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Thermomix milk sandwiches

Thermomix milk sandwiches

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Thermomix milk sandwiches recipe by of 02-04-2013 [Updated on 03-09-2018]

Milk sandwiches are those small sandwiches that we always find in buffets, filled with sweet or savory ingredients. Partly for their size and partly for their softness, these little milk sandwiches can be pleasantly eaten one after the other. For this reason, my advice is to evaluate the quantity to be prepared well, considering that each person will eat much more than one. So here's how to make my milk sandwiches with the help of a handy Thermomix.


How to make milk sandwiches

Put the milk, soft butter, yeast and sugar in the jug and mix slowly. 5 for 5 seconds
Add the flour, salt and knead for 5 minutes at ear speed

Cover the dough with cling film and let it rise for 2 hours

When the dough has risen, take it back and form a sausage of dough with it
Cut the dough into pieces of 30 g each

With each piece of dough form balls
To make the balls you have to take the dough with the fingers of both hands, pull the edges of the dough down and push it with your thumbs to the base, then pressing it to weld it to the base.

Brush the rolls obtained with milk and let them rise for another 30 minutes
Brush the milk sandwiches with beaten egg and cook for 15/18 minutes in a preheated oven at 220 °
Let cool and serve.

Thermomix milk sandwiches

THE Sandwiches Milk they are gods Fluffy and soft sandwiches from Buffet which can be Stuffed with both ingredients Sweetsthat Salted. Irresistible both in the Salted versionwith meats and cheeses that in the Sweet versionwith nutella and jam! To prepare at home Milk sandwiches Very soft it is appropriate to use the Planetaryor the Thermomix.Thanks to these 2 tools, in fact, you will get a perfect dough and your milk sandwiches will be light as Clouds!

Here is the recipe for the Thermomix milk sandwiches to be made with both the model Tm31 than with the Tm5. I assure you that preparing milk sandwiches at home will give you a lot of satisfaction & # 8230 they are beautiful and fragrant!

Pour 200 g of whole milk, 5 g of fresh brewer's yeast, a teaspoon of malt into the jug and heat 2 Min. 37 ° Speed 1.

Add 250 g of Manitoba flour and knead 3 Min. Speed Ear.

Remove from jug, put in a bowl, cover and let rise in a sheltered place for 1 hour and 30 min.

Return to mixing bowl, add 120g of milk, 15g of sugar, 200g of Manitoba flour and knead 3 Min. Speed Ear.

Add 20 g of oil, 10 g of salt and knead 3 Min. Speed Ear.

Combine the last 50g of flour and knead again 2 Min. Ear.

Remove the dough from the jug, put in a bowl and let it rise well covered for 3 hours.

Take the dough and divide it into pieces of 30 g each.

Shape into balls, making sure there are no open folds in the dough.

Put on a baking sheet covered with parchment paper, cover with plastic wrap and let rise in the oven for 1 hour.

After this time, remove the pan from the oven and preheat a 180°.

Remove the foil, place the pan with the sandwiches in the oven and cook 15 Min. At 180 °.

To prepare the MILK PANINI started from the preparation of the base dough:

Pour, in a bowl or in a planetary mixer:

milk, sugar and brewer's yeast. Stir until everything dissolves.

Then add half flour, half lard (or soft butter) and salt.

Start kneading and then add the rest of the flour and lard. Work all the ingredients until you get a soft and elastic mixture. If needed, add a little flour.

Let the dough rest for 15 minutes, then take it back and divide it into blocks of 50 gr each.

If you want small morsels, make 30 gr.

Shape into balls, working the small pieces of dough: first fold the dough on itself, forming folds and then rotate it with the palm of your hand, on the work surface, until you get round balls.

Place them on a baking sheet covered with parchment paper.

Brush i SANDWICHES MILK with an egg diluted with a little milk.

Let i rise SANDWICHES MILK in the oven off, with the light on, until they double in volume. It will take about 2 hours. Do not brush them again with another egg, otherwise they will deflate.

When they are ready, turn on the oven to 180 ° and cook for about 15-20 minutes. They must swell and turn golden, above and below. At the end of cooking, remove from the oven VERY SOFT MILK SANDWICHES and let them cool before serving.


To prepare the MILK SANDWICHES WITH BIMBY pour into the jug: milk, sugar and brewer's yeast. Mix 1 minute / 37 ° / speed 2

Then add half the flour and lard and all the salt. Mix 2 minutes / ear.

At the end, add the rest of the flour and lard. Mix 1 minute / ear.

Form a loaf and let it rest for 15 minutes. Then continue as per traditional recipe.

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Thermomix milk sandwiches - Recipes

flour w 280 & # 8211 300 1kg
whole milk 650 & # 8211 680gr
butter 60gr
lard 20gr
sugar 30gr
yeast 10gr
salt 20gr
malt 1 teaspoon
milk for brushing
Sesame seeds

We mix 500g of warm milk with malt, yeast and 500g of flour.
When it has doubled the volume (approx. 90 & # 8217) add the rest of the milk, half of the remaining flour and start the machine, with the hook, at speed. 1.
We add the salt and, after a while, almost all the remaining flour. When it is detached from the bowl, but not yet strung, add the not too soft butter, lard and sugar. When it is well absorbed, add the last sprinkle of flour, increase the speed to 1.5 and knead for about ten minutes, until stringing.

We put in the trays, cover with film and set at 28 & # 8217.
A & # 190 leavening brush with milk and cover. When the leavening is complete, brush again with the milk, sprinkle the round shapes with sesame, let 2 & # 8211 3 & # 8217 rest without covering and bake at 180 & # 176 for 18 & # 8217.


Temptation of my life you are.
I know I won't sleep until I try them and you know it, and that's what's more serious.
sgrunt. -)))

hello adriano I'm sissy, finally I'm back and I was pleased to see the new recipes. I would like to ask you a question about donuts: could I use sweet white wine (eg sparkling wine)? the baking courses you would like to offer after the summer will be on your blog. because if so, I sign up immediately. then I would have a question about flours I have a stone ground flour of 420 w with a% of American grains like the cut to get a 280 - 300? and if for your recipe you need a 350-380 I use it without cuts but I will have to work more? next week I'll try the sandwiches and donuts then I'll let you know. greetings

Adriano, how many grams did you make each sandwich? just to regulate myself.
I always have difficulty in finding the "suitable" flours locally. I will necessarily have to be satisfied with what I find. Do you think a good flour 0 can go?
thanks always and see you soon.

Hi adriano. sorry maybe they asked you a million times but how can I replace the flour and malt that I can't find here?
Thank you. and congratulations on your recipes!

how beautiful. so good. I mold this recipe. ah I join flavia's question! :-)

They must be really soft!
I copy them and try to make them..I don't think I'll get your results..but I'll try ok?

mmmm you make me want to bite into the monitor -)

p.s. by chance you know how to give me the recipe for sweet foccaccia.

for the flour I try to see the baker !!
Kisses Mary

What a good smell I smell.
Thanks, good afternoon

Hi Adriano, this was a recipe that I had been looking for for a long time! I will definitely try them! Roughly, to rule me, how many grams is each sandwich?
Thanks again
Good day

Do you know I was looking for something like this?
I have to make a new thing and I needed some mobbidi mobbidi sandwiches -))

excellent, to do definitely and activate the imagination x the filling good day

how wonderful they are and they taste very soft. very good that always

If anyone would teach me how they add up here. it would rain so many of those smileys. applause and applause.
try -))) What I told you. *: *
kiss Ross

Hi adriano, to say that they are fantastic is an understatement. But do you find malt easily? If you used a good manitoba?

ross, they look very good on you.

sissy, you can use sweet wine, reducing the sugar by about ten grams.

cinzietta, laurady, are pieces of 100gr. You can make the pre-dough with a manitoba and finish with a pizza 0.

flavia, vanessa, malt you can replace it with honey in sweet recipes, here you can use a pinch of sugar. For flours see the answer above.

emilia, michela, if you try them let me know.

mary, I'll put the sweet focaccia in a while.

lory, who knows what you will turn them into -)

caravaggio, ely, are soft and suitable for sweet and savory.

andrea matragna, bread-making malt is not essential, the one on sale in natural food stores is fine. The manitoba goes well in the pre-dough, to better conclude a 0 for pizza.

ross, they look very good on you
thanks Adriano, :-)
the credit is yours, you are so precise and meticulous in your explanations, that it is impossible to go wrong -)))
happy Sunday. -)))

What to say perfect. also ideal to eat with a lot of Nutella. kisses

This comment has been deleted by the author.

I tried your pear and chocolate tart. fantastic! I just posted the post if you want to go have a look! Kisses

hello Adriano.
It was one of my first experiments when I started baking. Delicious. Why do you bathe them twice with milk?
I have another question: when I make sandwiches with direct dough or with poolish, it often happens to me that after being baked, in cooling, the crust gets crinkled is it a problem of dough, cooking or cooking?

hello adriano I'm sissy I tried your milk sandwiches what to say: they are a fairy tale really soft, I also tried them with wonderful honey. I would like to know how to shape the loaf? does it stretch and roll up? then for the flour I used a 420 cut to 20% with a 00 that's okay because it took 18 minutes to string. thanks bye

Hi Adriano, do you remember? I stressed you out for days with the dove, even on panxfocaccia. Well the time has come to repay me: if you visit my blog there would be your prize to be collected.

berso, what questions. it's a cook's problem! :)))
As far as I know, this is usually related to humidity or temperature, too high, in both cases.

sissy, for forming the loaves: the dough is broken into the established sizes, flattened slightly, rolled towards you starting from the outside, at each turn you seal at the base with your thumb and you get a sausage. You stretch it by rolling it under your palms, moving them away from each other. It is left to rest for a few minutes then it is given another light spread.
The flour is a little too strong for this recipe.

vivina, I pass by you with pleasure.

Hello. This post is likeable, and your blog is very interesting, congratulations :-). I will add in my blogroll =). If possible gives a last there on my blog, it is about the Livros e Revistas, I hope you enjoy. The address is A hug.

Hi Adriano, these beautiful sandwiches, if I wanted to make them, can I use the flour you gave me?
a hug

I was missing for a while and you have tried some recipes, one tastier than the other!
I invited you to a meme, if you like, come by! Hello

letì, what a pleasure to have you here! Flour is what I use -)

imma, I go there with pleasure, but I wouldn't be very good at memes.

I found your blog through many others !!
I love leavened dough.
then tru you do for me)
I think I will pass by often. I hope you do not mind.

Mamma mia what wonderful recipes you have, congratulations indeed. Beautiful and very soft. Hello.

panettone, I'll be honored -)

For sure, I will slowly try them all. There is only one problem. I don't have the mixer you have. but I'm not giving up. Bye Bye.

Wao! What beautiful sandwiches.
Have a nice weekend

fantastic. but I don't have a mixer. By hand if little ago?

lale - anonymous, it takes a bit of elbow grease, but it is done by hand -)

camalyca-the mad cow, thank you!

Adriano you are very kind even with "anonymous" people, I'm sorry I didn't introduce myself, I'm Anna Maria and I'd be the rude of 27.04.08 22.37. Thanks for all these tips. You must be a very nice person.

very soft adriano. I made them today, we who usually do not eat bread, except for your pizza and focaccia, my husband said: "for us these, with a nice sausage or hamburger, are exceptional." hello and thanks, katia.

Anna Maria, don't worry in the least, it only bothers me if it's done on purpose.

katia, don't you eat bread? How come?

how long must the final leavening be, the one with the sandwiches already formed?

I also have a question about your Gastronomic Panettone that I found on Gennarino: how long is the cooking time?

Thanks as usual for your kind responses. A curiosity: is yours a hobby or is it your job (pastry chef, baker, pizza chef,.)?

Carlo, leavening and cooking times depend on many factors, so I am always reluctant to indicate them. Roughly, 90 'the leavening of the sandwiches, 40' the cooking of the panettone.
It's just a hobby. at the moment. -)

hello adriano. but what wonderful recipes, even the sweet focaccia. my mom, definitely to do this too. and then, your son, who is also very good, I envy him, to have an exceptional teacher next to you. here is my production today, of these splendid sandwiches, but you know, I also made 2 pizzas (coppate as you told me in your post some time ago) with fresh tomatoes and basil, 'na stuff, ma' na stuff .
what do you think? I can not make the loaf, I get the slipper, I think that I too, weather permitting, I will have to come to some of your courses. a kiss, katia.

Just a hobby.
But don't tell me that you are self-taught, I don't believe it !! Surely you do not miss the passion, that not even me, the only difference is that certain ciofeche come out to me.
No, that's not true, I must say that thanks to your advice I have improved a lot, of course I make many mistakes, but I don't lose hope. for example, last weekend I made two gastronomic panettone for my son's party, they leavened very well, then when I put them in the oven they deflated dramatically! I was on the verge of despair and the temptation was to open the boiling oven, take the panettone and destroy them ferociously, then I resisted and in the end they did not come out bad in taste, only instead of panettone they seemed to be two parrozzi (I don't know if you here I'm).
In your opinion, what could it have depended on? To be honest, I opened the oven after a few moments to better arrange the two panettone, could it have been this?
The other doubt I have about that recipe is the following: in the ingredients you indicate three yolks and an egg. Then when you talk about brushing you say to beat an egg together with the milk and salt. I interpreted it like this: the three egg yolks and the whole egg are put into the dough, to brush, beat an egg yolk (without whites) with the milk and salt. It's correct? Because my doubt is that you meant that only three egg yolks were in the dough and the whole egg was used for brushing.
Finally, I wanted to know if there was a way to contact you privately. I'd like to chat freely.
As always, I thank you and greet you.

katia, they look good to me. The loaf is easy, it only requires a little bit of preatica.

carlo, if there is one thing to avoid it is to open the oven while the dough expands, but I don't think it was just that. Possible other reasons could be: poor stringing, excessive leavening.
My mail is free and free point it.

what can I say, I go on reading the posts and I really know that you will become my idol!
Apart from the great little things you propose, it has the enormous advantage of explaining in detail and always being available to clarify the doubts of your readers. Bravo, chapeau!

hello adriano,
I tried these sandwiches yesterday, Sunday of rain and loneliness, I keep kneading company. :-)
I want to thank you, I have been looking for a perfect recipe for some time, I have made other similar ones, excellent results of softness and aleveolatura but the metallic acid taste of yeast as a base. I didn't like that.
with this recipe I solved the problem, delicate, fragrant, soft fluffy.

Preparation - Milk sandwiches

1. To prepare i Sandwiches Milk, you have to put 300 milliliters of in the bread machine or planetary mixer milk with a teaspoon of honey. Then you have to add the Manitoba flour and the flour 00.

2. On top of the flours, add it Brown sugar, a pinch of salt and the mother yeast, then knead for about twenty minutes. Once you have finished kneading, let the dough rise for about two hours.

3. After the rising time you will see that your dough has more than doubled its volume. Put it on a pastry board sprinkled with a thin layer of flour and form some sausages from which you can make the sandwiches that you will put on a baking tray lined with parchment paper. Finally, brush with the yolk d & # 8217 egg mixed with 10 milliliters of milk and let them rest for 30 minutes.

After 20 minutes in a static oven at 180 degrees, yours are ready Sandwiches Milk.


In a bowl, crumble the yeast, pour 200 of warm milk or at room temperature, a part of the sugar and mix with a wooden spoon until the yeast is well dissolved. Add 175 gr flour, then mix, close with its lid and let it rise until doubled in a warm place.
Put the remaining milk and sugar in the thermomix jug 1 min. 37 degrees speed 4.
Add the remaining flour, the egg and the biga, activate the thermomix 4 min.
From the hole insert the salt and the flakes of lard.
Remove the dough from the mixing bowl, form a ball on your work surface, then transfer to a large greased bowl.
Cover with cling film to avoid crust formation, let rise
until doubled in the oven with a light on and a saucepan of boiling water in the lower part of the oven, which maintains good humidity.
Transfer the dough to a work surface dusted with flour, flatten and fold like a book, turn the dough upside down and roll out with a 1 cm thick rolling pin, repeat the process 4 times.
After doing this, fold the dough, cover with plastic wrap and let it rest for 20 minutes, on top of the work surface.
Take the dough again divide it into pieces of 25 gr each, then form balls with the palm of your hand, place them on the baking sheet lined with parchment paper, cover with plastic wrap, then let rise in the oven with the light on and a saucepan of water. boiling in the lower part of the oven for about 30 minutes, must double.
In a small bowl, beat the yolk with the water, brush the entire surface of the sandwiches gently to prevent the dough from deflating, and bake in the static oven at 180 degrees for about 20 minutes, they should be slightly golden.
Leave to cool on a wire rack, then stuff to your liking.

Ingredients for 8-10 sandwiches

250 g of Manitoba flour
250 g of flour 0
250 g of warm whole milk
8 g of fresh yeast (or 3 g of dry yeast)
2 tablespoons of sugar
50 g of seed oil
1 teaspoon of salt
q.s. milk

Email the ingredients

Sift the flour and put it in the bowl of the mixer. Add the sugar and make a hole in the center. Add the yeast and 2 tablespoons of lukewarm milk. Let the yeast recover for a couple of minutes and then operate the planetary mixer with the dough hook hook. Pour the warm milk slowly in the planetary.

When the flour has absorbed all the milk, add l & rsquouovo at room temperature. When the flour has absorbed the liquid and begins to detach from the mixer walls, start to add the butter into small pieces. Add the next piece of butter when the dough has absorbed the previous one. Lastly, add the salt.

You will get a very elastic and slightly sticky dough. Leave the dough in the bowl of the planetary mixer, cover it with cling film and place it in the slightly heated oven. Let the dough rise until it has tripled its volume (about 4-5 hours).

After this time, put the dough on the floured work surface and divide it into portions of 40 gr. Lightly crush each portion of dough and close it on itself. Give it a round shape and place it on the pan with the smooth side on top.

Remember to space out the milk sandwiches between them because otherwise they stick together during cooking. When all the milk sandwiches are ready, beat an egg yolk d & rsquouovo and add a couple of spoons of milk. Brush the surface of the milk rolls and let them rise for another hour. Sandwiches need to double in volume.

After this time, brush them a little more on the surface and then bake them in static hot oven at 170 & deg medium shelf.

Let the milk sandwiches cook for About 15 minutes, until they become golden on the surface as you can see in the photo. Remove your sandwiches from the oven and place them on a wire rack to cool.

Once cold close the sandwiches in a plastic food bag. In this way they remain soft for 2 days.


To keep your milk sandwiches longer, you can freeze them in the freezer. Wrap them individually in cling film. When you defrost them they will be as soft as freshly baked!

Video: Milk bread in Thermomix