Milk Bread Crumb
3 cups all-purpose flour
1 teaspoon active dry yeast
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup vegetable oil
1/2 cup milk
For dusting
Milk Bread Crumb
For brushing
Egg, beaten
Filling
1 large onion, finely chopped
4 cloves garlic, minced
1/4 cup olive oil
4 tomato halves, seeded and chopped
500g shrimp with shells, peeled and deveined
400g squid rings, cut into strips
500g mussels, scrubbed and debearded
2 tablespoons chopped fresh cilantro
1 tablespoon grated lemon zest
Salt to taste
Milk Bread Crumb
3 cups all-purpose flour
1 teaspoon active dry yeast
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup vegetable oil
1/2 cup milk
For dusting
Milk Bread Crumb
For brushing
Egg, beaten
Filling
1 large onion, finely chopped
4 cloves garlic, minced
1/4 cup olive oil
4 tomato halves, seeded and chopped
500g shrimp with shells, peeled and deveined
400g squid rings, cut into strips
500g mussels, scrubbed and debearded
2 tablespoons chopped fresh cilantro
1 tablespoon grated lemon zest
Salt to taste
Preparation of the dough
Preheat oven to 200°C
In a large bowl, combine flour, yeast, and salt
Preparation of the filling
In a deep skillet, sauté onion and garlic in olive oil until tender
Add tomato, shrimp, squid, mussels, cilantro, lemon zest, salt, and pepper; cook for 10 minutes, stirring occasionally, until seafood is cooked through
Combine all ingredients; spread on dough and serve hot
1
Add butter and vegetable oil to flour mixture; work with fingers until a crumb forms
Mix in milk until a smooth dough forms
2
Roll out the dough to 0.5 cm thickness; place on floured surface
Cut into desired shape and size for the cake
3
Shape the dough into various rolls; use some to line the sides of the pan
Use remaining dough to create a decorative rope that wraps around the edge of the pan
4
Cover the top with parchment paper; fill pan with kidney beans
Bake at 200°C for 25 minutes; remove and let cool for 15 minutes or until golden brown
