Mix the caster sugar and toasted almonds in the refining machine and add the flour with GUSTO&COLORE. Then, add the egg whites until you obtain the desired consistency.
Repeat for each GUSTO&COLORE.
Knead the flour with the yeast, egg yolks, sugar and water for about 20 minutes.
When the dough has become smooth and elastic, add the butter gradually.
The resulting dough must be smooth and stay soft and dry, with a final dough temperature of about 26°.
Place it in a large bowl and put it in the dough proofer at 27°-29° for 12-14 hours, 75% humidity.
The dough is ready when it has tripled in size.
Start the 2nd dough by adding water, flour and GUSTO&COLORE.
Add the sugar, egg yolks and finally the butter, final dough temperature 29°.
Leave to rest for 60 minutes, then divide into roughly 70 portions and place in special mini loaf cake cases.
Leave to rise for 3 hours at 30°C with 75% humidity, until the dough has doubled in size.
Spread on the icing prepared beforehand and the sugar crystals, the dust with icing sugar and bake for about 30 minutes at 180°C.
Our thanks to Silverio Rico for the recipe
Photo: Giulia Barabani [Design&Co]
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