lunedì 21 maggio 2012


(This recipe is Stefy75)

250 g flour
180 g butter
70 g powdered sugar
20 g cocoaan egg
a teaspoon of vanilla extractsa lt
350 g flour rich in gluten
150 g butter approximately 
70 g milk 
30 g sugar
10 g yeast
3 egg yolks
an egg
 half teaspoon of vanilla extract
To complete:
Jam (any flavor you prefer)
caster sugar and icing

Shortbread: Work the ingredients with a pinch of salt to obtain a homogeneous mixture, wrap in plastic wrap and place in refrigerator to rest for 30 '. Hang then to mm 4-5 of thickness and with it coated a mold low, round (ø cm 28) and bake at 180 ° C for 13 '. Churned out the "shell" and allow to cool. Brioche dough: dissolve the yeast with 4-5 tablespoons of warm water, add a pinch of sugar and flour and how much it takes to get an elastic dough. Place it in a covered bowl to rise until doubled in volume. Then mix it with the remaining ingredients, adding milk a little at a time.Let rise the new mixture, then roll it out into a 37x32 inch rectangle, sprinkle with jam and sprinkle with a handful of almonds. Roll it on the shorter side and cut into 8 cm thick 3 swivels. Spread on the bottom of the "shell" of pastry a light layer of jam and walk over to the swivels. Let rise until they have filled almost all the space available to them within the "shell". Finally, sprinkle with powdered sugar, the molded edge of pastry following the outline formed by swivels and bake the cake at 175 ° C for 40 '.Sfornatela, let it cool for 30 ', then sformatela. Serve dusted with icing sugar.
Recipe of the 03/02/2012

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