Sal De Riso, focaccia surprise is the recipe for The proof of the cook of today, November 27, 2019
Prepare the focaccia to the surprise of Sal De Riso, life today in La prova del cuoco, 27 November, 2019? Of course, the recipe Sal De Riso of the cake with the cream, tomatoes, and olives will be perfect for a special party, and maybe for the Christmas holidays. The master Sal De Riso at The test cook has suggested the recipe of the cake surprise and it is really a nice surprise especially because it's beautiful to see. As always, he amazes us in every preparation and we just need to copy one of the recipes from The proof of the cook of today's most beautiful and mouth-watering.
Ingredients: 500 g flour 280 g water, 25 g sugar, 100 g yeast, 50 g semolina flour, 50 g condensed milk, 55 g egg 20 g olive oil, 10 g salt, 10 g honey, 3 g yeast – Filling: cream ricotta cheese and mascarpone, sun-dried tomatoes in oil, mortadella
Preparation: let's start with the biga and in the bowl, put 100 g of flour, 100 g of water and the yeast, mix well, work the dough and cover with plastic wrap, let rise for about 2 hours.
We pass to the true dough and we work to rise, the biga, the flour, baking powder, natural cooled, and then combine the honey, sugar, and condensed milk a little at a time join the water flush. We add now the beaten eggs and knead again to form the dough. Add olive oil and salt, work for 10 minutes and now we can add a little bit of pears, candied and hazelnuts, mix and form dough balls, about 550 g, and let rise covered until doubled in volume. Roll the dough balls in cakes, and wafers anointed with oil, with the diameter of 26 cm. Cover and let again rise to the doubling. Put it in the oven at 190 degrees for 20 minutes.
Work the ricotta with the mascarpone, salt and pepper. A part blend sun-dried tomatoes in oil and we get a cream. Divide the cream into two parts and a a add the sun-dried tomatoes.
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