Sos parasfrissios sardines frittelle di carnevale

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La cucina di Pippi

Published on Feb 13, 2024
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Recipe ... this is mine if you want to try it. A kilo of flour for cakes, I used 600 of 00 and 400 high protein for the large leavened products, you choose yours. 4 whole eggs 180 grams of sugar plus more for the end 120 grams of lard 259 ml of milk Yeast I used brewer's yeast about 40 grams, but if you have time a few grams are enough and you can leave them to rise even all night (for the first night I mean) Or natural yeast from 20 to thirty percent of the weight of the flour ... the leavening will take longer. Less yeast and lighter cake. 2 oranges juice and peel A grated lemon about 50ml of filu e ferru our Sardinian grappa about 50 ml of liqueur ... anise sambuca etc This according to your tastes. Peanut or corn oil Double leavening as for the large leavened products Available and see you soon ????

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