Thursday, January 6, 2011

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Tronchetto Christmas Menu


Prima di passare alle ricette di capodanno , un dolcetto natalizio, onde evitare di andare fuori tempo massimo e postare la ricetta a Pasqua!

Da troppissimo tempo volevo preparare un "rotolo". Ma non mi decidevo mai, prendendo un sacco di scuse: e il pan di spagna è una pizza prepararlo, e tanto poi mi si rompe.. e poi come lo farcisco..

But finally this Christmas my son said just Tiras back! work!

Thanks to my friend (telematics and real) Angela for the recipe! And particularly in support of a hectic day as Christmas Eve!

INGREDIENTS for the roll: 3 eggs, 90 gr. sugar, 13 gr. flour, 1 / 2 packet of yeast, a tablespoon of melted butter.

ingredients for the topping: wet syrup (made with 250 ml. Water, 60 gr. Sugar, a teaspoon of orange blossom aroma) and, in my case, orange marmalade there

ingredients for the topping: chocolate mousse made with 100 ml. of fresh cream, 50 gr. dark chocolate, 1 tablespoon of sugar.

Beat the eggs with a pinch of salt and sugar in a bowl until the mixture becomes a nice frothy, add the flour mixed with baking powder and then spoon the melted butter.
Pour the mixture into the baking tray in the oven or a roasting pan lined with paper baked, level the mix not to exceed one cm. thick and bake at 160 degrees for 15-20 minutes. The dough will turn out to be dry to the toothpick test.

turn over the dough on a clean, damp cloth, remove the baking paper with a brush and wet the rectangle of dough with syrup preparation. Spread on the jam always leaving a couple of inches of dough around the edges free. Roll all helping with a cloth, like a sheet on itself to form a long cylinder.

arrange on a platter, but with the final edge in contact with the dish itself (so that the roll is smooth and compact for the part that is decorated).

Cut at an angle a little bit of roll from one side to the other and leave them: then you will need to create "nodes" on the wood.

Cover with chocolate mousse, hold the "knot" also kept aside and cover with mousse. With a fork, create the wood grain.

then decorated the log with what you want (green leaves of sugar, colored sprinkles, etc. ..), if you put the icing sugar I recommend you do last minute: my rapidly absorbed!

Logically filling inside and cover vary according to taste!



As for me I still hold that:

* I left the dough too thick on the baking tray in the oven, I had to straighten it DEFINITELY more;

* I TOO wet dough once removed from the oven, I used all the syrup preparation, something exaggerated! I had to do particular!

* nell'arrotolarlo I wrecked the roll (and you thought!) most likely because too often, too moist, too prevented me ...

* I was not able to attack the nodes that have been rolled out ... (do not believe that has thrown them a taste ... we wanted!)

* The chocolate mousse is a little time has been 'too soft ..

However I was very satisfied! And happy!

E 'come if they are very good and jelly!

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