It is really a magical and flour .....
After a long time, I finally decided to try the famous flour and knead Manitoba.
I discovered that these are large amounts of gluten flour well suited to the leavened dough.
I also discovered that if you decide to use, the doses increase a Ciccino.
not sure of the result, I first informed around a bit, then I found the recipe for the cake ..... guinea pig sisters Angelica Similar (It is said that these sisters like to be famous ... bah!)
... In fact, the name fits perfectly. (It is a recipe that needs your time, so armed with holy patience) And now
doses.
CAKE FOR ANGELICA
lievitino
Manitoba
135 grams of flour 13 g fresh yeast 75 g warm water
FOR DOUGH 400 gr flour 75 gr sugar Manitoba
120 g lukewarm milk 3 egg yolks
120 gr soft butter 1 pinch salt
FOR FILLING
You can choose between classic raisins and candied orange peel, or as I did, I put 150 g dark chocolate into small pieces and a drizzle of melted butter, or whatever comes to mind.
Procedure Mix all ingredients quickly to the lievitino and let rise for at least 30 minutes.
Meanwhile, mix all remaining ingredients and when the lievitino and ready to add the other mixture. Replace all
rise in a warm place, well covered for at least 2 hours
Now spread the dough with a thick rectangular and more or less than 5 mm.
Spennelateci a bit of melted butter and crumble the filling you choose. At this
point roll, starting from the longest side and cut in half length-wise.
very gently take the two salamotti and cutting upwards
intrecciateli a mo 'donut.
Spennelate the large cable with a little butter.
Now even with infinite patience to put it back rilievitare for half an hour and when inflated, well-put in oven at 180 degrees for 40/45 minutes with a small bowl of water (to keep the dough soft).
I recommend NOT use the fan oven is poison for the leavened dough. When
and golden brown, remove from oven and finally let it cool and if you like sprinkle with icing sugar.
