GiCam ... Venetian Aroma "Gee ... you'd know that play the Venetian is my pastry? What I and my family adore ..."
"That consistency has?"
"It's very soft ... so soft that you can not cut it well,"
"Tell me what it smells ..."
"Gee ... I can not describe it smells, tastes good ... the baker says that puts natural orange and vanilla, but the scent rising from it long."
"Ok ... plenty of butter and eggs, cocoa butter and milk powder ... dobbiamo solo trovare la dose giusta di buccia d'arancia..."
" Giiiiii ...il mio pasticcere mi ha svelato un segreto, nella veneziana, mette una cremina all'arancia ...che ha un profumo indescrivibile e mi ha regalato un pezzetto di lievito madre!!"
Da questa mia richiesta a Gi ... è nata una veneziana stupenda, morbidissima che ha un profumo di buono.
La copertura originale del pasticcere, sarebbe albume e zucchero, pennellati before lievitazione.Ma is also delicious with butter, sugar and granulated sugar, put before baking.
One can also put a glaze of egg whites and almonds, as the dove .... or before the rising, brush with sugar syrup and sprinkled with sugar. The
pm ... if you do not use it often, it should be refreshed every three hours, three times before being used ....
the last one I do: I am 100 - 200 Manitoba - 80 water.
The ingredients should all be at room temperature for at least several hours, preferably the day before.
My lineup for march started around 23 to continue with the second batter, the next morning around 08 ... see if you change the times.
The mold is down 22 per cake .... or take one pound of cake mold, cutting a couple of inches.
Ingredients first mixture 23 hours
120g sourdough dissolved in 50g of water (preferably mineral)
250g flour 50g egg manitoba
58g whole egg 100g
butter 80g caster sugar dissolved in 25g water 30g water
the sourdough dissolved, add alternating a tablespoon of flour and syrup, always waiting for the previous ingredient is absorbed completely, before starting another. ... Out of the syrup continue with flour and slightly beaten eggs, always slowly. String and then add the soft butter in 4 volte.Impastare with the mixer and hook, until all the dough comes off the walls, then add the 30g of water. String well, until all the dough is not sticky and not so much the dirty bowl. Pulling a corner, will become clear, without breaking. Bring to the table and throw him handle it without doing a little 'folds.
Let rise in a large bowl, up to more than doubling in il forno spento con un pentolino di acqua calda.
Per domani..
Mescolare lo zucchero del secondo impasto con i semini della vaniglia e l'arancia grattugiata ( se non usate la cremina).
La mattina dopo alle ore 08 circa
Ingredienti secondo impasto
tutto il primo impasto lievitato
100g di farina manitoba
33g di tuorlo d'uovo
60g di zucchero
1 bacca di vaniglia
4g di sale
60g soft butter 10g cocoa butter or two squares of white chocolate
condensed milk 1 teaspoon of honey
15g grated rind of half orange (
better creamy sauce)
25g whole milk
back to stringing the first mixture, add half the flour alternately to the egg yolks with sugar flavored lightly mounted. Then
flour alternately with honey mixed with condensed milk and butter into the stringing cacao.Sempre add the butter, with the last slice of butter, salt, and finally the milk.
string well as the first batter.
Form a ball and put it up (to rest on the table) covered 30 '. Reforming the ball and allow to rise in a mold from 7 to 22cm in height. Put in oven to rise until the dome, did not reach the board.
The dough is about 1 kilo.
Once risen, cut a cross-cutting, brush with melted butter, and sprinkle with granulated sugar.
Put in oven at 200 degrees for about 5 minutes, then lower to 180 ... and if you feel down after ten minutes even at 160 degrees for about 30 minutes.
not easy to establish temperature and adjusted according to your tempi.Dovrete forno.Perciò times are approximate. After the set time, open the oven and do the toothpick test.
The cake once cooked should be overturned as panettone, for at least 6 hours. Infill the knife when the cake is still inside the oven, but despite all the precautions deflates ... do not worry ... it means to be soft.
Good job.
this is covered with syrup and sprinkled with sugar
These are miniature, in tulip cups
I am trying to replace milk with condensed milk powder, but have not yet found the dose becomes so soft giusta.Con 7g .. which does not take the form after it is baked.
Gi
Thanks !!!!!!!!!!
