Saint Joseph's Zeppole
Desserts from Italy
Tarallini nasprati of castellamare of stabia
Tarallini nasprati of castellamare of stabia
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Light, friable, fragrant and sweet at the right angle
preparation
step 1
Let's start by weighing the water and add the sugar
step 2
Add half the flour and crumble over the yeast.
step 3
We start the machine and as the dough melts we gradually add the rest of the flour.
step 4
We'll have to wait for the dough to twist around the hook and get off the walls
step 5
Add butter and lard twice to wait until the first part is well absorbed before adding the other.
step 6
Add the lemon zest and after it has been embedded, we also put the salt.
step 7
Let's weave the dough well. Of course given the relative strength of the flour and the discrete hydration, let us not expect what a spectacular result.
step 8
In the photo you can observe the right knitting, which allows for sufficient elasticity and a good seal of the dough.
step 9
Pour and let rise in a lukewarm place in an oiled and film-covered container.
step 10
We expect the dough to double at least volume, time naturally depends on temperature. It took me about an hour and a half, at a temperature of 29 °.
step 11
Remove the dough from the container and place it on the floured work surface. With the toe of the fingers make it more or less rectangular.
step 12
We wrap the pasta to form a sausage and lengthen it with your hands.
step 13
From the sausage we cut slices of pasta are pessimistic, they must be around 15g each.
step 14
Allow the slices to rest for at least 5 minutes.
step 15
The slices are very soft and moisturized so we treat them gently. First stretch to about twenty inches and then with the palms we create a sausage that will give the strength necessary for the leavening.
step 16
We tie the two ends of the sausage and we will make the tarallino. If it seems to you that the flaps do not fit well together, let's put a bit of water between them.
step 17
As we make the tarallini put them in a baking tray covered with oven paper.
step 18
We complete the baking tray. (I also did a couple of braids so much to see how they would come)
step 19
We cover the tarallins with film or plastic and let them rise.
step 20
Even in this case the tarallins must at least double the volume and the time will depend on the temperature at which we keep them. They used me another half and always at 29 degrees.
step 21
As I said earlier, it is time to choose how we want our tarallins to be. If we want them to dry, we will do the cooking at a descending temperature and with a final baking step.
step 22
If we want them softer we will cook at a constant temperature, but always with a final drying phase.
step 23
In both cases we start by preheating the oven in a ventilated operation at 190 °.
step 24
If you want soft tarallins, leave the temperature unaltered to perfect gilding. Then we extract from the oven and let it cool down
step 25
They will be a kind of butter sandwiches.
step 26
A little too much sandwiches, however, we will then let them dry for about fifteen minutes with a 110 ° oven-operated oven, keeping the door open so that the steam goes out.
step 27
If we want dried tarallins, we always go from 190 °, then they will be discreetly colored, but not too much, lower at 160 °.
step 28
Let's keep it for 5 to 6 minutes at this temperature, also inserting a ball of foil paper so that a slight slit is formed that will cause excess vapor out of the water, so expect to complete the gilding
step 29
We lower again to 140 ° C and cook the tarallini for another 5-6 minutes. By opening the oven at this stage we can also check the baking taking between the fingers and checking if they are sufficiently dry.
step 30
Finally, lower it to 100 ° for a further 10 minutes with a semi-open oven
step 31
Glass is almost entirely made from dark sugar. The latter can be bought in shops that deal with pastry items, or we can do it on our own.
step 32
Let's start by putting in a container the dark sugar and the zest of a lemon.
step 33
Let's melt the sugar in the microwave or in the bain-marie and add a drop of water to soften it slightly.
step 34
With a brush we distribute, without exaggerating, a bit of melted sugar on top of tarallini.
step 35
I preferred not to dip the tarallino directly into the fondant because otherwise it would be too sweet for my taste.
step 36
The fountain will solidify very quickly, but as it was a little diluted, it did not look white enough for the aesthetic purposes I wanted to get,
step 37
To get the purpose I had set for, I poured some icing sugar into a bowl and pressed it slightly over the tarragon that had already been fed.
step 38
Once the excess sugar was blown away, I was more satisfied with the finished result.
step 39
Finally, we have to complete the glazing for all the tarallins and we will complete it.