Kebab sandwiches with salami peppers and garlic mayonnaise
Ingredients for Kebab sandwiches with salami peppers and garlic mayonnaise
| Amount | Ingredient |
|---|---|
| 225 grams | Flour |
| 60 g | Durum wheat semolina |
| 1 pc | Egg |
| 10 g | Salt |
| 1 / 2 Pt | Yeast |
| 250 ml | Water |
| 5 Schb | Pepper salami |
| 5 tsp | Mayonnaise |
| 1 no | Garlic |
| 1 tbsp | Herbes de Provence |
Kebab sandwiches with salami peppers and garlic mayonnaise Directions
The yeast with some warm water and 1 tablespoon flour crumble and go for 15 minutes.
The remaining water with the salt and black pepper to a boil and stir in the semolina. Pour the mixture into a cold vessel mixing cup.
After 15 minutes the egg under the ground semolina dough and knead in remaining flour with the yeast mass. Has had everything covered in a warm place until the mixture stand until doubled.
Then, once the dough and knead it 30 separate equal-sized parts. Shape from the 30 small oblong pieces of dough and roll on a baking sheet lined with parchment paper, set. Here again let go so long until the buns have almost twice as large.
The sheet in the oven and bake at 200 ° C for 15 minutes. The buns are cooked when they sound hollow when you tap on the bottom.
In the meantime, peel the garlic and chop very finely. Stir together the mayonnaise.
The cut rolls, spread with mayonnaise and top with the salami. Then reassemble.
Well, per serving, 4 to 5 rolls stuck onto a wooden skewer and serve it as such.
