I need some help translating an ingredient in a German recipe for Rosetta rolls. The word that has me is "proteinweizen." I'm guessing it means "wheat gluten," but I'm not sure.
The whole recipe in German is:
970 g Mehl, T.550
15 g Proteinweizen
15 g Weizensauer
10-30 g Hefe
20 g Salz
50 g Oliven-Öl
ca 580 g Wasser
Guys, I'm looking for a rosetta stamp for making rosetta rolls. I believe it's cast aluminum, not plastic like a lot of the roll stamps now available. Does anyone have an idea where to buy one? I'll gladly pay postage from overseas. Thanks :)
Hi All. I have been attempting to make Rosetta Panini. I made my own stamp as I could not locate any in Australia (any help from fellow Aussies appreciated here). Although they look ok and taste delicious I could not get them anywhere near as hollow as I remember them to be in Italy. Could anybody help me out with a recipe and/or tips for getting hollow panini.?
