Drylok Waterproof Latex Paint

the soft

Gli ingredienti di questa focaccia sono certamente un pò atipici per questo tipo di preparazione, ma consentono di ottenere un risultato, a mio parere, eccellente, dal punto di vista della consistenza che risulta morbida e vaporosa.

Ingredienti:
500gr farina w 250 (in alternativa farina 0 per pizza, con alto assorbimento)
170gr birra
150gr latte di mozzarella di bufala, tenuto in frigo in un bicchiere, per 1 – 2 gg.
(in alternativa 150gr di yogurt e 30gr di strutto)
70gr patata lessata e schiacciata
50gr acqua
11gr sale
5gr lievito fresco
1 cucchiaino malto

Salamoia: 20gr acqua calda, 20gr olio Ages, 4g salt.

Dissolve the salt in very hot, add olive oil and emulsify.

15 Hours:
poolish: water, beer 60gr, 110gr flour, malt, yeast and double
let fall slightly (ca 90 ')

pour the beer into the mixer and much flour as needed to compact the mass with the leaf, add the potato and let go until it compacts.
's milk mozzarella is solidified on the surface, foriamo and recover the liquid, add it to the dough (or pour the yogurt), together with the remaining flour and salt, let string.
We put the fat part of milk mozzarella (or lard) and let absorb, then stop the machine and install the hook.
mix vel. 1.5, until it has semi-gloss and make the veil.

Cover and leave for 90 point '(if we used the yogurt, be doubled).

reversed the dough on a pastry board, let alone a three-fold and wrap loose at seam.

moved to a container with a lid and let us say at 28 ° 60 '(or expect to double, if we used the yogurt).

Rimettiamolo allarghiamolo on a work surface and hands.

Adagiamolo, closing up, a well-oiled baking sheet with olive oil and, after a while, ribaltiamola. Let's finish to smooth the dough, sprinkle with the brine and leave to double to 28 °. We practice

dimples (or sink of tomatoes), sprinkle with coarse salt and bake at 220 degrees.

After approx. 8 ', reducing the temperature to 200' and finish cooking (8 - 10 ')

Gloucester 19 Sailboats

tarte peaches with brioche dough

Se vi cimentate nella pasta brioche qui sotto , riservatene una porzione per questa tarte, secondo me deliziosa ed adatta alla colazione ed alla merenda dei ragazzi.

Ingredienti:

400gr di pasta brioche

4 pesche gialle grandicelle ed a media maturazione (meglio se percoche)

100gr panna fresca

50gr zucchero

1 uovo + 1 tuorlo

1 limone

sale

powdered sugar Grease a baking pan 25 x 35.

Spread 300g of pasta and pastries foderatene the bottom.

With the remaining 100 grams, roll 2 long sausage a little more of the perimeter of the pan and wrap them together. Brush the edge with egg white and settle the curb.

Brush with egg white all ettete to rise, covered with foil, at 28 °.

Meanwhile, peel the peaches, cut into pieces 150g and the rest in quarters and then into thin slices. Drizzle everything with the lemon juice.

A rising took place, put in a bowl of peaches 150gr chopped, cream, eggs, a pinch of salt, grated lemon peel and mix it all with an immersion blender.

the bottom of the tarte Brush generously with the mixture and settle gently slices of peach.

Sprinkle with the rest of the cream

the curb brush with egg white and bake at 170 degrees until cooked (approx 25 ')

In the last 5', sprinkled with powdered sugar.

One can also veil with a jelly made with half pureed fish, 30g of sugar and a piece of isinglass.