TACO BRAID

 

Taste the ingredients gathered inside this dough braid, making it a delicious lunchtime option for your guests.

 

* Ingredients

+To make the magic paste:
° 250 grams of flour
° 75 ml high quality olive oil
° 1 sachet of dried baker’s yeast (or 1 sachet of briochen yeast)
° 1 egg, beaten in an omelette (1/2 for browning .)
0.5 for dough)
° 1 tbsp. coffee sugar
° 1 tbsp. coffee salt
° 75ml lukewarm water (or 100ml if using dried yeast)
To decorate:
° 8 slices cheddar
° 2 leeks
° 1 onion
° 400 grams minced beef
° salt
° pepper
° butter for cooking
° 2 tbsp. tablespoon tomato coulis
° 1 egg yolk to brown

*Preparation steps :

To garnish: saute chopped shallots and onions over low heat until golden brown.

Add the meat and tomato cole, let them brown for a few minutes and discard them in a colander.

Leave it for 10 to 15 minutes in a colander and let it cool while you prepare the dough.

For the magic dough: With the dried yeast, mix the baking powder, sugar, 50 grams of flour and 50 ml of lukewarm water.

Cover with a clean cloth and leave for 15 to 30 minutes (it should double in size).

With briochen yeast, go straight to the next step (but be careful, only about 75ml of water is used): In the bowl of a food processor, mix the flour, salt, sugar and powdered milk.

Dig a well and put in half a beaten egg, oil and sourdough (or briochen yeast).

Run the food processor on the hook on medium speed for 15 minutes, gradually adding lukewarm water. You should get a smooth, not sticky dough.

Cover the dough with a clean cloth and leave at room temperature for at least an hour (it should double in size).

Dust a work surface with flour and roll the dough out with a dough roller in the shape of a large rectangle (ideally you have a silicone mat to put in the oven, otherwise put a baking sheet under the dough).

Draw without cutting the dough into three equal rectangles.
Cut strips on the two outer strips (with a pizza wheel).

Line the center with the cheese, then add the filling.

Cover with the rest of the cheese.
Close the braid by alternately folding each strand (one on the right and one on the left).

Solder the ends and let the dough rise for 30 to 60 minutes at room temperature.
Heat oven to 180 ° C.

Brown the braid with the rest of the beaten eggs and bake for 25 minutes.

Serve hot.

 

 


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