Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Light, fluffy and moist consistency
Quick and easy preparation
Baked goods remain moist for longer
20
medium
Tips
Refine with rosemary.
Ingredients for 2 servings
250
g
QimiQ Cream Base
500
g
Flour,
plain
15
g
Salt
150
g
Streaky bacon,
finely diced
30
ml
Vegetable oil
125
ml
Water,
lukewarm
1
cube(s)
Fresh yeast
10
Cherry tomatoes,
halved
Olive oil,
to brush
Sea salt,
coarse
Method
1.
Mix the flour with the salt.
2.
Pan fry the bacon in the oil until crispy and add the water and QimiQ Cream Base. Add the yeast and allow to dissolve. Add the mixture to the flour and knead well.
3.
Split the dough into 2 halves and form into balls. Roll out so that the dough is approx. 2 cm high. Place onto a baking sheet lined with baking paper.
4.
Make several thumb imprints in the dough to form small indents and press the tomato halves into the indents. Cover and allow to rest in a warm place for approx. 40-60 minutes. (Tip: allow to rest in an oven at 50 °C.)
5.
Preheat the oven to 180-190 °C (conventional oven).
6.
Brush with olive oil and sprinkle with rough sea salt. Bake in the preheated oven for approx. 25 minutes.