giovedì 17 maggio 2012

Italian Colomba Pasquale

Colomba Pasquale
(This recipe is Nuxia)
During Easter the supermarkets you flock of doves of all brands, but have you ever tried to cook the Dove made in home?

ingredients:380 g of flour 

3 eggs
100 g of butter
200 g of sugar
an orange untreatedan
 untreated lemon
50 g blanched almonds
100 g of candied orange peel 
a glass of almond wine 
a packet of baking powder for cakes
a glass of milk
a pinch of salt
100 g of granulated sugar

Cut the butter into cubes and place in a bowl until creamy and lavorateli with a pair of electric whips. Shell the eggs, separate the yolks from the whites, add the butter first and pick up the second in another bowl. Beat the egg yolks with the butter, always with the electric whisk, and stir in the sugar a little at a time.Continue working the mixture until the mixture is very light and fluffy.Coarsely chop 50 g of almonds and diced candied orange peel. Sprinkle with 30 g of flour and shake in a colander to remove the excess absorbed.Add everything to the mixture, flavored with lemon zest and orange liqueur and grated almonds, mix thoroughly to incorporate them to perfection. Add the remaining flour and baking powder, a little at a time, if possible with the panning spargifarina directly on the compound and, as the built-in, soften the dough with the milk, pouring it in the wire.Knead the dough for a few minutes, using electric beaters at maximum speed: in the end must be perfectly smooth, creamy but very compact.Add a pinch of salt to egg whites and kept aside until stiff whipped with whips, electric wash and dry. Then embed them into the mixture, a tablespoon at a time, stirring gently with a spatula, in the same way not to dismantle them. To do so, avoid using their whips because, by mixing more quickly, incorporate less air.Transfer the mixture into a mold by dove of disposable paper of 750 g, taking care to evenly distribute it in the shaped parts of the head and tail wings. Level the surface with a wet spatula and tap the mold several times on the work surface, gently, to settle the mixture and remove any air pockets.Sprinkle the dove with almonds and remaining granulated sugar and bake in oven at 170 degrees for about an hour. Before removing from the oven, check the cooking inserting a toothpick in the center of the dough: it should come out completely dry, conversely, the dove cook for another 5 minutes.NB Want to create that delicious creamy sugar on the surface of the dove? All right. Then you need 100g of chopped almonds with skin, 1 egg white, and granulated sugar. Mix together and spread on the dove, before adding the almonds and granulated sugar. Your Dove will be perfect!

Recipe of the 2012/03/31

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