I have just returned from a day and a half Identity Golose , still in his eyes, but especially in the heart, the emotions released in a little cavern of Milan 'defiladed Gattamelata that way. I'll tell you soon, for now I leave you a break. Remember that I already tried ? A little 'different though. These are just as fast and, in my opinion, more like crackers. The idea of \u200b\u200bthem so I was born in New York last summer. There were selling beautiful crackers, multigrains , coarse and delicious, in boxes powder blue, pink, canary yellow, with the oldest written ... then I (and I still have!) a lot of "grain" at home, every gender and, sometimes, it takes me to have too many bad things I buy, taking the urge to try to feel the effect ago then consume too slowly. So, a little beccatevi 'cereal! :-)
230 g white flour
20 g of buckwheat flour 50 g butter
plenty of salt 1 pinch
20 cl of milk 50 g of seeds at your various will:
blond sesame and black sesame seeds
flax seeds pumpkin seeds
lovage
oatmeal
barley flakes
caraway seeds, fennel
Put the flour, butter, milk and salt in un'impastatrice. Mix a little ', then pour all the seeds and add enough water so the mixture is well blended. Take a ball and let it sit a few minutes. The consistency will be elastic. Then roll out well, as thin as you like, but keep in mind that some 'growing up in the oven. Already cut the wheel of first fired and then put in oven at 180 degrees for about 10 to 15 minutes, depending on how thick you made them.
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