Here's my latest effort: the gourmet cake, although an alternative name could be tramezzini.Ma tower of the encyclopedia of the great pastry Mondadori calls him and I attengo.Natale is now long past, but I'm crazy enough to do a cake in Carnevale.La truth that I have put in place for the surprise party of my aunt Morena.Ci took tests before he could die doing it, but it was worth it: it was sublime.
2 tablespoons of flour
1 / 2 cup of warm water
35g fresh yeast
50 g of sugar
500g flour 100g butter, melted cold
200ml water
10 g of salt
In a small bowl, put 2 tablespoons of flour and zucchero.Versatevi hot water and stir, then crumble the lievito.Coprite and rise for 20 minutes in a warm place, away from drafts.
Place in the flour, mixed with salt, on an legno.Versateci the mixture of yeast and then the butter and water. Work all vigorously for at least 10-15 minutes, ripping pasta and banging on the floor, in order to incorporate most of the air possibile.Mettete to rise in a covered bowl for 2 hours, it should become the doppio.Dopo deflate the dough and knead for a cocotte nuovo.Imburrate or an aluminum pan with plenty of butter and ask yourself the dough, let it rest and rise for another ora.Cuocete in oven at 180 degrees for about an hour. Turn out and cool stuff with your favorite.
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