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Appetizer muffins fermented with red stir and millet flakes

Appetizer muffins fermented with red stir and millet flakes

Stir leaves are detached from the stems, washed under a stream of cold water, then cut into strips that are hardened in 3 tablespoons of olive oil. Add salt and pepper to taste and simmer until the liquid left by the fruit decreases. After it has cooled, we add two tablespoons of millet flakes which have the role of absorbing all the liquid and oil and giving firmness to the filling.

In a large bowl put the yeast, salt, sugar and warm water.

Add flour and knead the dough by hand. From time to time we drip a little oil to make it more elastic.

Cover the dough with a clean kitchen towel and leave it to rise until it triples in volume. It took me about three hours.

Preheat the oven to 175 degrees Celsius.

We flour the work table, we break from the dough pieces the size of ping pong balls, we flatten them with the facalet, then we put a teaspoon of filling in the middle.

We "close" the balls by joining the ends, then we place them with them facing down, in silicone forms for muffins.

To grease I put in a bowl a teaspoon of flour and a little turmeric, I added a little water and mixed, then I greased all the muffins and sprinkled white sesame on top.

I baked the muffin tin for 40 minutes.

I took out the gold ones and left them to cool, then I served them.

Good appetite!