Tomos Mc50jr Dirt Bike

Pandino = pandoro shaped pudding !!!!!

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We

is finished this year.

Pandeggio and suspension pending the passage

softly

I am looking forward to the times to come

Pleasantly optimistic, quietly insensitive

Inglese The way ... to those who can grasp the summons a bow;)

I wish you beautiful moments, clarity and fortitude to deal with everything.

We hug because you never know

Mando basins flying in all directions

a vortex of hairiness and pampering you by surprise.

The surprise here is

there and hope many splendid.

Thank you all for continuing to support me and want to slowly discover who is behind this page orside,

are precious and make me do the smiles.

I apologize for being absent from your blog lately, but I will return very active.

I leave-I welcome the new year with this recipe imperfect ...

pandoro I do not have the mold, but I feel the same so I am an engineer with this huge pudding mold ... He managed?

The taste was sublime, believe me, the shape is perfect in its unconventionality.

I see it, refrain purists of the star:)

The Pandino loves you.

As always: *

The recipe I got it from Wired New York here ... I halved all doses I had not seen the mold kilo:)

PANDORO WITHOUT Peeling

Ingredients for the biga: manitoba
100g of flour, 20 g
yeast,
(best 15 for those who do not tolerate but will lengthen the time to rise)
50 ml of warm milk

Ingredients for the dough: 280 gr flour
Manitoba,
70 g of flour "00",
3 egg yolks, 2 whole eggs
,
cmq I used medium eggs.
170 g sugar 50 g butter
,
5 g of yeast,
50 ml of water,

6 grams of salt and half 1 vanilla bean or vanilla extract

Ingredients for the emulsion:
4 squares white chocolate

120 g butter, 15 grams of honey

Prepare the biga and let it rise for 12 hours.

Once yeast for the biga right mix for good with the egg yolks and yeast.

gradually add the flour, sugar, water, salt, the flesh that you extract from the vanilla and eggs one at a time. Finally add the butter. Working by hand or with the mixer until the mixture well strung. Takes a long time ... I spent an hour hand.

Let rise until tripled in volume.

prepare the emulsion by melting white chocolate, add honey and soft butter.

Deflate the dough and add the emulsion working again all by hand or with the mixer.

This time, for less time because Strung almost immediately.

Put the dough into the mold and let rise figs reaches the edge and forms the dome:)

Bake at 18 ° for 30-40 minutes depending on oven, if it darkens too quickly cover with foil aluminum.

Allow to cool in the mold and pull out after a few hours.

wait to taste it the next day!

Dust with icing sugar and serve:)

Good jelly and again Happy New Year !!!!!