Torta della rosa

Maestro Achille Zoia, Accademico AMPI Maestro Achille Zoia, Accademico AMPI
far dolci

Ingredients and Components

Natural yeast G250

SOURDOUGH

•    300 g Dallagiovanna Special Flour Brioche SOFT
•    300 g milk
•    30 g brewer’s yeast
•    30 g sugar

Mix and let stand for about 1 hour. Then mix with:

•    750 g Dallagiovanna Special Flour Brioche SOFT
•    200 g milk
•    150 g butter
•    150 g egg yolks
•    100 g eggs
•    25 g salt
•    100 g sugar

Mix all of the ingredients, let the dough rest for about 30 minutes, cool in a blast chiller, roll out the dough at a height of approximately 3 mm and spread this filling on the top of it:

•    600 g butter
•    400 g sugar

Mix the butter and sugar well, without whipping but obtaining a spreadable mixture.
Roll the dough up into a spiral, cut slices of approximately 80 g.
Put into baking molds and let leaven for approximately 3 hours at 27°C. Bake at 180°-190° for approximately 20-30 minutes, according to the weight.


 

 

 

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