Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 70 minuti |
Ingredients
| 300 g | flour |
| 150 mL | partly skimmed milk Sterilgarda |
| 1.5 cucchiai | seed oil |
| scorze | lemons |
| 1 pizzichi | salt |
| 60 g | granulated sugar |
| powdered sugar | |
| 0.5 sachets | baking powder |
Preparation
- In a bowl pour the flour, yeast, oil, sugar, lemon zest and Sterilgarda microfiltered semi-skimmed milk and work the ingredients vigorously until you obtain a nice smooth and soft dough. If the dough is too hard, adjust with a little more Sterilgarda microfiltered semi-skimmed milk.
- Let the dough rest in the fridge for about 30-40 minutes, then take it out and divide it into 4 parts and make 4 sheets (not too thick), rolling them out on a previously floured surface and roll out the dough very thinly with a rolling pin or, if you have one, with a pasta rolling machine.
- Now cut out many strips with a toothed wheel and make two incisions in the center, bake at 170 degrees for 15 minutes. Once ready, sprinkle with icing sugar, a real delight!!
Melt the butter over low heat and add the almond flavoring. Beat the eggs with the whole Sterilgarda UHT milk and add the melted butter. Mix the sifted ...
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