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Intermediate
911,45 Kcal
Recipe card
270 Minutes
pdf version Add to your
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.
Ingredients for 6 persons
- • 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
Preparation for 6 persons
step
1
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
1
Dissolve the yeast in half a cup of warm water with a teaspoon of sugar and let stand for 10 minutes; Dissolve the cocoa butter in a saucepan to soften it.
----------------------
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.
----------------------
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.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
2
Blend for 350 seconds at speed 5 , help the mixing with the stirrer stick placed in the hole of the lid.
step
3
3
Leave the dough to rise in the Vento jar for at least 3 hours.
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.
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.
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