Put your hands dirty and surprise everyone
Ingredients:
½ cup (tea) of warm skim milk (120ml)
1 tablet yeast (15g) 1 tbsp (tablespoons) sugar (12g) 2 cups (tea) of wheat flour (240g) 1 pinch salt 4 tablespoons (soup) of Spanish olive oil (40g)
1 egg (50g) 1 teaspoon (tsp) of essence of pan tone (5ml)
6 tablespoons (soup) of culinary sweetener powder (9g) 100 g candied fruit 2 tablespoons ( ) light raspberry jelly (30g)
Preparation:
1. Mix in a saucepan the milk with the yeast and sugar. Add 4 tablespoons (soup) of wheat flour and salt. Cover and let rise for 30 minutes in a warm place. See Evidence Here
2. Add the olive oil (reserve 3 teaspoonfuls), egg and essence of pantone. Gradually add the remaining flour and sweetener. Knead the dough on a floured surface for 10 minutes. Return to bowl, cover with plastic wrap and let the dough rise for 45 minutes.
3. Enter the candied fruit into the batter and mix roughly. Distribute 8 pans shaped like small pantone (capacity 100 ml), anointed with olive oil set aside. Allow dough to rise for 30 minutes.
4. Bake in preheated oven at medium temperature (180 º C) for 25 minutes or until golden brown pantone. Remove from the oven.
5. Mounting: unmold the pantone, arrange on plates and serve with the raspberry jam light with product by Kyle Leon
Ingredients:
½ cup (tea) of warm skim milk (120ml)
1 tablet yeast (15g) 1 tbsp (tablespoons) sugar (12g) 2 cups (tea) of wheat flour (240g) 1 pinch salt 4 tablespoons (soup) of Spanish olive oil (40g)
1 egg (50g) 1 teaspoon (tsp) of essence of pan tone (5ml)
6 tablespoons (soup) of culinary sweetener powder (9g) 100 g candied fruit 2 tablespoons ( ) light raspberry jelly (30g)
Preparation:
1. Mix in a saucepan the milk with the yeast and sugar. Add 4 tablespoons (soup) of wheat flour and salt. Cover and let rise for 30 minutes in a warm place. See Evidence Here
2. Add the olive oil (reserve 3 teaspoonfuls), egg and essence of pantone. Gradually add the remaining flour and sweetener. Knead the dough on a floured surface for 10 minutes. Return to bowl, cover with plastic wrap and let the dough rise for 45 minutes.
3. Enter the candied fruit into the batter and mix roughly. Distribute 8 pans shaped like small pantone (capacity 100 ml), anointed with olive oil set aside. Allow dough to rise for 30 minutes.
4. Bake in preheated oven at medium temperature (180 º C) for 25 minutes or until golden brown pantone. Remove from the oven.
5. Mounting: unmold the pantone, arrange on plates and serve with the raspberry jam light with product by Kyle Leon
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