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recipes 0 1 Intermediate 911,45 Kcal Recipe card 270 Minutes
Impress your guests with a homemade sweet of great effect, with many steps, but achievable by anyone.
- • 5 gr Sugar
- • 2 gr Cinnamon
- • 3 gr Ginger powder
- • 200 gr Soymilk
- • 16 gr Brewer's yeast
- • 250 gr Raisins soaked in water
- • 3 gr Salt
- • 250 gr Wheat flour type 2
- • 250 gr Manitoba flour
- • 80 gr Cocoa butter
- • 90 gr Candied fruits ( 30 g citron, 60 g orange)
- • 10 gr Cornstarch
- • 2 gr Nutmeg
- • 80 gr Sugar cane
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Add into Vento jar:
Wheat flour type 2: 250 gr (8,75 Oz)
Manitoba flour: 250 gr (8,75 Oz)
Salt: 3 gr (0,105 Oz)
Nutmeg: 2 gr (0,07 Oz)
Cinnamon: 2 gr (0,07 Oz)
Cocoa butter softened: 80 gr (2,8 Oz)
Ginger: 3 gr (0,105 Oz)
Sugar cane: 80 gr (2,8 Oz)
Cornstarch: 10 gr (0,35 Oz)
Soymilk: 200 gr (7 Oz)
and finally add the yeast previously dissolved in water.


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3
Then remove the dough and knead by hand adding the raisins squeezed and candied fruit.
Let the dough rest in a bowl for another hour in a warm place to double its volume.
Take the dough, deflate it, knead with your hands giving a round shape and place in a 18 cm aluminum mold greased and floured, then let it rest an hour more.
Bake in preheated oven at 180 degrees for 60 minutes, put a bowl of water in the oven to prevent darkening.
Remove from oven and allow to cool.
