Wolltet Ihr schon immer mal wissen wie man Brotkissen beziehungsweise Brotballons selber macht.
Chefupdate hat für euch die Antwort. So macht Ihr Brotkissen oder auch Brotballon genannt selber.
Ihr habt es bestimmt schon mal auf dem ein oder anderen Foto gesehen, ein Brotkissen (Brotballon). Das Brotkissen könnt Ihr, wenn Ihr wollt füllen, bei den Füllungen ist der kreativität keine Grenzen gesetzt. Der Brotballon lässt sich auch sehr gut vorbereiten und gut aufbewahren. Wichtig! luftdicht an einem trockenen Ort dann hält er euch auch gerne mal 4 Tage.
Brotballon – innen hohl, außen knusprig
Weißer Teig
(für ca. 20 Ballons)
10 g frische Hefe
500g Weizenmehl Type 550
10 g Salz
350 g Wasser (oder 350ml)
Nicht vergessen, den Ofen auf 250°C vorheizen. Hefe
mit den Fingerspitzen in das
Mehl reiben (wie bei Zubereitung von Streuseln). Das Salz und das Wasser zugeben.
Die Schüssel mit der einen Hand festhalten und die
Zutaten mit der anderen Hand 2-3
Minuten vermengen, bis sie sich zu einem Teig verbunden haben.
Zubereitung
und mit der geraden Kante in gleich große Stücke von etwa 40 Gramm teilen.
2. Die Teigstücke zu kleinen Bällchen formen, mit einem Küchenhandtuch
bedecken und 5 Minuten ruhen lassen.
3. Achte darauf, dass keine angetrockneten Tei
greste auf der Arbeitsfläche
oder an Ihre Teigroller kleben, da die kleinen Partikel, wenn sie in den Teig
gelangen, das Brot am Aufgehen hindern. Die Arbeits
fläche mit etwas Mehl bestauben und das Mehl aus demselben Grund zuvor durchsieben.
4. Die Teigbällchen zu runden Scheiben ausrollen. Dabei immer wieder wenden
und gut mit Mehl bestauben. Die Teigplatten solltenam Ende etwa 1-2 mm dünn
sein.
5. Je nach Größe Ihres Ofens 1 oder 2 Teiglinge backen: mit einer Backschaufel
oder einem flachen Blech aufnehmen und auf den Brot
backstein oder ein
umgedrehtes Blech in den vorgeheizten Ofen gleitenlassen. Etwa 3-4 Minuten
backen. Der Teig sollte sich sehr rasch aufblähen.
Die Ballons sind fertig, sobald
sie prall aufgebläht und Goldbraun sind und hohl klingen, wenn man (sehr!)
vorsichtig mit dem Finger daran klopft.
6. Die Ballons einzeln vorsichtig aus dem Ofen nehmen und zum Abkühlen auf
einen Gitterrost setzen. Am besten schmecken sie etwa 3-4 Stunden nach dem
Backen. Luftdicht verschlossen halten sie einige Tage – aber nicht im
Plastikbeutel aufbewahren sonst werden sie weich.
Servieren
Kurz vor dem Servieren an der Unterseite einen kleinen Kreis mit Wasser benetzen, um
die Kruste etwas aufzuweichen, und die Stelle mit einem scharfen Messer
herausschneiden. Durch das Loch in jedem Ballon vor
sichtig eine großzügige Portion
Salat einfüllen und umgedreht anrichten. Sobald man
mit einer Gabel oder einem Löffel
die Kruste aufbricht, spring der Salat heraus.
Hinweis:
Sie sparen Zeit, wenn Sie immer parallel backen und
ausrollen: Ein Teigstück ausrollen,
in dem Ofen schieben und, während es backt, das näc
hste Stück Teig ausrollen usw.
Brotkissen Brotballons Brotkissen Brotballons Brotkissen Brotballons Brotkissen Brotballons Brotkissen Brotballons Brotkissen Brotballons Brotkissen Brotballons Brotkissen Brotballons Brotkissen Brotballons Brotkissen Brotballons
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