Olimelt Composition And Side Effects

Adriano

This cake was for years my Achilles heel.
A challenge to myself.

Until a few years ago, the master of leavened, Adriano , publishes his recipe .

And I knew that from then on I would have succeeded with no possibility of errors. Excellent!
un'impastatrice As long as you possess and that you follow the instructions to the letter!

Here is the original recipe, which is perfect, without changing one iota.

If you start early in the morning, early afternoon in the oven.

The baba Adriano

Serves 12 to 13 molds (depending on the size of eggs) by 8cm high.

350g strong flour (I used a Manitoba found at the supermarket) 5 medium eggs

75gr butter 2 tablespoons sugar 15g fresh yeast

6gr

salt Dissolve yeast in 30g of warm water, add 25g of flour, cover with plastic wrap and allow to rise (temperature about 28 degrees).

After 30 mn. Put egg whites in bowl only (save the yolks in a glass, sealed with plastic, in refrigerator), break it with a whip in hand, without mounting, start the car at speed 1 and add slowly to rain much flour as necessary to obtain a soft dough that still clings to the sides of the bowl. Cover and let stand 30 minutes.

Reboot the machine with the leaf, which in my mixer is made in the "A", the second order:

add the yeast and a sprinkling of flour.

When it starts to string and add egg yolk, absorption occurred, a sprinkling of flour. When it starts to pull, the rate increased slightly (1.5) and continue with an egg and flour until all (keep a last dusting of flour).

The second egg add the sugar, the third with the salt.

curvature, flipping the dough twice, will become very elastic (the wires will do), at this point add the butter just soft (not ointment), and let it slowly incorporating.

absorption together the last dusting of flour and strung by inverting two or three times, the dough will tend to move away from the bowl.

Mount the hook (the first in the photo), start the car at speeds up to 1.5 and then go stringing complete until a widening strip of dough you'll get the effect "Veil."

Cover the bowl, sealed with pelllicola and place at 28 °.

When will have more than tripled the volume (two or three hours) overturned on a floured table and given the folds of the second type , tightening the mixture well.

Now 60g portions of dough to mold h 8cm, wrap a ball rolled under the palm and place in well-buttered tins (but not floured), cover with foil and place warm.

When the dome will be released from the molds definitely bake at 180 degrees for 25 minutes cica.

a baba Pull out of the mold: If you are ready complexion.

In the meantime you have 1 liter of boiled water with 500g of sugar and the peel of a lemon (or orange if you like), uniteo 7 to 8 tablespoons dark rum (or more to taste ).

Soak in the syrup warmed baba hot but not boiling, squeeze lightly and gently and put on his feet, leaning with one another, with the dome down.

can polish them with a bit of apricot jelly mixed in syrup, but I did not do it.

preferably be consumed the next day, but are also excellent on the same day!

With the doses you get from 12 to 13 molds (depending on the size of eggs) by 8cm high.

I wish you good Samhain, Halloween or good, or good feast of All Saints, as you like!
We will be busy with the table of sweets for a party that we organize for the children. Of course we will see the result!

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Cake chocolate and pear, no eggs!

E 'by chance, the same day that baked this cake, I am noticing the wonderful initiative of the blog of Stephanie good and fast: a collection of cakes without eggs, dedicated to CiboAmico children, an association of parents of allergic children, followed by the Department of Allergy Meyer Paediatric Hospital in Florence. For this reason
public like this post, just in time, given that the collection will expire at the end of October!
base from which game is the famous chocolate cake BilBolBul , published in the late 20's from Ada Boni in " Talisman of Happiness," then modified according to my taste.
Bilbolbul The cake recipe contains no eggs or fat, so if you want, you can totally eliminate the oil seeds.

pears and chocolate cake, no eggs

Ingredients for a cake pan with a diameter of 24 cm

160 grams of flour 00 grams of starch
40

160 grams sugar 85 grams cocoa powder 2
tablespoons sunflower oil 1 tablespoon

ground cinnamon 1 tablespoon apple cider vinegar (or white wine)
untreated orange peel, grated
250 grams of milk

½ packet of yeast 2 large diced pears
walnuts or almonds or pine nuts (if you like)

Combine in a large bowl the flour, potato starch, sifted cocoa, sugar and yeast .
Form a hollow in the center and pour in the oil, cinnamon, vinegar, orange zest and milk.
Mix well, even with a spatula until a smooth and creamy.
Add the chopped pears and dried fruit (in this case I put pine nuts) to the mixture, mixing well.
Pour into a round baking pan, buttered and floured, and bake at 180 degrees for about 40 minutes.
Sprinkle the cake with powdered sugar before serving.

This recipe for the collection of good and fast: Cakes without eggs!

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mushroom crepes

A first autumn meet the tastes of all those who love mushrooms, including me!
Thanks to my brother - who loves walking in the woods looking for mushrooms, and commit to grinding up early at dawn and kilometers and kilometers - I had some stored in a freezer bag of mushrooms into large pieces.
What to do if this could end, however worthy :-)

mushroom crepes

Ingredients for 6 / 8 people

For the recipe for pancakes, I have always found very well with this, I had written down millennia ago by it.hobby-kitchen (I think were of Rodante):

for about 14 pancakes

neutral (you can use for both sweet and savory preparations) cm in diameter. About 20:

200 grams of white flour 3 eggs 70 grams

1 / 2 cups milk

2 teaspoons salt 2 teaspoons sugar 50 grams

butter, melted, not hot

Break the eggs into a bowl, add salt and sugar and beat a little bit. Also add the sifted flour, a little at a time to avoid lumps, and work with a whisk until a thick batter.

Add the milk and let sit for half an hour.

United finally melted butter and mix well.

Heat a nonstick skillet with pancakes (must be boiling) grease it with little oil or butter and begin to cook the crepes, pour a little mixture with the help of a spoon (I put it a little) and started to rotate the pan to distribute the mixture well: you get a thin pancake.

Go on a pan oiled paper towel and give a stir to the mixture before cooking each pancake. Impilatele on a plate, cover and keep aside. You can prepare the day before, keeping them in the refrigerator.

For the sauce:

Ingredients:

50 grams of dried porcini mushrooms, soaked in warm water

100 grams of fresh or frozen porcini mushrooms into large pieces (in this case should not be thawed, but added to the mixture still frozen) or 100 grams of mixed mushrooms and mushroom

1 leek or 2 shallots

200 grams of sliced \u200b\u200bfontina

parsley

dry white wine, a splash

extra virgin olive

1 liter of white sauce, flavored with chives

In a large frying pan fry in a little oil (about 5 tablespoons) leek ( or onions), add the fresh mushrooms and dry well-drained and chopped with a knife. Sprinkle with a dash of white wine, let evaporate and sprinkle with chopped parsley. After a minute turn off the heat.

the United mushroom sauce and divide the mixture in half.

Frullatene part (it will go to fill the crepes), while the side on which you leave the pieces larger will fill the crepes, also joining in each a slice of fontina.

stow the first half, and then package them in a baking dish, making sure to spread a little sauce on the bottom too:

to the other side of sauce over the crepes, sprinkle with Parmesan cheese and some butter and bake at 180 degrees for about half an hour to forty minutes.

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And here's another of my delicious dinner.
These crepes I've eaten a few nights ago with my boyfriend, as we watched "Boris" series, which we enjoy very much. Expect the movie's release of November 20.
Needless to tell you how many compliments. It 's a simple but effective recipe. Guaranteed.

Ingredients (for 5 crepes)

3 eggs 120g flour 1 cup milk


50g butter a little grated Pecorino Romano, salt

( for the filling )
200 g mozzarella (mozzarella is also good)
150g cooked mushrooms (I used the mushrooms) 150g cherry tomatoes

oil, salt, pepper, garlic, nutmeg, oregano

Preparation
Mix in a bowl the eggs, milk, flour, melted butter and salt. Let the mixture rest in refrigerator for at least half an hour.
Grease a pan and let it warm up. Pour a ladle of batter for each pancake. Try to distribute the mixture well. Cook until the pancakes will come off easily. Then turn it over and cook other side for one minute. Slide each crepe on a plate, will not end until the batter.
For the filling:
The crepes you can do whatever you want. I've had made of two types, one with mozzarella and mushrooms, the other with mozzarella and tomato.
I cut the mozzarella into pieces and I did drain the excess fluid. I bought them fresh mushrooms, I've cleaned, passed in water and lemon juice, drained and cooked in a pan with garlic, olive oil, salt and a little white wine (10-12 minutes of cooking is enough). The cherry tomatoes I cut them in 4 and blanched 10 minutes in a pan with olive oil and garlic, and salt.
Then I got a pancake, I've put in a bit of mozzarella and a bit of mushrooms, just a sprinkling of nutmeg and pepper. I closed a handkerchief and put it in the saucepan. In the other crepes instead I put the mozzarella and some cherry tomatoes and a pinch of oregano. Closed handkerchief and put also in this casserole. I made 4, 2 for me and 2 for the boy.
I turned on the oven to 180 degrees, I covered the crepes stuffed with a generous sprinkling of pecorino and a little pepper, and put them in the oven for 15 minutes.
are divine!

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In preparation a sweet, there are strict rules to follow: the doses are important, it is a matter of precision, patience and dedication.

For this reason I became a kind of "biofeedback" when I'm feeling a bit under pressure also prepare three desserts in a row, sometimes staying in the kitchen until late at night! *
not for nothing that this blog is full of sweet :-) The recipe is

Bernachon, comes from "La passion du chocolat" calls it "meringue" but more like a soft biscuit with almonds.
It 's a very sweet easy to prepare with few ingredients to be of excellent quality.
also a great way to recycle the egg whites, perhaps moving forward after you have prepared the brioche dough
:-) If you do not like the bitterness of dark chocolate can be replaced with a smooth milk chocolate and hazelnut .

Chocolate Meringue

Ingredients:

for "meringue: 6 egg whites


180 grams sugar 180 grams almond flour (or blanched almonds and passed to mixer)

For the ganache:

300 grams of dark chocolate (70%)
250 grams fresh cream

For the topping:
cocoa powder

The night before you prepare the ganache: Place the cream in a saucepan, bring to a boil and cook for one minute, stirring with a whisk. Remove from heat.
Break the chocolate into small pieces and add to hot cream, stirring until mixture is smooth. Cover, let cool to room temperature and place in refrigerator for at least 12 hours.
Beat the egg whites until stiff and add steadfast little almond flour at a time, stirring gently, being careful not to remove the compound.
put on two baking sheets two sheets of baking paper on which you have drawn two circles of 22 cm in diameter.
With the help of a pastry bag, put on disks designed the mixture of almonds, starting from the center and turning spiral outward.
Bake in oven at 220 degrees for 8 minutes (I had to turn the oven because they were too fast coloring) and let cool completely. It is, as I said, a kind of soft biscuit.
Soften the ganache in a double boiler, stirring well. Cover
a disc with a layer of an inch of ganache, using pastry bag.
Ask yourself above the other disk with the smooth side up. Let cool in refrigerator for an hour and then spread to the rest of the ganache over the cake, smoothing well with a spatula to even the sides.
sprinkle with cocoa.
If you leave the cake in the refrigerator for a few hours, be able to cut perfect slices.
With this post I participate in the collection of luscious Softly Snow : Chocolate Passion!

* then maybe, after weighing all the gram, mixed bottom-up and everything else, improperly set the oven temperature, and then goodbye to inner peace!

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chocolate meringue tart with apple crumble sbrisolona

That would be like saying "with crumble crumble" or "with sbisolona of sbrisolona," but the important thing is you get the idea ;-)
I love apple pies, they know the home, warmth and good ... then the fall is the ideal season to have fun and try many different recipes!
These cakes, which can be easily transformed into the cake, are outstanding: a shell of pastry enclosing a soft cubes of apple, and you end up with the crusty top of sbrisolona ... we wanted Knam Ernst - German chef , adopted Milan - with its "Art of the cake (a recipe better than the other!), to make me discover this delicacy!

apple tart with crumble sbrisolona

Ingredients:

pastry to coat the molds (about 200 grams) *

For internal
2 small apples (or larger)
cinnamon (this is my addition: for me apple pies and cinnamon are inseparable!)


sbrisolona For the crumble:

00 100 grams of flour 80 grams almond flour
60 grams of corn flour

vanilla powder 80 grams of sugar a

pinch of salt 90 grams butter 1 egg yolk


Roll out the pastry to a thickness of about 3 mm, cut discs of slightly larger diameter of the molds you will use (must contain the filling).
lining the molds with the pastry and bucherellatene the base with a fork.
Peel apples, cut into small cubes and sprinkle with cinnamon (if you like!).
Prepare the crumble by combining the three types of flour, sugar, vanilla, butter, diced, egg yolk and a pinch of salt: it must be a compound ... crumble, just
:-) Sprinkle the surface with this of pies, trying to fill all the holes that remain.

Bake at 170 degrees for about 20 minutes, Cool the pies and casseroles.
If you decide to bake a cake only instead of portions, cooking time will naturally be longer.

* Add the amounts for the pastry that I used for these pies, always of the same author:



300 grams of flour 150 grams butter 150 grams sugar

vanilla
teaspoon baking powder 1 egg

a pinch of salt

Cut the butter, cold, in small cubes and mix the flour and sugar with fingertips, until the flour becomes the consistency similar to the sand. Then the other ingredients together, form a loaf, wrap in plastic wrap and store in refrigerator for at least an hour.

With this post I'd like to participate in the wonderful contest Arabafelice !

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Venghino venghino gentlemen! All


As the old saying?
So goes the cat to that fat? or was it the lion? or the trainer? However, only a few points and a little 'wink of ... The video can be found HERE ... what to say after seeing it? The text is

ANSA.it

ROME-Two lions attacked a trainer during a circus show in Lviv in Ukraine: the dramatic moments that have been taken by American tourists who were watching the show. The footage, broadcast by CBS, shows the officers attempting to stop the circus lions with water and beatings, while the cats attack the tamer Oleksii Pinko. The man in the movie where you hear screams of terror of the spectators, has one leg bloodied and limping while trying to stop the animals. "The children screamed, and the lions were about three meters. We would have been about ten feet - said the author of the CBS footage Doug Shepherd - There was a person who struck the lions through the network, and to a 'internally and is nearly torn apart. But the lions we had with the trainer. " At one point, it seems that a lion is about to jump the low net that separates the track from the stands. The trainer was bitten several times in the arm. Pinko was taken to hospital where he underwent emergency surgery. He is now considered stable conditions.

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Recipe Simili sisters, from their "bread and sweet stuff": not exactly a cake-calorie - indeed! - But very soft and very, very tasty!
can be useful every time remains the cheese after a meal of dumplings and tigelle , because I also tried adding Gorgonzola what remained of the soft cheese, is good and equal

:-) Ingredients: 500 grams of flour 00

200 grams of sweet gorgonzola (or mixture of cheese and gorgonzola)
30 grams of yeast
150 grams Water
50 grams of lard
50 grams of soft butter 8 grams of salt


Mix together all ingredients and mix well (dough will be soft enough).
a ball and let rise about 1 ½ hours.
Take back the dough and, without work, with a rolling pin roll it out on a sheet of greaseproof paper, forming a rectangle about 1 cm thick and a half. Transfer the
parchment paper on a baking tray that can hold and cut the dough into squares about 5 inches square, cover and let rise again, about 30/40 minutes.
Bake at 180 degrees for about half an hour.

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Focaccia Gorgonzola tart with soft cream and black cherries in syrup and fried dumplings

As a child I was very attached to my paternal grandmother, I was only six years old when he left us, but I remember that day like it was yesterday.

remember that despite the pain I tried not to cry for not seeing my father cry ... a tremendous effort. I remember her very well, besides being a sweet woman, she was also a cook divine!

but I regret not having learned almost nothing to her: her recipes I have had from my aunt or my mother, who considered her a second mother.

But I remember well the dough on Sunday morning, lying in a circle perfectly round and golden as the sun, waiting to be turned into noodles or checked ... because Sunday was the broth!

I had also spoken here: I'm still missing, although they are really so many years past.

Now, my parents have a couple of dear friends who often come to find them when I am face to face with this lady who makes delicious cakes and traditional, I can not help but make them the third degree every time, as if I were afraid of losing his lessons!

wonder what she'll think of my thirst for knowledge: it seems to cause them pleasure, and I patiently lists doses and preparations, sometimes embellished with tales of life, that I like so much to listen :-)

This cake is yours, such as spinach.

tart with soft cream and black cherries in syrup

Ingredients for a cake tin 26 cm:

for soft pastry: 300 grams of flour 00

200 grams of sugar

100 grams butter, softened 2 eggs 1 pinch of salt

zest of one lemon bio
1 / 2 tablespoon baking
Mix all ingredients together and place in refrigerator for at least an hour.

Meanwhile, prepare a lemon custard:
200 grams of fresh whole milk cream

50 grams of 75 grams of egg yolks (about 3)

75 grams of sugar 20 grams of corn starch (or flour)
the zest of one lemon bio

Cherries in syrup (I used a jar that I had prepared this spring, but when I do not use these ).

Heat the milk with the cream and vanilla, leading almost to a boil. Whip the egg yolks with sugar, add the starch and then mixing the hot milk. Mix continuously until it thickens.
Let stand.
Roll out the pastry to a thickness of about half a cm and place in greased and floured cake tin, making the edges that contain the cream (about 3 or 4 cm). Drill holes with a fork and pour the cream and the cherries in syrup.
Bake at 180 degrees for about forty minutes, until you see the edges are golden.

I wish you a very good weekend!