Ingredient: of Fresh brewer’s yeast

Quality, authenticity, excellence
Roses cake

Dessert

Roses cake

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

180 min

Servings:

1 Portions

Ingredients:

300 g of Manitoba flour
200 g of 00 Flour
250 ml of Milk
80 g of sugar
150 g of Butter
1 Egg
Lemon zest
10 g of Fresh brewer’s yeast
Icing sugar
Water
Amaretto liqueur

PREPARATION

1

First, melt the butter and let it cool.

2

Warm the milk slightly. In a bowl, place the flour, crumbled yeast and sugar and mix together. Gradually add the melted and cooled butter and milk at room temperature, the egg and begin to knead vigorously until the dough is smooth, homogeneous and elastic.

3

Cover the dough and leave it to rise for about two hours until it has doubled in volume. Deflate the dough with your hands and make a rectangle about half a centimetre thick.

4

Use soft butter for the filling, so take it out of the fridge at least 2 hours before starting. Brush the entire dough rectangle with butter and sprinkle the surface with plenty of caster sugar. Cut the dough rectangle with butter into 11 strips. Roll each strip and place them in a well-buttered and floured 24cm diameter baking tin. Cover and leave to rise for about 1 hour.

5

Once the roses cake has risen, brush it with plenty of butter. Bake the roses cake for about 35 minutes in a static oven at 180° until the surface is golden brown.

6

In the meantime, prepare the alcoholic syrup: put the water in a saucepan, add the sugar and stir with a whisk. Put the water on the heat without bringing it to the boil and continue stirring until the sugar has dissolved. Turn off the heat and add the amaretto liqueur to the syrup; part of it will evaporate immediately due to the heat in the solution.

7

Stir again, transfer to a small bowl and leave to cool, stirring occasionally before use. Your alcoholic syrup is now ready.

8

Now take the roses cake out of the oven and leave it to cool completely. Then, with the help of a brush, sprinkle the entire surface of the cake with the previously prepared alcoholic syrup; alternatively, you can dust it with icing sugar.

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Quality, authenticity, excellence
White pizza with raw ham, Granetta di capra's flakes and outgoing buffalo's Perline

First courses

White pizza with raw ham, Granetta di capra's flakes and outgoing buffalo's Perline

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

0 min

Servings:

1 Portions

Ingredients:

For the dough
265 g of Tipico IT’s remilled durum wheat semolina
85 g of Tipico IT’s 00 Flour with W 280
215 g of Water
12 g of fine salt
6 g of Fresh brewer’s yeast
25 g of Tipico IT’s Extra virgin olive oil
For the garnishing
Tipico IT’s Extra virgin olive oil
250 g of Tipico IT’s Mozzarella Fior di Latte
Fine salt
25 g of Tipico IT’s raw ham
50 g of Tipico IT’s Buffalo perline
20 g of Tipico IT’s Granetta di Capra’s flakes

PREPARATION

1

In order the long leavening pizza, pour the semolina and the 00 flour in a bowl. Then, add the crushed fresh brewer’s yeast and pouring the water at room temperature, start to knead.

2

When you will have obtained a homogenous mixture, add the salt and the oil. Knead well for some minutes, in order to make the ingredients absorb well.

3

Transfer the dough on the work surface and use a bowl to cover it. Then wait for 15 minutes and afterwards leave the bowl. At this point, do a round of folds: raise the dough, beat it gently on the work surface and stretch it delicately forwards. Repeat this step until it becomes smooth. After obtaining a round shape, transfer the dough in a bowl, cover it with some cling film and leave it to rise for two hours at room temperature. The, put it in the fridge for 24 hours.

4

At this point, remove the dough from the fridge, invert it on the work surface and divide it into half. Model the two portions of dough, in order to obtain a round shape. Put them on a tray, cover them with a cloth and let them rise for other two hours.

5

In the meantime, cut the mozzarella into slices and transfer them in a strainer put over a bowl, in order to eliminate all the excessive liquid. Then turn the oven in static mode on and let it warm up until it reaches a temperature of 250°C.

6

Afterwards, take one of the leavened dough balls and put it on the work surface sprinkled with some semolina. Add a pinch of semolina on the ball and stretch it by pressing it gently with your hands. Start from the centre and widen it outwards, without pressing too much the borders. Afterwards, garnish it with the Mozzarella Fior di Latte and let it cook in oven for 15 minutes. Now, take the pizza out from the oven and garnish it with some slices of Prosciutto Crudo, the Buffalo’s Perline, some Granetta di Capra’s flakes and some basil leaves. Your pizza is ready to be served.

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