DOLCE FORNO |
acqua |
lievito |
burro 82% m.g. |
uova |
zucchero |
tuorlo |
tuorli d'uovo |
zucchero semolato |
miele |
BURRO DI CACAO |
bacche di vaniglia |
Pasta d’arancio o cubetti d’arancio tritati |
scorza grattugiata di limone |
panna 35% m.g. |
sale fino |
BIANCANEVE |
JOYGELATO MASCARPONE |
LILLY NEUTRO |
FIRST DOUGH:
Ingredients
Preparation
Knead until a smooth dry look is obtained. The temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C for 4 hours until the volume has increased approximately fourfold. SECOND DOUGH:
FIRST DOUGH:
Ingredients
Preparation
Knead until a smooth dry look is obtained. The temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C for 4 hours until the volume has increased approximately fourfold. SECOND DOUGH:
FIRST DOUGH:
Ingredients
unsalted butter 82% fat
2.250g
egg yolks
600g
caster sugar
600g
honey
400g
225g
vanilla beans
4
candied orange paste
350g
grated lemon zest
20g
Preparation
Knead until a smooth dry look is obtained. The temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C for 4 hours until the volume has increased approximately fourfold. SECOND DOUGH:
FIRST DOUGH:
Ingredients
3.375g
liquid cream 35% fat
375g
eggs
600g
unsalted butter 82% fat
500g
caster sugar
375g
egg yolk
1.000g
salt
120g
Preparation
Knead until a smooth dry look is obtained. The temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C for 4 hours until the volume has increased approximately fourfold. SECOND DOUGH:
