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BOMBOLONE OF LUKE Montersino

Lo so per la festa di Carnevale manca ancora un mesetto, ma da tempo desideravo provare la ricetta dei bomboloni di Luca Montersino trovata qui sul sito di Alice.tv, per cui ieri finalmente l'ho realizzata. Le sue ricette sono sempre speciali e di sicuro successo. Mi incuriosiva il fatto che nell'impasto non sono presenti liquidi, ma solo uova, in dosi maggiori perché sostituiscono il latte e/o l'acqua che solitamente si usa per questo tipo di pasta. Con questo impasto oltre ai bomboloni ho realizzato anche delle sofficissime ciambelle che si scioglievano letteralmente in bocca! Ho farcito i bomboloni con la mia confettura di fragole e con nutella, ma vi trascrivo anche la ricetta della crema pasticcera di Luca Montersino che è veramente ottima!

Qui i tre filmati video di Luca Montersino che spiega come realizzare l'impasto: 1 2 3

Ingredienti per l'impasto:

600 gr di farina 400 W (manitoba)
150 gr di zucchero semolato
435 gr di uova intere (circa 7-8 uova pesate senza guscio)
150 gr di burro (a pomata)
20 gr di lievito di birra
4,5 gr di sale
0,5 gr di olio essenziale di
lemon 1 vanilla bean bourbon

Ingredients for the custard:


800 grams whole milk 200 g cream 300 g egg yolks


300 gr sugar 35 gr cornstarch 35 gr
rice starch
½ vanilla bean bourbon

Preparation:

Dough: In a planetary

mix the flour with sugar, crumbled yeast, spices and half of the eggs. Once all the eggs are absorbed and the dough begins to take "nerve" together little by little the rest of the eggs. Let them soak well, and when the dough becomes smooth, elastic and homogeneous combined gradually to the butter cream. Finally ended with the salt.


Cool the mixture in the refrigerator (I 1 hour) and once cold formed into balls of about 50 grams. (I stretched the dough to 2 cm. Thick and cut into 8 cm discs. In diameter). Let rise on floured baking sheets about 1 ½ hours or until doubled in a warm environment, then fry in olive oil (I peanut oil) or lard at 160 ° C.


Drain on absorbent paper and pass the donuts and donuts in sugar, then filled with jam and nutella or with cream using a pastry bag fitted with a plain nozzle.

Custard:
Whip the egg yolks with sugar, add vanilla and then the cornstarch and rice. Meanwhile, put to boil in a saucepan, preferably nonstick, milk and cream. Reached a boil, add milk to the mounted eggs, stirring well and cook for 1 minute. Let it cool before using the cream quickly in a water bath of water and ice.

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sourdough LIKE SISTERS

For a while in my mind the idea of \u200b\u200btrying the sourdough in some preparations, for I am I decided to breed the famous "baby" of the Simili sisters. And I have entrusted to their own recipe. My baby is now 2 months old and I think it is ready for the big debut. But what's the sourdough? The dough, also called yeast, sour dough, yeast, yeast acid and growing, is a mixture of flour and water acidified by a complex of yeast and lactic acid bacteria that are able to start the natural fermentation. In the preparation of some desserts such as cake, dove, pandoro and some types of bread, the use of natural yeast is essential. What are the benefits resulting from the use of this yeast?

. a longer life of bread, because fermentation acid inhibits the occurrence of mold;
. smell much more intense due to bacterial fermentation,
. is easier to digest due to the presence of enzymes in yeast that, during the long rest, turn the dough resulting in a process of predigestion, is a bit like yogurt, thus facilitating the task of our digestive system;

here the doses from the book "Bread and sweet stuff" Simili, between brackets my specifications.

Dough initial

200 grams of flour ("0" or manitoba)
90 grams of water (warm) 1 tablespoon oil
(extravergine d'oliva)
1 cucchiaio di miele naturale

impastate tutti gli ingredienti, formate un panetto a cui farete un taglio a croce sulla superficie, mettetelo in un contenitore (meglio se di vetro) coperto da un piatto o da un coperchio non avvitato, e lasciatelo riposare per 2 giorni, riponendolo, specie nelle prime ore, in un luogo caldo. Durante le 48 ore l'impasto raddoppia il volume e forma degli alveoli irregolari. Trascorse le 48 ore si passa alla fase successiva chiamata rinfresco . Questa fase è molto importante perché serve per mantenere attiva e in vita la pasta madre. Se dopo questo tempo l'innesco della pasta madre non dà cenno di vita, prima di buttarla fate un rinfresco e attendete another 48 hours, if even then the volume is doubled, throw the whole thing and start over. Refreshments should be done every 2-3 days when stored at room temperature, sourdough, every 5 days if refrigerated. In the early advice to keep it at room temperature and cool it more often.

(picture after 24 hours)

Refreshments:

100 g of sourdough (original mix)
100 gr flour 45 gr water


take the initial mixture with a spoon remove the crust that has formed on the surface, please fit 100 grams, pour into a bowl and mix with the flour and warm water, again formed a ball that will give a screwdriver and put it in the container. The rest should be discarded. Try to stay with 100-200 grams of sourdough to avoid being overwhelmed, especially if not used as often. At this stage the dough will still taste a little too acid, better not use it. This fault will disappear with the passage of days if it will be refreshed every day for a week. The sourdough is mature when doubled in volume in 3-4 hours and this level is reached after a couple of months, because most sourdough ages and most are good. If the drinks are made with regularity our sourdough will last forever.

(picture after 48 hours)

Tips:

's sisters similar suggestions to make at least two receptions before baking, but if the dough is very active is fine only one party made the evening before the day of baking. For cakes leavened products such as cake, dove, and it is prudent pandoro 3.

For refreshments the rule to remember is that it uses the same amount of dough and flour and half of water (for example 100 gr. Sourdough, 100 gr. Of flour and 45 grams. Water)

With regard to the amount of dough to use, it is recommended to use its 30% of flour weight. If you use whole grain flours, the dose should be increased a little stretched and rising times.

If you keep the dough in the fridge once cooled allow to rest 3-4 hours at room temperature before storing in the refrigerator again.

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Andrea Cozzolino wins the primary PD

Riavremo, even if vicariously, Bassolino mayor of Naples. And 'the nightmare that has never faded away and returns. E 'demonstration that democracy sucks.

Cozzolino beat in the primaries of the Democratic Party Umberto RANIERI, honest person and that certainly could not count the long wave of cronyism Bassolino magna magna, an army of parasites, with Bassolino, has always eaten and which can now continue to do so with his assistant, Andrea Cozzolino.

For our part, we can only propose a call RANIERI, if indeed - as we believe - is a person with principles, calls for massive boycott the elections. You can not continue to have a sewer to the municipality.

Pattycake Online Trial Membership

PANETTONE EPIPHANY OF THE SNAIL

giallozafferano On the forum I found this recipe cake known as "panettone fluffy chocolate", which I made for the feast of 'Epiphany. For those like me who to work commitments do not have much time available, this is the ideal recipe for a cake that is prepared in half a day. It 's very easy to do, just put all ingredients in bread machine and then run the program several times. I assure you that the flavor of the cake is similar to those on the market. If you want to put the cake in the chocolate chips, I suggest you first put a little 'in the freezer and then manually add them, otherwise the heat would melt the car and become a whole chocolate cake. Once baked the cake, let cool half-day head down resting on the kebabs skewered with two shelves in this way will be more high and soft.

Ingredients for a cake 1 kg and 100 grams Panettoncino 3:

. 2 eggs
. 2 egg
. 75 grams of milk
. 75 grams of water
. 200 gr sugar *
. 250 gr soft butter
.
a pinch of salt. 1 vial of orange aroma
. 1 / 2 teaspoon vanilla extract
. 5 drops of almond aroma
. 1 teaspoon of vanilla extract
. 625 grams of flour
Manitoba. 1 cube of fresh yeast or 1 package dry yeast
. 150 grams of dark chocolate chips
(alternatively 150 g raisins soaked in marsala and drained and 100 grams of candied orange)

* The original recipe contains 180 grams. of sugar if using chocolate chips and 150 gr. if you use the candied fruit and raisins

Preparation with bread machine:

. Put the ingredients in the basket of PD described above, except the raisins and candied orange and chocolate chips;
. operate the program only mix (in my case, the program of approximately 13 h. 1.25);
. completed the cycle of the program, restart it again in full;
. completed the second cycle, restart it a third time for about 20 minutes;
. Remove the dough from the basket, knead by hand for aerarla, add the raisins and candied fruit or chocolate chips. Weighing 1 kg. about pasta and pour into the mold of cardboard 1 kg. and the remaining dough into 3 tins of 100 gm.;
. let it rise in a warmed oven until the dough reaches the edge (my gave us 7 hours);
. Bake in oven at 180 ° with resistance turned up and down for about 45 minutes (I have baked in position "sweet" to 150 ° C for about 50 minutes);
. during cooking if the surface tends to darken after 15-20 minutes cover with aluminum foil.

Preparation with planetary

. 1st cycle: 20 minutes kneading with dough hook at low speed and then let rise 1 hour;
. 2nd cycle: same as above;
. 3rd cycle: just dough for about 20 minutes, pouring towards the end of the candy or chocolate chips with which you want to stuff the cake;
. then proceed as the recipe above with the rising and so on.

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Best in Snow!

And the winner is ...

Eloisa with its beautiful illustration of Liludori! :)

But wait!

In the forum you can find a lot of other beautiful illustrations created by our Pusch! Just click

HERE!

It is not over ... As a gift to enjoy this fine holiday table extra competition created by our Francy Follini !

Denise Milani Wikipediai

For an appetizer or buffet we can prepare these delicious and fluffy tomato nuts. In the tomato sauce I added a spicy note that has that something extra to the usual seasoning, adding a teaspoon of cream Hot Line Cream and Seasonings OrtoCori .

Ingredients for the dough: 250 gr

flour pizza
0 to 125 grams of durum wheat semolina
125 grams of flour ½ cube Manitoba

2 tablespoons yeast extra virgin olive
300 ml of water (or 50% milk)
1 teaspoon sugar 1 teaspoon salt


For the sauce:

100-125 grams of tomato sauce 1 teaspoon
spicy cream of OrtoCori

extra virgin olive oil 1 clove garlic salt


oregano Parmesan cheese to taste

Preparation:

Mix all ingredients by hand or with the mixer. In both cases the dough let rise 2 hours. After the time stretch the dough into a rectangle and spread on the tomato sauce to which you add salt, pepper cream, garlic and oil.



Sprinkle with Parmesan cheese and then a bit 'of oregano. Roll the dough in plastic wrap, forming a large sausage and put it to rest for 30 minutes in the refrigerator. Cut in slices about 2 cm. thick and lay them in a pan covered with parchment paper.



Let rise in a warm yet 1 hour and then cook in a preheated oven at 250 degrees for about 15 minutes.

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TOMATO MUFFINS WITH CHOCOLATE ORANGE HEART

In the bakery chocolate-orange combination is certainly one of the most successful. After the binge of panettone and so on, on this first Sunday of 2011, the simple and delicious cakes made with these two ingredients are great, so I propose the Muffins Chocolate Orange heart.

Ingredients for 12 muffins:


00 250 grams of flour 175 gr sugar 1 large egg

100 g butter 250 ml milk


4 tablespoons unsweetened cocoa 2 teaspoons baking powder
1 / 2 teaspoon baking soda
1 vial of vanilla extract 1 pinch salt

marmalade

taste Preparation:

Preheat oven to 180 degrees (fan oven 150 ° I). In a bowl put the wet ingredients: egg, milk, melted butter and vanilla. In another bowl place dry ingredients: sugar, flour and baking powder sifted together, baking soda, salt and cocoa.

United
the two compounds are mixed and not very fast. Grease and flour the molds (if using silicone or if you put paper cups in the molds do not need butter and flour).


Pour a little 'less than half of the dough, spread over each muffin ½ teaspoon of orange marmalade, then cover with more dough coming up to ¾ of the stencil. Bake for about 20 minutes (if you put 150 ° C it takes 30 minutes).

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HAPPY NEW YEAR!