Pastries



Donut / ring Gonzaga






Leafing through a booklet of recipes of S. Martino I found the recipe for this cake!
A cake is made WWF one particular piece of potato starch ... but that worth trying!
Before going to the recipe, I leave you some advice for implementation.
Butter must be pulled out from the refrigerator at least 3 hours before so that it is soft, not dissolve it!
Egg whites should be beaten until stiff and joined in several times with a wooden spoon with movements from the bottom upwards.
Same goes for the starch, add it in 2-3 times so that it blended well. This donut I used a silicone mold with hole diameter 23 with high sides. Ingredients: 450 g potato starch 250 g soft butter 250 g sugar vanilla bean 4 medium eggs 1 teaspoon baking powder Preheat oven to 170 degrees. Separate the yolks from the whites. Whisk the egg whites. Attach with the whisk the butter, sugar and vanilla. Combine one egg at a time. now always join with the whisks potato starch and yeast several times, you will get a solid compound. Stopping with whips and with a spoon to combine the egg whites very gently from bottom to top. Pass the mixture into the tin and bake for about 50/60 minutes. It's always the toothpick test




Bread wheat germ and Greek yogurt







Today you bread, sweet bread enriched with wheat flour stone-ground!
I like to use Greek yogurt in my dough, gives a subtle sweetness and smooth.
Because if you were lost in the blog you can find these buns or this, I've always used Greek yogurt.

Ingredients for 10 rolls of 100 gar.

Gar 170 Greek yogurt
2 tablespoons vegetable oil corn
25 g of acacia honey
12 g salt
200 g water
25 boy milk powder (optional)
20 g of roasted wheat germ
250 Manitoba boy
Gar 260 flour stone ground wheat
July 15 g dry yeast or fresh yeast Gar

If you do not toast wheat germ is necessary in a pan and let cool.

The ingredients should be at room temperature.

The proof of the dough in the bread machine;
Put the flour, honey, yeast, wheat germ and powdered milk, start by joining between two waters.
Then gradually add the yogurt several times, then the oil and salt, but do not put any water to mix a little at a time to see how the flour absorbs.
Brush with extra virgin olive oil, cover and let rise for 3 hours.

Resume, divide and form sandwiches.
Brush with oil and water and let rise again for 1 hour and a half.

Bake at 200 degrees for about 20/25 minutes.




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