Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 45 minuti |
Ingredients
| 500 g | Corn flour |
| 160 g | 00 flour |
| 28 g | Read instantaneously for ready-made preparations |
| 500 g | Long-life Whole Milk UHT Microfiltered Sterilgarda |
| 400 g | butter |
| 6 | medium eggs |
| q.b. | fine salt |
| q.b. | wildflower honey |
Preparation
- In a saucepan, heat the Sterilgarda UHT Microfiltered Whole Milk and pour in the butter cut into pieces until it melts.
- In a bowl, pour the 00 flour, the corn flour, the instant yeast for savory preparations and the salt, mixing everything together to create a homogeneous mixture.
- In another bowl, beat the eggs, gently adding the milk and previously heated butter, making sure it has reached room temperature.
- Add the powder mixture to the liquid mixture, continuing to mix until the mixture is smooth.
- Preheat the oven to 170 degrees in fan-assisted mode.
- Pour the mixture into a previously buttered pan.
- Bake until cooked.
- Once done, take the cornbread out of the oven and let it cool.
- Remove the cornbread from the pan.
- Serve with a teaspoon of honey.
Break the eggs, add the sugar and mix with an electric mixer. Add the lemon zest and juice. Combine the oil, ricotta and potato starch; gradually add the ...
Social Wall