Knickers For Mature Women

crushed Florentine typical dessert of the Carnival period in Florence , originally uploaded by fugzu .

Here is a typical dessert of the Carnival period in Florence. I had never tasted, nor did it and, finding a recipe for a mega-article on the pages of the republic, I decided to risk it and try.

The classic shape is rectangular, it should not exceed 3 cm in height and must remain soft when cooked. Characteristic is the design of the lily symbol of Florence that is done in the middle with cocoa powder, while all around there is spread icing sugar.
There are several variations and can be filled with whipped cream, icing or chocolate cream.


INGREDIENTS (rectangular pan 23 X 33 cm)

0
500 gr flour 200 gr sugar 200 gr lard


2 eggs 1 orange (rind + juice)

20 g yeast 250 g milk Full

DECORATION

icing sugar cocoa


PROCEDURE

I dissolved the yeast in warm milk and I mixed with 300 grams of flour.
I let it rest covered, until doubled, for 1 hour.

I hid in the kenwood the first mixture with remaining flour, eggs beaten with sugar, juice and grated peel.

I got a smooth dough. I added little by little lard (which I had kept at room temperature) until dough is soft but with its own consistency.

I poured into a pan with a hinged board, lined with parchment paper and butter and flour the sides.

I left to rise for another two hours.

I fired at 180 ° C fan for 45 minutes. I baked the first indoor humidity testing with a toothpick.

cool and I left shortly after I transformed to facilitate cooling.

Once completely cold I decorated the cake with icing sugar and cocoa distributed with the help of a small strainer.

I made, even my daughter, has prepared a mask with the image of the lily of Florence, taking care not to waste neither frame nor the lily.

I first placed the lily and dusted with sugar, I took out with great delicacy and I covered the frame with the "white" and the lily dusted with cocoa.

CONSIDERATIONS

The time for this cake is a long time: 3 hours + 45 minutes of baking yeast. The ingredients reminiscent of the tradition, as well as the doses ... lard is so sweet but strangely is light and faintly reminiscent of the taste of crackers Carnival.

I had a mold of the shape and size indicated and did not know what would be the initial dough, as it surged in and out of the oven.

In hindsight I would have tried a mold used wider than the diameter of 30 cm: Proving almost tripled in volume.

This dunk is great still warm but is still good after a few day.

CONSIDERATIONS 2


In a blog Tzatziki Breakfast has been the recipe of the grandmother of Lisa, Chef Florentine proving longer and less lard.


Here are the ingredients for the process to go Blog .


CRUSHED FLORENTINE
for a rectangular pan 23 x 33 (size matters because the cake should be about 3 cm high)


350 g flour 10 g yeast 100 g sugar


1 teaspoon salt 3 egg yolks 80 g
strutto
la buccia di 3 arance grattugiate (abbondate pure)
il succo di 1 arancia

CONSIDERAZIONI 3

Ecco anche la versione di Milù
con lievito in polvere.

Ingredienti

250 gr. di  zucchero
300 gr. di farina 00  
1 tazzina da caffè di latte
3 cucchiai d'olio d'oliva
3 uova
1 bustina di lievito
1 arancia grattare peel and squeeze 1 lemon pulp
grate peel and squeeze pulp
1 bag of vanilla
a pinch of salt

procedure

Beat the egg whites until stiff.
Assemble the yolks with sugar.
Put the sifted flour, oil, lemon, orange, juice and the grated rind, milk, vanilla and finally the yeast.
Incorporate the egg whites until stiff.

Bake in a shallow roasting pan for 25-30 minutes at 175 ° .
The pan measuring 37x25 cm