How To Make A Torc -torque -road -truck

Tanti auguri a......me!



Torcetti
butter for this recipe of ultra-fast thank Minnie67 Wired New York:

for about 25 torcetti:
250 grams of flour
125 grams of butter into small pieces
60 ml of beer (60 gr)

granulated sugar 2 tablespoons granulated sugar (the original recipe was a sugar cane, but I had none at home)

I worked all the ingredients to obtain a smooth ball of dough, I let it sit 1 / 2 hour in the refrigerator and then I made the rolls and I sprinkled them with sugar.
I sprayed them with water and bake at 200 ° C for 15 min, then sprayed again with water and cook until they are golden.

I must say that I liked much more the next day instead of freshly baked!

Baci Hazelnut
and here I have drawn inspiration from the recipe of kisses Cicione of Wired New York lady, whom I thank very much!

per circa 45 baci
100gr di farina
100gr di burro
60gr di zucchero
120 g nocciole
1 pizzico di sale
cioccolato fondente

Ho tritato finemente le nocciole e le ho unite insieme allo zucchero,la farina, e il pizzico di sale,mescolando bene. Poi ho unito il burro morbido e ho impastato fino ad ottenere una palla omogenea.
Poi ho fatto delle palline grandi circa quanto un 2 centesimi e le ho messe per circa 2 ore in frigorifero. Tolte dal frigo ho infornato a 170°C per 8-10 min.
Una volta raffreddate con il cioccolato fuso ho unito a due a due le palline.

Buonissimi!

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Torta di rose lievitate



Questa ricetta arriva direttamente the course of pastry that I did last summer.

CAKE FOR 1 TO 24 CM

500 g pastry flour
250 gcrema

180 ml milk 150 g eggs (3 50g)
100 g raisins 100 ml rum


80 g butter 35 g sugar 20 g

yeast 1 / 2 vanilla bean

Soak the raisins in rum.
Warm the milk and vanilla and dissolve the yeast in it.
Mix flour with milk, adj. all other ingredients until dough is smooth and homogeneous.
Let rise in warm place until doubled in volume.
Roll out the dough until you have a rectangular sheet of 1 cm in height and with a spatula to spread a strato di crema pasticcera, scolare ed asciugare l'uvetta e adagiarla sullo strato di crema.
Arrotolare la pasta su se stessa e tagliare il rotolo in tranci di 3cm di spessore.
Imburrare e infarinare una tortiera rotonda da 24 cm e adagiare i tranci al suo interno e lasciar lievitare 30 min in luogo caldo.
Cuocere in forno a 180°C per 20/25 min circa.

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Tiramisù Torronato ovvero il mio "Torromisù"



Durante le feste natalizie a casa mia non manca mai il tiramisù, di cui siamo ghiotti sia io che la mia dolce metà, ma, visto che finalmente poco prima di Natale avevo recuperato il libro di Luca Montersino "Tiramisù e Chantilly" non potevo esimermi dal testare qualche sua ricetta. La prima è il Tiramisù nougat and I must say that it is very simple and equally delicious.


Ingredients for 8 people:

mascarpone cream with honey and egg whites 75 g

220 g honey 10 g gelatin sheets (I have placed 8 g)

250 g cream 250 g mascarpone 100 g
toasted nuts (I was only 50g g)

finish
ladyfingers
200 g dark chocolate coffee



For the honey and mascarpone:
on low heat bring the honey to 121 ° C and pour slowly over egg whites that are mounting in the planet. Combine the gelatin, first soaked in cold water and then squeezed, and install everything until it cools down. Stir in the mascarpone and whipped cream and chopped nuts.
In a baking tray lined with plastic wrap spread a layer of cream and a layer of ladyfingers in the coffee undrinkable, then another layer of cream. Put in the freezer. Then cut Slices of cream.
Meanwhile prepare the sheets of chocolate, melt chocolate on low heat, and then spreading a thin layer, about 1 mm, on paper the oven, let cool and then cut rectangles leggermenti larger than Slices of cream.
The cake is ready to abandon the Slices between two layers of chocolate.

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Happy New Year to all.