This sweet is made as it was baked in Florence in VIII veke ie with plenty of first-class lard! "In those places, and in those days" Schiacciat (y) "also called" l'ultimo boccone di vita dolce "(what were the reasons for its ancient Italian ...). In today's reading Club Richemont Italia and author of the recipe Gastone Pegoraro predlagaayut bake the product in the form of pie size 20x30 cm and as small round cakes, but subject to traditional decoration in the form of the Florentine lily.
Ah, knew how the same people as tasty and sweet live!
On the 2 * form in the size 20x30 cm:
Test 1:
strong flour from hard-soft wheat - 200 g (using strong and rimacinata di grano duro as 1:1)
Yeast fresh pressed - 66.5 oz (no error)
Whole milk - 134 gr
time fermentation 90 min at 30 C
Test 2:
strong flour from hard-soft varieties Wheat - 234 g (using strong and rimacinata di grano duro as 1:1)
Sugar - 100 grams lard
excellence or butter - the right amount of (used 100 gr lard)
eggs - 125 gr
Salt - 3.3 oz
Essence of cinnamon - the right amount of (using 1.6 g ground cinnamon)
peel an orange - the right amount of (used zest 1 large orange)
fermentation time 120 min at 28 C
Divide dough into 2 flat pieces. Roll out the form with 3 5-minute breaks.
Bake for 20 minutes at 210 C
schiacciata When cool, sprinkle with "vanilizirovannoy 'sugar and cocoa powder to cause the characteristic pattern of Florentine lily.
Schiacciat (y) can be interlay cream pasticcera or cioccolato.
* In my taste test for one form of a lot into two - a little.
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