EN-17
mixing for five minutes. Reset the pulp to a floured surface, cut into 8-10
pieces roll shape, and then put on a baking plate to the test fat. Leave in a
warm place until the size is doubled. Brush with some egg or milk and
cooked in a preheated oven at 220 ° C / 425 ° F / gas 7 for 20-25 minutes,
until the bottom is browned and hollow.
Italian herb bread
Ingredients:
575 g of white bread flour fort 1 active dry yeast (approximately 2½ tsp.)
290 ml of water, 2 tbsp. tablespoon olive oil 2 c. of sugar 2 tbsp. of salt,
4 tsp. mL of dry grass mixed.
Preparation:
Blender water, oil, sugar, salt and yeast in a jug or a bowl, and let stand for 5
minutes. Put the flour and the dried herbs into the bowl and mixing at speed
1, gradually adding the liquid, and then increase speed to 2, and mixing for
5 minutes. Place dough in a bowl, covered and left in a warm place until it
doubles in volume (20-30 minutes). Place on a floured surface, gently knead
to remove air, then shape, put it on a baking sheet and left to warm until
the double size. Preheat oven to 200 ° C / 400 ° F / gas 6 for 25 minutes or
until the bottom is browned and hollow.
Coffee ice cream and brandy, Level 5-6
Ingredients:
3
eggs 75g caster sugar, 300ml single cream 2 tbsp. tablespoons of
powdered instant coffee, 300ml double cream 2½ c. tablespoons of
brandy.
Preparation:
Add sugar and eggs in the bowl and mixer speed to 6 until the texture is
smooth. In a saucepan, bring the cream to a boil and coffee and stir the
mix eggs and sugar. Put in a bowl to the test of heat over a pan of
simmering water and cook slowly, while stirring, until the back of a spoon is
sufficiently thick. Filter into a bowl and cool. Whisk the double cream 6
speed until soft peaks form, then add cold egg and sugar mix with the
water spirits. Pour into a container, cover and freeze for 2½-3 hours, until
they are partially frozen. Remove, although blender and freeze again until
desired texture.
