Need sweet? I definitely will, which then close the carnival and that each magazine is packed with fried and scary stuff in blood glucose levels is just a detail. The trials continue with Soyabella not believe it but at the second attempt I got a decent soy milk. Rather good (just add a pinch of salt). I'm still looking for strainers / molds for cheese / tofu so I can challenge themselves as they should in the art of curdled ... Meanwhile, I have enough soy milk to live Capuchin per la prossima settimana e ne avanzo pure un po' per questi dolcetti, la ricetta originale si trova su "cucina naturale" di febbraio.
Io ho omesso del tutto l'uovo e usato una parte di farina di mais fioretto (solo perchè ne ho un po' da smaltire), ho usato delle scorze di arancia candite con lo zucchero di canna al posto della scorza grattugiata e tolto lo zucchero. Dopo una serie di peripezie il mio forno ha di nuovo la luce interna... il che mi sembra un miraggio visto che da ottobre che ne facevo, mio malgrado, a meno...
Fritole Venete Al Forno
Ingredienti
Per 4
Preparation
dissolve the yeast in warm milk, stirring with a spoon. Sift flour into a bowl and pour the milk, baking powder, brandy and a pinch of salt. Mix the ingredients and process them for a few minutes until the mixture is creamy. At this point, stirring with a spoon to incorporate the orange peel, raisins and pine nuts Ammolite. Cover the container with a cloth and let rise in warm place for one hour. In the end the dough should double in volume and appear soft and elastic. Oil and flour 4 small molds. With a spoon to distribute the yeast dough into the molds that will be half full. Let the mixture settle from the molds gently brush with a little oil. Bake at 180 degrees for 20 minutes. Let them cool before you pull out. resemble small panettone. Allow to cool before you remove. Before serving, sprinkle with powdered sugar. Recipe cuisine in February 2010 as amended by
Print Recipe Io ho omesso del tutto l'uovo e usato una parte di farina di mais fioretto (solo perchè ne ho un po' da smaltire), ho usato delle scorze di arancia candite con lo zucchero di canna al posto della scorza grattugiata e tolto lo zucchero. Dopo una serie di peripezie il mio forno ha di nuovo la luce interna... il che mi sembra un miraggio visto che da ottobre che ne facevo, mio malgrado, a meno...
Fritole Venete Al Forno
Ingredienti
Per 4
- 60 g Farina 00
- 50 g Farina Di Mais (Fioretto)
- 20 g Farina Manitoba
- 100 ml Latte
- 25 g Uvetta
- 25 g Pinoli
- 10 g Lievito Di Birra (fresco) oppure 3,3 g Lievito Di Birra (secco)
- 1/2 Arancia (scorza candita)
- 1 tsp Grappa
- Olio EVO per ungere le superfici
- Sale
- Powdered sugar
Preparation
dissolve the yeast in warm milk, stirring with a spoon. Sift flour into a bowl and pour the milk, baking powder, brandy and a pinch of salt. Mix the ingredients and process them for a few minutes until the mixture is creamy. At this point, stirring with a spoon to incorporate the orange peel, raisins and pine nuts Ammolite. Cover the container with a cloth and let rise in warm place for one hour. In the end the dough should double in volume and appear soft and elastic. Oil and flour 4 small molds. With a spoon to distribute the yeast dough into the molds that will be half full. Let the mixture settle from the molds gently brush with a little oil. Bake at 180 degrees for 20 minutes. Let them cool before you pull out. resemble small panettone. Allow to cool before you remove. Before serving, sprinkle with powdered sugar. Recipe cuisine in February 2010 as amended by
0 comments:
Post a Comment