Cake with orange cream bimby method
Desserts from Italy - Campania
The rococo '
The rococo '
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
It's official !!! Christmas is coming and even in Jordan-Cuorvo house began on preparativi.Anche in the kitchen begin the first culinary tests, magazines and books scattered on the table in search of new ideas, recipes notebooks in search of notes ... and puff both sides of the sheet, but in the end it always take over the classic recipes of tradition. They are the best, the ones that take you back in time, to childhood, to the most beautiful memories. Introducing the Roccoco '!
preparation
step 1
First take the almonds and chop coarsely, set aside. Take the case of oranges, wash and cut into very thin strips the skin, avoiding the white part that would make love.
step 2
Now Make it a nice juice, pour into a pan with water and put it on the fire just about to boil spegnete.In a bowl pour the flour, almonds, the piston, ammonia and lemon zest
step 3
Knead pouring little by little orange juice and warmed water. The compound will be soft but not sticky.
step 4
Only after kneading the dough all mischierete finely chopped into strips at a later time.
step 5
Pour the mixture on a board and cut into chunks 15 are all equal. Now, with each roll it in the manner of snake and tie in a circle (the same and the same operation that is done for the donuts)
step 6
Put the roccocò well spaced on a baking sheet covered with cartaforno, brush with beaten egg and bake at 150 ° with ventilated oven, 170 ° if static for 30 minutes.
step 7
Their softness or hardness will depend on the cooking time, more and more become hard bake wiping. If you follow the times indicated above will get a product ... as the average mean.
step 8
Another little tip, baked listing are always very soft, is wiping which then harden.