DOLCE FORNO MAESTRO |
farina "debole" |
latte |
uova intere |
lievito di birra |
tuorlo |
burro morbido |
sale |
acqua |
CREMA SNACK |
panna |
dough
Ingredients
1000g
all-purpose flour
1000g
milk
800g
eggs
250g
fresh yeast
40g
egg yolk
120g
softened butter
460g
salt
40g
Preparation
Mix DOLCE FORNO MAESTRO, yeast, milk
eggs until you obtain a soft, smooth paste
velvety. Add the egg yolk and salt and mix
until completely absorbed. Finally add the additional butter
resumed.
Divide into slightly oval-shaped 60 g balls,
quibble and insert into the appropriate stamps.
Press well with your hand inside the mold
regularize the pasta in the baking cup.
Leave to rise in a cell at 28-30°C with relative humidity
by 70-80% until the top of the dough
I didn't reach the top edge of the baking cup
decoration
Ingredients
eggs
water
Preparation
brush the Maritozzi before baking
filling with crema snack
Ingredients
CREMA SNACK
200g
milk
400g
liquid cream
400g
Preparation
Whip the SNACK CREAM, milk and cream in a planetary mixer.
Add other ingredients to taste.
IRCA products in the recipe
PASTRY
