¡Hola! Aquí tenemos una versión de las típicas rosquilletas de pan de La Comunidad Valenciana, para prepararlas de manera sencilla y disfrutarlas como una buena merienda o tentempié. Esta receta es muy divertida de preparar, ya que hay que moldear cada rosquilleta como si fuera plastilina 🙂 ¡Cuéntanos tu experiencia en la cocina con esta […]
30 min
15 min
1 pax
Half
We peel the garlic clove and confit it in olive oil at a gentle temperature, until it is very soft.
We drain it and mash it with the help of a fork.
In a small bowl, dissolve the fresh yeast in the warm water.
In a large bowl, place the flour, salt, sugar, oil and pour in the water along with the yeast.
We mix well and knead until we form a homogeneous ball.
We make a small hole, like a volcano, and put in the sunflower seeds, knead and shape into a ball.
We will leave the ball covered with a cloth, near a hot surface, for about 20 minutes, to ferment.
After this time we divide it into four parts, and stretch it out with the help of a rolling pin.
We cut into strips about 10 cm long by 3 cm wide, shape them into rectangles and place them on a baking tray lined with parchment paper.
We bake at 200 degrees for about 15 minutes, until they are golden brown and crispy.
FINISHED DISH:
We place the garlic and sunflower seed breads on a plate and season with a little salt on top.
We can store them in an airtight container in a dry place and they will last for several days.
These breadsticks or rolls can be used as a snack inside and outside the home, to satisfy that craving we get between meals.
We can replace the sunflower seeds with hazelnuts, macadamia nuts, chocolate balls…
