| Food family | Dessert |
|---|---|
| Used cycle | Lievitazione lunga |
| Cycle temperature | 77ºC |
| Ventilation level | 2 |
Ingredients
Mother Dough
- 700 g lievito madre
- 1.000 g acqua
- 1.000 g zucchero
- 700 g tuorli d’uovo
- 2.700 g farina (330 W)
- 1.100 g burro
Second Dough
- 360 g farina (3660 W)
- 700 g zucchero
- 300 g miele di acacia
- 500 g tuorli d’uovo
- 1.550 g burro
- 50 g sale
- 100 g pasta aromatizzante all’arancia
- 500 ml acqua
- 3.000 g cubetti d’arancia
Mandorlato (Almond Cake)
- 250 g noccioli
- 150 g mandorle
- 100 g nocciole tostate
- 800 g zucchero
- 20 g cacao
- 50 g maizena (amido di mais)
- 50 g fecola di patate
300 g albumi
Procedure
- Prepare the dough and assemble it. Put it in the special dove-shaped moulds and put them all in the Multifresh. Program the Multifresh for proofing followed by cooling, for the required time and temperatures.
You might find interesting that...
The main advantages of using MultiFresh in the preparation of traditional Italian Easter cakes are humidity management and constant controlled proofing of the mix.
