English
Afrikaans
Shqip
አማርኛ
العربية
Հայերեն
azərbaycan dili
Euskara
башҡорт теле
Беларуская
বাংলা
bosanski jezik
Български
မြန်မာစာ
Català
粤语
Binisaya
Chinyanja
中文(简体)
中文(漢字)
Corsu
Hrvatski
Čeština
Dansk
Nederlands
Esperanto
Eesti keel
vosa Vakaviti
Suomi
Galego
ქართული
Deutsch
Ελληνικά
ગુજરાતી
Kreyòl ayisyen
Harshen Hausa
ʻŌlelo Hawaiʻi
Hmoob
עברית
Мары йӹлмӹ
Magyar
Íslenska
Bahasa Indonesia
Gaeilge
Italiano
日本語
Қазақ тілі
ភាសាខ្មែរ
кыргыз тили
한국어
Kurdî
Latīna
Latviešu valoda
Lietuvių kalba
Lëtzebuergesch
македонски јазик
Malagasy fiteny
Bahasa Melayu
Malti
Te Reo Māori
Монгол
नेपाली
Norsk
Querétaro Otomi
Papiamentu
پارسی
Polski
Português
ਪੰਜਾਬੀ
Română
gagana fa'a Samoa
Gàidhlig
Cрпски језик
Sesotho
chiShona
සිංහල
Slovenčina
Slovenščina
Af-Soomaali
Español
Kiswahili
Svenska
Reo Mā`ohi'
Тоҷикӣ
татарча
ภาษาไทย
faka Tonga
Українська
Oʻzbek tili
Tiếng Việt
Cymraeg
ייִדיש
metsoako
-
40 g, botoro
-
200 g, 00 phofo
-
2 mahe
-
50 g, tsoekere
-
1/2 Lekhapetla la Lemone
-
1 thispone Anise Liqueur
-
1 pinch letsoai
-
8 g, Ho baka phofo Ka Cakes
-
1 Linaoa tsa Vanilla
-
Ho fafatsa
-
ho tatso tsoekere
-
Ho Fry
-
ho tatso peanut Oil
directions
bagel Hole, makoenya, tortelli, Tse ling tsa mabitso le eo tsena tse tsoekere tloaelehileng ea Carnival li bitsoa feela. Har'a confetti ho, streamers le masken le bagel Hole ke ke sieo! Qalong ho tswa Romagna, tsena morsels senyenyane sa hlama halikiloeng li kwa monko o monate le bonolo ka hare … phuthoa ka tsoekere mong le e mong o tla rata bona! Version fetisisa khale e akarelletsa tšebeliso ea aniseed empa re fana ka maikutlo a hore o leka ka aromas tse ling e le o ka fumana risepe hao phethahetse! Ho sa tsotellehe paternity bona, bagel Hole, itokiselitse le bileng le tsona libakeng tse ngata tsa Italy le, ka linako tse ling, tlala custard kapa tsokolate. Leka ho phetolelo ea tsena halikiloeng kapa apehoa mahobe carnival!
mehato
|
1
etsahalale
|
To prepare the castagnole, slice the vanilla bean and remove the seeds, then add them to the sugar and stir. |
|
2
etsahalale
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 metsotso. |
|
3
etsahalale
|
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. |
|
4
etsahalale
|
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. |
|
5
etsahalale
|
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. |
|
6
etsahalale
|
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! |
