License Renewal St Louis Mo

Mission dove

time I wanted to try a long and daring of these preparations, especially if you are at home and if the oven is used as an ordinary home oven without aspirations dove back to this particular ... about a month ago, I made to usher in my llora newborn Arancina, namely the yeast liquid, and I must say that the satisfaction was great to see the strength with which it has managed to raise the dough, which is greatly inflated and the result it was really wonderfully soft ..... only problem is that he had a slightly sour smell, but nothing too there are those who told me that the yeast was too young, those who said that the yeast liquid does not need to periods of maturation because it is already ready, those who said that they needed more drinks, some said it was a little sugar (and it's true ... the recipe lacks sugar ).... but for this we must turn to the sisters Similar, in fact, the recipe is taken from their book "Bread and sweet stuff ".... the summary we have eaten and my buddies have also appreciated very much, both for its taste and for the icing delicate and fragile, and for the solidity that the gradient is ta best one ....

Sisters Such use the sourdough solid and cool for two days ... the first day:

Ingredients:
1, refreshment:
25 grams of flour 50 grams yeast
00 to 25 grams of water under

mix and let stand warm for 3 hours

2 nd refreshment:
50 grams of the first refresh
50 grams of flour strength
25 grams of warm water

yeast dough and wrap the canvas in the closed a sausage with string ... to rest in a pan for 8-10 hours.

2° giorno 1° rinfresco:
25 grammi lievito madre
50 grammi farina 00 di forza
25 grammi acqua tiepida

impastare e lasciare lievitare per 3 ore al caldo e temperatura ambiente per 1 ora

2° rinfresco:
50 grammi del primo rinfresco
50 grammi di farina 00 di forza
25 grammi di acqua tiepida
impastare e far lievitare al caldo per 3 ore e a temperatura ambiente per 1 ora

3° rinfresco:
50 grammi del II rinfresco
50 grammi di farina 00 di forza
25 grammi of warm water and knead
baking as above.

dough: 120 grams of yeast
of the third party

112 grams butter 112 grams sugar 200 grams of warm milk


1 egg 2 egg yolks 500 grams of flour 00

I have mixed so even if you did not specify (with planetary), I mixed flour, yeast, sugar, milk, and I put together the eggs one at a time by absorbing looking after the string, after which I added the butter in small little chunks at a time ... similar to say let stand for 12 hours at 23 ° -25 °.

il giorno dopo unire all’impasto:
25 grammi di zucchero a velo
30 grammi di burro
15 grammi di mandorle
150 grammi di scorza d’arancia candita
1 tuorlo
4 grammi di sale
1/2 stecca di vaniglia

io nell’impasto non ho messo l’arancia candita e neanche le mandorle, ho solo grattugiato un pochetto di buccia d’arancia fresca. Impastare il tutto e far riposare 20/30 minuti… dividere l’impasto in 2 stampi da 500 grammi e far lievitare 3 o 4 ore al caldo.

Per la glassa (da preparare prima di infornare the dove)
40 grams almonds, peeled and chopped
65 grams of sugar 25 grams of albumen

stir with a wooden spoon and add

20 grams
whole unpeeled almonds 1 tablespoon confectioners' sugar
1 tablespoon granulated sugar

when the dove has risen and reached the edge with a pastry bag without a nozzle preferably gently spread the glaze on dove resting the molds on a baking sheet, otherwise the icing dripping destroy the base of your oven; Bake at 180 ° -190 ° C for 25-30 minutes, which was to be my 1 kilo cooked over an hour, do the toothpick test before oven.