Pain In My Left Shoulder And Breast

the stollen

teased by Marco (Cansado Coquinaria up, a great connoisseur of Teutonic cuisine, and not only) on FB, I have tried in a preparation that did not know directly and that I had ever attracted, due to the extensive use of spices and the final consistency is not exactly "soft."

Wrong: aromas and flavors are so intense and enveloping to capture the taste buds of even those who do not like spices, yeast a particular and indefinable, half way between cake and gingerbread.

I started from recipe Marco holding the forum Coquinaria and I adapted to my way of conceiving soared.

It 's a German Christmas cake, traditionally is prepared on December 6 and left to mature in a cool place until Christmas Day, but I assure you that already after two days is excellent and can be a viable alternative increased from our anniversary.

.

Another great recipe, brilliantly conceived and performed by Robert, find it here .

W 300
1kg flour 3 eggs 370gr

milk 300g sugar 350g butter


20g fresh yeast 20g salt grated zest of two lemons


700gr raisins 150g candied orange

250g dried apricots 250g almonds
toasted and chopped ginger nutmeg


cinnamon 1 vanilla pod

cardamom 1 teaspoon honey

Marzipan:
300gr farina di mandorle, 170gr zucchero semolato, 170gr zucchero a velo, 1 albume, poche gocce di estratto di mandorla amara
Impastare tutto a freddo, avvolgere in pellicola e riporre in frigo.

burro fuso, zucchero semolato e a velo.

Sera, poolish aromatizzato con:
250gr di latte a temp. ambiente, 125gr di farina, 7gr di lievito, 1/2 cucchiaino di cannella in polvere, altrettanto zenzero, una grattata di noce moscata, zeste grattugiate di 1 limone, la polpa di 1/stecca di vaniglia, semini pestati di 2 bacche di cardamomo. Messo in frigo a 5°.

Mettiamo a macerare in acqua tiepida e rum le uvette, i canditi e le albicocche tagliate a cubetti.

Il mattino dopo prepariamo un preimpasto con il latte rimanente, altrettanta farina, 13gr di lievito ed il miele.
Lasciamo gonfiare, impastiamo il tutto inserendo gli ingredienti un po alla volta e lasciando il burro e i canditi alla fine (più gli stessi aromi del poolish, nelle medesime quantità), poi inseriamo la frutta secca (quella in macerazione la strizzeremo ed infarineremo leggermente).

Con la ciotola grande del ken ci si va giusti.

Raccogliamo a palla e dopo 40' mettiamo in frigo a 5 – 6°.

Il mattino successivo spostiamo l’impasto a temp. ambiente e lasciamo una mezza giornata o finchè non torni lavorabile, spezziamo in tre o più pezzi, preformiamo a sfera

e copriamo a campana. Trascorsi 20’ stringiamo ulteriormente la preforma.
Dopo 20' formiamo a filone stretto

dopo 15' diamo la forma definitiva, inserendo una barretta di marzapane (conviene seguire il procedimento di questo video )

Poniamo a lievitare al caldo fino ad un aumento di ca il 50% di volume.

Pennelliamo con latte ed inforniamo a 170° fino a cottura, ca. 45'.

Once out of the oven, brush with plenty of melted butter (also below), we pass the sugar and dusted with powdered sugar.

Let cool on a wire rack, wrap in aluminum foil and let cool for a few days to ripen.

Locks For Husky Truck Tool Box

nut stuffing with lemon almond

It is not easy to make a leavened, because of the presence of lemon pulp that if inserted in the wrong way can affect the mix, but it is a viable alternative for those unwilling to grapple with panettone or Pandora or simply would present a Christmas cake on the table but unusual, in my opinion, a great figure.

The presence of a very rich filling requires at least three or four days of ripening because the flavors are based, so it is also easy to prepare.

pesenza Because of cocoa butter and a significant aromatic component, it should be slightly warmed before eating and possibly served with a sauce flavored English.

Ingredients: 520gr flour

W 350 (alternatively Manitoba commercial)

160g whole milk 1 egg + 3 egg yolks
120gr zucchero
110gr burro fuso
50gr cioccolato bianco
1 limone
8gr lievito fresco
8gr sale
1 cucchiaino di miele
zeste grattugiate di 1 limone

Farcia:

100gr farina di mandorle
50gr zucchero di canna
50gr zucchero semolato
1 albume
35gr buccia di arancia candita, tritata finemente
50gr cioccolato bianco
zeste grattugiate di 1 limone
3 amaretti sbriciolati
2 cucchiai liquore amaretto
Poche gocce di estratto di mandorla o 4 mandorle amare
Mescoliamo a freddo tutti gli ingredienti, dovremo ottenere una crema spalmabile.


Glassa:

succo di ½ limone
4 amaretti polverizzati
2 tablespoons sugar.

Sera
Boil 100g of milk with the grated zest of lemon, let it cool.
bringing the liquid to 100g, 3g of levitated melt 50g of flour and blend. Let
in refrigerator at 5-6 °, in an airtight container.

Morning
Get out the poolish and give a stir.

draw the zest from the lemon, and tritiamola polverizziamola, with sugar, coffee grinders.
Eliminate the white pulp from the lemon taking bleed

discard the seeds and derive 35gr of pulp, mix with sugar prepared before.

Melt the butter over a gentle heat and, when warmed, we combine the grated chocolate and mix well.

Dissolve yeast and honey in the remaining 60g of warmed milk, mixed with an egg and 170g of flour, to stringing. We cover ourselves and to 28 °.

When it tripled (approx. 1 hour), pour into the bowl and poolish much flour as needed to string the dough, using the leaf.
We combine the egg yolks one at a time, followed by a dusting of flour. With the last egg insert salt.

With the mixture well in rope, wire join the lemon pulp, by allowing it to be dusted with flour, taking care not to lose the stringing.

wire also entered the emulsion of butter and chocolate and give a good stringing.

attach the hook and let go and veil. 1.5, occasionally flipping the dough until it is well presented semi-related.

Cover the bowl and we put at 28 ° until doubled (about 2 to 3 hours)

reversed the dough on a floured surface and, without work, stendiamolo with a rolling pin into a thick rectangle less of a finger.
Pieghiamolo in three ristendiamolo thinly into a rectangle with one side with ca. And the other 25cm long.

Spread the filling, taking care to leave 1cm free on the two short sides and a long brush the edge with egg white.

Starting from the right corner, wrap the dough in oblique

and when we have completed the winding, turning the sausage on itself, as if we wanted to wring a rag.

spiral wrap, rincazando his head inside.

Brush with egg white, cover with plastic and we put at 28 ° until doubled.

Brush again with egg white and bake at 180 degrees until cooked (approx 45 '), protecting aluminum, if it gets too dark.

Meanwhile prepare a spreadable icing, mix the three ingredients in cold and regulating the flow with the lemon juice.

Once cooked, we extract the cake from oven and generously with glaze and pennelliamolo rimettiamolo in the oven for 2 '.

oven and we set to cool on a wire rack, covered with a cloth.

strictly Serve warmed, possibly accompanied by a sauce flavored English and a raisin.