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
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 °.
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.
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.
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.
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.
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