Di F Ceragioli - Opera propria, CC BY-SA 3.0, Collegamento
Ingredients
• 250 gr of flour 00
• 130 gr of flour corn floret
• 110 gr of caster sugar
• 1 egg
• 1 yolk
• 1/2 vanilla bean
• the rind of 1 grated lemon
• 1 pinch of salt
Prep Time: 30 min
Cook Time: 15 min
Servings: 40 cookies
Preparation
To prepare the corn pastes (meliga cookies), start by pouring in a bowl the 00 flour, the corn flour, the granulated sugar and the vanilla seeds. Stir with a spoon to mix.
Add the diced butter and the grated lemon peel. Start to knead, if you use the planetary, knead at low speed with the whisk K, until you obtain a crumbly mixture. Add the egg, the yolk and the salt and knead until a soft dough is obtained.
In this phase it is essential to pay attention to the consistency of the dough which should not be too tender (or the biscuits will melt during cooking), but not too hard (otherwise it will be impossible to squeeze it with a pastry bag). Transfer it to a sac à poche with a 15 mm star nozzle and form some 5-6 cm diameter crowns directly on two baking sheets lined with parchment paper. They will have to be well spaced.
Cook the meliga paste in the oven at 180 ° for about 15 minutes or until lightly browned. Remove from the oven and let it cool completely before serving.
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