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Trecccia of brioche filled (Thermomix TM31)

I could not help but publish it!



















Ingredients 550 g flour 250 g of milk

50 g of olive oil 1 tablespoon sugar

10 g of salt 1 cube

yeast 1 egg plus one yolk for brushing.

For the filling: 100 g of bacon

100 g of asiago cheese or more to taste Method


heat the milk jug in 1 min.
37 ° speed. 1,
Combine oil,
sugar, egg and yeast
5 sec. vel. 2,
Add flour and salt 3 min.
vel. Spiga. Un'impasto should be soft,
but if still sticky add 1 tablespoon of flour. Cover and let rise for 1 hour. Meanwhile, chop the bacon 5 sec. vel. 5 5 sec and cheese. vel. 7 and mix them together. When the dough has doubled it apart and roll it out,
trying to form a rectangle that will divide into three equal parts. Spread bacon and cheese on the dough, rolling
forming a cylinder. So we will go to form the braid with the three cylinders being careful and working gently. Let rise again for 30 min. At this point
Brush with beaten egg and place in oven at 200 degrees for about 30 min.

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Cheesecake Chocolate Icicles













Per la base per una tortiera di 24 cm

Biscotti secchi al cioccolato 160 gr
Burro fuso 80 gr

Per la crema

Cacao in polvere amaro 20 gr
Cioccolato fondente 200 gr
Philadelphia 250 gr
Ricotta di mucca 500 gr
Uova medie 3
Vaniglia mezza bacca
Zucchero 150 gr

Preparazione :

Accendete il forno a 180°. Frullate i biscotti until a fine powder, melt the butter and add it to cookies powdered mix things up properly.
Line the bottom of the cake (previously greased with butter) with a circle of parchment paper cut to a diameter of an inch wider than the pan itself. Pour the mixture into the pan of butter and cookies and pressatelo the bottom up to cover it evenly, then put the pan in the freezer for at least half an hour. Meanwhile prepare the cream cheesecake pouring in a mixer with blades ricotta cheese and Philadelphia.
Blend until smooth and creamy with no lumps, then add sugar, eggs, half the seeds of vanilla bean (or 1 teaspoon of vanilla extract), the sifted cocoa powder and blend again.
Melt chocolate in microwave or double boiler, then add it to the cream in a blender, blend again. Get a nice smooth creamy and smooth, pour into the mold you have extracted from the freezer. Bake the cheesecake in oven at 180 degrees and cook for 60 minutes.
Remove the cheesecake from the oven and let cool thoroughly at room temperature canvas.
Decorate as desired.

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Salveeee !!!!! I'm back with a new recipe .....

Serves 4 persone
1 arancia
2 kiwi
100 g fragole
50 g mirtilli
50 g fragoline di bosco
100 g zucchero
di 1 lime buccia e succo di lime
1 albume
Preparazione
Lavate e mondate le fragoline di bosco e i mirtilli e asciugateli tamponandoli delicatamente con carta assorbente da cucina. Sbucciate l'arancia e un kiwi e tagliateli a spicchietti. Mettete nel bicchiere del frullatore metà delle fragoline di bosco e dei mirtilli; aggiungete gli spicchietti di kiwi e riducete il tutto a purea.

In un pentolino preparate uno sciroppo con quattro cucchiai di acqua e lo zucchero, facendolo sciogliere a fiamma dolce; lasciatelo intiepidire, quindi riunitelo in una terrina insieme con la purea di frutta, peel and lime juice. Mix everything and built the whole strawberries and blueberries and orange spicchietti, stirring gently.

Whip the egg whites until stiff and mix with the rest of the ingredients, too. Transfer the mixture in a plastic container or steel suitable for cold and place in freezer for about 1 hour, stirring occasionally.

Peel and slice the kiwi left and place the slices on the inside walls of ice molds, fill them with the mixture of yogurt and fruit semigelato, insert a wooden stick in each one and let harden in freezer for at least 2 hours before serving. Presented in the table, the ice, already processed, dipping them in a coppa piena di cubetti di ghiaccio.