It 's a leavened a bit elaborate but at the same time easy to make and very tasty.
In mini version is also suitable for a buffet.
Ingredients: 500g flour
W 250 (or flour 11 - 12% protein, with good absorption)
280gr
whole milk 100g of sugar
90gr of butter (half time)
1 + 1 egg yolk
8g fresh yeast
8g of salt ½ vanilla pod
1 teaspoon honey 2 tablespoons amaretto liqueur 2 apple
older
lemon juice 60g raisins 70g
rum ( aromatic or other liquor)
Ten amaretti amaretto
How to make batter: 70g
macaroons pulverized
30g sugar 80g butter, softened 1 egg white
8g of potato starch Pinch of salt
Frosting: 50g
jam peaches (or apricots) 30g sifted
water 15g sugar 15g glucose
2g (1 teaspoon) cornstarch
Let soak the raisins in warm liquor.
Boil the milk with the vanilla bean seeded.
Let cool to 30 °, then we combine the yeast, honey and 250g of flour. Let
swell.
We combine the egg, almost all the flour, remaining sugar and we start the machine with the leaf.
absorption insert the egg yolk with sugar and remaining flour and salt
Let string vel. 1.5, coliamo melted butter and cold wire and the seeds of vanilla. We also add the remaining butter, and when the mixture is well in rope, attach the hook and we are at the same rate until that will not clean the bowl, insert the wire liquor and continue to knead until it is present compact, semi-glossy and elastic.
W 250 (or flour 11 - 12% protein, with good absorption)
280gr
whole milk 100g of sugar
90gr of butter (half time)
1 + 1 egg yolk
8g fresh yeast
8g of salt ½ vanilla pod
1 teaspoon honey 2 tablespoons amaretto liqueur 2 apple
older
lemon juice 60g raisins 70g
rum ( aromatic or other liquor)
Ten amaretti amaretto
How to make batter: 70g
macaroons pulverized
30g sugar 80g butter, softened 1 egg white
8g of potato starch Pinch of salt
Frosting: 50g
jam peaches (or apricots) 30g sifted
water 15g sugar 15g glucose
2g (1 teaspoon) cornstarch
Let soak the raisins in warm liquor.
Boil the milk with the vanilla bean seeded.
Let cool to 30 °, then we combine the yeast, honey and 250g of flour. Let
swell.
We combine the egg, almost all the flour, remaining sugar and we start the machine with the leaf.
absorption insert the egg yolk with sugar and remaining flour and salt
Let string vel. 1.5, coliamo melted butter and cold wire and the seeds of vanilla. We also add the remaining butter, and when the mixture is well in rope, attach the hook and we are at the same rate until that will not clean the bowl, insert the wire liquor and continue to knead until it is present compact, semi-glossy and elastic.
We proof of the veil.
The mixture can be easily worked by hand, leaving the fat in the end and beating him until he found strung.
Cover and let double room temperature (not less than 20 °).
Meanwhile prepare the cream, stirring all the ingredients cold.
Peel apples, cut them into thin slices with a mandolin (or with a vegetable peeler) and irroriamole with lemon juice.
Roll out the dough with a rolling pin, let's take one three-fold as the pastry, ristendiamola in a rectangle, as can adjust thickness of ca. 6mm, and a side that is three times the other.
distribute the cream (leaving a free finger on one long side), the apple slices and raisins and drain the amaretti crumbs.
Brush the side with the album and found rolled up, tighten, leaving the opposite side.
The mixture can be easily worked by hand, leaving the fat in the end and beating him until he found strung.
Cover and let double room temperature (not less than 20 °).
Meanwhile prepare the cream, stirring all the ingredients cold.
Peel apples, cut them into thin slices with a mandolin (or with a vegetable peeler) and irroriamole with lemon juice.
Roll out the dough with a rolling pin, let's take one three-fold as the pastry, ristendiamola in a rectangle, as can adjust thickness of ca. 6mm, and a side that is three times the other.
distribute the cream (leaving a free finger on one long side), the apple slices and raisins and drain the amaretti crumbs.
Brush the side with the album and found rolled up, tighten, leaving the opposite side.
sliced, using nylon fishing wire or thin silk
well apart and put it on a baking sheet covered with parchment paper, cover with plastic wrap and trasferiamole to 28 until doubled.
Brush with egg white and bake at 180 degrees until golden brown (approx 15 ')
Meanwhile, prepare the glaze by boiling all the ingredients except the' starch.
add the starch dissolved in a tablespoon of water, we bring to the boil and, shortly afterwards, putting out the fire. (To avoid scour the jam, once brought to the boil before adding the starch and we can mix with an immersion blender)
glazed with a brush swivels the exit from the oven and let cool on a wire rack.
Meanwhile, prepare the glaze by boiling all the ingredients except the' starch.
add the starch dissolved in a tablespoon of water, we bring to the boil and, shortly afterwards, putting out the fire. (To avoid scour the jam, once brought to the boil before adding the starch and we can mix with an immersion blender)
glazed with a brush swivels the exit from the oven and let cool on a wire rack.
They lend themselves very well to freezing
0 comments:
Post a Comment