Kitty's Corner

Ever since I baked my beetroot cake I've been intrigued by the fact that it lost the pink colour when it was baked. I mean, how can pink batter turn into white cake? Beetroot is something that colours a lot, so I was really surprised.

So - I tried to experiment with something else. Buns. Pink buns, I hope.

I'm mostly writing the recipe here to be able to bake them again - but please feel free to try it out!

ZRS presents:
Zaphira's Pink Ham and Cheese Lunch Buns[/COLOR][/SIZE]
(makes 12)

Ingredients:

300 ml luke warm water (10.1 fl. Oz.)
25 gram yeast (0.9 Oz.)
1 small grated beetroot
1 medium sized grated carrot
1 teaspoon salt
1 teaspoon sugar
2 tablespoons oil (olive or rape)
1 large handful of oatmeal
2 large handfuls of rye flour
1 large handful of whole grain wheat flour
Ordinary wheat flour (don't know how much exactly - add a little by little)

Fillings:
12 slices of cheese
12 slices of ham

How to do:

Dissolve the yeast in the luke warm water.


Add grated beetroot and carrot, salt, sugar, oil, oatmeal, rye flour and whole grain wheat flour. Stir well.







Add wheat flour and stir (I use a wooden spoon) until it's firm enough to be poured out onto the table. Add more wheat flour and knead until it's bun-dough-like. Not too dry, and not too sticky.



Put in the bowl, cover with a tea towel and let raise for an hour.





Pour it out onto the table again, and cut it into 12 pieces.






Mash each piece flat, put on a piece of cheese and a piece of ham on half the square, and cover it with the other half. Make sure there aren't "holes" that the cheese with get out of when it melts in the oven.



Put the square buns on a baking paper covered baking plate, let raise for 15 minutes, and then bake them at 200C (392F) for 25-30 minutes.



And see: They have also magically lost their pinkish colour!


They taste really good - a perfect lunch bite! Enjoy!