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Pãozinhos Recheados com Queijo e Presunto - Receita Irresistível
Pãozinhos Recheados com Queijo e Presunto - Receita Irresistível
30 min
Rustic Skillet Breads: Tofu and Wild Garlic for your Bärenhunger
Fluffig, gefüllt und fix gemacht: Vegan buns with creamy tofu and wild garlic filling for your bear appetite and spring celebration!
RS
Por
Equipe Receita Solta
Prep Time20 min
Cook Time25 min
Servings4-6 breads (approx. 4 servings)
DifficultyEasy
Calories400 kcal
Resumo para quem tem pressa
"These rustic skillet breads combine a stretchy, griddle-browned dough with a creamy plant-based filling of firm tofu seasoned with fresh ramps, nutritional yeast, and extra virgin olive oil. A practical and cozy recipe, perfect for quick meals and nutritious snacks."
These vegan skillet breads, stuffed with a tasty tofu and wild garlic paste, are the perfect solution for a quick and nutritious meal. Made without a long fermentation, they are ideal for any occasion, combining practicality and freshness.
O Que Você Precisa Saber
- A fermentação biológica rápida cria uma massa flexível e macia que infla bolhas tostadas na frigideira de ferro - O tofu prensado e processado com azeite e limão adquire consistência de ricota cremosa e aveludada - As folhas de alho-de-urso aportam perfume silvestre sutil sem a agressividade do alho comum cru
Ingredients
Ingredients
- 250 g (approximately 2 cups) All-purpose flour
- 1 teaspoon Fermento biológico seco instantâneo
- 1/2 teaspoon Açúcar
- 1/2 teaspoon Salt
- 2 tablespoons Extra virgin olive oil
- 150 ml (approximately 2/3 cup) Warm water
- Q.B. to grease the skillet Olive oil
- 200 g Firm tofu (pressed and drained)
- 50 g (about 1 full cup) Fresh wild garlic (leaves)
- 1 tablespoon (optional) Nutritional yeast
- 1 tablespoon Fresh lemon juice
- 1 tablespoon Extra virgin olive oil
- A gosto Sea salt
- A gosto Freshly ground black pepper
Instructions
Instructions
1
<strong>Prepare the Dough:</strong> In a large bowl, combine the wheat flour, dry yeast, sugar, and salt. Mix the dry ingredients well. The most important tip is to ensure the yeast doesn't come into direct contact with the salt at the beginning, to avoid inhibiting its action.
2
<strong>Add Liquids to the Dough:</strong> Make a hole in the center and add the olive oil and warm water. Mix with a spoon or spatula until a sticky dough forms. This step is crucial for the correct hydration of the ingredients, resulting in soft bread.
3
<strong>Knead the Dough:</strong> Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until soft and elastic. It is not necessary to knead for a long time, but enough to develop the gluten. The professional technique is to feel the dough firm up and lose excessive stickiness.
4
<strong>Rest the Dough:</strong> Shape the dough into a ball, place it back in the bowl greased with a little olive oil, cover with a clean kitchen towel, and let it rest in a warm place for 15-20 minutes. This short resting time is enough for the yeast to start acting, making the bread fluffier.
5
<strong>Prepare the Filling:</strong> While the dough rests, prepare the filling. In a food processor, add the drained tofu, washed wild garlic, nutritional yeast (if using), lemon juice, olive oil, salt, and pepper. Process until a creamy and homogeneous paste forms.
6
<strong>Divide and Roll the Dough:</strong> After resting, divide the dough into 4-6 equal portions. On a lightly floured surface, open each portion into a thin circle, about 15-20 cm in diameter. The most common mistake is rolling the dough too thin or too thick, impacting the final texture.
7
<strong>Stuff the Breads:</strong> Place a generous portion of the tofu and wild garlic filling in the center of each dough circle. Fold the edges of the dough towards the center, sealing well to form a stuffed bread. Flatten gently with your hands or a rolling pin to distribute the filling.
8
<strong>Cook the Breads:</strong> Heat a non-stick skillet over medium-high heat with a drizzle of olive oil. Cook each bread for 3-5 minutes on each side, until it is golden and cooked through. Serve immediately to enjoy all the texture and flavor.
Equipe sua Cozinha
Encontramos os melhores utensílios e ingredientes para você preparar Rustic Skillet Breads: Tofu and Wild Garlic for your Bärenhunger com perfeição.
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Chef Tips
- Pressione o bloco de tofu entre toalhas de papel com um peso por 15 minutos para eliminar a água livre antes do recheio
- Aqueça uma frigideira de ferro fundido em fogo médio-baixo e pincele azeite entre cada pão para dourar por igual
- Feche bem as extremidades dos discos de massa umedecendo as bordas com água para o recheio não vazar na chapa
Variations
- Adicione raspas de limão-siciliano e azeitonas pretas picadas ao recheio de tofu para uma versão mediterrânea - Salpique sementes de gergelim preto e zaatar sobre os pães pincelados com azeite antes de tostar na frigideira - Prepare os pães em tamanho menor para servir como entradinhas quentes crocantes acompanhadas de molhos
Substitutions
- O alho-de-urso fresco pode ser substituído por folhas tenras de espinafre combinadas com 1 dente de alho picado e cebolinha - A farinha de trigo comum pode ser mesclada com metade de farinha de trigo integral para uma massa mais rústica - O recheio de tofu pode ser substituído por queijo minas curado esfarelado ou queijo feta vegetal
How to Store
Store the baked breads in a well-sealed plastic bag in the refrigerator for up to 3 days. To reheat while keeping the crust crispy and the interior soft, place in a dry skillet over low heat for 2 minutes on each side.
Can You Freeze It?
Freeze the cooked and cooled rolls individually wrapped in plastic wrap for up to 60 days in the freezer. To consume, take straight to the heated skillet over low heat, covered, until thawed and the filling is heated.
What to Serve With
It pairs excellently with a fresh cucumber and tomato salad with olive oil, creamy pumpkin soup, or a bowl of lentil stew. To drink, pair with green tea with mint leaves or flavored mineral water.
Frequently Asked Questions
What is the wild garlic mentioned in the recipe?
It is a wild European herbaceous plant (Bärlauch) with aromatic leaves; in Brazil, replace with spinach with fresh minced garlic.
Do I need to use a cast iron skillet?
It is not mandatory, any thick-bottomed non-stick skillet works perfectly to brown the dough over low heat.
Can I bake these breads in a conventional oven?
Yes, arrange the stuffed breads on a greased baking sheet and bake at 200°C for about 15 to 18 minutes until they are very golden.
Why did the dough get hard after cooking in the skillet?
The heat was too high, burning the crust before baking the center, or the dough was rolled out too thick; keep medium-low heat.
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