ANGELO’S PIZZERIA SOUTH PHILA: SEEDED ITALIAN CHEESESTEAK/HOAGIE ROLL copycat

ANGELO’S PIZZERIA SOUTH PHILA: SEEDED ITALIAN CHEESESTEAK/HOAGIE ROLL copycat

In this Video Today We Will Show You How To Make An Inspired Copycat Seeded Italian Cheesesteak/Hoagie Roll Just Like The Legendary & Historic Angelo’s Pizzeria Of South Philadelphia on 9th St, In The Italian Market Section. Enjoy The Video & Don’t Forget To Bon Appetit People…To Bon Appetit!!!

Rico Soul Italia Eats Italian Seeded Cheesesteak/Hoagie Roll Recipe- This Makes Four 10 Inch Rolls-

Ingredients
——————
2% Milk (250 Grams) (temp 105-110)
Instant Dry Yeast (6 Grams About One Packet)
Diastatic Malt Powder (8 Grams)
Bread Flour (400 Grams)
Honey (10 Grams) (can substitute sugar)
Olive Oil (20 Grams)
Salt (8 Grams)
Egg Wash (1 Egg White + Teaspoon Of Water)
Cornmeal For Bottom Of The Pan (could also use to sprinkle on top)
Sesame Seeds (Sprinkle On Top As Needed)
•••••••••••••••••••••••••••••••••••••••••

Instructions
———————
(Add These Ingredients In Steps 1-3 In The Same Bowl. Going To Proof The Yeast First)

1.) Warm 250 grams of milk in A Cup In the microwave for about 57 seconds until it reaches a temperature of 105-110°F to activate the yeast.

2.) Add 6 Grams Of Instant Dry Yeast To Cup Of 2% Milk.

3.) Add 8 Grams Of Diastatic Malt Powder To Cup Of 2% Milk. Stir To Combine. Let It Stand For 3 To 5 Minutes Til The Yeast Starts Blooming & Bubbles Are Visible. (This Is Known As Proofing The Yeast. If There Is No Foam Or Bubbles Then The Yeast Is Probably Dead & I Probably Will Have To Get New Yeast.)

4.) In a large mixing bowl, add 400 grams of bread flour and mix in 8 grams of salt.

5.) Combine the proofed yeast mixture (milk, yeast, diastatic malt powder) with the flour in the mixing bowl. Mix until all dry flour is incorporated and forms a cohesive dough ball, which should take about 3 minutes.

6.) Cover the bowl with plastic wrap and let it rest for 4 minutes to hydrate.

7.) Start the mixer on low and slowly add 20 grams of olive oil. Once mixed in, switch to medium-high for about 4 minutes.

8.) While on low speed, add 12 grams of honey to the mixing bowl. Then, continue mixing on medium to medium-high for 8 more minutes.

9.) After kneading, check the dough’s consistency by stretching it. If you can see through it without tearing, the dough is ready. If not, knead for a few more minutes. (If Using A Mixer, & Have Mixed Ingredients For At Least 15 Minutes you probably can skip this step)

10.) Cover the dough with plastic wrap and let it proof for approximately 60 minutes or until it doubles in size (you can use an oven with the light turned on but the oven off).

11.) Once the dough has doubled, punch it down and divide it into 4 equal portions, each weighing around 173 grams.

12.) Roll each portion into a 10-inch roll, ensuring that the seams are well-pinched at the bottom.

13.) Place the rolls on parchment paper sprinkled with cornmeal on a pizza peel or baking pan.

14.) Score the hoagie rolls on a 45-degree angle with a sharp razor blade to allow air to escape while baking.

15.) Cover the rolls with plastic wrap for about 60 minutes, or until they nearly double in size. (if using a pizza steel to bake rolls on you’ll need to preheat at 450F degrees at this time.)

16.) If using a baking pan Preheat the oven to 450°F with a cast iron pot on the bottom rack during the last 15 minutes of proofing.

17.) When Rolls Are Done Proofing, Brush the rolls with egg white for a shiny crust and better color.

18.) Sprinkle sesame seeds (or cornmeal) on the top and sides of the rolls.

19.) Place the rolls in the oven, cover with a tin pan for the first 9 minutes, and add ice cubes for a good outside texture. Uncover the rolls and turn them 180 degrees after the first 9 minutes. Bake for an additional 7-9 minutes or until golden brown to your liking.

20.) When Rolls Are Finished baking, allow the rolls to cool on a wire rack.

21.) If not using immediately, store the rolls in a plastic bag overnight for a soft texture or in a brown paper bag for a harder crust. Refrigerate or freeze if not using within 24 hours.

That’s It! Enjoy your Rico Soul Italia Eats “Italian Seeded Rolls.” Bon Appetit Peoples…Bon Appetit!!!

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Music By: TrackTribe- Rain Drops

Thank You For Those Bangin Beats

Here’s the legendary cheese steak from Angelo’s 9th Street South Philly the Italian market section probably the best cheese steak in Philly nothing like it in Philly thank you look at that seated Italian roll freshly baked right out of the oven can’t beat it no sogginess here that’s Philly for you y’all that’s Philly You hear that crunch people crispy on the outside soft on the inside worth the wait worth the wait peoples okay this is how we doing it here Rico s hear that peoples the bread is light Airy crispy on the outside soft on the inside that wonderful sorry Angel I don’t have to

Come back to you now No let’s look at all that meat meat falling out of everywhere out the front out the back he that Crch O All right for starters we’re going to put 250 g into this glass we need 250 G Okay so what we’re going to do is we’re going to put the milk in the microwave for about 50 to 55 seconds and we’re going to try to get this to a temperature of about between 105 and 110° Okay we’re going to add 6 G of dry Yeast And I’m going to use eight G of this di athetic malt Powder now as you can see our temperature is right where it needs to be 110° we’re going to add the yeast the 6 G of yeast to our Milk We’re going to need 8 G of the dithe Mal Powder there’s our 8 G of dithe Mal powder I’m just going to put this all Together we’re just going to mix this in and we’re doing this to make sure that our yeast is working [Applause] so before we waste any flour or anything like that we’re just going to make sure that our yeast is working so if our yeast is working it should start to bubble in the next 5 to 10 minutes or so and that way we know that our yeast is still Alive okay as you can see our little concoction here is starting to bubble and so that lets us know that our yeast is still alive so just a few minutes we’ll be mixing it mixing this little concoction here in with our flour we’re going to need 8 G of

Salt and we’re using sea salt we’re going to need 8 G of it This here is your 8 G of Salt we’re going to need 20 G of olive Oil this here is 20 G of olive Oil also going to need 10 G of honey but we’re going to put 12 G in because a lot of times the honey will stick to the this little container here so we’re going to put 12 G of Honey 13 we need a 10 we have 13 and some of that will stick inside this little container here so we’ll probably end up getting about 11 G of Honey using this brand of honey got it from Sam’s at a good price going to zero the scale out Here we’re going to need 400 G of bread flour we need 400 G I usually like to go over this a little bit by about 3 G Here’s our 400 G of bread Flour all right here’s our 400 G of bread flour we’re going to take this over to our mixer and we’re going to incorporate this into it along with our oil and honey I’m going to add the salt to our flour here just going to incorporate the Salt now we’re going to take this over to our mixer and get this started okay so we’re now going to add our yeast concoction here we’re going to add it to the Flour We’re going to mix this on a medium speed low to medium Speed Oh Okay we’re going to add some of our Oil going add this in nice and Slowly Oh Now we’re going to add our Honey Oh W Okay our dough is done so we’re going to move to the next step all right our dough is finished in the mixer we’ve already sanitized the table we’re just going to throw a little dusting of uh flour Down all right we’re just going to shape This we’re just going to shape it like this going to close it up W So what we’re going to do is we’re going to sit this in the bowl like such and we’re going to let that proof for 1 hour going to use the old shower cap and we’re going to let that proof for 1 Hour after 1 hour we’ll come back we’ll we’ll uh divide them into four parts and then we’ll start forming our rolls all right here’s our dough should be about ready to come out just punching it Down all right there’s the dough all right and we’re going to divide this up into four parts we’re looking for somewhere in the neighborhood of anywhere between 170 175 G somewhere in that neighborhood so we’re going to we’re going to divide this into four Parts let’s just do this right Now again we’re trying to get them in the same ballpark somewhere in the Neighborhood 170 to 175 G 72 173 17 three this is 174 and this is 173 so we all have them in the neighborhood of where we want them our next step is we’re going to roll these out we’re going to flatten them and we’re going to roll them up all right so let’s get that started let’s

Get the rolling pin let’s get the rolling pen let’s start rolling these babies Up We going to try to get them as flat as we can try to get all the air out of Them that’s important getting the air Out that’s very very important me get all the air out of these roll them Up just air Pockets that looks like it’s pretty good now we’re just going to roll it I’m going to try to roll this really tight when we roll it we’re going to actually pull back a little bit roll it pull back roll it pull back cuz we want it as

Tight as it can be roll it pull back every time we roll we’re going to pull it back cuz we want this to be as tight as possible see how we’re pulling back we’re going this way we’re rolling it and then we’re going this way we’re pulling it

Back just trying to make it as tight as possible and we want these to be about 10 in Long when it’s all said and done go what we’re going to do is we’re going to pinch it we going to pin it so that it becomes one so it’s not any creases There then we’re just going to roll it up we’re going to try to roll it up about 10 in Long I have a ruler here so it’s almost There yep that’s 10 in long we do is just going to tuck those ends in a little bit so that’s one we’re going to work on our next One we going to try to get all the air out right we’re going to start to roll this Up remember we’re going to roll and then we’re going to pull it back that Way now we’re just going to pinch it now we’re just going to roll it out Yep that’s 10 In next One It’s a little longer than 10 you don’t want it that long so we’re going to try to restructure this make it a little Shorter that’s perfect all right here’s our last one this will be our last one Here all right we’re going to roll using the same technique roll and pull back just rolling and we’re pulling back we’re going to roll it and then we’re going to pull it back pulling it back right now now we’re just going to fix these creases here we’re want to pinch them Together all right got roll out just a little bit More that’s about Right just going to add a little bit more Cornmeal All right here’s our rolls now we’re just going to get a razor and we’re going to score them okay here’s my bread Razor it’s the razor that I use for my bread what I’m going to do Is we’re just going to cut these slightly on a 45° Angle like such Okay there’s our rolls now we’re going to cover them and we’re going to let them proof for 1 hour we’re going to cover them with some San wrap and we’re going to let them proof for another Hour all right we’re going to let these prove for 1 Hour okay they’re going to prove for 1 Hour Okay now we’re going to extract some egg whites out of this egg and we’ll just throw away the yolk we’re just looking for the egg whites that’s It here’s our egg white that we’re going to brush our roll with we’re just going to add a teaspoon of water to it then we’ll just mix it In now we’re just going to brush our rolls we’re going to put them in the oven two at a time usually I will put them in four at a time but I’m doing a little experiment today so we’re just going to brush these Rolls we’re just going to brush our Rolls with the egg Wash All right looks like we’re done brushing our rolls and now we’re going to add our Sesame to the Rolls I’m going to have to turn this sideways cuz I really need to get an angle on this on getting the rolls the Sesame to stick to the rolls Here I don’t know if you guys can see that but uh just trying my best so that you can see what’s going on here trying to add some sesame seeds to the side of the Roll it’s never easy place the place the Sesame is At we’re just trying to get them to stick a little bit all right that roll looks like it’s pretty well spoken for and now we’re going to work on this one I’m just going to turn it back in the direction that I had it and we’ll just

Do the top first and then we’ll work on the sides all right we’re going to try to get the sides Again going try to get this side here looks kind of Bare all right still have some sesame seeds left and here are our rolls our oven is set to 450 that’s what these rolls are going to go in on so what I’m going to do is I’m going to put these rolls on my pizza Steel and I’m just going to lay them on there all Right so we’re going to put them in like that and then I’m going to cover them like that for the first 9 minutes okay I’m going to put them in the oven on my pizza still I have a a pizza steel that I have in my oven right now

And it’s already warmed up it’s ready for these rolls to go on and I’m going to put this on top like that for 9 minutes okay going to put this over top of the rolls for the first 9 minutes and then I’ll uncover it I’ll turn the rolls

180° and I’ll let them cook uncovered for the remaining 7 to 8 minutes all right I’m going to crack these ice cubes and I’m going to put them in the pot that I just showed you Guys and that’s going to create some steam and then I’ll put the rolls in the oven 9 Minutes covered turn them 180° and then I’ll leave them uncovered for the next 7 to 9 minutes all right in the oven the rolls are Gone this is what our Rose look like after 9 minutes we’re going to turn them and close the Oven all right there’s our rolls all right here’s our rolls and I must say they look absolutely marvelous man they look boy impressive very very impressive I must say I must say all right so we’re going to let these cool and we’re going to start working on the other Rolls here’s another batch of rolls Here We’re just going to pull all the Saran Wrap off we’re basically going to do the same thing we’re basically going to do the same thing we’re just going to brush them with the egg wash we’re going to brush them with the egg wash and then we’re going to add are sesame

Seeds I go I got the results that I wanted on that first batch of rolls was just experimenting with something but I got what I wanted in first Try Rose have beautiful color toone them nice brown color like you see at Angelo’s over there in Philadelphia best sub rolls in the world in my Opinion And uh I’m trying to duplicate That I don’t think I’m that far off believe it or not you would only know if you tasted them I’ve I’ve tasted them already and I’ve tasted Angelos and I’m pretty impressed with my Roles so impressed but I don’t think I really have to go back to Angelo’s to get that taste that I’m looking for but no disrespect to Angelos I will bring people who haven’t experienced it I will take them to Angelos for sure because everybody needs to experience that marvelous place at least

Once at least once all right so now we’re going to add our sesame Seeds just like you see me I’m going to put my hand here on the side and as they fall down we’ll try to get them to Stick all it I think we did good there as you can see they look pretty good we’ll turn it around and we’ll do the other Sides all right you Guys how do you think that looks let me know in the Comments now what we’re going to do we’re going to put it back on my pizza Steel and we’re going to cover these yeah we’re going to cover them like such and then after 9 minutes we’ll turn them around and spin them around 180° and we’ll let them cook for another 7 to 8 minutes but first we got to get some ice cubes

Together and these ice cubes will go back into that little pot that I had to create steam into the oven we Go all right here’s our rolls here we are okay how do the rose Look worth the wait worth the wait peoples okay as you see just like Angelo’s they got a nice little crisp to the bottom there here’s the legendary cheese steak from Angelo’s 9th Street South Philly Italian Market section probably the best cheese steak in Philly nothing like it in

Philly thank you look at that seated Italian roll freshly baked right out of the oven can’t be no soing us here that’s Philly for you y’all that’s Philly that’s what we love that’s what gives it the Crunch some people say it’s burned uh you got to taste it you got to taste it has a nice crunchy to the outside the it’s a crunchiness to the outside shell underneath is pretty crunchy but inside it is so soft so there’s our rolls let me know what you think about

Them they look delightful look absolutely amazing they look absolutely amazing these rolls so we’ll be making some sandwiches with these some cheese steaks with these we’ll be making some Italian hogis I’m going to replicate the Italian special from doce pment and we’ll also make some cheese steaks with these rolls all right so

There’s our rolls let me know what you think don’t have a tea peop don’t have a te Here we are Rico Sol eats and look what we have here we have our Angelo Peter of Philadelphia subro just a thing of beauty a copycat version from home veal solar tght eats Angelo style hogi rolles sub rolles hero Ros whatever you want to call them if you’re from New

York if you’re from Philly if you’re from South Jersey there they are folks there they are bonea peti peoples Bonea Oh W W oh Boy hear that crunch people crispy on the outside soft on the inside worth the wait worth the wait peoples okay back this is how we doing it here Rico SS hear that peoples the bread is light Airy crispy on the outside soft on the inside sorry Angelos I don’t have to come back

To you now Nope let’s look at all that Meat meat falling out of everywhere out the front out the Back