No, you do not like me.
not try to pull stubbornly two slices of orange that just do not want to learn to separate, because in reality it is only a piece and you end up with the face wash, glasses and hair.
not shake the jar of cream I think I closed well, when in fact it is not so since there is so much to clean ...
not put 120g flour 12g instead of the custard when you (and some say that zero is a number ...).
not put the whip in a seemingly stable, because it's statistically proven that the fall when rounds bouncing their gaze and distribute joyfully jam on hot plates, tiles and flooring. And I say cheerfully.
But above all, do not share the pot with salt than sugar when you are preparing for the lievitino pandoro.
PANDORO - Recipe of the Sisters Similar
Ingredients for a Pandora
For lievitino:
15g fresh yeast 60g
warm water 50g flour manitoba
1 tablespoon sugar 1 egg
For 1st batter: 200g
manitoba
3g yeast
30g sugar 25g soft butter into chunks 2 teaspoons water
1 egg
For the 2nd batter: 200g
manitoba
100g sugar 2 eggs 1 teaspoon salt
1 stecca di vaniglia (i semi)
140g di burro morbido per sfogliare
- Preparare il lievitino sciogliendo il lievito di birra nell'acqua. Unire lo zucchero e il tuorlo e sbattere bene.
- Versare questo liquido sulla farina setacciata e mescolare bene per amalgamare, ottenendo una specie di pastella.
- Coprire con un panno e far lievitare per 1 ora fino al raddoppio, in un luogo non ventilato nè freddo.
- Passata l'ora, procedere con il 1° impasto: sciogliere il lievito di birra in acqua e aggiungerlo al lievitino insieme a zucchero, farina e uovo, aspettando di far assorbire ciascun ingrediente prima di aggiungere il successivo.
- Mescolare con forza and then add the butter a piece at a time, making it absorb each time before adding more. The mixture will look like this:
- Cover and rise for about 45 minutes in a warm place. After rising looks like this:
- Proceed to the 2nd batter, adding to the previous eggs, sugar, flour, salt, and, finally, the vanilla, again by absorbing ingredients one at a time.
- Press the dough, fold in on itself and let rise in a buttered bowl and cover for an hour or until doubled, of course, always be protected from cold drafts.
- After rising as it put the dough in the fridge for a time that can range from half an hour to 12 hours (time with your regulator. Mine is left in the fridge 12 hours, from 9 pm to 9 the next morning).
- On a work surface, roll the dough with a rolling pin to form a square on which to distribute the butter of the leaf, like this:
- Bring the four corners of the square towards the center and seal ' not put out the dough for butter.
- Pull it with a rolling pin to form a rectangle then will be folded into 3 parts, the first way:
- and then this:
- Cover the dough with plastic wrap and refrigerate for 15-20 minutes. Repeat the folds and rest in refrigerator for two more times.
- Prepare for the preparation of the mold. It should be well greased with butter, do not skimp, especially in the corners well spent.
- After the final rest, pull the dough from the refrigerator, fold it on itself to form a ball tucked under the edges and turn on a work surface with hands greased with butter.
- Replace the "ball" in the mold, with the most smooth toward the bottom, so that, once cooked and folded, the folds pandoro not present.
- Cover and rise in a warm place. The dough should exit from the mold, because it does not rise in the oven, so it is very important to wait until its full leavening. I took about 4 hours, and the result is this:
- then cook in a preheated oven at 170 degrees for 15 minutes, then lower to 160 degrees and bake another 10 minutes while the classical proof of the toothpick.
- Remove from the mold as soon as possible, and immediately sprinkle with powdered sugar.
NOTE: I find that this is really genuine and pandoro, overall, quite simple to achieve, even it does not require sourdough etc ...
But, in my opinion, I found it too sweet and the aroma of butter was low compared to classic pandori this industry. For now, it was an experiment, I am satisfied. If someone is to modify doses and proportions, make me a whistle! : P
With this recipe, more festive than this just can not, I wish everyone a Merry Christmas sweet, heart! We feel after
le feste!
Baci!
Alice
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