Cake with orange cream bimby method
Desserts from Italy
Biscuits with corn meal gluten
Biscuits with corn meal gluten
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Today I prepare these biscuits with maize flour gluten fine with you or at any time of the day. They are light and flaky biscuits made with corn flour fine grained clear the flour to prepare porridge with rice flour, and no butter.
preparation
step 1
In a bowl sift the corn flour, rice flour, lamido, baking powder, vanilla and a pinch of salt.
step 2
Into another bowl, beat eggs with sugar, add the oil of corn seeds and stir until you have a nice cream.
step 3
Pour the flour into the eggs and knead until mixture is like a pastry, transferred all on a floured surface with rice flour.
step 4
Continue to blend the mixture until it forms a ball that let it rest for about 1 hour wrapped in cling film in the refrigerator.
step 5
Roll out the pastry on the work table always helping with the rice flour, roll out dough to a thickness of about half a centimeter.
step 6
With a glass formed of diskettes, then with a smaller glass cut out the center of the disk to obtain the giambellina, or the molds used to your taste.
step 7
Spennelate the surface of the biscuits with the soy milk (or if you prefer, you can also use the milk, sprinkle with sugar and bake in a hot oven at 180 ° C for 20 minutes, or until the desired browning.