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40 G मक्खन
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200 G 00 पीठो
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2 अन्डा
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50 G चीनी
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1/2 लेमन पील
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1 चमचा एनिस लिकर
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1 चिमोटे साल्ट
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8 G पाक पाउडर लागि केक
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1 भेनिला बीन
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गर्न छिडकना
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स्वाद चीनी
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गर्न तलना
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स्वाद बदाम तेल
दिशा निर्देशन
डोनट प्वाल, डोनटहरू, tortelli, बस जो संग कार्निवल यी विशिष्ट मिठाई भनिन्छ नाम केही हो. को कन्फेटी बीचमा, स्ट्रिमरहरू र डोनट प्वाल छुटेको गर्न सकिँदैन मास्क! मूल Romagna देखि, तला आटा यी साना morsels भित्र बाह्य सुगन्धित र नरम छन् … चीनी सबैलाई मा लुढका उनलाई रुचि हुनेछ! सबैभन्दा क्लासिक संस्करण aniseed प्रयोग समावेश तर हामी तपाईंलाई आफ्नो सिद्ध नुस्खा फेला पार्न सक्छन् तपाईं अन्य aromas संग परीक्षण सुझाव! आफ्नो पितृत्व बावजुद, डोनट प्वाल, तयार र इटाली को धेरै क्षेत्रहरु मा आनन्द उठाइरहेका छन् र, कहिलेकाहीं, कस्टर्ड वा चकलेट भरिएको. यी तला वा सुखा मेला केक को संस्करण प्रयास!
कदम
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1
सम्पन्न
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To prepare the castagnole, slice the vanilla bean and remove the seeds, then add them to the sugar and stir. |
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2
सम्पन्न
30
|
In another bowl place the flour, then add the sugar mixed with the seeds of vanilla and the eggs. Add the slightly softened butter, the grated lemon peel and the anise liqueur. Add a pinch of salt and the sifted yeast. Once you have combined all the ingredients start to mix them with a fork and continue kneading by hand; As soon as you have obtained a uniform mixture, transfer it to a lightly floured work surface with the help of a dough pastry cutter. Knead everything until you get a smooth and soft dough, always using the dough pastry cutter if the dough should be too sticky. At this point put the dough in a bowl, cover with the food film and leave to stand for about 30 मिनेट. |
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3
सम्पन्न
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Once the dough has rested, start to heat the oil that will have to reach the temperature of 170 °, only in this way you will in fact get some golden castagnole at the right point and cooked inside. |
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4
सम्पन्न
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Go to form the castagnole. Take a little dough from the bowl and make a vein on a lightly floured surface; then using a floured dough pastry cutter cut into pieces of dough about 12 G. With this mixture you will get about 30. Then model each portion with your hands so as to obtain balls. |
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5
सम्पन्न
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As soon as the oil is warm, dip a few pieces at a time, you can help with a skimmer to transfer them without distorting them; turn the castagnole often with a skimmer to promote uniform cooking. Then drain your chestnuts and transfer them on a sheet of straw paper, to remove excess oil. |
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6
सम्पन्न
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Meanwhile place the sugar in a bowl and when the castagnole will still be hot roll it inside the sugar. Continue in this way for the others and serve your castagnole! |
