My cookies farmer. Pastries.

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My cookies farmer. Pastries. 

200 g white flour 00
200 g of frumina (is a type of flour thinner)
3 egg yolks (eliminating the egg whites)
130 g of caster sugar
butter (as needed) in small pieces soft
1 teaspoon of vanilla extract
well-grated zest of 1 lemon
½ tablespoon baking vanilla
milk (as needed)


Stir on a work surface (maybe one of the table) 2 flour then, in a
later add the sugar, egg yolks, lemon rind, the pieces of butter,
vanilla, and baking powder; using both hands begin to knead taking care of
collect all the ingredients well and keep adding, gradually, the milk that is
necessary to obtain a pastry homogeneous, smooth, soft, and compact, in processing
complete wrap it in plastic wrap (in absence, it is also convenient paper
foil) and place the pastry in the fridge for 30 minutes abundant. After the
time, take the dough, do not abandon the work plan, but started to knead
again, and then, using floured rolling pin, begin to roll out to a thickness
rather thin (otherwise in baking cookies will tend to rise too much, anyway
prick their surface or with a fork or a toothpick), heat the oven,
bring it to 180 degrees, prepare 2 baking sheets (or parchment paper, or simply buttered)
Take an ordinary glass meal, first, derived from the pulp of the circular bases
(your choice), and place them next to one another on one of the trays 2, in a second
Now, knead again the pastry, roll it out again with a rolling pin,
always using the same glass, formed the upper part (practicing in the center a
smaller hole, if you do not have the dough smaller size needed, it can be useful even
a simple knife). At this point, the next procedure is very simple, we
already our cookies ready to be baked in the oven, bake it for 10-12 minutes to cook
maximum (2 in more, to obtain a more accentuated coloring), Remove from the oven, let cool
completely and then .... choose the desired filling, peach jam or apricots, cherries,
blackberries, chocolate (also white), put a little 'jam and chocolate in each of the
foundations of our baked cookies and let them cool, and then with the top go to close the
cookie, pressing slightly. Dust with icing sugar and soft .... enjoy!
They are delicious, try it, so I called them because the underlying base, but also
the upper one, tend, during cooking, you lose a bit 'of their roundness, and
become a bit 'old homemade cookies of rural households than once. beautiful

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