Shallot crackers "cracker allo scalogno"
How to make shallot crackers Recipe "cracker allo scalogno" - Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 50 minutes
10 Servings
Ingredients:
2 shallots, diced
8 cups (1 kg) soft wheat flour
2 1/3 cups (550 ml) lukewarm water
1 tbsp. plus 2 tsp. (20 g) fresh yeast, crumbled
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
1 tbsp. (18 g) salt
butter
dry white wine
Method:
Sauté the shallots lightly in a skillet with a little butter and a dash of dry white wine. Remove from the heat and cool.
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the yeast mixture into the well.
Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. When the dough begins to take shape, add the oil with the cooled shallots. Lastly, add the salt and continue kneading until the dough is soft, smooth, and elastic. Cover with a sheet of plastic wrap and let the dough rest for about 10 minutes.
Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange them on a baking pan lined with parchment paper. Let them rise for about 40 minutes, covered with plastic wrap in a warm, humid place.
Before baking, prick the crackers with a fork to keep them from swelling up during cooking.
Bake in the oven at 350-375°F (180-190°C) for about 15 minutes.
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| Shallot crackers "cracker allo scalogno" |
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