘烤

  • 1 large egg
  • 1 tsp. whole milk

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • 饱和脂肪(G):3
  • 多不饱和脂肪(G):2.5
  • 单不饱和脂肪(G):5
  • Cholesterol (mg): 35
  • Sodium (mg): 270
  • Carbohydrates (g): 20
  • Fiber (g): 1
  • Sugar (g): 2
  • 蛋白质(G):6

准备

Make the dough

  • In the bowl of a stand mixer, combine the milk, yeast, and sugar. Set aside until foamy, about 5 minutes. Whisk in the egg and oil. Put the dough hook on the stand mixer. Add the flour and salt, and mix on low speed until the flour is incorporated, scraping the bowl as needed. Increase the speed to medium low, and knead until smooth and stretchy, 8 to 10 minutes. (Alternatively, combine and knead the dry ingredients by hand.)
  • 轻轻面粉一个工作表面,然后在大碗上轻轻油。将面团倒入表面上,然后轻轻撒上面粉。塑造成球,然后转移到碗中。用保鲜膜覆盖,并在室温下升高,直到大小翻倍,1至1-1/2小时。

做填充

  • 在一个中等大小的碗中,将羊乳酪和欧芹混合在一起。

To shape and bake oval rolls

  • Lightly flour a work surface, and turn the dough onto it. Deflate the dough and divide into 17 pieces, about 1-1/2 oz. each. Roll each piece into a ball, cover with plastic wrap, and let rise at room temperature until an indentation remains after you press a roll with a finger, 30 to 40 minutes.
  • 两条带有羊皮纸的大型带框烤盘。
  • 按或将面团球滚入4至4-1/2英寸的圆圈中。放置约1-1/2 TBS。在面团圆圈中心的填充物。拉起两侧以包围馅料。用指尖捏住面团。翻转滚动,使其接缝侧向下,然后轻轻滚入椭圆形或足球形状。将接缝侧放在准备好的烤盘上,并用保鲜膜盖住。重复剩下的面团球,在卷之间至少留2英寸。在室温下上升,直到尺寸几乎翻了一番,30至40分钟。
  • Position a rack in the center of the oven and heat to 350°F. Whisk the egg and milk, and lightly brush each roll with the wash. Bake, swapping and rotating the pans about halfway through, until light golden brown, 28 to 33 minutes. cool on the baking sheet set on a wire rack. Serve warm or at room temperature, preferably on the same day.

To shape and bake rose-shaped rolls

  • Lightly flour a work surface, and turn the dough onto it. Deflate the dough, and divide into 13 pieces, about 2 oz. each. Roll each piece into a ball, cover with plastic wrap, and let rise at room temperature until an indentation remains after you press a roll with a finger, 30 to 40 minutes.
  • 两条带有羊皮纸的大型带框烤盘。轻轻面粉一个工作表面。
  • Roll or press a dough ball into a 5-inch circle. Starting from the edge and heading toward the center, cut four evenly spaced slits, each about 1-1/2 inches long, into the circle.
  • 放置约1-1/2 TBS。中间的填充物。将面团的四分之一包裹在馅料上;面团将部分覆盖,但不能完全包围馅料。当您包裹时,将面团边缘顶部顶部的1/4英寸折叠起来,形成开放的花瓣。将面团四分之一折叠在第一季度的填充物上,然后向后折叠以形成开放的花瓣。用捏合将面团固定在底部。以相同的方式包裹并折叠第三季度。然后,将最后一季度折叠起来时,将边缘塞在玫瑰下面,然后捏住以固定。放在准备好的烤盘上,并用保鲜膜覆盖。 Repeat with the remaining balls of dough, leaving at least 2 inches between the rolls. Let rise at room temperature, until almost doubled, 30 to 45 minutes.
  • 将架子放在烤箱的中心,然后将烤箱加热至350°F。搅拌鸡蛋和牛奶。用鸡蛋清洗轻轻刷面团。
  • 烘烤,交换和旋转锅,大约一半,直到金黄色25至30分钟。在电线架上的烤盘上冷却。在同一天最好使用温暖或室温。

Tip

You can shape the pogaca a day ahead. Before the final rise, cover and refrigerate for up to 24 hours. Let them have their final rise at room temperature as directed, and
然后按照指示烘烤。您还可以在最后升起之前将它们冷冻在烤盘上
和transfer to a freezer bag once frozen solid. Thaw overnight in the refrigerator before allowing to rise at room temperature for 1 to 1-1/2 hours, then bake as directed. The great thing about this option is that you can thaw just a few at a time and have pogaca whenever you want.

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