Hello everyone, here I am posting a basic pastry recipe, is also an interesting technique that you can 'use in other recipes. The recipe is the pastry chef Luca Montersino.
Ingredients (for a mold or 28/30 2 forms from 18)
250 g egg
175 g caster sugar 150 g flour 00
weak (180/190 w)
50 g of potato starch
1 vanilla bean bourbon
Preparation :
cook eggs and sugar in a saucepan until you arrive at a temperature of 40/45 ° C (optimum temperature for maximum mounting needed results from the eggs), stirring constantly, put the mixture in the planetary and mounted whip until frothy and light.
Remove from the machine and add a hand with a rubber spoon sifted flour with potato starch, mixing everything carefully from the bottom up.
immediately Put the mixture into molds, resulting buttered and floured, bake immediately in oven at 190 ° C for 20 minutes.
The transition to warm the eggs and sugar is important, you will have a mounted undoubtedly superior in terms of volume and structure with respect to the operation carried out with eggs at room temperature or worse refrigerator. With this rapid pace will have a high, soft sponge cake without the addition of yeast. You can use this technique in other preparations where the whisk the eggs is an integral part of the success of the recipe.
soon ...
Ingredients (for a mold or 28/30 2 forms from 18)
250 g egg
175 g caster sugar 150 g flour 00
weak (180/190 w)
50 g of potato starch
1 vanilla bean bourbon
Preparation :
cook eggs and sugar in a saucepan until you arrive at a temperature of 40/45 ° C (optimum temperature for maximum mounting needed results from the eggs), stirring constantly, put the mixture in the planetary and mounted whip until frothy and light.
Remove from the machine and add a hand with a rubber spoon sifted flour with potato starch, mixing everything carefully from the bottom up.
immediately Put the mixture into molds, resulting buttered and floured, bake immediately in oven at 190 ° C for 20 minutes.
The transition to warm the eggs and sugar is important, you will have a mounted undoubtedly superior in terms of volume and structure with respect to the operation carried out with eggs at room temperature or worse refrigerator. With this rapid pace will have a high, soft sponge cake without the addition of yeast. You can use this technique in other preparations where the whisk the eggs is an integral part of the success of the recipe.
soon ...
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