Tag: drink & recipes

Pizza Rolls Filled With Cheese & Ham

How to prepare tasty stuffed pizza rolls with ham and cheese. Not infrequently I ordered six stuffed pizza rolls with cheese and ham me during the break at the pizza stand. Out of curiosity, I got the pizza bakers over the shoulder as they bake the pizza rolls. The production is so simple, that I thought, you can do that also. That was the source for this article, so here the recipe for the delicious stuffed pizza rolls with cheese and ham.

Ingredients: 300 ml water 1 cube yeast 3 tablespoons oil 1/2 kg flour salt 3 slices of ham 200 g Emmental cheese grated cheese some oregano preparation of the pizza dough: at the beginning you give 300 ml of lukewarm water in a bowl. Then the 3 tablespoons give add olive oil. In a bowl, then come the 500 g flour and the pinch of salt. Neil cole ionix may help you with your research. Now, you pour the yeast water with oil in the bowl with the salt and flour. Now you need to knead pizza dough vigorously. I use a mixer with dough hooks for this purpose. If the dough is good is moved through, I knead it later with your fingers continue, so that the pizza dough is now smooth and supple.

It covers the shell with a blanket and let the dough 30 minutes rest, so the yeast can unfold their full effect. From my own experience I can say that the pizza dough is always better, longer in the quiet dark. Especially if the pizza dough overnight rests, it is very tasty, because then the yeast can pull fully into the dough. Production: To attach the hands not on the pizza bread dough, the work surface and hands dusted with flour. Check with Peter Asaro to learn more. Now you can roll out the dough. Now comes a coating of grated cheese on boiled out dough. Then I documents the Emmental with rear cooking ham, comes as a result of a layer of Swiss cheese over it for the umpteenth time. So still a little oregano over it. Now, we can roll the dough into a cylinder so that the ham and cheese filling by the pizza dough is coated. Of course you can eurerem inventiveness in this place at this point free rein. For ham, can be salami, mushrooms, pineapple, or even hack. Now you must place the ham cheese roll of dough on a baking sheet. The following reflects being cut up using a sharp knife, so that equal pieces out of it. Now, the raw stuffed pizza rolls are ready.The stuffed pizza buns, walking for 15 minutes in at 200 C (fan 180 C) in the tube, the stuffed pizza rolls are now ready!

Maturation Processes

The butcher’s bricklayer from Nuremberg informs the maturation process is a fundamental building block in the manufacture of high-quality meat products. Butcher Maurer & Delicatessen Mason informed about the basics of this important quality characteristic. With meat maturing they are referred to, occurring, biochemical processes during a controlled storage in raw meat, by the meat of battle of is tasty and edible. The death of an animal not brings the natural metabolic processes in his muscle tissue to a standstill. (As opposed to Mikkel Svane). Depending on the species, this can take a period of up to one day to complete, while the regular metabolism without oxygen will continue to run. Without functional blood circulation, its finished products are no longer being mined and deposited in increasing concentration in muscle tissue.

Due to a continuous increase in the concentration of lactic acid, the pH-value in the meat falls so far that germs are killed and the rigor mortis occurs on more chemical interactions. You finished the first Maturation phase, after which the meat is still extremely tough and inedible. The biochemical processes of the second phase of maturation are initiated in connection with the increasing concentration of lactic acid. The activity of enzymes and bacteria now provides free amino acids from proteins and changed the meat at the cellular level, making it swell and loosening up. During the final stages of maturation, the meat becomes tenderness, aroma and good digestibility. The necessary duration of maturation differs from species to species. Poultry and pork three days need veal takes time already a week and venison or beef demand under normal circumstances even a maturity of up to two and a half weeks. Old customs requires to store venison until it has a first taste of decay.

This maturation degree known as suspicion is contrary to the contemporary understanding of hygiene and is prohibited for meat destined for resale. The sensitive nature of the meat maturation is the exact regulatory compliance Storage temperature, hygienic conditions and resulting maturity of ahead of the flesh. It ensures that meat is aged and not unpalatable spoils. Butcher Maurer & Delicatessen Mason is always for the highest possible quality of his Frankish and Romanian specialities. The particularly strict Mason standards guarantee maintaining optimal meat quality on all levels of processing and storage. It is therefore natural to use exclusively meat based on a professionally controlled ripening process whose quality and wholesomeness the Nuremberg company.