FRIBOL |
farina di grano tenero "00" |
acqua |
uova intere |
lievito |
COVERDECOR WHITE CHOCOLATE |
Frutta in crema Cesarin - Albicocca |
Ingredients
Preparation
DOUGH: knead until a smooth, velvety consistency is obtained, roll up and leave to rest at room temperature (20-24°C) for 10-15 minutes.
METHOD: form shapes using a 9 cm diameter pastry cutter and make a 4 cm hole in the middle to give it the characteristic ring doughnut shape.
Put in a rising room at 28-30°C with relative humidity of about 70% for 40-50 minutes.
FRYING: fry in oil at a temperature of 180-190°C then once cooled, glaze with COVERDECOR warmed up to 45-50°C and decorate at will.
GLAZING
Ingredients
Preparation
When cool, cover the surface with COVERDECOR and decorate as desired.
FILLING
Ingredients
Frutta in crema Cesarin - Apricot
Preparation
Fill with Frutta in crema apricot
Final composition
Flatten dough to a thickness of about 1.5 cm.
Cut a 9 cm diameter disk and cut into the center by 3 cm, thus forming doughnuts.
Place to rise at 28-30°C for 40-50 minutes at about 70% relative humidity.
Fry in oil at 180-190°C.
