Cuban Roll

[Draggingtree]

Photo by Chef #1044761

1/1 Photo of Authentic Cuban Rolls

• 4 cupsunbleached all-purpose flour (17 ounces)
• 4 teaspoonssugar
• 2 teaspoonssalt
• 2 1/4 teaspoons yeast (instant or active dry)
• 4 tablespoonsbutter (can substitute 3 tablespoons fresh lard, cut into small pieces)
• 1 1/4 cupswater

Directions:

1. 1

MANUAL METHOD: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.

1. 2

MIXER METHOD: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.

1. 3

BREAD MACHINE METHOD: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle.

1. 4

Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet.

1. 5

Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen. Yield: 6 sandwich loaves.

[Draggingtree]

Ingredients

For the spring rolls

 

 

Rice paper sheets

 

12 Ounce

 

 

Cooked pork

 

2 Cup (32 tbs), shredded

 

 

Avocado (without seed)

 

1 Medium, slice

 

 

Red pepper

 

1 Medium, slice

 

 

Plantain

 

1 Medium (baked)

 

 

Leaf lettuce

 

1 Bunch (100 gm)

 

 

Cilantro

 

1⁄4 Cup (4 tbs), chop

 

For the sauce

 

 

Mango

 

1 Medium, slice

 

 

Jalapeno

 

1 Medium, dice

 

 

Cilantro

 

1⁄4 Cup (4 tbs), chop

 

 

 

Things You Will Need

Food processor

Directions

GETTING READY
1. Shred the cooked roast pork meat, set aside.
2. Slice the avocado, red pepper and cut the plantain lengthwise, set aside.
3. Dice the jalapeno and chop the cilantro, set aside.

MAKING
4. Remove rice paper from package and quickly dampen in warm water till pliable.
5. Fill rice paper with pork, red pepper, avocado, plantain, cilantro and leaf lettuce, except mango and jalapeno.
6. Roll rice paper to make a tight spring roll and cut in half.
7. Place mango, jalapeno, and cilantro in food processor. Blend to make the sauce.

SERVING
8. Serve spring rolls with mango sauce.
Read more at http://www.ifood.tv/recipe/spring_rolls_4#hIJAE0maUCpUPIii.99

[Pepper]

Don't forget the cafe con leche to dip some pan Cubano into