More than sweet, I love salty, and I have a soft spot for the cake, especially Morbidoni that:)
For Rolex Masters Monte Carlo I had the wish to use it as a main course of our lunch, so I armed myself with patience and even unconsciousness, and I kneaded by hand for 20 minutes.
Needless to say, I wondered how it is possible that the housewives are overweight to me those 20 minutes were enough to prove the same effort of 20 minutes of tennis, you see ... the second
and third round of focaccia (for the trip to Verona and the sailing course Uccio) I decided to relate with the bread machine Uccio. It saves time, because it was priceless answer the mail as the car dough, but I must admit with pride that my dough between her and there was no difference! So, one of two things: either the car is very good at imitating the human dough, or I have mixed very well.
Anyway, I recommend this very cake Anise & Cinnamon, is very good! It is really soft for 2 days (but both can not resist two days ...).
Superfocaccia Anise & Cinnamon
0 500 grams of flour 150 g greek yoghurt
250 grams of water
10 g salt 1 tsp sugar 1 pat of lard
[replaced with 2 tablespoons extra virgin olive oil]
2 tablespoons extra virgin olive oil 12 g fresh yeast
[replaced with a packet of dried yeast]
the emulsion:
3 tablespoons oil
3 tablespoons of water
salt coarse or fine salt
Put the flour in the bowl [if hand mixed in a bowl with high sides and pour slowly the water where you have done, dissolve the yeast and sugar [if using dried yeast, follow the instructions on the back of the sachet] .
Knead a little, then add the yogurt. When the mixture is smooth, pour in the salt, mix well at least 15/20 minutes, the dough should be elastic good. At this point add the oil and lard.
Knead well until absorbed, would result in a very soft but not sticky dough.
E 'can also do this by hand.
Place in a large bowl and cover with foil, then let it rise in the oven turned off the light bulb turned on about 1 hour and 45 minutes [I did not understand the usefulness of the light bulb, I followed the suggestion Manitoba Flour: Put the bowl to rise in the oven preheated to 50 ° with lamp off: p].
After rising a well oiled baking pan about 36x26 cm stendeteci fine leavened dough immediately without working again.
The emulsion prepared stirring well water, oil and salt, then pour it slowly on the cake by the large holes in the dough.
yeast Wait approximately 30 minutes and bake at 200 ° until that will be a nice golden color [10-15 min].
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