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https://www.raiplay.it/programmi/esem... - Fulvio prepares oil rolls that are slightly crunchy on the outside and very soft on the inside. Unlike the classic soft oil rolls, these rolls will be more compact and crumbly and will appear like a rolled-up pasta tongue. A shape - and a technique - borrowed from the Emilian tradition, but here there is no lard in the dough but, in fact, extra virgin olive oil. Ingredients: 500 g of type 0 flour 6 g of fresh brewer's yeast 310 g of water 20 g of sugar 40 g of extra virgin olive oil 10 g of salt Leavening: Dough left to rise until doubled in size. 100 gram balls left to rise for 30 minutes at room temperature. Rolls left to rise until doubled in size. Cooking: 240 °C for 13 minutes