E 'preparation of the Tuscan tradition, these small semi-sweet bread, the faint aroma of rosemary, are prepared in the period Easter.
Ingredients: 500g flour
W 300 (alternatively manitoba commercial cut with 30% of flour for pizza)
water 300g sugar
75gr 40gr 15gr lard oils Ages
6gr 8g salt 1 teaspoon fresh yeast
soy lecithin (optional) 1 teaspoon malt
(or honey)
1 teaspoon finely chopped fresh rosemary
1 teaspoon fresh rosemary 1 egg white to brush
W 300 (alternatively manitoba commercial cut with 30% of flour for pizza)
water 300g sugar
75gr 40gr 15gr lard oils Ages
6gr 8g salt 1 teaspoon fresh yeast
soy lecithin (optional) 1 teaspoon malt
(or honey)
1 teaspoon finely chopped fresh rosemary
1 teaspoon fresh rosemary 1 egg white to brush
120gr raisins soaked in warm water and rum
For the frosting, bring to a boil with 30g water and 30g of sugar as glucose.
Evening: Boil 200g water titato with rosemary, let cool.
us restore the weight of water, dissolve 4g of yeast, add 100 grams of flour (if you have to be used in Manitoba purity), mix well and we put in the refrigerator at 5 °, in a tightly covered, for approx. 12 hours.
Morning: poolish pull out of the fridge, give a stir and leave at room temperature.
Meanwhile pulverize the lecithin in the grinder, stemperiamola in 100gr of water remaining, slightly warmed, add the 2g of yeast, malt, 80g of flour, stir and let swell.
heat the oil with the rosemary until they begin to sizzle, turn off the heat and let cool.
poured into the bowl two Preimpastato most of the remaining flour and we start the machine with the leaf to speed 1. We put salt and shortly after the last part of flour, let string vel. 1.5. We put the lard and absorption, the filtered oil flush, turn upside down and we start with the dough hook at Speed \u200b\u200b1.5, kneading until the mass becomes a smooth, semi-gloss and very elastic.
For the frosting, bring to a boil with 30g water and 30g of sugar as glucose.
Evening: Boil 200g water titato with rosemary, let cool.
us restore the weight of water, dissolve 4g of yeast, add 100 grams of flour (if you have to be used in Manitoba purity), mix well and we put in the refrigerator at 5 °, in a tightly covered, for approx. 12 hours.
Morning: poolish pull out of the fridge, give a stir and leave at room temperature.
Meanwhile pulverize the lecithin in the grinder, stemperiamola in 100gr of water remaining, slightly warmed, add the 2g of yeast, malt, 80g of flour, stir and let swell.
heat the oil with the rosemary until they begin to sizzle, turn off the heat and let cool.
poured into the bowl two Preimpastato most of the remaining flour and we start the machine with the leaf to speed 1. We put salt and shortly after the last part of flour, let string vel. 1.5. We put the lard and absorption, the filtered oil flush, turn upside down and we start with the dough hook at Speed \u200b\u200b1.5, kneading until the mass becomes a smooth, semi-gloss and very elastic.
We put the raisins and squeeze lightly flour the dough and let them distribute it at low speed. Alternatively, we enlarge the dough on spainatoia, distribute raisins, rolled and kneaded gently.
Cover the bowl and we put at 26 ° until doubled.
After 20 ', portion the dough into 80g pieces and wrap ball too loosely.
Let
in trays well apart, and after a few minutes, flatten the balls slightly, brush with egg white.
We cover ourselves and to rise to 26 ° until doubled.
Brush again with egg white practice with scissors, cut a cross or four cross-cuts with a razor blade anointed with oil and bake at 180 degrees for about steam. 14 'or up to coloring.
We cover ourselves and to rise to 26 ° until doubled.
Brush again with egg white practice with scissors, cut a cross or four cross-cuts with a razor blade anointed with oil and bake at 180 degrees for about steam. 14 'or up to coloring.
Just out of the oven, brush with glaze and let cool.
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