Back to resent the carnival and the smell of fried, cooked cream and a hint of vanilla icing sugar ... the streets and much more! Even in my kitchen there is' a tradition that returns, as return all the best practices for sharing! Ooooo ... because 'the talk, both verbal and those scented flour, they are together.
now, our merry band has achieved an efficiency super! Lowered the amount of the dough, we speed up all operations and the only understanding of looks, our chat unroll quickly after dinner!
For this reason, the old recipe, which has not been changed in substance
( http://scarletcafe.blogspot.com/2010/02/esperimenti-di-cucina-continua.html )
we made new proportions
700 grams of flour that rises
90 g butter 85 g sugar
6 + 1 egg yolk 1 small glass of grappa
to do: first
throughout the dough, after it was launched in planetary must ... and I stress MUST ... be worked with very warm hands and holy patience for fifteen minutes!!
usually prepare the dough in the morning to use it at night! Keep the dough covered with a bell and, experience shows, more 'left them' and better and '....
then pull the dough into small pieces, with the "machine", notch No. 4 and the review twice, thus obtaining 'a sheet long, rectangular, thickness considered suitable by the "fryer"!
cut diamond with the toothed wheel and carve into
I place then, the different parts obtained on a platter from which to draw, as, for frying
STRICTLY IN THE LARD!
time to color the pieces with lard very hot! otherwise it will not swell ...
et voila '!
A fine dusting of powdered sugar ... and are prepared to take different roads to which they are intended:
Bon Appetit!
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