The recipe is from Mary Nessunonasceimparato so I was sure that it was a success, because this woman does not make a wrong!! delicate and easy to make
Mary uses the pastry Pinellas: I made half recipe and I used the flour with yeast Molino Rossetto
500 gr flour 16 gr yeast
250 250
butter sugar 1 egg
yolks grated rind of lemon.
250 250
butter sugar 1 egg
yolks grated rind of lemon.
With a pastry blender to mix the blades and store in refrigerator.
cream Ingredients: 2 eggs
Juice of 2 lemons 100 g sugar
20 g butter
Beat eggs with sugar, go on a stove, turn with a whip and incorporate the lemon, and thicken. How
teaches Montersino quickly reshuffle the pastry and roll out quickly dusting the floor with a little 'flour.
Place the dough on the mold, I used the PAVONIDEA, add the cream and cold soda, bake at 180 for 20 minutes.
teaches Montersino quickly reshuffle the pastry and roll out quickly dusting the floor with a little 'flour.
Place the dough on the mold, I used the PAVONIDEA, add the cream and cold soda, bake at 180 for 20 minutes.
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