This chic version of the traditional squid sandwich is a tasty recipe , as well as light as it does not include batters. The master touch is provided by mayonnaise or aioli and a teaspoon of chopped fresh parsley. Difficulty: Medium
INGREDIENTS
Squid
Two fresh squids (approx. 800 g)
Two cloves of garlic
Four sprigs of fresh parsley leaves and part of the stem
30 g olive oil
A pinch of salt
Dried red chili pepper without peduncle or seed
Bao buns
200 g of milk
An envelope of squid ink
15 g fresh pressed yeast
270 g of force flour (and something else to sprinkle)
A teaspoon of salt
5-10 g of olive oil
A teaspoon of black sesame seeds
500 g of water
Mounting
150 g of mayonnaise or aioli
Four leaves of romaine lettuce (small, from the center part)
50 g of red pepper in julienne
50 g of yellow pepper in julienne
Preparation
Squid
1. Clean the squid by removing the pen, mouth and ink bag. Rinse them lightly without removing the skin and cut them into slices of approx. 1 cm Put them in the basket to drain and reserve.
2. Put garlic, parsley and oil in the glass. Chop 3 sec / vel 7 and saute 5 min / 120 ° C / vel 1.
3. Add the squid from the basket, salt and chilli. Place the basket in place of the beaker and program 10 min / Varoma / vel 1. Pour into a bowl and set aside. Rinse the glass.
Bao buns
4. Put the milk, squid ink and yeast in the glass and mix 2 min / 37 ° C / vel 2.
5. Add the flour and 1 teaspoon of salt. Mix 10 sec / vel 1-4 progressively and knead Knead / 2 min. Remove the dough on a floured surface and divide it into 4 pieces (approx. 120g). Give them a plain ball shape and place them on 4 squares of baking paper (approx. 12 cm). Brush the surface with oil and sprinkle with black sesame seeds. Place the Varoma tray in the Varoma container and put the loaves, cover and reserve. Wash the glass.
6. Put the water in the glass. Set the Varoma in position and program 20 min / Varoma / vel 1. Remove and uncover the Varoma. Let the loaves cool slightly before opening.
Mounting
7. With a saw knife, open the loaves in half to fill them. Spread them with mayonnaise or aioli and fill with lettuce leaves, yellow pepper, red pepper and squid. Serve immediately.
USEFUL ACCESSORIES
Baking paper
Saw knife
TIME
Active time: 20 minutes
Total time: 40 minutes
NUTRITIONAL INFORMATION BY RATION
Energy: 814 kcal
Proteins: 38.7 g
Carbohydrates: 55.2 g
Fat: 48.7 g
Cholesterol: 438.2 mg
Fiber: 3.6 g
According to the criteria of The Trust Project
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