tag:blogger.com,1999:blog-68264592386071257002024-03-13T13:18:00.970-07:00Tati, Cocò e Mamma in cucinaBlog del laboratorio su ordinazione di produzione dolce e salata a roma tel: 3406709701
Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comBlogger275125tag:blogger.com,1999:blog-6826459238607125700.post-65918005230991818772018-01-14T12:41:00.001-08:002018-01-14T12:41:32.481-08:00salsa cocktail<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgizDeWyXSBLT9Xu0fML-U_YP8CO5dGkTRhC0dPpjhtM3idx097LQ_JfEIln5T2VB2LwYOZHCRZfdAUzyL6X_Ju9JR-69bB0788QXLm2abHGjOvkUmRFZN-cdH23swpILm4xZIBvLM3KPe-/s1600/aperitivo+sushi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgizDeWyXSBLT9Xu0fML-U_YP8CO5dGkTRhC0dPpjhtM3idx097LQ_JfEIln5T2VB2LwYOZHCRZfdAUzyL6X_Ju9JR-69bB0788QXLm2abHGjOvkUmRFZN-cdH23swpILm4xZIBvLM3KPe-/s320/aperitivo+sushi.jpg" width="320" /></a></div>
Per la salsa rosa<br />
ingredienti<br />
5 gr ketchup<br />
25 gr maionese<br />
qualche goccia a gusto di salsa worcestershire<br />
3 gr concentrato di pomodoro<br />
procedimento<br />
amalgamare tutti gli ingredienti<br />
<br />
mantenere in frigorifero fino al servizio<br />
<br />
servire in coppa con gamberi lessati e insalata frescaAnonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-74504489498534322192017-06-15T13:28:00.000-07:002017-06-15T14:51:59.804-07:00colomba- panettone-ciambella-cuore salata <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8dAu5m9VEk_MspNEFTEhsKsjrEoCqf2FlU3XeV2RgHwmkFAVipmZO3iHtULOKaBKY-BJ4TZp4nV9C6kiy6soUySg_e8BmD6HsZzT0agN2YfoRK9VothevGT-nV5_Zb-S1Cc2oAw9fQET/s1600/IMG_0159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8dAu5m9VEk_MspNEFTEhsKsjrEoCqf2FlU3XeV2RgHwmkFAVipmZO3iHtULOKaBKY-BJ4TZp4nV9C6kiy6soUySg_e8BmD6HsZzT0agN2YfoRK9VothevGT-nV5_Zb-S1Cc2oAw9fQET/s320/IMG_0159.JPG" width="213" /></a></div>
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Questa è la colomba che ho creato per il pm day, la ricetta è partita da una ricetta di Rolando Morandin, poi rielaborata da Fabio Franco e poi rimodificata da me.</div>
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Il pm day si è svolto presso l'azienda Umberto Di Pietro,con le loro farine (ricetta in basso), non tecniche ho provato il panettone.</div>
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In foto come vedete ho anche azzardato forme insolite.</div>
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Devo dire che l'ho rifatto due volte una con farina tecnica l altra no e vi assicuro che era più buono quello fatto senza farina tecniche....</div>
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Poi fate voi...</div>
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Ah dimenticavo io ho farcito con salsa al tartufo e funghetti oppure capperi, pomodorino, origano.</div>
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<div class="" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredienti per 1 kg di colomba più una parte di pasta per un pirottino con farina panettone:</span></div>
<div class="" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">primo impasto</span></div>
<div class="" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">225 gr farina panettone w350 </span></div>
<div class="" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">87 gr zucchero</span></div>
<div class="" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">112 gr burro</span></div>
<div class="" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">112 gr lievito naturale</span></div>
<div class="" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">90 gr acqua </span><span style="font-family: "arial" , "helvetica" , sans-serif;">+ 30 da mettere se siete padroni dell'impasto</span></div>
<div class="" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">tot 626 gr</span></div>
<div class="" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">secondo impasto:</span></div>
<div class="" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">tutto il primo impasto</span></div>
<div class="" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">84 gr </span><span style="font-family: "arial" , "helvetica" , sans-serif;">farina panettone w 350</span></div>
<div class="" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">30 gr acqua </span><span style="font-family: "arial" , "helvetica" , sans-serif;">+ 30 da mettere se siete padroni dell'impasto anche alla fine</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">34 gr tuorlo</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">28 gr burro</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">10 gr sale</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">30 gr crusca e semini</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">30 gr germe di grano</span></div>
<div class="" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">30 gr salsa tajin </span><span style="font-family: "arial" , "helvetica" , sans-serif;">+ 30 da mettere se siete padroni dell'impasto</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">inserimenti</span></div>
<div class="" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">150 gr a piacere</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span></div>
<br />
<div class="" style="clear: both; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px; text-align: start;">Per il primo impasto:</span></span></div>
<div class="" style="clear: both; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px; text-align: start;">Mescolare tutti gli ingredienti insieme tranne pasta madre e burro, quando ha preso forma inserire il lievito a 3 rinfreschii, fare incordare, unire il burro far incordare.</span></span></div>
<div class="" style="clear: both; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px; text-align: start;">L'impasto sarà molto morbido e più difficile da gestire.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"></span></div>
<br />
<div class="" style="clear: both; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px; text-align: start;">L'impasto a riposo dovrà triplicare.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"></span></div>
<br />
<div class="" style="clear: both; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px; text-align: start;">Per il secondo impasto:</span></span></div>
<div class="" style="clear: both; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px; text-align: start;">Impastare tutto il primo impasto con la farina fino a riportare ad incordatura, aggiungere tuorlo, acqua in più volte, sale, burro, riportare ad incordatura, quindi aggiungere il resto degli ingredienti.</span></span></div>
<div class="" style="clear: both; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px; text-align: start;">Riportare ad incordatura, inserire le sospensioni.</span></span></div>
<div class="" style="clear: both; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px; text-align: start;">Lasciare puntare un ora al caldo coperto, quindi 20 minuti sul piano di lavoro scoperto.</span></span></div>
<div class="" style="clear: both; text-align: start;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;">Spezzare e pirlare due volte ogni 15 minuti.</span></span></div>
<div class="" style="clear: both; text-align: start;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;">Mettere in stampi di carta e far lievitare, i miei hanno lievitato circa 8 ore a 26 gradi.</span></span></div>
<div class="" style="clear: both; text-align: start;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;">Quando sarà ad 1 cm dal bordo.</span></span></div>
<div class="" style="clear: both; text-align: start;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;">Cuocere a 160 gradi ventilato. </span></span></div>
<div class="" style="clear: both; text-align: start;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;">A 94 gradi interni togliere dal forno (30/35 minuti per stampo da mezzo chilo), e capovolgere.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;">Far raffreddare e conservare in busta chiusa.</span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju92HiSrP-aj06PVTiMiO06h_52t9mM_wh2sFueV358-kXnxqzoBY_zepCVtERg0vzb7eRB0FrVW1v6kwGr1nvnqlX3FYvgqrANSb80GO7JU5qnCJ_c0YpHMyKe9I67qecV259h3eIAzZ_/s1600/IMG_9829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju92HiSrP-aj06PVTiMiO06h_52t9mM_wh2sFueV358-kXnxqzoBY_zepCVtERg0vzb7eRB0FrVW1v6kwGr1nvnqlX3FYvgqrANSb80GO7JU5qnCJ_c0YpHMyKe9I67qecV259h3eIAzZ_/s320/IMG_9829.jpg" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;"><br /></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;">Panettone senza farine tecniche</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredienti per 1 kg di colomba più una parte di pasta per un pirottino senza una farina tecnica:</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">primo impasto</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">200 gr farina vivenza o altra farina almeno che sia indicata per fare il pane (w 240)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">40 gr farina di soia meglio se tostata (in un negozio biologico si trova)</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">20 gr farina di semi di lino (in sostituzione usare la normale farina come sopra)</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">87 gr zucchero</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">112 gr burro</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">112 gr lievito naturale</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">90 gr acqua + 30 da mettere se siete padroni dell'impasto</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">tot 661 gr</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">secondo impasto:</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">tutto il primo impasto</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">84 gr </span><span style="font-family: "arial" , "helvetica" , sans-serif;">farina vivenza </span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">30 gr acqua </span><span style="font-family: "arial" , "helvetica" , sans-serif;">+ 30 da mettere se siete padroni dell'impasto anche alla fine</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">34 gr tuorlo</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">28 gr burro</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">10 gr sale</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">30 gr crusca e semini</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">30 gr germe di grano</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">30 gr salsa tajin </span><span style="font-family: "arial" , "helvetica" , sans-serif;">+ 30 da mettere se siete padroni dell'impasto</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">inserimenti</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">150 gr a piacere</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px; text-align: start;">Per il primo impasto:</span></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px; text-align: start;">Mescolare tutti gli ingredienti insieme tranne pasta madre e burro, quando ha preso forma inserire il lievito a 3 rinfreschii, fare incordare, unire il burro far incordare.</span></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px; text-align: start;">L'impasto sarà molto morbido e più difficile da gestire.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span></div>
<br />
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px; text-align: start;">L'impasto a riposo dovrà triplicare.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span></div>
<br />
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px; text-align: start;">Per il secondo impasto:</span></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px; text-align: start;">Impastare tutto il primo impasto con la farina fino a riportare ad incordatura, aggiungere tuorlo, acqua in più volte, sale, burro, riportare ad incordatura, quindi aggiungere il resto degli ingredienti.</span></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px; text-align: start;">Riportare ad incordatura, inserire le sospensioni.</span></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px; text-align: start;">Lasciare puntare un ora al caldo coperto, quindi 20 minuti sul piano di lavoro scoperto.</span></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;">Spezzare e pirlare due volte ogni 15 minuti.</span></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;">Mettere in stampi di carta e far lievitare, i miei hanno lievitato circa 8 ore a 26 gradi.</span></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;">Quando sarà ad 1 cm dal bordo.</span></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;">Cuocere a 160 gradi ventilato. </span></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;">A 94 gradi interni togliere dal forno (30/35 minuti per stampo da mezzo chilo), e capovolgere.</span></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;">Far raffreddare e conservare in busta chiusa.</span></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;"></span></span></div>
<div class="separator" style="clear: both; text-align: start;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;"><br /></span></span></div>
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Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-74442305105963702902017-05-28T14:15:00.003-07:002017-05-28T14:47:15.544-07:00doraiaky e marmellata anko (di fagioli azuki)<div dir="auto" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoAaTRFqxNzfE9-CY2NvYpDAjc6xCgAG2hpH2bCm9qZy_7dlqTGACNAbhb7Kx80fiV5QYKKYNhu0k3XmlhcmgJy23_3Bc5FcN4Hwse5ChMuRsMc2Ocyh4R8c82FpPqCV-VIvWaOi7E_Lv/s1600/doraiaki.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1591" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoAaTRFqxNzfE9-CY2NvYpDAjc6xCgAG2hpH2bCm9qZy_7dlqTGACNAbhb7Kx80fiV5QYKKYNhu0k3XmlhcmgJy23_3Bc5FcN4Hwse5ChMuRsMc2Ocyh4R8c82FpPqCV-VIvWaOi7E_Lv/s320/doraiaki.jpg" width="318" /></a></div>
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Max si è iscritto ad un corso di giapponese, già amava molto la cultura giapponese e tutto quello che la circonda, in questi ultimi mesi è decisamente peggiorato, fosse per lui cucina giapponese tutti i giorni...</div>
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Quindi ho voluto anche accontentarlo con il dolcetto.</div>
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Per la ricetta mi sono avvalsa della mia amica Erika Calzolaio</div>
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per la marmellata del sito green me</div>
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ingredienti:</div>
<div dir="auto" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
187 ml latte</div>
<div dir="auto" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
100 gr uova</div>
<div dir="auto" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
200 Gr farina</div>
<div dir="auto" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
100 Gr zucchero</div>
<div dir="auto" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
20 gr miele millefiori </div>
<div dir="auto" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1cucchiaino bicarbonato </div>
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marmellata </div>
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procedimento:</div>
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Montare uova e zucchero e miele con fruste elettriche...deve risultare soffice corposo spumoso .</div>
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Unire farina setacciata con bicarbonato. Quando saranno amalgamati al resto unire il latte e mescolare fino ad avere una pastella senza grumi.</div>
<div dir="auto" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Coprire con pellicola è far riposare 10 minuti.</div>
<div dir="auto" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
In padella antiaderente o piastra su fiamma medio-bassa mescolare leggermente e versare un po di impasto. Senza allargare far cuocere fino alla comparsa delle bollicine tutte in superficie rigirare.</div>
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Farcire con marmellata.</div>
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marmellata anko di faglioli azuki</div>
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<div dir="auto" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
ingredienti</div>
<div dir="auto" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
120 gr fagioli azuki secchi</div>
<div dir="auto" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
150 gr zucchero</div>
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procedimento:</div>
<div dir="auto" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
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<div dir="auto" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
mettere a bagno i fagioli per 24 ore</div>
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quindi scolare sciacquare cuocere per 15 minuti in acqua bollente, di nuovo sciacquare aggiungere zucchero e cuocere fino a consistenza della marmellata (1 ora per me).</div>
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Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-87413152675028932282017-04-28T14:22:00.001-07:002017-04-28T14:22:05.935-07:00 Doughnut <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzF0WtHl7gKq8o0t4bHkXvsMk_x5W4EkPOXceA5ccj7auCFJPg3SCM2ftE2JNOqoc_CIItQufJudWQG1QoWwAjmFgJqNXrOSkgt_WdWMMKLiNC7wy1Clbp9mq9xwNfFi165S_7ruQZb1T/s1600/IMG_9786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzF0WtHl7gKq8o0t4bHkXvsMk_x5W4EkPOXceA5ccj7auCFJPg3SCM2ftE2JNOqoc_CIItQufJudWQG1QoWwAjmFgJqNXrOSkgt_WdWMMKLiNC7wy1Clbp9mq9xwNfFi165S_7ruQZb1T/s320/IMG_9786.JPG" width="320" /></a></div>
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Tipiche ciambelle americane colorate e zuccherose le potete acquistare presso il mio laboratorio, o in occasione di un catering, oppure ve le fate da soli....</div>
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Ingredienti per circa 20 mini <span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"> </span><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Doughnut</span><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"> </span>:<br />
pasta madre 140 gr al secondo-terzo rinfresco<br />
farina forte 180 gr<br />
uova 100 gr<br />
zucchero 40 gr(in questo impasto ho utilizzato 20 gr di zucchero e 20 di sciroppo di candito)<br />
burro 40 gr o grassi vegetali o olio<br />
sale 4 gr<br />
vaniglia- buccia di agrume<br />
pasta arance se l'avete<br />
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Procedimento<br />
Impastare tutti gli ingredienti, lasciar puntare 30 minuti quindi stendere, coppare con un coppapasta diametro 4 cm e uno diametro 2 cm.<br />
Far lievitare ben coperto e cuocere in olio bollente a 165 gradi, girando a metà cottura.<br />
Glassare con acqua e zucchero fondente oppure con cioccolato.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0hdBfv03OdMOCr2ST-TLZaWPEK_KoKCsxhLmNGIqTIlLTSajy2Oxd8ur6b8MEgdkqrMfnT9E-LP9dNd1uT35ZqB3h6FQ-mTAcjC1SylfRTb-Iq9F-ykXqbfYpOFhZW2Q9a9E3Glv0FtL/s1600/IMG_9796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0hdBfv03OdMOCr2ST-TLZaWPEK_KoKCsxhLmNGIqTIlLTSajy2Oxd8ur6b8MEgdkqrMfnT9E-LP9dNd1uT35ZqB3h6FQ-mTAcjC1SylfRTb-Iq9F-ykXqbfYpOFhZW2Q9a9E3Glv0FtL/s320/IMG_9796.JPG" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-43444523081484804642017-02-23T12:41:00.000-08:002017-02-23T12:42:26.480-08:00frappe salate parmigiano e zafferano<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dRk4YW8ILzcBDKTjCIrxdigtAcD7ojtUwJH_AtTckP5qlYa9AXHRE7nKs4SJ8y5fcXPAxkIDOI-87HOuOfuCvNWrRvSMEpz6Hg4p9PgNhEzVkWLqOn7OYXv_njXODvrnojbtZCdgO5yn/s1600/IMG_1595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dRk4YW8ILzcBDKTjCIrxdigtAcD7ojtUwJH_AtTckP5qlYa9AXHRE7nKs4SJ8y5fcXPAxkIDOI-87HOuOfuCvNWrRvSMEpz6Hg4p9PgNhEzVkWLqOn7OYXv_njXODvrnojbtZCdgO5yn/s320/IMG_1595.JPG" width="320" /></a></div>
<br />
Chi l'ha detto che le frappe si debbano fare solo dolci???<br />
quelle salate sono sfiziose e particolari...<br />
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ingredienti:<br />
280 gr farina forte w320<br />
38 gr parmigiano<br />
10 gr sale<br />
1 bustina zafferano in 10 gr di acqua<br />
30 gr burro<br />
100 gr uova intere<br />
10 gr rum 70 volumi<br />
15 gr vino bianco frizzante o prosecco<br />
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Mescolare tutti gli ingredienti fino a formare un composto omgeneo e far riposare in frigorifero un'ora.<br />
Tirare in sfogliatrice a 1 mm o a mano<br />
Tagliare a losanghe o fettuccine<br />
Friggere a 175 gradi<br />
Conservare in latta quando raffreddateAnonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-86182187813480862422017-01-18T14:15:00.002-08:002017-02-21T10:41:34.156-08:00simil canestrelliSempre per la serie di biscotti la nuova creazione è il biscotto canestrello,<br />
frollino leggero e friabile spolverato di dolcezza.<br />
Questi biscotti sono in vendita in una scatola di latta per il peso di un chilo anche assortiti con biscotti abbracci, pan di stelle, macine, speculos, grancereale.<br />
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ingredienti :<br />
<br />
800 gr farina di grano tenero per dolci<br />
200 gr amido di frumento<br />
300 gr zucchero a velo<br />
200 gr burro a temperatura ambiente<br />
100 gr tuorlo<br />
300 gr uovo<br />
10 gr ammoniaca per dolci (sciolto in pochi gr di liquido)<br />
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Procedimento:<br />
Montare lo zucchero con il burro in planetaria poi mescolare tutti gli ingredienti con la frusta k oppure un mestolo.<br />
<br />
Stendere a circa 8 mm e far riposare coperto in frigorifero per un ora.<br />
Tagliare della forma desiderata.<br />
Cuocere 12 minuti in forno a 200 gradi ventilato.<br />
A biscotto freddato cospargere di zucchero a velo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAOAJNEM7hwYLET-V_byVaBAIGrBrNm9IE5O7fl4JWVV3g7myAl8LOdmCEgZWiQmmpMTnuwAh3p6CY-2mYfrfBqnEtONSrSpfK6igpVLNva9IZS996aJY6i22rmpJRHEq_hdwNB90fSNLf/s1600/canestrelli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAOAJNEM7hwYLET-V_byVaBAIGrBrNm9IE5O7fl4JWVV3g7myAl8LOdmCEgZWiQmmpMTnuwAh3p6CY-2mYfrfBqnEtONSrSpfK6igpVLNva9IZS996aJY6i22rmpJRHEq_hdwNB90fSNLf/s320/canestrelli.jpg" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-74504867321276776782017-01-06T15:13:00.001-08:002017-01-06T15:13:40.741-08:00Cornetti di pandoro<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFDksUye3zVsp5-GA7Z-0GXRAYF1RAepKJTQU-4JByjTdD_KV09Y1wmFcylQckXq60XADvjyXAwQsEeRsi__AQZcTMKnFrxrCXXr9rzzIAsB9DjBDsVxFdImIacba57xvGwU7U3KUXCm2/s1600/IMG_1263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFDksUye3zVsp5-GA7Z-0GXRAYF1RAepKJTQU-4JByjTdD_KV09Y1wmFcylQckXq60XADvjyXAwQsEeRsi__AQZcTMKnFrxrCXXr9rzzIAsB9DjBDsVxFdImIacba57xvGwU7U3KUXCm2/s320/IMG_1263.JPG" width="320" /></a></div>
<span style="font-size: x-small;">Durante quest ultimo mese ho avuto molto a che fare con l'impasto del pandoro sfogliato di Morandini che tra i miei clienti è andato a ruba, era da tempo che volevo provare a trasformalo in croissant e veneziana, per curiosità nella consistenza e nel sapore.</span><br />
<span style="font-size: x-small;">Ho azzardato e questo è stato il risultato:</span><br />
<span style="font-size: x-small;">un grande sviluppo tra la lievitazione e la cottura, il sapore è quello del pandoro sfogliato, con crosta croccante sopra. </span><br />
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<span style="font-size: x-small;">Preparazione Lievito madre:</span><span style="font-size: x-small;">3 rinfreschi consecutivi con lievito triplicato in 3 ore</span><em style="background-color: white; font-family: arial, helvetica, sans-serif; margin: 0px; padding: 0px;"><strong style="margin: 0px; padding: 0px;"><span style="font-size: x-small; margin: 0px; padding: 0px;">Impasto serale ore 23.30</span></strong></em><span style="font-size: x-small;">185 gr zucchero </span><span style="font-size: x-small;">100 gr acqua a 30° </span><span style="font-size: x-small;">150 gr tuorlo </span><span style="font-size: x-small;">200 gr lievito madre a 3 rinfreschi</span><span style="font-size: x-small;">400 gr farina panettone </span><span style="font-size: x-small;">70 gr burro </span><span style="font-size: x-small;">40 gr burro liquido </span><span style="font-size: x-small;">Appena l'impasto ha legato aggiungere</span><span style="font-size: x-small;">100 gr di tuorli ed 100 gr di acqua e lasciar legare molto bene. Dopo aver impastato lasciar </span><br />
<span style="font-size: x-small;">lievitare in cella a 26° per 12-16 ore. L'impasto deve triplicare</span><strong style="margin: 0px; padding: 0px;"><em style="margin: 0px; padding: 0px;"><span style="font-size: x-small;">Impasto del mattino ore 13.00</span></em></strong><span style="font-size: x-small;">All'impasto triplicato aggiungere</span><span style="font-size: x-small;">farina 250 gr lasciar legare bene e poi aggiungere</span><span style="font-size: x-small;">crema pasticcera 70 gr (fatta con 300 gr di amido per litro di latte)</span><span style="font-size: x-small;"><span style="font-size: 13.008px;">nel frattempo preparare un'emulsione con</span><span style="font-size: 13.008px;"> </span></span><span style="font-size: x-small;">burro di cacao 60 gr</span><span style="font-size: x-small;"><span style="font-size: 13.008px;">tuorli 60 gr</span><span style="font-size: 13.008px;"> </span></span><span style="font-size: x-small;">zucchero 50 gr.</span><span style="font-size: x-small;">miele 40 gr.</span><span style="font-size: x-small;">aromi in pasta come arancia candita ridotta in pasta gr. 40</span><span style="font-size: x-small;">sale 14 gr</span><span style="font-size: x-small;">bacche vaniglia 1</span><span style="font-size: x-small;"><b>Ore 14.00</b></span><span style="font-size: x-small;">Dopo aver impastato lasciar puntare per circa un'ora. </span><br />
<span style="font-size: x-small;">Se volete fare le veneziane, formare delle palline da 60 gr., far lievitare e a lievitazione avvenuta cuocere con crema pasticcera e zucchero in granella.</span><span style="font-size: x-small;"><b>Ore 15.00</b></span><span style="font-size: x-small;">Fare dei pastelli da circa 1 Kg. Stendere di pastelli su teglie pulite e metterle in frigo a 2-3° per circa 3 ore. Dopo incorporare in ogni pastello 250 gr di burro precedentemente impastato con 40 gr di cacao e 40 gr di panna oppure crema al burro fatta con per ogni 250 gr di burro 80 gr di cioccolato fondente sciolto a 35 gradi.</span><span style="font-size: x-small;"><b>Ore 18.00</b></span><span style="font-size: x-small;">Quindi dare il primo giro di pieghe a 3 e il secondo a 4. Ad ogni giro lasciar riposare in frigo 15 min io ho tenuto di più. </span><span style="font-size: x-small;"><b>Ore 22.00</b></span><span style="font-size: x-small;">Stendere allo spessore di 0,5 cm e formare il cornetto</span><span style="font-size: x-small;"><b>Ore 23.00</b></span><span style="font-size: x-small;"><span style="font-size: 13.008px;"> lievitare a temp. di 18</span>-20° fino al raddoppio.</span><span style="font-size: x-small;"><b>Ore 7.00</b></span><span style="font-size: x-small;">Cottura a 180 gradi 18 minuti per pezzature di 80 gr.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-27861090892221321352016-10-15T14:23:00.001-07:002016-10-16T14:08:17.093-07:00pandoro sfogliato innovativo con cioccolato e con lampone<br />
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Durante questa settimana ho frequentato con le mie amiche Alessandra e Danielaun corso interessantissimo con il maestro Rolando Morandin nel quale abbiamo preparato canditi e pandori.<br />
Sono stati due giorni molto intensi con il maestro di circa 12 ore di lavoro a giornata, (mio marito pensava fossi scappata di casa), ma sono stati bellissimi, a parte l'ambiente che oramai è casa mia da A tavola con lo Chef a Roma, dove frequento tanti corsi tra cui anche il professionale di pasticceria che ho finito di recente.<br />
Il maestro è una persona dal cuore d'oro, gentile, affabile, premuroso, insomma il classico papà o nonno buono, mi aveva anche preso in simpatia perchè avevo portato da casa il rifrattometro (già preparo canditi da un anno), e mi ha fatto preparare tutti i canditi del corso...<br />
Durante il corso non si è risparmiato ad elargire ricette, nozioni, informazioni.<br />
Abbiamo candito fiori, zucchero, fragole,pomodorini, rondelle di arancia, scorza di arancia, abbiamo preparato caramelle, marmellate e pandori, poi vista l'ora tarda siamo andati a casa con un pandoro da cuocere.<br />
Sono stati due giorni stancanti ma pieni di soddisfazioni.<br />
Poi tornata a casa ho voluto sperimentare modificando il burro per la sfogliatura e direi che il risultato è stato raggiunto!!<br />
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Preparazione Lievito madre:<br />
3 rinfreschi consecutivi con lievito triplicato in 3 ore<br />
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<div style="text-align: justify;">
<em style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.008px; margin: 0px; padding: 0px;"><strong style="margin: 0px; padding: 0px;"><span style="margin: 0px; padding: 0px;">Impasto serale ore 23.30</span></strong></em></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;">185 gr zucchero </span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;">100 gr acqua a 30° </span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;">150 gr tuorlo </span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;">200 gr lievito madre a 3 rinfreschi</span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;">400 gr farina panettone </span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;">70 gr burro </span></div>
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<span style="font-size: 13.008px;">40 gr burro liquido </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqhhRR0U8kaHozBqK0U33vd_SfEcbYPKSltJlbBzAAXFyNXDwYeMEIp06i6pWgmn_K-VkkbQO2zAALiHMKuGqA0S-UVJEiDodTVYOX9AUTrc2J1hdgIHmW_UjRgVrM7QFwCa8J7qL8K4hyphenhyphen/s1600/14522792_10211154002629786_7539260920749758171_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqhhRR0U8kaHozBqK0U33vd_SfEcbYPKSltJlbBzAAXFyNXDwYeMEIp06i6pWgmn_K-VkkbQO2zAALiHMKuGqA0S-UVJEiDodTVYOX9AUTrc2J1hdgIHmW_UjRgVrM7QFwCa8J7qL8K4hyphenhyphen/s320/14522792_10211154002629786_7539260920749758171_n.jpg" width="176" /></a><span style="font-size: 13.008px;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;">Appena l'impasto ha legato aggiungere</span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;">100 gr di tuorli ed 100 gr di acqua e lasciar legare molto bene. Dopo aver impastato lasciar lievitare in cella a 26° per 12-16 ore. L'impasto deve triplicare</span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;"><br /></span></div>
<div style="text-align: justify;">
<strong style="font-size: 13.008px; margin: 0px; padding: 0px;"><em style="margin: 0px; padding: 0px;">Impasto del mattino ore 12.00</em></strong></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;">All'impasto triplicato aggiungere</span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;">farina 250 gr lasciar legare bene e poi aggiungere</span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;">crema pasticcera 70 gr (fatta con 300 gr di amido per litro di latte)</span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;">nel frattempo preparare un'emulsione con</span><span style="font-size: 13.008px;"> </span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;">burro di cacao 60 gr</span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;">tuorli 60 gr</span><span style="font-size: 13.008px;"> </span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;">zucchero 50 gr.</span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;">miele 40 gr.</span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;">aromi in pasta come arancia candita ridotta in pasta gr. 40</span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;">sale 14 gr</span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;">bacche vaniglia 1</span></div>
<div style="text-align: justify;">
<span style="font-size: 13.008px;"><b>Ore 13.00</b></span></div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 13.008px; text-align: justify;">
<span style="font-size: 13.008px;">Dopo aver impastato lasciar puntare per circa un'ora. </span></div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 13.008px; text-align: justify;">
<span style="font-size: 13.008px;"><b>Ore 14.00</b></span></div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 13.008px; text-align: justify;">
<span style="font-size: 13.008px;">Fare dei pastelli da circa 1 Kg. Stendere di pastelli su teglie pulite e metterle in frigo a 2-3° per circa 3 ore. Dopo incorporare in ogni pastello 250 gr di burro precedentemente impastato con 40 gr di cacao e 40 gr di panna oppure 60 gr di lampone tritato e addensato con l'1% di gelatina.</span></div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 13.008px; text-align: justify;">
<span style="font-size: 13.008px;"><b>Ore 17.00</b></span></div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 13.008px; text-align: justify;">
<span style="font-size: 13.008px;">Quindi dare 4 giri di pieghe da 4. Ad ogni giro lasciar riposare in frigo 15 min io ho tenuto di più. </span></div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 13.008px; text-align: justify;">
<span style="font-size: 13.008px;"><b>Ore 22.00</b></span></div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 13.008px; text-align: justify;">
<span style="font-size: 13.008px;">Finito di stendere i pastelli dello spessore di 3 cm, si tagliano dei quadretti del peso voluto, si raccolgono i lati al centro del quadrato e si arrotolano.</span></div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 13.008px; text-align: justify;">
<span style="font-size: 13.008px;"><b>Ore 22.30</b></span></div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 13.008px; text-align: justify;">
<span style="font-size: 13.008px;">La chiusura si mette sul lato dello stampo (non al centro) e si fanno lievitare a temp. di 22-24° fino a 3/4 dello stampo.</span></div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 13.008px; text-align: justify;">
<span style="font-size: 13.008px;"><b>Ore 18.00</b></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-size: 13.008px;"></span><span style="background-color: white; font-size: 13.008px;"></span><span style="background-color: white; font-size: 13.008px;"></span><span style="background-color: white; font-size: 13.008px;"></span><span style="background-color: white; font-size: 13.008px;"></span><span style="background-color: white; font-size: 13.008px;"></span><span style="background-color: white; font-size: 13.008px;"></span><strong style="background-color: white; font-size: 13.008px; margin: 0px; padding: 0px;"></strong><span style="background-color: white; font-size: 13.008px;"></span><span style="background-color: white; font-size: 13.008px;"></span><span style="background-color: white; font-size: 13.008px;"></span><span style="background-color: white; font-size: 13.008px; margin: 0px; padding: 0px;"></span><span style="background-color: white; font-size: 13.008px;"></span><span style="background-color: white; font-size: 13.008px;"></span><span style="background-color: white; font-size: 13.008px;"></span><span style="background-color: white; font-size: 13.008px;"></span><span style="background-color: white; font-size: 13.008px;"></span><span style="background-color: white; font-size: 13.008px;"></span></span><br />
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<span style="font-size: 13.008px;">cottura a 160°</span><span style="font-size: 13.008px;"> fino a temperatura interna di 94°.</span></div>
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Se pensate che sia troppo complicato farlo da voi o non avete tempo... potete ordinarlo presso il mio laboratorio di pasticceria!</div>
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<br />Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-35244983405232714532016-09-27T14:23:00.001-07:002016-09-27T14:27:39.900-07:00chocolatine pop: cioccolatino alla nocciolina a forma di cake pop<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4IN6X7qA2Ua_-N-X2p_UOHyQxMiZ8WuF7EBkM6zLFeiGAb1RjE2lHh-zBuFsKBVQLIe8-cUlIIb2HE1023eGlWuGSqs8ddKmDKHflNcqXh2RDta2u0GqnynZL6br8FepFp8HkBtgtkSBr/s1600/choco+pop1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4IN6X7qA2Ua_-N-X2p_UOHyQxMiZ8WuF7EBkM6zLFeiGAb1RjE2lHh-zBuFsKBVQLIe8-cUlIIb2HE1023eGlWuGSqs8ddKmDKHflNcqXh2RDta2u0GqnynZL6br8FepFp8HkBtgtkSBr/s320/choco+pop1.jpg" width="320" /></a></div>
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E' in preparazione il mio primo sweet table: ovvero la nuova moda del momento un tavolo dove insieme alla torta ci sono confetti, biscotti decorati e altri dolci che renderanno quel tavolo pieno di meraviglie.</div>
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La prima preparazione che vi presento non è un cake pop ovvero una torta a forma di sfera ricoperta da un velo di cioccolato ma un vero e proprio cioccolatino.</div>
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Al morso si sentirà l'involucro croccante poi la parte cremosa ed infine la sorpresa una nocciolina all'interno.</div>
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Ingredienti:</div>
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<span style="background-color: #fffbc9; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; white-space: pre-wrap;">200 gr panna 20 gr zucchero invertito 100 gr pasta arachide 420 gr cioccolato bianco 60 gr burro</span></div>
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<span style="background-color: #fffbc9; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; white-space: pre-wrap;">cioccolato bianco qb per la copertura</span></div>
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<span style="background-color: #fffbc9; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; white-space: pre-wrap;">preparazione:</span></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; text-align: left; white-space: pre-wrap;">Portare ad ebollizione la panna con lo zucchero invertito far fondere la cioccolata, aggiungere la pasta di arachidi e mixare tutto senza inglobare aria quando arriva a 40 gradi mettere il burro.</span></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 13px; text-align: left; white-space: pre-wrap;">Quindi congelare in stampo a sfera e ricoprire tuffando nel cioccolato bianco temperato.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvY3w37_DaliRNuT6jKvs-dQAeL4mg4PAwhw8cfheHGm8nfrOv1IBbvAYKEpoq-LEZ0cwKg0Vd-s7V81F6PUO96628PqwAZeHfYg0GIWqocAiPRnin6k-PV6qm8w18FOYoI7oN-yktT7t9/s1600/choolatine+pop+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvY3w37_DaliRNuT6jKvs-dQAeL4mg4PAwhw8cfheHGm8nfrOv1IBbvAYKEpoq-LEZ0cwKg0Vd-s7V81F6PUO96628PqwAZeHfYg0GIWqocAiPRnin6k-PV6qm8w18FOYoI7oN-yktT7t9/s320/choolatine+pop+2.jpg" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-62087583696945932142016-08-07T13:13:00.002-07:002016-08-07T13:13:40.070-07:00sorbetto al melone<div class="separator" style="clear: both; text-align: center;">
Fa caldo e siamo in agosto quasi prossimi alle ferie... in questo periodo i meloni e la frutta fresca sono sempre sulle nostre tavole, e qui l'adorano, melone e cocomero.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZhG3uprLSnQLBp32JopfmgW1GZUw5tYqcEkDGqN3JYZUJFGw1-SDICOnGGMocLCXYAoRaLx0lHlF1-L0C64q1Eyrh_iF78AYhh3IdhB2HLlIiGOJi1hAKaWQLC2khJQYAQxTYnL_2uJL/s1600/melone+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZhG3uprLSnQLBp32JopfmgW1GZUw5tYqcEkDGqN3JYZUJFGw1-SDICOnGGMocLCXYAoRaLx0lHlF1-L0C64q1Eyrh_iF78AYhh3IdhB2HLlIiGOJi1hAKaWQLC2khJQYAQxTYnL_2uJL/s320/melone+1.jpg" width="320" /></a>Quindi ho pensato perchè non farlo ancora più fresco?</div>
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Questo inoltre è speciale perchè ho sostituito un po dello sciroppo con sciroppo di candito al melone..che ve lo dico a fa? speciale...</div>
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ingredienti:</div>
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75 gr glucosio (sciroppo)</div>
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200 gr acqua</div>
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700 gr melone</div>
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40 gr lime</div>
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1 gr neutro per gelati</div>
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225 gr zucchero semolato</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjigtBniyqbh6QrsrTWW4rOjq1BO2UsfzOYVvXy6u-H_KRhN8YIEAmBfLzZ_5nAGIGargDBOKKfjJdPmc6rnA9GAIoF5NJvY69iLKzxt7_7ZiVGGH_jQN6NXsW_q7-F5l1nohegk9Yxsfrh/s1600/melone2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjigtBniyqbh6QrsrTWW4rOjq1BO2UsfzOYVvXy6u-H_KRhN8YIEAmBfLzZ_5nAGIGargDBOKKfjJdPmc6rnA9GAIoF5NJvY69iLKzxt7_7ZiVGGH_jQN6NXsW_q7-F5l1nohegk9Yxsfrh/s320/melone2.jpg" width="274" /></a></div>
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Procedimento:<br />
portare a 40 gradi l'acqua con il glucosio, aggiungere lo zucchero semolato mescolato con il neutro, sciogliere, portare a 65 gradi, raffreddare e conservare in frigorifero.<br />
Aggiungere il melone frullato e abbattere 30 minuti o tenere in frigorifero 8 ore.<br />
Passare in macchina per gelato fino a consistenza desiderata.Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-36035998451003632772016-07-26T13:47:00.003-07:002016-07-26T13:47:58.506-07:00Pizzette morbide da buffet versione 2E dopo le rosse, via con le bionde, le viola e le verdi....<br />
Nuova versione delle pizzette che trovate nel precedente articolo <a href="http://taticocchinoemammaincucina.blogspot.it/2016/07/pizzette-soffici-per-buffet.html" style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 22px;">pizzette soffici per buffet</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDlX_ZVafLSv5YOaJWkraqGOxPRoplKS4cIVwNq6yB5-98X02hk1x1TNHqSCXQOBqg63aTeVjpP19e_akWIVXy7fN24Ob5mtsv34L_lGyavXFd12QKDfAjom0cVVXK5qV_lh10-7yN8_T/s1600/IMG_9122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDlX_ZVafLSv5YOaJWkraqGOxPRoplKS4cIVwNq6yB5-98X02hk1x1TNHqSCXQOBqg63aTeVjpP19e_akWIVXy7fN24Ob5mtsv34L_lGyavXFd12QKDfAjom0cVVXK5qV_lh10-7yN8_T/s320/IMG_9122.JPG" width="320" /></a></div>
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Ingredienti<br />
<br />
100 gr pasta madre<br />
260 gr tipo 0 bio w300<br />
50 gr saragolla (sostituibile con una semola)<br />
50 gr multicereali (sostituibile con una integrale)<br />
70 gr uniqua verde (sostituibile con 0)<br />
15 gr zucchero<br />
215 gr latte<br />
100 gr uova<br />
30 gr tuorlo<br />
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</div>
100 gr burro a 18°<br />
10 gr sale<br />
pan grattato q.b.<br />
<br />
ingredienti per farcire:<br />
pesto fresco<br />
patate viola lessate<br />
<br />
Procedimento:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgByISyNpQ9tCqWfKfQxtEarQTfunAfKbwez6G9lfcvmAz7V7FTB1v9BcpcDNis27mVw-rVSw8_FLyhbUxhidSfRHpqjmT6Ul1zDgcmG1XrQ1fJPBMgT9rw_6sNUd3YBjiPiLT2rOD95pet/s1600/IMG_9116.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgByISyNpQ9tCqWfKfQxtEarQTfunAfKbwez6G9lfcvmAz7V7FTB1v9BcpcDNis27mVw-rVSw8_FLyhbUxhidSfRHpqjmT6Ul1zDgcmG1XrQ1fJPBMgT9rw_6sNUd3YBjiPiLT2rOD95pet/s320/IMG_9116.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0zb1hx1d1sMqne8hiutqO98Z9Yh8W1C_U56pX9yiZ7JgWrdHctdQwW-2lJBo-B2TDXARP23IIp-zcQDoE_HHJzPCQFnWrqKIJ2-rWCpYg3e9yA1s4nuLEfBAH_p9ZY76dzHjtVb19APF/s1600/IMG_9117.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0zb1hx1d1sMqne8hiutqO98Z9Yh8W1C_U56pX9yiZ7JgWrdHctdQwW-2lJBo-B2TDXARP23IIp-zcQDoE_HHJzPCQFnWrqKIJ2-rWCpYg3e9yA1s4nuLEfBAH_p9ZY76dzHjtVb19APF/s320/IMG_9117.JPG" width="320" /></a>Mettere in planetaria tutti gli ingredienti tranne il burro e il sale, dopo 5 minuti il sale, incordare, aggiungere il burro, riportare ad incordatura.<br />
Far lievitare al raddoppio.<br />
Formare a pallina 25 grammi e far lievitare in teglia con olio sotto.<br />
Schiacciare il composto senza romeprere le bolle.<br />
Condire a piacere. (pelato spezzettato a mano e condito con olio sale basilico)<br />
oppure con pesto fresco o solo olio o patate lessate croccanti e condite<br />
Cuocere a 200 gradi ventilato 12 minuti o più.<br />
Gli ultimi 3 minuti aprire ogni tanto per far uscire l'umidità.<br />
Per una cosa ancora più goduriosa... cospargere la teglia di pan grattato, le pizzette avranno una base croccante e friabile e si sentiranno i granelli croccanti del pan grattato..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvxuEB5abKYs1oHVL96zlwRftagxQohADEaV8QLNZwxw2cU2G6tqA6QEOtQdvoljmfqxWL4eXICEnBAF_Pxt1Dpz4tSu9iX06jDbwRUCBOF6sSk3gYCk-M7bjrhGCBr2HG6f2QtA_bWNs/s1600/IMG_9118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvxuEB5abKYs1oHVL96zlwRftagxQohADEaV8QLNZwxw2cU2G6tqA6QEOtQdvoljmfqxWL4eXICEnBAF_Pxt1Dpz4tSu9iX06jDbwRUCBOF6sSk3gYCk-M7bjrhGCBr2HG6f2QtA_bWNs/s320/IMG_9118.JPG" width="320" /></a></div>
Potete anche cuocere un pelino meno e congelare.<br />
<br />Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-90431211494750622842016-07-25T13:46:00.002-07:002016-07-25T13:56:16.662-07:00pizzette soffici per buffet<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMnMfWH7H2wEwrF4r6q5TG-2XqKISoNjfXiZ9y2DvJ_Ot-v-ANP_7tyX4uQf877pf_8YyaZyuxQm4RWUWpk7v3LTa-Of_zarMoAwiuQleLwksJd2gZh5mCrbCNayOlX1up_w7_KiDUVR-/s1600/IMG_9105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMnMfWH7H2wEwrF4r6q5TG-2XqKISoNjfXiZ9y2DvJ_Ot-v-ANP_7tyX4uQf877pf_8YyaZyuxQm4RWUWpk7v3LTa-Of_zarMoAwiuQleLwksJd2gZh5mCrbCNayOlX1up_w7_KiDUVR-/s320/IMG_9105.JPG" width="320" /></a></div>
Si avvicina il compleanno di max, a parte la torta volevo fare anche uno snack salato per l'ufficio e mi son detto ne faccio a step e le metto in freezer, Max le ha guardate erano un centinaio e mi fa.. <e queste mica bastano...> poi le assaggia e mi fa no queste <Manco ci arrivano> ahahhahah<br />
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Ad ogni modo si presentano come sofficissime e in base alla cotture potete farle morbide o croccanti fuori.<br />
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Ingredienti<br />
<br />
100 gr pasta madre<br />
260 gr tipo 0 bio w300<br />
50 gr saragolla (sostituibile con una semola)<br />
50 gr multicereali (sostituibile con una integrale)<br />
70 gr uniqua verde (sostituibile con 0)<br />
15 gr zucchero<br />
215 gr latte<br />
100 gr uova<br />
100 gr burro a 18°<br />
10 gr sale<br />
<br />
Procedimento:<br />
<br />
Mettere in planetaria tutti gli ingredienti tranne il burro e il sale, dopo 5 minuti il sale, incordare, aggiungere il burro, riportare ad incordatura.<br />
Far lievitare al raddoppio.<br />
Formare a pallina 25 grammi e far lievitare in teglia con olio sotto.<br />
Schiacciare il composto senza romprere le bolle.<br />
Condire a piacere. (pelato spezzettato a mano e condito con olio sale basilico)<br />
Cuocere a 200 gradi ventilato 12 minuti o più.<br />
Gli ultimi 3 minuti aprire ogni tanto per far uscire l'umidità.<br />
Per una cosa ancora più goduriosa... da fredde un minuto forno al massimo con mozzarella sopra.<br />
<br />
Potete anche cuocere un pelino meno e congelare.<br />
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<br />Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-71683266758091127022016-07-21T14:15:00.000-07:002016-07-21T14:26:00.114-07:00gelato alla nocciola senza saccarosioPremesso che non ho competenze mediche o nutrizionistiche, quello che ho creato è frutto di studi e prove e sperimentazioni su cavie umane consenzienti, che hanno apprezzato e non hanno avuto alcun problema, in verità ancora ci sto studiando sopra<span style="text-align: center;">...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XJG5iR6FAfrshoDMxrWEIHyqzvBm776ps-ThtIsRukbobWbGkFJnm25aCMPrCO4uvs0-cAaA5m9JNZqmIN8Q5u0NWHE2iGrchD1hNCDmJn6rIrBYpinS8NGtcOFh1LfxNnuetIxQqWq3/s1600/gelato+nocciola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XJG5iR6FAfrshoDMxrWEIHyqzvBm776ps-ThtIsRukbobWbGkFJnm25aCMPrCO4uvs0-cAaA5m9JNZqmIN8Q5u0NWHE2iGrchD1hNCDmJn6rIrBYpinS8NGtcOFh1LfxNnuetIxQqWq3/s320/gelato+nocciola.jpg" width="320" /></a></div>
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<br />
Questo gelato l'ho creato per mia mamma diabetica, la quale con i miei dolci e misurazioni alla mano non ha mai avuto picchi glicemici nè rialzi.<br />
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Il risultato di questo gelato è di meno calorie, meno zuccheri quindi adatto anche per la dieta.<br />
Mi raccomando non consumarne più di un terzo perchè potrebbe avere effetti lassativi.<br />
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Ingredienti per un gelato da 700 gr circa<br />
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500 gr latte fresco intero<br />
150 gr maltitolo<br />
17 gr inulina<br />
30 gr latte in polvere magro<br />
1,5 gr neutro per gelati<br />
50 gr tuorli<br />
75 gr pasta nocciola 100%<br />
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Procedimento:<br />
<br />
Scaldare il latte con le polveri a 40 gradi unire le polveri ed amalgamare, portare a 85 gradi.<br />
Aggiungere la pasta nocciole, emulsionare, far freddare 12 ore in frigorifero.<br />
Montare in gelatiera.<br />
Riposare un'ora o più e guarnire a piacere.<br />
<br />
Per la pasta nocciole ho tritato con cutter fino a formare una crema liquida e non pastosa.<br />
<br />Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-46345405265564941512016-07-02T14:21:00.001-07:002016-07-02T14:21:49.416-07:00yogurt e frozen yogurt fatto in casa<div class="separator" style="clear: both; text-align: center;">
Forse sono strana io ma il gelato non mi fa impazzire, quindi quando viene l'estate faccio sempre gelati ma non li mangio mai, il frozen yogurt invece lo mangio volentieri.</div>
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La cosa buona è che in gelateria non sono tentata e non sempre hanno il frozen...</div>
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Questa volta ho provato a fare in casa prima lo yogurt poi a metterlo nella macchina del gelato ed ho ottenuto un gran risultato, piaciuto anche ai bimbi.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixm2L6EGPbaPU76W0MOfzELEaTFjfneAoDh4KS0MHSdU7gFWDqsk0XR2KmqKIqYtzs8iWWISUMZMNjx-6Z10ImnsIxLg5n4kzq1JXo6rmMV91HR_uAwEOvger_apb_pI2VSw9ql0DwChT/s1600/IMG_9020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixm2L6EGPbaPU76W0MOfzELEaTFjfneAoDh4KS0MHSdU7gFWDqsk0XR2KmqKIqYtzs8iWWISUMZMNjx-6Z10ImnsIxLg5n4kzq1JXo6rmMV91HR_uAwEOvger_apb_pI2VSw9ql0DwChT/s320/IMG_9020.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6ZHsuMQ2kYM1cZpibepZozOzXDQEtpv2enh7IkCBZRWSIXg2fneHaX96pP8_0GS-U1-yp6duWi_dLz0pfj-Oc1wHiMWKR4HqfT8-h5Sr1zpQe3xP4eZ3UTr08wb8vrbnJIjqZniMKoyL/s1600/IMG_9025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6ZHsuMQ2kYM1cZpibepZozOzXDQEtpv2enh7IkCBZRWSIXg2fneHaX96pP8_0GS-U1-yp6duWi_dLz0pfj-Oc1wHiMWKR4HqfT8-h5Sr1zpQe3xP4eZ3UTr08wb8vrbnJIjqZniMKoyL/s320/IMG_9025.JPG" width="320" /></a></div>
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Ingredienti:</div>
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<div class="separator" style="clear: both; text-align: center;">
1 lt latte intero (io ho utilizzato latte crudo)</div>
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zucchero a piacere</div>
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5 cucchiai di yogurt fatto in casa o con fermenti oppure una bustina di fermenti liofilizzati.</div>
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procedimento</div>
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Portare il latte a bollore far raffreddare fino a 41 gradi, aggiungere i fermenti, mescolare bene e lasciare in contenitore a temperatura costante di 41 gradi e senza scossoni, volendo per mantenere la temperatura esistono le yogurtiere oppure in forno oppure in un contenitore scaldavivande o scatola di polistirolo.</div>
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Lasciar agire 5 ore finchè non si è formato una specie di budino.</div>
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Rompere la cagliata e filtrare con colino quindi raffreddare in frigorifero e aggiungere zucchero a piacere.</div>
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Per il frozen yogurt mettere lo yogurt in gelatiera aspettare che si formi e servire subito, questo se messo in freezer potrebbe indurirsi troppo.</div>
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<br />Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-36448691598309974872016-06-21T14:29:00.001-07:002016-06-21T14:35:49.942-07:00Corso professionale di pasticceria la sfogliaLa pasta sfoglia è un prodotto che non ha al suo interno nessun tipo di lievito perchè la lievitazione avviene per via fisica.<br />
Con il calore il prodotto si dilata facendo fuoriuscire l'aria ma l'aria resta intrappolata negli stati grassi di burro creando il classico rigonfiamento della pasta sfoglia.<br />
Ritengo sia importante puntualizzare un'altra cosa su cui tanti si confondono:<br />
la pasta sfoglia si compone di un pastello (l'impasto) e di un panetto (il burro, volendo con fino al 30% di farina se non è burro piatto),<br />
Generalmente (tranne nel caso del metodo inverso) il pastello racchiude il panetto tramite "l'incasso", spesso tale procedimento che si utilizza per l'incasso, che serve per impermeabilizzare completamente il burro, viene confuso con le pieghe che invece servono per dare strati al prodotto.<br />
Quindi le pieghe della pasta (panetto e pastello inglobati) possono essere a tre o a quattro.<br />
Il pastello è composto da acqua, farina, sale e sostanze grasse.<br />
La farina dovrebbe avere una forza media.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzeTVpF9i_OFqW8JxG6L3kxn5a9azQax_WX-KPsVrjetMftv-KIW8LdbVdpwKrS4IFT1AVvWVET4LMoOoy1WXGA-ZhG5jRfM0qLSUpB_HhBELSh6Cqt8LFHtMLCrpTCPJP9z8Uvhjihf2/s1600/13332772_10209937880907503_8058168803713993416_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzeTVpF9i_OFqW8JxG6L3kxn5a9azQax_WX-KPsVrjetMftv-KIW8LdbVdpwKrS4IFT1AVvWVET4LMoOoy1WXGA-ZhG5jRfM0qLSUpB_HhBELSh6Cqt8LFHtMLCrpTCPJP9z8Uvhjihf2/s320/13332772_10209937880907503_8058168803713993416_n.jpg" width="286" /></a>La tecnica della sfoglia prevede che vengano stratificati molti strati di materia grassa e pasta, la consistenza della materia grassa deve essere simile al pastello per avere strati uniformi.<br />
Il burro in placche sarebbe il più indicato perchè adatto ad alte temperature ed elastico.<br />
Il tipo e il numero dei giri dipendono dal rapporto tra pastello e burro.<br />
Con la pasta sfoglia si possono fare prodotti dolci o salati, si può cuocere la pasta semplicemente oppure con zucchero sopra o con altri ingredienti per esempio le pizzette salate.<br />
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<span style="background-color: white; font-family: "times new roman" , "times" , "freeserif" , serif; font-size: 13.2px; line-height: 18.48px;">per la sfoglia fatta in casa:</span></div>
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<span style="background-color: white; font-family: "times new roman" , "times" , "freeserif" , serif; font-size: 13.2px; line-height: 18.48px;">ingredienti:</span><br />
<br style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; line-height: 18.48px; text-align: start;" />
<span style="background-color: white; font-family: "times new roman" , "times" , "freeserif" , serif; font-size: 13.2px; line-height: 18.48px;">per il pastello</span><br />
<span style="background-color: white; font-family: "times new roman" , "times" , "freeserif" , serif; font-size: 13.2px; line-height: 18.48px;">500 g acqua</span><br />
<span style="background-color: white; font-family: "times new roman" , "times" , "freeserif" , serif; font-size: 13.2px; line-height: 18.48px;">900 g farina</span><br />
<span style="background-color: white; font-family: "times new roman" , "times" , "freeserif" , serif; font-size: 13.2px; line-height: 18.48px;">20 g sale</span><br />
<span style="background-color: white; font-family: "times new roman" , "times" , "freeserif" , serif; font-size: 13.2px; line-height: 18.48px;">150 g burro</span><br />
<span style="background-color: white; font-family: "times new roman" , "times" , "freeserif" , serif; font-size: 13.2px; line-height: 18.48px;">per il panetto</span><br />
<span style="background-color: white; font-family: "times new roman" , "times" , "freeserif" , serif; font-size: 13.2px; line-height: 18.48px;">1000 g burro bavarese</span><br />
<span style="background-color: white; font-family: "times new roman" , "times" , "freeserif" , serif; font-size: 13.2px; line-height: 18.48px;">100 g farina</span><br />
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<span style="background-color: white; font-family: "times new roman" , "times" , "freeserif" , serif; font-size: 13.2px; line-height: 18.48px;">preparare il burro a pomata e mescolarlo con la farina quindi stendere a forma di quadrato in fogli di carta da forno e mettere in frigorifero.</span><br />
<span style="background-color: white; font-family: "times new roman" , "times" , "freeserif" , serif; font-size: 13.2px; line-height: 18.48px;">Utilizzare a 8 gradi.</span><br />
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<span style="background-color: white; font-family: "times new roman" , "times" , "freeserif" , serif; font-size: 13.2px; line-height: 18.48px;">Procedimento:</span><br />
<span style="background-color: white; font-family: "times new roman" , "times" , "freeserif" , serif; font-size: 13.2px; line-height: 18.48px;">amalgamare gli ingredienti per il pastello al massimo per 5 minuti in planetaria con il gancio.</span><br />
<span style="background-color: white; font-family: "times new roman" , "times" , "freeserif" , serif; font-size: 13.2px; line-height: 18.48px;">stendere a 2 cm circa e far riposare coperto in frigorifero un'ora.</span><br />
<span style="background-color: white; font-family: "times new roman" , "times" , "freeserif" , serif; font-size: 13.2px; line-height: 18.48px;">Stendere l'impasto freddo a 1 cm nella misura del doppio del burro.</span><br />
<span style="background-color: white; font-family: "times new roman" , "times" , "freeserif" , serif; font-size: 13.2px; line-height: 18.48px;">Inserire il burro nel centro e richiudere come in foto (prese da un'altra mia ricetta).</span><br />
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quindi stendere la sfoglia a 1 cm, fare una piega a 4 come in foto piegando prima a metà e poi ancora a metà</div>
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Stendere e ripetere quindi mettere in frigorifero per 8 ore e ripetere le pieghe.</div>
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L'ultima stesura portare a 0,5 cm e far riposare un'ora in frigorifero.</div>
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cuocere a 170 gradi 20/30 minuti, biscotti glassati, a 210 gradi pizzette, </div>
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<br />Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-79611996828938514622016-06-02T14:16:00.002-07:002016-06-02T14:20:09.868-07:00Corso professionale di pasticceria le masse montatePer masse montate si intendono il pan di spagna, pasta genovese, biscotto arrotolato e altre cake.<br />
Tali si chiamano per il metodo di lavoro e per il tipo di lievitazione detta meccanica ovvero dovuta alla quantità di aria che si ingloba nella massa quando viene movimentata con la frusta, la quale con il calore fa espandere ancora di più le particelle (lievitazione fisica dovuta al vapore) e crea la crescita del prodotto e un alveolatura piccola e regolare.<br />
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Tendenzialmente alle masse montate, composte da uova zucchero e farina, si può aggiungere anche burro, a fine lavorazione, sciolto, fino ad una massima quantità oltre la quale non si potrà più aggiungere alla fine della lavorazione perchè smonterebbe tutto l'impasto.<br />
Esempi di pan di spagna con burro sono la torta aurora e la torta margherita.<br />
In quei casi come la torta paradiso per esempio, la procedura che prevede l'inserimento del burro per ultimo si modificherà prevendendo che si montino come prima cosa burro e zucchero.<br />
Le uova possono essere inserite subito, a freddo o a caldo (cambia l'alveolatura) oppure con montate separate di tuorlo e albume.<br />
Anche il miele o zucchero invertito, la fecola di patate e il tipo di zucchero inserito hanno una funzione specifica sul risultato, rendono il prodotto più colorato e più elastico, la fecola di patate più sabbioso.<br />
La quantità di farina determina se prodotto sarà più o meno asciutto.<br />
Inoltre tra le masse montati vi sono le basi biscotto con o senza farina, anche per biscotto arrotolato.<br />
In genere hanno una procedura che prevede a parte il montaggio del tuorlo e quello dell'albume, tale fase rende ancora più alto e soffice il prodotto.<br />
Conosciutissimi anche i biscotti savoiardo, conosciuti maggiormente nel tiramisù, si sciolgono in bocca e prevedono prima della cottura che il prodotto venga cosparso di zucchero se molato e dopo al velo.<br />
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La classica ricetta del pan di spagna prevede:<br />
uova intere 50 gr (50%)<br />
zucchero 25 gr (25%)<br />
farina 25 gr (25%)<br />
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Cottura a 160° 22 minuti.<br />
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Disposizione per 3/4 della teglia.<br />
Se il pan di spagna non è mescolato bene il prodotto resta basso pesante e compatto.<br />
Se il pan di spagna è troppo mescolato ed ha formato glutine fa la dunetta in mezzo.<br />
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Il prodotto è cotto se in forno premendo con un dito l'impronta torna subito su.<br />
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<br />Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-19897107905055269632016-05-26T14:06:00.000-07:002016-05-26T22:13:14.610-07:00Allumettes biscotti di pasta sfogliaLi ho sempre conosciuti come biscotti di pasta sfoglia glassati, ma si chiamano allumettes: fiammiferi in francese.<br />
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Sono fatti con unsi va di fretta possono essere fatti con la a pasta sfoglia molto sottile ma che sviluppa molto in cottura e glassati con albume e zucchero, intervallati da strisce di marmellata di albicocche.<br />
Pur essendo biscotti si cuociono ad una temperatura media altrimenti la glassa si colorerebbe troppo.<br />
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Volendo se si va di fretta possono essere fatti con la sfoglia del supermercato quei rotoli che trovate nel banco frigo, anche se non sarà mai friabile e alta come quelle fatte in casa...<br />
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Per la glassa (montersino):<br />
250 gr zucchero a velo<br />
30 gr farina debole<br />
60 gr albume<br />
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per la sfoglia fatta in casa:<br />
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ingredienti:<br />
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per il pastello<br />
500 g acqua<br />
900 g farina<br />
20 g sale<br />
150 g burro<br />
per il panetto<br />
1000 g burro bavarese<br />
100 g farina<br />
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preparare il burro a pomata e mescolarlo con la farina quindi stendere a forma di quadrato in fogli di carta da forno e mettere in frigorifero.<br />
Utilizzare a 8 gradi.<br />
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Procedimento:<br />
amalgamare gli ingredienti per il pastello al massimo per 5 minuti in planetaria con il gancio.<br />
stendere a 2 cm circa e far riposare coperto in frigorifero un'ora.<br />
Stendere l'impasto freddo a 1 cm nella misura del doppio del burro.<br />
Inserire il burro nel centro e richiudere come in foto (prese da un'altra mia ricetta).<br />
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quindi stendere la sfoglia a 1 cm, fare una piega a 4 come in foto piegando prima a metà e poi ancora a metà</div>
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Stendere e ripetere quindi mettere in frigorifero per 8 ore e ripetere le pieghe.</div>
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L'ultima stesura portare a 0,5 cm e far riposare un'ora in frigorifero.</div>
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Per la glassa mescolare tutti gli ingredienti pochi secondi con la frusta come una ghiaccia reale.</div>
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Glassare, fare delle strisce con la marmellata di albicocche messa in tasca da pasticcere, ritagliare mettere in teglia con carta da forno distanziati.<br />
cuocere a 170 gradi 20/30 minuti.</div>
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<br />Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-80477323316945038982016-05-23T14:28:00.000-07:002016-05-23T14:34:46.402-07:00pm day per non dimenticare<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBu8OFtuTjk9V48Mcv5PG-F262Vf8_YqsNhGZg7wyd-rtYQ81Rn2at3br2SGAzQzABETLIjbaOGcAWVYvTECkAIL3_m076ox57XBkY-X27GEKn7F7OKfRxKxctyJ28qRvv7JrN0EXqnhm/s1600/20160514_101743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBu8OFtuTjk9V48Mcv5PG-F262Vf8_YqsNhGZg7wyd-rtYQ81Rn2at3br2SGAzQzABETLIjbaOGcAWVYvTECkAIL3_m076ox57XBkY-X27GEKn7F7OKfRxKxctyJ28qRvv7JrN0EXqnhm/s320/20160514_101743.jpg" width="320" /></a>Metti insieme 9 costellazioni in una bio galassia e nascerà un universo di meraviglie...</div>
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Nasceva tutto da una chat organizzativa e chi l'avrebbe detto che saremo diventati così uniti e coordinati, ma così tanto che per preparare queste giornate nessuno si è organizzato nessuno di noi ha detto all'altro cosa doveva portare, nè cosa preparare.<br />
E così ci siamo ritrovati con tutto ciò di cui avevamo bisogno e dove non aveva portato l'uno l'aveva fatto l altro...<br />
Non solo, ognuno di noi aveva il suo compito siamo arrivati e ognuno di noi si è sistemato al suo posto senza che nessuno lo avesse assegnato.<br />
<br />
In più tutte le nostre preparazioni oltre ad essere buonissime erano anche perfettamente equilibrate tra dolce salato snack e pizza.<br />
<br />
Noi:<br />
Alessia Capretti, Alessandra Guiro, Carlo di Cristo, Chiara Donati, Daniela Di Giuseppe, Daniela Sanità, Davide Mele, Sandro Cellini, Stefy Rocchegiani<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PxM8Vew6i0v1X7EzaAlrRmFLnmULR3SJzPX3htp1nIGnDB7jSOfShj7quRAhySWkrF_WRWAEzwnJTZpyhzOOzBQgR9UOvnCaTaxAlg6iUyoaXCPNwVAqICuYXF3LEm6aVSWMQx4VUomF/s1600/20160514_101805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PxM8Vew6i0v1X7EzaAlrRmFLnmULR3SJzPX3htp1nIGnDB7jSOfShj7quRAhySWkrF_WRWAEzwnJTZpyhzOOzBQgR9UOvnCaTaxAlg6iUyoaXCPNwVAqICuYXF3LEm6aVSWMQx4VUomF/s320/20160514_101805.jpg" width="180" /></a></div>
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Il tempo non ci ha assistito ma noi eravamo in un bel posto accogliente e al coperto quindi non abbiamo temuto la pioggia...</div>
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La giornata è iniziata subito a pieno ritmo, non avevamo finito di mettere le cose sui tavoli che già si era fatta la fila...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4V-dQuK476rS_J3_vsh8gXa0rvHgemPrbgMMIhMDnlaI9bhlng0DH7qWtw_wM4fIIRfYMmCWdxS_MA_Wz3IrbmJdFY4ck8rnqe_cTyjuekJQAvdO8Nrh9f2Wtyrr_5D0NWHtMrqmFug7B/s1600/20160514_101829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4V-dQuK476rS_J3_vsh8gXa0rvHgemPrbgMMIhMDnlaI9bhlng0DH7qWtw_wM4fIIRfYMmCWdxS_MA_Wz3IrbmJdFY4ck8rnqe_cTyjuekJQAvdO8Nrh9f2Wtyrr_5D0NWHtMrqmFug7B/s320/20160514_101829.jpg" width="180" /></a>Durante la giornata abbiamo distribuito le nostre dispense,</div>
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spiegato cos'era la pasta madre e distribuito panetti a tutti i presenti, inoltre i più ferrati in ambito panificazione hanno tenuto corsi a rotazione: </div>
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Stefy Rocchegiani</div>
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Carlo di Cristo</div>
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Davide Mele</div>
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Alessandra Guiro</div>
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Daniela Sanità</div>
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e preparato una ventina di pagnottelle insieme ai nostri ospiti, i quali le hanno portate e cotte a casa loro, alcuni invece li abbiao tenuti, cotti in loco davanti agli ospiti e serviti il giorno seguente.</div>
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La nostra Pr Daniela Di Giuseppe</div>
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si è occupata principalmente di accogliere tutti gli ospiti e sciogliere ogni dubbio, nonchè ha curato la parte teorica delle dispense.</div>
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La nostra amica Alessia Capretti è stata la referente del settore rinfresco pm dubbi e spiegazioni,</div>
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io mi sono occupata principalmente dei laboratori impasta coi bimbi, che hanno permesso alle mamme di poter seguire attentamente le nostre spiegazioni, e ai bimbi di divertirsi, creando un impasto.</div>
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Molti bambini si sono portati anche il loro lavoretto a casa per cuocerlo.</div>
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Infine ma non da meno il grande Sandro Cellini, relegato nella casetta ha sfornato pane e pizza in continuazione. </div>
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Nel centro commerciale in cui siamo stati ospitati, unico in Italia, almeno che io sappia, si trovano una serie di negozi, un po' come un mercato, unicamente dedicati al settore biologico, trovate un negozio di edilizia biologica che per esempio ci ha fornito acqua depurata, un alimentari biologico che vende pane, marmellate, dolci, formaggi e altri prodotti, e ci ha gentilmente procurato farina biologica di tipo 0, una saragolla di tipo 2, farro spelta, e una farina biodinamica.</div>
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Un supermercato biologico, un negozio di mozzarelle fatte in loco, un bar con un buonissimo gelato biologico e senza conservanti, un negozio con baratto di abiti per bambini, e diversi altri negozi. </div>
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Il direttore del centro ha fatto fare delle riprese.</div>
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Passando alla descrizione dei prodotti da noi preparati qui potete vedere taralli, ciambelline e focaccia di Daniela Di Giuseppe, tre tipi di Pan bauletto con burro e con olio e pan goccioli di Alessandra Guiro, pane ai cereali di Alessia Capretti.</div>
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Focaccia barese e sfincioni ripieni, tipici siciliani, di Daniela Sanità</div>
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Pagnottona di Davide Mele grani antichi</div>
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Pane Tumminia di Alessandra Guiro</div>
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Pane in versilia di Stefy Rocchegiani e pane nero di Stefy Rocchegiani</div>
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Pane coniglietto, marchio di Carlo Di Cristo</div>
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Super pizza con farine di tipo 1 e farro di Sandro Cellini</div>
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Babà al liquore all'arancia farciti con crema pasticcera o crema al marsala, danesi con crema frangipane alle mandorle,</div>
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Panini e brioche assortiti, cornetti all'italiana e corentti ai cereali di Chiara Donati</div>
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Durante la giornata di domenica, sono venute a trovarci le organizzatrici (Revisioni del tempo) di Figli di pagnotta, concorso di panificazione amatoriale ricco di premi che si svolgerà sabato 28 maggio 2016 presso il casale Podere Rosa, simpaticissime ragazze piene di iniziative!</div>
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Inoltre non sono mancati di venirci a trovare amici : Alessandra Mastrolillo, e parenti.</div>
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Dulcis in funda la lovely cheffa Rita Monastero che si è prestata gentilmente ed ha tenuto un piccolo seminario sulla pasta madre.</div>
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Il tutto in un ambiente gioviale, disteso e felice come potete constatare dalle foto.</div>
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Tale clima ha permesso a tutti noi di passare 2 giorni indimenticabili in perfetta sintonia con la location, il pubblico e tra noi.</div>
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Questo è ciò che rimane di quei giorni e l'ho conservato: una composizione artistica di farine, un po come il nostro team unito!</div>
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Ringrazio tutte le persone che hanno permesso una giornata così bella, ringrazio inoltre chi ha permesso che anche io potessi essere in queste belle fotografie, e mi ha sostituita nelle foto di gruppo: Davide Mele Max Parigi e Andrea Barricelli.</div>
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Ricordo i nostri blog in cui potete vedere gli altri articoli a riguardo e le varie ricette.</div>
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<br />Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-38050812508834293992016-05-19T13:30:00.002-07:002016-05-19T13:30:41.475-07:00Corso professionale di pasticceria le cremeLa crema che faceva la nostra nonna non era sbagliata... una volta non c'era il frigorifero e lo zucchero è un conservante naturale perciò una crema aveva anche mezzo chilo di zucchero su un litro di latte.<br />
Inoltre si utilizzava farina al posto di amido.<br />
La farina però ha una temperatura di gelificazione che va oltre i 90 gradi a differenza degli amidi che arrivano a 84 gradi massimo.<br />
E i tuorli erano meno perchè più cuoce la crema più sa di uovo... tant'è che il tuorlo sodo portato all'estremo tira fuori quel classico odore di zolfo e colore grigio verde liberando zolfo e ferro, tramite l'anidride solforosa.<br />
Anche il limone contribuiva a coprire il sapore dell'uovo.<br />
Oggi il mondo delle creme si è allargato enormemente, inoltre si possono catalogare le creme per struttura, cremosità, consistenza.<br />
Ed infatti alla famiglia delle creme di base che si chiamano così per avere una certa specifica struttura cremosa, si affiancano le salse come per es la crema inglese, le supreme ovvero creme alleggerite come la crema diplomatica.<br />
E mousseline e creme al burro sono denominate creme areate.<br />
La crema inglese è una crema coagulata in quanto non avendo amidi, si rapprende tramite l'uovo.<br />
e se troppo cotta le proteine dell'uovo tendono a separarsi e raggrumarsi.<br />
La crema pasticcera si compone di tuorlo che contiene acqua e il 32% di grassi e un emulsionante la lecitina.<br />
Latte e panna aggiungono liquidi e grassi.<br />
Sale esalta i sapori e aggiunge sapidità.<br />
Zuccheri che contribuiscono a portare la tempistica di coagulazione del tuorlo da 65° a 90° e vanno usati al minimo in misura del 7%.<br />
Amidi che addensano e stabilizzano la crema attraverso l'azione fisica della gelatinizzazione.<br />
<br />
Durante il corso abbiamo preparato una crema pasticcera, una crema pasticcera con cacao e cioccolato, una crema pasticcera allo zabaione, una crema mousseline, una crema inglesecon pari quantità di latte e acqua cosiddetta 50-50, infine una crema al burro con meringa.<br />
<br />
Ecco qualche accorgimento e informazione su queste creme.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYV5z2GB4TCfhpkfWqd8zPfKT7LyR9PsgsRmo-JRIpCAlqKGJEMWvBGOHlwzkVLrzQC4ijsJQ1TqKmB8tE9QsO0AX-sdOiFY7mR424kTX3mjSfNxUcWz-PlE5vKUSWFV7W0x7XYS1JlQrv/s1600/crema.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYV5z2GB4TCfhpkfWqd8zPfKT7LyR9PsgsRmo-JRIpCAlqKGJEMWvBGOHlwzkVLrzQC4ijsJQ1TqKmB8tE9QsO0AX-sdOiFY7mR424kTX3mjSfNxUcWz-PlE5vKUSWFV7W0x7XYS1JlQrv/s320/crema.jpg" width="320" /></a></div>
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Per la crema pasticcera è fondamentale che raffreddi il prima possibile, quindi meglio spalmarla su una teglia e coprirla con pellicola a contatto per evitare che crei quella pellicola data da parti di crema meno idratate perchè l'acqua che c'era era è evaporata.<br />
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Una buona crema non è separata ma lucida e cremosa se si separa è cotta troppo o troppo poco, se è opaca ha troppi amidi.<br />
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La temperatura di servizio della crema è di 4 gradi.<br />
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In una crema con grado alcolico non si mette mai la sostanza alcolica nel latte da scaldare perchè coagularebbe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Xt7t3epbiKTG5Y8HfPkjEAzjI922tzBn9G6WVJVt9F05E7OBDMnaW5g2urILb52nW_wJsU49RtiM1_zfC5iBc6NxOUaIGaXEj1uZq4mkecA_e53NUlLln15hyUlKgNmZXcgbB-THj25n/s1600/20160427_115218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Xt7t3epbiKTG5Y8HfPkjEAzjI922tzBn9G6WVJVt9F05E7OBDMnaW5g2urILb52nW_wJsU49RtiM1_zfC5iBc6NxOUaIGaXEj1uZq4mkecA_e53NUlLln15hyUlKgNmZXcgbB-THj25n/s320/20160427_115218.jpg" width="180" /></a></div>
La crema Mousseline non l'avevo mai assaggiata, è una crema molto piena di grassi, si fa con il burro, ma allo stesso tempo delicata e non molto zuccherina, diciamo una via di mezzo tra una crema pasticcera e una crema al burro.<br />
Attenzione perchè è ad alto rischio batterico in quanto va freddata a 20 gradi non a 4 come una normale crema, e va degustata a temperatura ambiente.<br />
Tanto che il nostro insegnante ci ha detto che se ha il raffreddore non la fa...<br />
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La crema inglese, è la crema più difficile da fare perchè se non si coglie il momento giusto o la giusta temperatura (82°), va buttata letteralmente e rifatta.<br />
Per conoscere la cottura della crema inglese ci sono alcune accortezze per es la tecnica del cucchiaio: se il cucchiaio si vela è pronta!!<br />
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Qui trovate alcune ricette di crema<br />
<a href="https://www.blogger.com/goog_419541013"><br /></a>
<a href="http://taticocchinoemammaincucina.blogspot.it/2015/08/crema-diplomatica.html">crema diplomatica</a><br />
<a href="http://taticocchinoemammaincucina.blogspot.it/2015/02/mezza-sfera-di-bavarese-al-gianduia-su.html">crema inglese</a><br />
<a href="http://taticocchinoemammaincucina.blogspot.it/2014/09/torta-con-pasta-di-mandorle.html">crema pasticcera da forno</a><br />
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<br />Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-74459928525102356172016-05-16T22:13:00.000-07:002016-05-16T22:13:30.822-07:00babà in giardino di pomodoro e fragole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrueoc0a_h2dTw3O6R5RZ-JI8U60QCejRHsScl01p0tT-FQgXfJKy8wH5hU5G-0cMCCBbdMIt4eVpVppt0VBlZjhKatu6_mc5etXSW74f6qWKGAAEp6H8r7jyOok4npiiCZD1AanjzaPN/s1600/pomodoro1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrueoc0a_h2dTw3O6R5RZ-JI8U60QCejRHsScl01p0tT-FQgXfJKy8wH5hU5G-0cMCCBbdMIt4eVpVppt0VBlZjhKatu6_mc5etXSW74f6qWKGAAEp6H8r7jyOok4npiiCZD1AanjzaPN/s320/pomodoro1.jpg" width="320" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintp4V6AVF5HTI5jVX8rPqiz3Wf9q3XK4BO_-DcGc5yv2_vymF5tGEzO5mssXH-QUwfSPR1k0yUXNk4Y7KhFFEU4UvK7NPtpwWjsnGHqzpxqbnAdoSXkGuejRCke9d6N1zLwYWJdNObXXy/s1600/pomodoro5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintp4V6AVF5HTI5jVX8rPqiz3Wf9q3XK4BO_-DcGc5yv2_vymF5tGEzO5mssXH-QUwfSPR1k0yUXNk4Y7KhFFEU4UvK7NPtpwWjsnGHqzpxqbnAdoSXkGuejRCke9d6N1zLwYWJdNObXXy/s320/pomodoro5.jpg" width="320" /></a></div>
Questo è il piatto che ho creato per il contest la fiammante che trovate <a href="http://www.mysocialrecipe.com/contest/pomorosso-dautore/">qui</a><br />
Il piatto si compone di:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQCO4jwVtJ7YhfMzkzT2DaZJ2N7VHnT6wpD-_VzX1fJRDAis6kJPb7wblwmgOlDndX_v8Ft4R0DrvQCdEfz-PWyNY4ohxC5cFhQRrFsU6wa6l1IDPiHk2q7W1v-Gb9Lwf_S-ReYxtIxxN/s1600/pomodoro+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQCO4jwVtJ7YhfMzkzT2DaZJ2N7VHnT6wpD-_VzX1fJRDAis6kJPb7wblwmgOlDndX_v8Ft4R0DrvQCdEfz-PWyNY4ohxC5cFhQRrFsU6wa6l1IDPiHk2q7W1v-Gb9Lwf_S-ReYxtIxxN/s320/pomodoro+4.jpg" width="320" /></a>Sorbetto alla conserva di pomodoro con pomodorini del piennolo la fiammante glassato con glassa lucida al cioccolato bianco<br />
gelatina di conserva di pomodoro con pomodorini del piennolo e fragole<br />
pomodorini del piennolo della conserva canditi<br />
babà alla conserva di pomodoro con pomodorini del piennolo imbevuto nel rum aromatizzato con sciroppo del candito<br />
confettura di conserva di pomodoro con pomodorini del piennolo 43% brix<br />
petali di pomodoro cristallizzati<br />
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Ricetta non complessa ma molto elaborata che richiede diversi passaggi davvero originale ed insolita.<br />
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Sorbetto alla conserva di pomodoro con pomodorini del piennolo la fiammante glassato con glassa lucida al cioccolato bianco<br />
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acqua 350 gr<br />
zucchero 150 gr<br />
glucosio 85 gr<br />
stabilizzante per sorbetti 4<br />
conserva di pomodoro 400 gr<br />
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Scaldare l'acqua, lo zucchero, il glucosio e lo stabilizzante a 50°.<br />
Aggiungere la conserva di pomodoro e mescolare.<br />
Lasciare riposare 12 ore, quindi passare alla macchina per gelati.<br />
<br />
Glassa lucida bianca<br />
acqua 50 gr<br />
zucchero 60 gr<br />
destrosio 40 gr<br />
latte condensato 50 gr<br />
gelatina in fogli 4 gr<br />
burro di cacao 28 gr<br />
scaldare acqua con zucchero a 103 gradi, incorporare il latte fuori dal fuoco e riportare a bollore unire la gelatina ammorbidita , il burro di cacao ed emulsionare. Conservare in frigorifero. Utilizzare dopo 8 ore, a 26 gradi.<br />
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Gelatina di conserva di pomodoro con pomodorini del piennolo e fragole<br />
<br />
85 gr di pomodoro<br />
30 gr di purea di fragole<br />
10 gr succo di limone<br />
150 gr di zucchero semolato<br />
2 gr di gelatina<br />
<br />
Scaldare pomodoro, fragole e zucchero, finchè non sarà sciolto lo zucchero quindi aggiungere il limone, la gelatina precedentemente ammorbidita e scaldata ed omogenizzare.<br />
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Pomodorini del piennolo della conserva canditi<br />
<br />
100 gr acqua<br />
100 gr zucchero<br />
10 pomodorino<br />
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Scaldare l'acqua con lo zucchero fino a farla sciogliere.<br />
Porre il pomodoro in un contenitore adatto ad un pomodoro (io ho utilizzato stampi di silicone) ricoprire con lo sciroppo e cuocere in forno a 180 gradi per 15 minuti.<br />
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Babà alla conserva di pomodoro con pomodorini del piennolo imbevuto nel rum aromatizzato con sciroppo del candito<br />
<br />
75 gr farina manitoba<br />
23 gr tuorlo<br />
10 gr albume<br />
20 gr passata di pomodoro<br />
60 gr pasta madre<br />
15 gr zucchero<br />
1 gr sale<br />
38 gr burro<br />
<br />
In planetaria inserire farina con uova e passata di pomodoro. Incordare, aggiungere la pasta madre, incordare aggiungere lo zucchero, poco per volta, incordare aggiungere il sale, per ultimo il burro in più volte.<br />
Lasciar puntare l'impasto 30 minuti.<br />
Pezzare e pirlare e inserire in stampo.<br />
L'impasto è pronto quando da 3/4 ha raggiunto l'orlo del bordo.<br />
Per la cottura bastano 10 minuti a 180° per gli stampi piccolini.<br />
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Bagna per babà<br />
<br />
80 gr acqua<br />
40 gr zucchero<br />
20 gr rum<br />
30 gr sciroppo utilizzato per candire<br />
<br />
Scaldare l'acqua, lo zucchero, e lo sciroppo fino a sciogliersi, aggiungere il rum quando intepidito.<br />
<br />
Tuffare il babà nel composto ancora caldo finchè non scende a fondo.<br />
<br />
Confettura di conserva di pomodoro con pomodorini del piennolo 43% brix<br />
<br />
100 gr passata di pomodoro<br />
40 gr zucchero<br />
<br />
cuocere gli ingredienti insieme fino a raggiungere il giusto grado brix.<br />
<br />
petali di pomodoro cristallizzati<br />
<br />
fettine di pomodoro essiccate 2 giorni a 50 gradi poi spalmate di albume e cosparse di zucchero e passate in essiccatore 2 giorni.<br />
<br />
Composizione del piatto:<br />
coppare la gelatina precedentemente indurita, inserire le gocce di composta a piacere, il pomodoro candito.<br />
Glassare il sorbetto, rimettere in freezer se occorre, comporre il piatto con gli altri ingredienti.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinLT5i4i9XliMuF_BEZl_UerOipG60dIsAeE7YDvy-YnaiSyDHhjZ0hjTDb75kTavdxnPoJa0Uk-UwradS-rflVJixcmSeRUjoMu2u97xC1UtdaKVI0ypfLRt2yME-HeunUffYE7cwj_pv/s1600/pomodoro6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinLT5i4i9XliMuF_BEZl_UerOipG60dIsAeE7YDvy-YnaiSyDHhjZ0hjTDb75kTavdxnPoJa0Uk-UwradS-rflVJixcmSeRUjoMu2u97xC1UtdaKVI0ypfLRt2yME-HeunUffYE7cwj_pv/s320/pomodoro6.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDU8YrN7wOx6hlBQmJU-CdqpvZBjwkiyCJPyyCxdB-azlvjUnFV7J2I1dUtjZK2xCS6vgZuNknApNwQn5T7Gzv6sFzcx4W09fDvoSSNqQRlwcGJMa8DrIOqdhlW338F4j5AqfVYRkluFx8/s1600/pomodoro+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDU8YrN7wOx6hlBQmJU-CdqpvZBjwkiyCJPyyCxdB-azlvjUnFV7J2I1dUtjZK2xCS6vgZuNknApNwQn5T7Gzv6sFzcx4W09fDvoSSNqQRlwcGJMa8DrIOqdhlW338F4j5AqfVYRkluFx8/s320/pomodoro+2.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5zdb5V459vNMt0UUl1FkNZQioFFX8_puqmCni7vO_bAV8ixvmJQpQ7YVI5U7StukuwcZKm000iAjaIy_1g8eyIdk-_Z0D2vdDtHSaalsbI2XvgSMqpT1H7gM_iaKE2Dk16WAMCcwuaJM/s1600/pomodoro+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5zdb5V459vNMt0UUl1FkNZQioFFX8_puqmCni7vO_bAV8ixvmJQpQ7YVI5U7StukuwcZKm000iAjaIy_1g8eyIdk-_Z0D2vdDtHSaalsbI2XvgSMqpT1H7gM_iaKE2Dk16WAMCcwuaJM/s320/pomodoro+3.jpg" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-22114579662695830132016-05-15T10:29:00.002-07:002016-05-15T10:29:49.692-07:00pm day foto 3<div class="separator" style="clear: both; text-align: center;">
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<br />Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-53211647821459042782016-05-14T14:12:00.008-07:002016-05-14T14:13:25.125-07:00pm day foto 2<div class="separator" style="clear: both; text-align: center;">
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<span id="goog_866594602"></span><span id="goog_866594603"></span>Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-62294867286680032832016-05-14T14:04:00.000-07:002016-05-14T14:04:06.113-07:00pm day foto 1<div class="separator" style="clear: both; text-align: center;">
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<br />Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-77394032504335966172016-05-14T13:49:00.001-07:002016-05-14T13:49:06.018-07:00pm day dispense<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-size: 14.0pt;">Conosciamo meglio la pasta madre</span><i><o:p></o:p></i></b></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<i>(fonti del presente documento:
Wikipedia, Gruppo La Pasta Madre, Panificando; Giorilli,<o:p></o:p></i></div>
<div class="MsoNormal" style="text-align: justify;">
<i>Il Montersino, Montersino,
dispensa sulle farine, Raffaele Pignataro,<o:p></o:p></i></div>
<div class="MsoNormal" style="text-align: justify;">
<i>http://sweetjournal.com/it/02/#/Farina/Farina_sotto_torchio<o:p></o:p></i></div>
<div class="MsoNormal" style="text-align: justify;">
<i>http://bressanini-lescienze.blogautore.espresso.repubblica.it/2009/01/28/la-forza-della-farina/<o:p></o:p></i></div>
<div class="MsoNormal" style="text-align: justify;">
<i>https://ladispensa.wordpress.com/la-dispensa-di-monica/farine-quanti-tipi-diversi/)</i><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-size: 14.0pt;">D:
che cos'è la pasta madre?</span></b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
R: Il lievito naturale, chiamato
anche lievito acido, pasta acida, lievito madre o pasta madre, è un impasto di
farina e acqua acidificato da un complesso di lieviti e batteri lattici che
sono in grado di avviare la fermentazione. A differenza del cosiddetto lievito
di birra, il lievito naturale comprende, tra i lieviti, diverse specie di
batteri lattici eterofermentanti ed omofermentanti del genere Lactobacillus.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
La fermentazione dei batteri
lattici produce acidi organici e consente inoltre una maggiore crescita del
prodotto e una maggiore digeribilità e conservabilità<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-size: 14.0pt;">D:
che differenza c'è fra pasta madre e lievito di birra?</span></b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
R: Il lievito di birra è una
coltura omogenea di un solo ceppo di lievito, il saccaromyces cerevisiae. I
saccaromyces cerevisiae si nutrono del glucosio e lo trasformano in alcool e
anidride carbonica dando il via alla cosiddetta fermentazione alcoolica; ciò
consente una lievitazione in tempi brevi, ma con il grande svantaggio di minore
digeribilità.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Nel lievito madre invece, oltre
ai saccaromyces cerevisiae, pur presenti, abbiamo altri ceppi di lieviti e
soprattutto i lactobacilli, microorganismi
omofermentanti, in grado cioè di trasformare il glucosio in acido
lattico, ed eterofermentanti, ovvero capaci di produrre anche l'acido acetico,
l’etanolo e l'anidride carbonica; avremo perciò tre tipi di fermentazione:
alcoolica, acetica e lattica. <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
La coesistenza tra lieviti e
lactobacilli è tale che non si ha concorrenza tra le specie diverse, ma anzi
simbiosi e “collaborazione” e un equilibrio perfetto tra acido acetico e acido
lattico in rapporto di 1:3 (riscontrabile soprattutto in lieviti maturi quali
sono quelli donati durante il pasta madre day). C’è poi da dire che l’ambiente
acido protegge il lievito stesso da microrganismi patogeni, che potrebbero
ucciderlo o essere nocivi all’uomo. <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
I vantaggi di digeribilità e
leggerezza del prodotto finale sono dovuti proprio a questa convivenza, che,
dando vita a tutti quei processi enzimatici che permettono la formazione di
molecole più semplici (mono e disaccaridi) e un maggior contenuto di aminoacidi,
non hanno bisogno di ulteriori passaggi per essere assorbiti dal nostro
organismo e quindi risultano più facili da digerire. Inoltre la semplificazione
degli zuccheri abbassa l’indice glicemico dei prodotti <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-size: 14.0pt;">D:
in sostanza, quali sono le caratteristiche del prodotto che otteniamo usando la
pasta madre?</span></b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
R: all’assaggio un preparato con
pasta madre risulterà più aromatico e saporito, sarà più ricco di nutrienti e
vitamine ed avrà un sapore e un profumo caratteristici dovuti anche ai prodotti
aromatici che si formano tra gli aminoacidi e gli zuccheri durante la cottura.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Alla vista avremo un’alveolatura
più fine e regolare dovuta alla lenta e graduale produzione di anidride
carbonica durante la lievitazione.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
La maggiore acidità inoltre,
impedisce la formazione delle muffe nel prodotto finale e ne garantisce una
migliore conservabilità. <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-size: 14.0pt;">D:
come si mantiene la pasta madre?</span></b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
R. va subito detto che, perché il
lievito rimanga in buona salute, vanno seguite alcune regole e cautele, che
possono sembrare perfino eccessive, ma faranno in modo che la pasta madre si
mantenga stabile e ci regali soddisfazioni. In poco tempo il tutto diventerà
routine.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Igiene</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Va rispettata una scrupolosa
pulizia degli utensili, contenitori e qualunque cosa venga a contatto con il
Lm.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
- Contenitori, ciotole, spatole,
fruste e piano di lavoro non andrebbero lavati con detersivi, ma igienizzati
con acqua bollente. Se si è costretti ad usare detergenti, bisognerebbe
sciacquare con acqua e bicarbonato.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
- Deodoranti, profumi, saponi,
smalti da unghie ecc.: ne andrebbe evitato il contatto.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
- Il lievito di birra non deve
mai venire a contatto con il Lm, attenzione a mani e utensili sporchi di
impasti che lo contengono.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Se sono entrambi in frigo, il
lievito di birra dovrebbe essere ben sigillato con pellicola (tra l’altro si
conserva meglio).<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Per una conservazione in frigo di
4/5 giorni, la farina ideale è una 00 con un W
compreso tra 300 e 350 (una buona manitoba)<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Acqua</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Dovrebbe avere una durezza
compresa tra 20 e 25°f. Le acque imbottigliate sono quasi tutte troppo dolci e
la scarsa presenza di sali minerali rischia di indebolire rapidamente il Lm,
che non trova una quantità sufficiente di fattori di crescita.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Si dovrebbe sincerarsi della
durezza dell’acqua di rete (sul sito dell’acquedotto) e se troppo dura
tagliarla con un’acqua dolce.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Se si avverte la presenza del
cloro, è sufficiente versarla in un recipiente largo ed agitarla di tanto in
tanto. Il cloro evapora in 3 – 4 ore.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Temperature</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Il lievito naturale artigianale è
un sistema complesso, composto da lieviti e batteri (prevalentemente lattici),
alcuni in competizione nutrizionale ed altri tra i quali si determina una sorta
di ‘collaborazione’, in pratica si scambiano i prodotti metabolici. La pasta
acida diviene stabile quando al suo interno viene raggiunto un equilibrio tra i
vari gruppi microbici e mantiene la stabilità se tali gruppi permangono in
numero più o meno costante di individui. Il pH ideale, a lievito maturo, è
compreso tra 4.2 e 4.4, ma in casa difficilmente potremo misurarlo, dovremo
affidarci ai nostri sensi.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Acidità (pH), terreno e
temperatura, sono i fattori (ma non gli unici) che maggiormente regolano
l’attività metabolica dei singoli ceppi.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
L’acidità la verificheremo
annusando ed assaggiando; il terreno cercheremo di mantenerlo costante
rispettando proporzioni di acqua e farina, evitando di cambiare di colpo la
tipologia di quest’ultima.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
La temperatura che “fa contenti”
tutti, cioè consente un’attività metabolica equilibrata di lieviti e batteri
(questi ultimi molto esigenti dal punto di vista termico e nutrizionale), si
assesta intorno ai 23 – 24°, per cui sarebbe importante che temperatura di fine
impasto e di fermentazione del Lm da conservare, non si discosti drasticamente
da questi valori, tranne che per la preparazione ai grandi lievitati.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Contenitori</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Quello per la conservazione in
frigo dovrebbe essere in vetro o materiale vetrificato per uso alimentare
(ceramica – porcellana) ed essere dotato di tappo ermetico, possibilmente ad
incastro.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Il contenitore per la
fermentazione va meglio in plastica alimentare, anche senza tappo.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Entrambi dovrebbero avere 2
caratteristiche:<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
1 – Essere di forma cilindrica o
al massimo leggermente svasata<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
2 – Contenere di misura la sfera
di LM lateralmente<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Il primo dovrebbe avere
un’altezza doppia rispetto alla sfera, l’altro tripla.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Evitiamo di lasciare il lievito
in contenitori larghi, se non trova le pareti rischia di indebolirsi
gradualmente.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Gestione dei rinfreschi</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Con il procedimento che andiamo
ad illustrare, il Lm può rimanere fino ad un massimo di 4/5 gg. ad una
temperatura di 5 – 6°, nel suo contenitore in vetro (frigorifero).<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Passati i 4 giorni, tiriamo fuori
il barattolo e lasciamolo ad una temperatura di 23 – 24°, fino a che il cuore
abbia raggiunto i 20°, al tatto dovremo sentirlo appena fresco.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Con un coltello seghettato,
eliminiamo circa un dito di strati periferici (sono quelli che più risentono
del brusco cambio di temperatura, quindi meno sani. <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Pesiamo ciò che rimane e
calcoliamo lo stesso peso di farina. L’acqua, in condizioni normali di
rinfresco, dovrà essere sempre metà della farina.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Es.: 100gr LM – 100gr farina –
50gr acqua<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Il lievito va sciolto
completamente e debitamente ossigenato; in questo modo il pH (piuttosto basso)
si riequilibra leggermente e l’ossigeno farà partire la prima via metabolica
dei lieviti (respirazione)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Usiamo quindi una planetaria o,
in mancanza, impastiamo a mano.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Spezzettiamo il lievito nella
ciotola dell’impastatrice, evitando di compattarlo con le mani (si scioglierà
più facilmente), montiamo la foglia e lasciamo girare a velocità media fino a
completo scioglimento. Il glutine sarà quasi completamente idrolizzato, per cui
dopo 5 – 6’ non dovrebbero rimanere più grumi. Uniamo la farina setacciata e
lasciamo andare al minimo fino a completa idratazione. <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-size: 14.0pt;">D:
che cos'è l'esubero di pasta madre?</span></b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
R: l’esubero per sua stessa
definizione è l’eccesso di lievito madre rispetto a quello che ci occorre,
perciò possiamo trovarci in accordo nel definirlo <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
“pasta madre di avanzo che non
abbia subito un rinfresco recente”<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
La pasta madre, come ben
sappiamo, è un impasto di acqua e farina colonizzato da particolari
microrganismi che le conferiscono potere fermentante; si può pertanto asserire
che è viva e segue un ciclo che parte dal rinfresco, passa attraverso la
lievitazione e la fermentazione per terminare con il collasso e l’inacidimento,
quindi riparte col rinfresco… I tempi di questo ciclo vitale cambiano a seconda
delle temperature, del quantitativo di farina aggiunta e della sua forza. Normalmente
per impastare si utilizza pasta madre ben in forza che abbia subìto almeno un
rinfresco da poche ore e sia dunque popolata da molti microrganismi ben attivi.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Talvolta tuttavia è necessario un
rinfresco alla pasta madre, ma non si ha alcuna voglia/tempo di panificare in
occasione del rinfresco… allora cosa si fa? In questo caso si rinfresca solo
una piccola parte di lievito, sufficiente da conservare come pasta madre,
lasciando il resto senza rinfresco: ecco
qua il nostro ESUBERO.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Ma nella medesima occasione si
può anche decidere di rinfrescare tutta la pasta madre conservandone poi solo
una parte che raddoppierà nelle 4 ore; il resto rimane comunque inutilizzato e
può essere immediatamente utilizzato per una preparazione che non necessita di
lievitazione, o ancora si potrà riporre in frigorifero dove con il trascorrere
del tempo inizierà la propria fase decrescente e si inacidirà.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-size: 14.0pt;">D:
cosa si può fare con l’esubero? </span></b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
R: l’esubero può essere trattato
come un semplice impasto di acqua e farina. Lo si può utilizzare in ricette che
non prevedano lievitazione (crackers, grissini, taralli, piadine, )<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
oppure<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
siccome in un impasto ci sono
acqua e farina, anche usando l’esubero si “rinfresca” cioè si nutrono i lieviti
e si fa ripartire il ciclo di fermentazione; in questo caso i tempi di
lievitazione e il quantitativo di pasta madre di esubero utilizzato dovrebbe
tener conto del fatto che esso ha un minor potere lievitante (meno
microorganismi) rispetto ad una pasta madre rinfrescata che abbia raggiunto il
raddoppio. Una pasta madre rinfrescata da un lasso di tempo superiore a 3/4 ore
che mostra comunque segnali di gran attività NON è ESUBERO<b><span style="font-size: 14.0pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-size: 14.0pt;">D:
Cosa sono i cereali?</span></b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
R: Per cereali si intendono le
piante che fanno parte della famiglia delle graminacee. In Italia il più
utilizzato è il grano o frumento, tenero (triticum aestivum) che è originario
del medio oriente, ed il grano duro.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Nell’uso comune, con il termine
farina, si intende quella ottenuta dal grano tenero, mentre la farina ottenuta
dal grano duro (normalmente utilizzata per la pasta) viene chiamata semola.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
La farina è la povere che deriva
dalla macinazione del cereale. La spiga contiene il chicco di grano, la
cariosside, ed ha tre costituenti principali: il germe, la parte più esterna,
detta crusca, che è ricca in sali minerali e fibre e l’endosperma, formato da
granuli di amido e proteine, principalmente glutenina, che dona elasticità e
tenacità all’impasto, e gliadina che lo rende estensibile. Glutenina e
gliadina, a contatto con l’acqua e per azione meccanica, si legano fra loro
formando un complesso proteico chiamato glutine, che durante la lievitazione
trattiene l’anidride carbonica sviluppata dal lievito ed è responsabile della
forza e dell’elasticità dell’impasto.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Il germe di grano viene quasi sempre
scartato perché ricco di grassi, pertanto rende difficile la conservazione
della farina.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
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<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-size: 14.0pt;">D:
come sono classificate le farine?<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
R: In base alla normativa
italiana (Legge n. 580/67, modificata dal DPR n. 187/2001) le farine di grano
tenero destinate al commercio vengono classificate a seconda del loro contenuto
di proteine, ceneri e umidità. Ovviamente le percentuali di materiali che
rimangono nella farina finale dipendono dal grado di raffinazione della farina
stessa. La farina integrale, non essendo setacciata, contiene integralmente la
cariosside macinata e presenta un maggiore contenuto in crusca e fibra, inoltre
al contrario di quanto si possa pensare, l’integrale risulterà meno digeribile
della 00 per la grande quantità di cellulosa che il corpo umano non può
digerire. Tale contenuto diminuisce gradualmente (abburattamento). nelle farine
di tipo 2 (è molto simile all’integrale, viene però macinata fine, mentre
l'integrale contiene ancora i pezzi di crusca), 1 e 0, fino alla più raffinata,
la farina 00, ricca in carboidrati - soprattutto amido (endosperma) e povera di
proteine, e minerali, con un maggiore carico glicemico rispetto alla integrale,
e senza crusca. <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Le farine vengono poi
ulteriormente suddivise in base alla consistenza dell’impasto ottenibile,
chiamata anche forza e indicata con la lettera W. <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Abbiamo così farine deboli, di
media forza, forti o rinforzate.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
La variabilità di carboidrati e
proteine nella farina è importantissima e ci consente di capire come usare la
farina e come poter ottenere determinati risultati.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
La presenza dell'amido consente
l'assorbimento dei liquidi durante l'impastamento.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Durante la lievitazione avviene
la saccarificazione dell’amido (reazione chimica che trasforma l’amido negli
zuccheri con l’aiuto degli enzimi) che viene scomposto in glucosio dagli enzimi
presenti nella farina e dagli enzimi aggiunti ad esempio attraverso il malto.
L'amido durante l’infornamento si gelatinizza sopra i 56 gradi, assorbendo
l'acqua e premette di formare la struttura della mollica del pane. Durante la
conservazione, invecchia perdendo l’acqua assorbita precedentemente seccando il
prodotto. Si potrebbe ipotizzare che, se si usa per un pane una farina ricca di
amido, questo avrà un grande sviluppo, un maggiore assorbimento di acqua, una
bellissima mollica, ma dopo poco sarà secco e immangiabile.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
La presenza delle proteine è
importante per la formazione del glutine, ovvero l'unione di due proteine
composte da aminoacidi legati tra loro, nella farina sono presenti diverse
proteine, classificate in base alla loro solubilità, le proprietà che hanno di
formare il glutine dipendono dal cereale originario. Nel frumento ce ne sono
molte, nel farro ce ne sono meno, nella segale ancora meno. le più importanti ai fini della panificazione
sono la gliadina e gluteina, che tramite l'aggiunta di acqua si uniscono a
formare una rete complessa e porosa. Cambia anche il tipo di glutine che
possono formare: il glutine formato da una farina di frumento tenero sarà
differente da quello del frumento duro.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Ecco perché il pane di grano duro
è molto più compatto di un pane fatto con grano tenero. Anche le<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
proteine influiscono
sull'assorbimento dell'acqua e in questo caso determinano l'estensibilità e la
tenuta dell'impasto.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Importante è anche la funzione
degli zuccheri semplici, contenuti nella farina. Sono le fonti alimentari delle
cellule del lievito nel periodo iniziale della lievitazione, e producono la
cosiddetta lievitazione alcolica che produce anche rigonfiamento dell’impasto.
Quando è terminata la fermentazione, vengono intaccati gli amidi. Di
conseguenza, se si usa tanto lievito, non essendoci il tempo giusto per la
saccarificazione degli amidi, il prodotto sarà lievitato ma difficilmente
digeribile, proprio perché avrà al suo interno ancora parte dell'amido da
scomporre.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-size: 14.0pt;">D:
che cosa si intende per “forza” della farina?</span></b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
R: Nel 1921 venne inventato da
Marcel Chopin un indice (W), che ancora oggi si utilizza.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Tramite lo strumento
dell’alveografo viene soffiata dell’aria nel centro di un disco di pasta di peso
e idratazione standard per produrre una bolla, in modo da simulare l’effetto
della lievitazione, e misurare la capacità dell’impasto di trattenere il gas.
Sotto l’effetto della pressione dell’aria insufflata la bolla si espande sino a
rompersi. <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Il risultato di questa prova è un
Alveogramma, che riporta un grafico della pressione (P) in funzione
dell’estensione (L) della bolla di impasto.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
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<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Dall’area sottesa alla curva si
può calcolare l’energia totale spesa per rompere l’impasto. Questa energia
viene indicata con W (è il simbolo del lavoro, per questo dicevo che è un po’
improprio chiamarla “forza”) e rappresenta un indice globale di comportamento
della farina. Qui sotto vedete due alveogrammi tipici. ll massimo della curva
identifica P, che rappresenta la tenacità del glutine, mentre L rappresenta
l’estensibilità: più è elevata e più l’impasto è estensibile. Ai fini pratici
questi due parametri vengono combinati, dividendoli tra loro, per calcolare
l’indice P/L. Il valore di riferimento è di 0.5. (Dario Bressanini)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Una farina per biscotti avrà un
valore di W e di P/L bassi (ad esempio W=100 e P/L = 0.4) mentre una farina per
prodotti lievitati avrà W e P/L alti (ad esempio W=350 e P/L=0.6). Un valore di
P/L troppo alto indica una farina troppo resistente e poco estendibile, di
difficile lavorazione. Al contrario, un P/L troppo basso indica una farina poco
resistente e troppo estendibile<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Le farine deboli (W compreso tra
90 e 160) presentano un basso contenuto proteico, solitamente al 9%. Sono
utilizzate per produrre biscotti secchi, cialde, gallette e dolci friabili<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Le farine con forza media (W
compreso tra 160 e 250), sono usate per produrre pane, pizza, tartine, impasti
diretti o lievitazioni brevi.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Le farine di forza (W compreso
tra 280 e 370) sono utilizzate quando il prodotto finale richiede lievitazioni
lunghe, come pandori, panettoni, colombe pasquali e brioches.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Le farine rinforzate (W superiori
a 400) hanno un alto contenuto proteico e sono utilizzate in miscela con farine
più deboli per riequilibrarne la forza.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Invece farine con valori P/L
compresi tra 0,45 e 0,50 sono adatte per pan di spagna, pasta frolla, bignè e
croissant; farine con valori superiori a 0,55 e inferiori a 0,60 sono impiegate
per panettoni e pandori. Per aiutare il consumatore a orientarsi in una così
ampia scelta, le aziende molitorie indicano in genere sulle confezioni i
consigli di utilizzo per ogni tipologia di farina.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
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<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-size: 14.0pt;">D:
Che tipi di cereali conosciamo?</span></b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
R: eccoli elencati in ordine
alfabetico<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Amaranto</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Non è un vero e proprio cereale
perché non appartiene alla famiglia delle graminacee, ma a quella delle
amarantacee, molto simile alla quinoa, è originario del centro America, era uno
degli alimenti base delle popolazioni Azteche e veniva chiamato il cibo degli
Dei.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Ha un sapore particolare, ricorda
la nocciola, è ricco di proteine ed un aminoacido essenziale la lisina.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Va bollito per 30 minuti in acqua
pari a 3 volte il suo peso, siccome tende ad aggregarsi in una massa
gelatinosa, si consiglia di associarlo al 15% di farro o orzo.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Ha un costo molto elevato perché
la sua coltivazione è complessa ma non contiene glutine.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Utilizzato per prodotti dolci e
salati, anche in India per la produzione del Chapati.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Avena</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Cereale antico dalle diverse
proprietà benefiche, è il cereale che contiene più proteine in assoluto,
contiene anche carboidrati, fibre,molti grassi, minerali e vitamine soprattutto
la B1.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Non ha glutine ma contiene
l’avenina, una proteina molto simile alla gliadina del frumento, pertanto è
sconsigliato in caso di celiachia.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
E’ indicato anche per abbassare
il colesterolo, e come diuretico.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Si trova in forma di fiocchi di
avena (sono i chicchi essiccati e pestati) o di farina, è importantissimo nelle
diete anche per i vegani e nella crescita.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Generalmente si utilizza in aggiunta
alla farina per dolci e biscotti, e per il porridge.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Mescolata con altre farine ricche
di glutine se ne utilizza il 30% sul totale delle farine.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Boulgour</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
E’ una farina integrale di
granoduro germogliato che viene cotto al vapore, seccato e ridotto in piccoli
pezzi che a seconda della grandezza ne definiscono l’utilizzo e il tipo.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Viene utilizzato anche nelle
minestre in brodo, è ricco di vitamina b e fibre, e induce sazietà.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Non ha bisogno di cottura, basta
reidratarlo in acqua bollente per 20-30 minuti nel doppio del suo peso in acqua
e lasciarlo ulteriormente 10-15 minuti.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farro</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
E’ un tipo antico di frumento, ne
esistono tre varietà<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
- il Dicoccum è molto simile al grano
duro e quindi si utilizza per la pasta e cibi che non richiedano una grande
lievitazione (crostate, biscotti);<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
- Spelta e Monococcum sono molto simili
al grano tenero e quindi adatte a prodotti da forno dolci e salate (pane).<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
La produzione di farro rispetto
al frumento ha una resa minore perché quando viene colto è ancora rivestito da
una cuticola che deve essere eliminata per poter essere consumato.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
E’ il cereale meno calorico in
assoluto e quello che assorbe di più l’acqua, fino a 2,5 volte il suo peso,
inducendo quindi grande sazietà.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Ricco di proteine si accompagna
ai legumi per ottenere piatti completi ma poco calorici.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Il chicco intero si cuoce in 45
minuti ma prima deve essere ammollato, si cucina come il riso risottato o
bollito in acqua 2,5 volte il suo peso.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Il farro può essere integrale,
decorticato, e perlato.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
La farina di farro integrale è
povera di grassi ma ricca di vitamine e Sali minerali.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Adatta per la realizzazione di
dolci, pasta e pane.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
E’ sconsigliata per gli individui
affetti da celiachia.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Frumento</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
E’ il cereale più consumato e
coltivato in Italia può essere di grano duro o grano tenero.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Ha un alto contenuto di
carboidrati e proteine che variano tra il 7% e il 18%, la sua macinazione ha
una granulometria diversa.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Dal glutine estratto dalla farina
di frumento si ricava il setain chiamato anche carne vegetale, un concentrato
di proteine ottenuto facendo cuocere il glutine estratto in un brodo insaporito
con alga kombu, zenzero e sale.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Purtroppo questo piatto è carente
dell’aminoacido lisina e quindi necessita di essere integrato.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Grano Saraceno</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Non è classificato come vero e
proprio cereale perché non appartenente alle graminacee ma alle poligonacee
(alle quali appartiene anche il rabarbaro).<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
E’ usato principalmente macinato
in farina e tagliato in altre farine (10-30% sul totale delle farine).<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Tra i piatti più conosciuti con
questa farina ricordiamo i pizzoccheri e la polenta taragna (20% grano saraceno
80% mais).<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Induce sazietà e non contiene
glutine inoltre contiene è presente l’aminoacido essenziale la Lisina.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Grano Korasan</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
E’ un tipo di grano duro, più
comunemente conosciuto come Kamut, che in realtà è il nome dell’azienda che lo
produce, creato in America, è stato presentato dalla leggenda infondata che lo
tramanda come grano antico trovato in
una tomba egizia di un faraone e rinvenuto dall’omonima società del Montana, il
grano risulta mai modificato geneticamente ma originariamente coltivato in
Iran.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
E’ un grano molto grande il
doppio o triplo del comune grano.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Ha un contenuto tra il 20% e il
40% in più di proteine del grano, ma ha anche maggiori concentrazioni di
lipidi, aminoacidi, vitamine e minerali.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
E’ una farina adatta alla
produzione di pasta e prodotti da forno dolci e salati.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Contiene glutine.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Mais</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Originario delle americhe
importato da Cristoforo Colombo in Europa.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Macinato si utilizza per la
polenta.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
A seconda della raffinazione si
trova il mais bramato ossia macinato grossolanamente, il fioretto l’equivalente
della macinazione per la farina tipo 0 di grano tenero, e il fumetto,
l’equivalente della farina 00 di grano tenero, utilizzato per dolci e biscotti.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Esiste anche una farina di mais
bianco, tipica del veneto, che deriva dalla coltivazione di un tipo di mais
quasi privo di pigmenti carotenoidi, ottima per la polenta. Esiste un tipo di
farina di mais bianco che si chiama Masa Harina che è realizzata proprio per la
preparazione delle tortillas, è molto fine e ha subito un processo di cottura.
Esiste anche una farina di mais molto pregiata che si chiama otto file (numero
delle file di semi sulla pannocchia) e può essere di diversi colori: rossa,
bianca, giallo o nera. Quella rossa è conosciuta anche con il nome di “mais del
Re“, ottima per polenta.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Il germe del mais è utilizzato
per la produzione dell’olio.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
L’amido di mais si utilizza come
addensante.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Con il chicco essiccato si può
fare il pop corn e i corn flakes, inoltre l’estrazione dell’olio.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Non contiene glutine.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Miglio</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
E’ un antico cereale, molto
resistente alla siccità. Ha proteine molto complete, e facilmente assimilabili.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Si trova in commercio in varie
forme: decorticato, in semi, in farina, in fiocchi.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Oltre alle proteine contiene
carboidrati, grassi, minerali e vitamine (B, E, K) e aminoacidi.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
E’ un alimento con proprietà
diuretiche energizzanti, antistress, antidepressive e antispossatezza.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
E’ utile per la pelle e si
digerisce con facilità.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Si utilizza anche nella quantità
del 10-30% sul peso totale delle farine mescolata con farina di fumento.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Si cucina senza difficoltà,
cuocendo per 20 minuti in una quantità di acqua calda del doppio del suo peso,
oppure con pari quantità di peso di acqua si può utilizzare per farcire verdure
con tofu al vapore.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Il miglio è alcalinizzante,
adatto a chi soffre di acidità, e non contiene glutine.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Orzo</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
E’ un cereale rinfrescante,
nutriente, molto digeribile e depurativo per l’intestino.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Esiste anche la versione orzo
perlato come per il riso ovvero decorticato, biancato e lucidato, da utilizzare
per minestre, zuppe e insalate.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Prima della cottura deve essere
lavato e lessato per 40 minuti, ammollato per una notte se non decorticato.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
L’orzo integrale è più scuro, con
maggiori proprietà nutritive.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Per l’utilizzo in brodo va cotto
con liquidi del triplo del suo peso.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
E’ un ingrediente fondamentale
per la produzione di birra.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Quinoa</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
La quinoa non è un vero e proprio
cereale perché non appartiene alla famiglia delle graminacee, bensì
chenopodiacee, piante erbacee arbustive, della stessa famiglia sono per esempio
la barbabietola, gli spinaci e la bieta.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
E’ ricca di fibre, Sali minerali
e proteine vegetali.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Richiede una cottura di 15
minuti, ma prima deve essere lavato per eliminare la saponina una sostanza
naturale che produce la pianta per allontanare gli insetti, dal sapore molto
amaro.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Non contiene glutine.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Si utilizza anche nella quantità
del 20-30% sul peso totale delle farine mescolata con farina di fumento.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Riso</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
E’ uno dei cereali più diffusi
nel mondo.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Le sottospecie più note sono:
Japonica (chicco tondeggiante, coltivazioni in Europa, Giappone, Cina del
nord), Javanica (chicco lungo e largo, coltivazioni in Indonesia), Indica
(chicco stretto ed affusolato, coltivazioni in India e Sud-est asiatico) a sua
volta comprende il basmati, il long thai e il long grain. A livello
internazionale il riso si suddivide in long grain (grano lungo) e round grain
(grano rotondo).<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
In Italia viene classificato in 4
tipi a seconda della resistenza durante la cottura, il primo è quello che tende
a sfaldarsi, adatto per il brodo, per salire a quello più tenace che si
utilizza per insalate e risotti.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Inoltre può essere comune o
originario (Balilla e Raffaello), semifino (Maratelli e vialone nano), fino
(razza 77, Roma, rizzotto e ringo), superfino (arborio, carnaroli, baldo).<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
L’arborio è nato a Vercelli nel
1946, per derivazione dal vialone, questa varietà di riso è particolare perché
durante la cottura, il calore penetra nella parte esterna lasciando al dente il
nucleo centrale, tanto da non sembrare mai cotto.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Per i risotti il migliore è il
carnaroli, tiene bene la cottura.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Anche il baldo è tra i migliori e
tiene la cottura.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Il Roma è piuttosto instabile e
varia in base all’annata.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Esistono inoltre dei tipi di riso
straniero come il parboiled, che non scuoce perché precotto, ricco di
vitamine, ma assorbe meno i condimenti;
il basmati, tipico indiano, estremamente profumato, fragrante e delicato; il
venere dal chicco nero ed allungato, saporito e profumato ed infine il riso
rosso, con chicchi a forma di bastoncini di colore bruno.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Il riso non contiene glutine,
l’amido di riso viene utilizzato come addensante.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Segale</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
E’ un cereale diffuso nelle zone
temperate, utilizzato per pane e prodotti da forno dolci e salati, il suo
glutine ha una bassa attitudine alla panificazione.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Il pane con questa farina ha una
mollica fitta, meno alveolata.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
La segale è anche utilizzata
nella produzione della vodka.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
E’ ricca di minerali, e vitamine,
anche di fibra.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Miscelato con la farina di grano
permette di ottenere pane e dolci di ottima qualità.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farine speciali**<o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina Bona</b> – Farina
ottenuta dal mais tostato e poi macinato. È una specialità della valle
Onsernone nel Ticino (Svizzera). Adatta per preparare dolci, gelati e creme.
Per saperne di più: www.farinabona.ch<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina di canapa</b> – si
ottiene dalla macinazione dei semi di canapa, è molto ricca di proteine e
grassi insaturi. Per l’utilizzo, essendo senza glutine, va miscelata con altre
farine unendo solo il 15 per cento di quella di canapa rispetto al totale.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina di carruba</b> –
esistono due tipi : una ottenuta, dalla polpa dei bacelli della carruba,
utilizzata al posto del cacao per preparare dolci e creme; l’altra, ottenuta
dai semi della carruba, viene utilizzata come addensante per creme, gelati
(molto indicata perchè non fa formare i cristalli di ghiaccio), salse, budini,
ecc.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina di castagne</b> – è
ottenuta dalla macinazione di castagne secche pelate. Oltre alla preparazione
della torta “castagnaccio”, si utilizza nella preparazione di pane, dolci,
gnocchi e tagliatelle. È priva di glutine, quindi per le torte bisogna
miscelarla con farine tipo frumento, kamut e farro (70 per cento).<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina di ceci</b> – si
ottiene macinando a pietra i ceci, perfetta per preparare la “farinata”
(specialità di Pisa e Ligure) e la “panissa” (tipica della Liguria).<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina di cocco</b> – si
realizza dal cocco essiccato. Senza glutine.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina di fagioli</b> –
proviene dalla macinazione di fagioli borlotti crudi ed essiccati. Si utilizza
nella preparazione dei prodotti da forno, è ricca di proteine, priva di glutine
(quindi va miscelata con frumento, kamut, farro), migliora il sapore e la
sofficità. Se cotta può essere un ingrediente per cucinare zuppe.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina di fave</b> – la fava contiene
meno carboidrati rispetto ad altri legumi e quindi ha un apporto calorico
ridotto. La farina di fave non può essere consumata da chi soffre di favismo
(sono persone che hanno carenza di un enzima necessario per digerire le fave).
Viene utilizzata unita ad altre farine (consigliata la Manitoba) per aumentare
il contenuto proteico del prodotto da forno che si vuole preparare; la
percentuale di farina di fave da utilizzare, rispetto all’altra, è tra il 15 ed
il 30 per cento. Se si unisce, nella misura dell’1 per cento, a farine che
contengono glutine, come il frumento, il farro, il Kamut, migliora le loro
prestazioni di panificazione come la lievitazione, la stabilità, la colorazione
della crosta, ….<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina di grano arso</b> – è
ottenuta dalla macinazione di grano duro che ha subito precedentemente la
tostatura, ha una colorazione ed un profumo molto intenso. È il prodotto di una
antica usanza pugliese che era quella di recuperare il grano dopo la bruciatura
delle stoppie per poi essere trasformato in farina. Viene utilizzata per la
preparazione dei prodotti da forno sia dolci che salati, dopo essere stata
miscelata con farine con glutine come quelle di frumento, farro, kamut. E’
famosa la ricetta degli “strascinati” (orecchiette scure preparate con farina metà
arso e metà grano).<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina di lenticchie</b> –
dalle lenticchie verdi, non decorticate, viene ricavata la farina che può
essere utilizzata per realizzare prodotti da forno dolci e salati miscelandola,
nella misura del 10 – 30 per cento, con quella di frumento. Migliora la
morbidezza ed il sapore. Essendo molto proteica, se aggiunta nella misura
dell’1 per cento alle farine adatte alla lievitazione (frumento, kamut, farro),
migliora la forza.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina di lino</b> – quella
ottenuta dal “pannello di lino” (residuo della lavorazione effettuata per
ottenere l’olio di lino dalla spremitura meccanica, senza uso di solventi) è molto proteica e quindi viene utilizzata
per tutti i prodotti da forno nella percentuale dal 20 al 30 per cento,
miscelandola con la farina di frumento.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina di mandorle</b> – la
mandorla (famose quelle siciliane) è il seme (non il frutto) del mandorlo
(Prunus dulcisdella famiglia delle rosacee); per ottenere la farina vengono
utilizzate le mandorle dolci, queste devono essere decorticate e separate dalla
pelle. La farina si utilizza per preparare prodotti da forno o, con l’aggiunta
dello zucchero, per realizzare la pasta di mandorle che risulta essere
malleabile e duttile per decorare torte e prodotti di pasticceria (marzapane).
Esiste anche la farina di mandorle amare (le mandorle amare sono il seme del
Prunus amygdalus, contengono amigdalina, sostanza velenosa) che, in piccola quantità, viene usata nella
preparazione degli amaretti.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina di manitoba</b> – è
ottenuta dalla macinazione di un tipo di frumento che veniva coltivato in
Canada, il nome Manitoba deriva dal nome della tribù indiana che abitava il
territorio dove avveniva la coltivazione di questo grano. E’ un grano semi-duro
e la sua caratteristica è quella di avere un alto contenuto di proteine
(attivate dall’acqua originano il glutine) che conferisce a questo prodotto la
caratteristica di essere adatta alla preparazione di prodotti dove necessita
una buona lievitazione, come per la
realizzazione di panettoni, pandori, colombe, croissants, …. Attualmente si
definiscono Manitoba le farine che hanno le caratteristiche sopradescritte, pur
non provenendo dal Canada.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina di nocciole</b> – si
ottiene dalla macinazione delle nocciole ed è adatta per la preparazioni di
dolci, gelati e creme.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina di patate</b> – viene
prodotta dalle patate essiccate e macinate, è ideale per migliorare la
lievitazione del pane (soprattutto di segale, farro,…) e torte.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina di piselli</b> – si
ottiene dalla macinazione dei piselli essiccati; può essere utilizzata nella
preparazione dei prodotti da forno sia dolci che salati, nella misura del 10-30
per cento abbinandola alla farina di grano; migliora la morbidezza, il profumo
e abbassa l’indice glicemico essendo molto proteica.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina di soia</b> – la soia
prima di essere macinata viene tostata; si utilizza al 20 per cento con la
farina di frumento per aumentare la morbidezza e i tempi di conservazione dei
prodotti da forno.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina di spinaci</b> – si
ottiene dalla essiccazione di spinaci freschi e conseguente macinazione. Si
utilizza principalmente per dare sapore e colore ai prodotti da forno. E’ un
ottimo colorante naturale, sono sufficienti 20/30 gr. di farina di spinaci per
la colorazione di un chilo di farina.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina di tapioca</b> – si
ottiene dalla macinazione della manioca, un tubero, come la patata, originaria
dell’America latina; si utilizza principalmente per addensare creme e salse.<b><o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Farina di teff</b> – il teff è
un cereale proveniente dall’Eritrea e dall’Etiopia, ha semi molto piccoli e ne
esistono di due varietà una rossa (la più popolare, con un sapore più deciso)
ed una bianca (la più pregiata, con un sapore più delicato); è utilizzata
principalmente per la produzione del pane Injera e anche altri tipi di prodotti
da forno.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
---oooOooo----<o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
Per qualsiasi informazione successiva alla ricezione della
pasta madre, potrete rivolgervi agli amici blogger che hanno partecipato al
Pasta Madre Day 2016: <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Stefy <o:p></o:p></div>
<div class="MsoNormal">
<a href="http://appassionatinellacucinadistefy.blogspot.it/">http://appassionatinellacucinadistefy.blogspot.it/</a><o:p></o:p></div>
<div class="MsoNormal">
<a href="https://www.facebook.com/Appassionati-nella-cucina-di-Stefy-820787941327950/?fref=ts">https://www.facebook.com/Appassionati-nella-cucina-di-Stefy-820787941327950/?fref=ts</a><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Chiara<o:p></o:p></div>
<div class="MsoNormal">
<a href="http://taticocchinoemammaincucina.blogspot.it/">http://taticocchinoemammaincucina.blogspot.it/</a><o:p></o:p></div>
<div class="MsoNormal">
<a href="https://www.facebook.com/taticocoemammaincucina/?fref=ts">https://www.facebook.com/taticocoemammaincucina/?fref=ts</a><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Alessandra<o:p></o:p></div>
<div class="MsoNormal">
<a href="http://alessandraguiro.blogspot.it/">http://alessandraguiro.blogspot.it/</a><o:p></o:p></div>
<div class="MsoNormal">
<a href="https://www.facebook.com/Ale-Guiro-BreadTaste-415335451988496/?fref=ts">https://www.facebook.com/Ale-Guiro-BreadTaste-415335451988496/?fref=ts</a><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Carlo<o:p></o:p></div>
<div class="MsoNormal">
<a href="http://www.soulcrumbs.it/">http://www.soulcrumbs.it/</a><o:p></o:p></div>
<div class="MsoNormal">
<a href="https://www.facebook.com/soulcrumbs/?fref=ts">https://www.facebook.com/soulcrumbs/?fref=ts</a><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Alessia<o:p></o:p></div>
<div class="MsoNormal">
<a href="http://pasticcionandoinallegria.blogspot.it/">http://pasticcionandoinallegria.blogspot.it/</a><o:p></o:p></div>
<div class="MsoNormal">
<a href="https://www.facebook.com/pasticciandoinallegria/?fref=ts">https://www.facebook.com/pasticciandoinallegria/?fref=ts</a><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Per corsi di cucina e pasta madre vi rimandiamo al blog
della Chef Rita Monatero<o:p></o:p></div>
<div class="MsoNormal">
<a href="http://www.lovelycheffa.it/IT">http://www.lovelycheffa.it/IT</a><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p> </o:p><b style="text-align: center;"><span style="font-size: 14.0pt;">SCHEDA RAPIDA RINFRESCO PASTA MADRE</span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-size: 14.0pt;">(ogni quattro giorni)<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1.<span style="font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-size: 14.0pt;">togliere dal
frigorifero il barattolo con la pasta madre<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2.<span style="font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-size: 14.0pt;">attendere che la
pasta madre sia tornata a temperatura ambiente (dipende dalle temperature
esterne)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3.<span style="font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-size: 14.0pt;">separare il
“cuore” della pasta madre dalla parte esterna<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4.<span style="font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-size: 14.0pt;">pesare il “cuore”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">5.<span style="font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-size: 14.0pt;">aggiungere lo
stesso peso in farina (si consiglia l'uso di una buona farina di tipo 0 e con almeno il 13% di proteine –
si chiama farina di forza e consente una prolungata conservazione della pasta
madre) e circa metà di acqua (esempio: 100 grammi di pasta madre, 100 grammi di
farina, 50 grammi di acqua)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">6.<span style="font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-size: 14.0pt;">impastare bene il
composto fino a quando si otterrà un panetto liscio ed elastico<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">7.<span style="font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-size: 14.0pt;">dare al panetto
la forma di una palla e praticare un taglio a croce nella parte superiore<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">8.<span style="font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-size: 14.0pt;">inserire la pasta
madre nel suo barattolo di vetro, lavato con acqua calda ed asciugato, con la
croce rivolta verso l'alto<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">9.<span style="font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-size: 14.0pt;">coprire il
barattolo con pellicola su cui praticherete dei forellini<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">10.<span style="font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-size: 14.0pt;">attendere che
parta la fermentazione (un'ora) e riporre il barattolo in frigo (ripiano più
basso, con temperatura a +4° circa)<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">N.B.: nel caso si voglia
panificare, il quantitativo di pasta madre da rinfrescare dovrà essere tale da
consentire sia l'utilizzo di quella che andrà nell'impasto, che la
conservazione della dose da riporre in frigo.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">Dopo un'ora dal rinfresco la
pasta madre da conservare tornerà in frigo, come descritto dal punto 7) al
punto 10) mentre il quantitativo da usare nell'impasto sarà pronto dopo circa 4
ore dal rinfresco, cioè, quando il panetto sarà raddoppiato di volume.<o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.comtag:blogger.com,1999:blog-6826459238607125700.post-86601765538178031392016-05-13T14:49:00.004-07:002016-05-13T14:49:48.389-07:00danesi sfogliati con pasta madre farciti con frangipane crema e mandorle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xPIhagxbdQtkuqRNw3H6m8O6Vr1AlaNrMSIuSd7tuodQDSpAHPFoPZIhE5GAj_jVXiShNsE-KbS1SOZoQpLtbxndF1Lx4OHBOA-q617AerPi8aBOov9wcZ3GRegABVf1-tTVxusV8Ri_/s1600/IMG_8336.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xPIhagxbdQtkuqRNw3H6m8O6Vr1AlaNrMSIuSd7tuodQDSpAHPFoPZIhE5GAj_jVXiShNsE-KbS1SOZoQpLtbxndF1Lx4OHBOA-q617AerPi8aBOov9wcZ3GRegABVf1-tTVxusV8Ri_/s320/IMG_8336.JPG" width="320" /></a><br />
Ecco i danesi per la colazione che ho preparato per il pm day.<br />
Unicamente con pasta madre e di buon auspicio per la giornata di domani.<br />
Allora chi passa per la colazione?<br />
Si accettano prenotazioni..<br />
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ricetta:<br />
1000 farina forte w370<br />
260 latte<br />
144 albume<br />
80 tuorlo<br />
<u>70 zucchero</u><br />
18 sale<br />
190 burro<br />
200 pasta madre solida<br />
240 pasta madre liquida<br />
vaniglia<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jbEbb_7VvBAMEJndNA5gaaeOoU-LXUbOSo2JwiHusW_rpUX4-RqbSAM_E-0tF9-c52CZlo4KesqRIyTti-8zfYt5qLc8t3NU__wL2BstCF4GTXtNY_yaYF4dUkPAYIwKeHdYGpzryRe3/s1600/pm+day1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jbEbb_7VvBAMEJndNA5gaaeOoU-LXUbOSo2JwiHusW_rpUX4-RqbSAM_E-0tF9-c52CZlo4KesqRIyTti-8zfYt5qLc8t3NU__wL2BstCF4GTXtNY_yaYF4dUkPAYIwKeHdYGpzryRe3/s320/pm+day1.jpg" width="226" /></a>630 gr burro per sfogliare<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQ-sFVF3rIIA_FbXvL32sjJW1WdI8EEPgO5lWDX1sOJ3kN3Om55fU_qBovxCb4zUqpfBNx5vXyzrD2xwg_2taPvcbL_lxM9dEFdcXDz7zDoZZI7m7DZD6t1ku_NsTJKmjrHuqzJlArtay/s1600/IMG_8308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQ-sFVF3rIIA_FbXvL32sjJW1WdI8EEPgO5lWDX1sOJ3kN3Om55fU_qBovxCb4zUqpfBNx5vXyzrD2xwg_2taPvcbL_lxM9dEFdcXDz7zDoZZI7m7DZD6t1ku_NsTJKmjrHuqzJlArtay/s320/IMG_8308.JPG" width="320" /></a></div>
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Procedimento:</div>
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In planetaria inserire nell ordine i primi 5 ingredienti e fare incordare quindi il sale e dopo amalgamato metà del burro a temperatura ambiente in più mandate, poi la pasta madre e l'ultimo burro.</div>
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Fare puntare a 28 gradi 1 ora o 2 e mettere coperto a riposo in frigorifero per 8/12 ore.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1oVUZD2Byw3NwSsGJMzgz73rYkXkZuSzlYFsBBmcQyPous0iKrEUUKm6sIpsX2zWwS5WeG-X8dN-RdY_IHIKD5nSZo3LUWcqkQsN3EybakpS-OsXGm8F145_dhxsfhRvta0PRXIaP-Hj/s1600/IMG_8309.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1oVUZD2Byw3NwSsGJMzgz73rYkXkZuSzlYFsBBmcQyPous0iKrEUUKm6sIpsX2zWwS5WeG-X8dN-RdY_IHIKD5nSZo3LUWcqkQsN3EybakpS-OsXGm8F145_dhxsfhRvta0PRXIaP-Hj/s320/IMG_8309.JPG" width="320" /></a>Intanto preparare il panetto di burro piccolo ad altezza 2 cm.</div>
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Passato il tempo del riposo stendiamo la pasta a forma di rettangolo, cercando di formare un rettangolo che sia esattamente il doppio di quello fatto con il burro, tiriamo fuori il burro dal frigorifero quando manca poco dal finire di stendere l'impasto, e battiamo il <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQ-sFVF3rIIA_FbXvL32sjJW1WdI8EEPgO5lWDX1sOJ3kN3Om55fU_qBovxCb4zUqpfBNx5vXyzrD2xwg_2taPvcbL_lxM9dEFdcXDz7zDoZZI7m7DZD6t1ku_NsTJKmjrHuqzJlArtay/s1600/IMG_8308.JPG" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQ-sFVF3rIIA_FbXvL32sjJW1WdI8EEPgO5lWDX1sOJ3kN3Om55fU_qBovxCb4zUqpfBNx5vXyzrD2xwg_2taPvcbL_lxM9dEFdcXDz7zDoZZI7m7DZD6t1ku_NsTJKmjrHuqzJlArtay/s320/IMG_8308.JPG" width="320" /></a><span style="line-height: 20.79px;">burro per stenderlo ad 1 cm, poggiamo il burro a metà dell'impasto e chiudiamo a libro, tirare la sfoglia, pressando con il mattarello non ruotando e sempre nello stesso verso e fare una piega a 3, mettere in frigorifero per 1 ora, ripetere questa operazione e fare una piega a 4, se vedete che mentre la stendete si sfalda e perde burro qualcosa non è andata bene, e va raffreddata 10 minuti in freezer o 30 in frigorifero, dopo l'ultimo riposo stendete la pasta formando un quadrato di di altezza 3 mm, tagliare in 2 e tagliare ulteriormente in tanti triangolini, ed arrotolate, o formate a piacere, oppure come nel mio caso in rettangoli, fare un taglio in mezzo e arrotolare.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZGQqBC_qLfULJgICuuTWzK2M1UwDfjTUYoRAO8BPoo6aQojS-vABKIWShkFUerMowbzwyirEjbp691oYThkM_jcWTeTxiEdAeuQ7nmmjspld_A_492IEJasMH-86ITE4y6gVigC4eWHa/s1600/IMG_8310.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZGQqBC_qLfULJgICuuTWzK2M1UwDfjTUYoRAO8BPoo6aQojS-vABKIWShkFUerMowbzwyirEjbp691oYThkM_jcWTeTxiEdAeuQ7nmmjspld_A_492IEJasMH-86ITE4y6gVigC4eWHa/s320/IMG_8310.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Z-UtpkHG6YAdrw16rgarWhe8MU0z71VaYBrY3N8E2pWBfXrge2FXPu-9_KS7JwYBwVVpF0P0lc1MeTCJIvUiTZjrJ8aKwM3MSSmu66Bz1MIKMMDM03xgTSyBmkUDaQuerFU3PtfJkcLZ/s1600/IMG_8319.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Z-UtpkHG6YAdrw16rgarWhe8MU0z71VaYBrY3N8E2pWBfXrge2FXPu-9_KS7JwYBwVVpF0P0lc1MeTCJIvUiTZjrJ8aKwM3MSSmu66Bz1MIKMMDM03xgTSyBmkUDaQuerFU3PtfJkcLZ/s320/IMG_8319.JPG" width="213" /></a>Lasciare le brioche in luogo caldo a 24-25 gradi per circa 7 ore, se congelati aumentare di 90 minuti e inserite anche 10 gr di lievito di birra, nell'impasto di base, per bilanciare la perdita di forza che si avrà con il congelamento.</div>
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Spennellare con 1 uovo e 2 cucchiai di panna, farcire con crema frangipane alla mandorla.</div>
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Cuocere forno ventilato a 170 gradi per 15/20 minuti ultimi 2 minuti io ho messo grill sopra.</div>
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Anonymoushttp://www.blogger.com/profile/01980119638259144270noreply@blogger.com