Well, I must say, these crackers are amazing! Good, very good now and good, is also delicious the next day!
Usually damselfish, once cold, they become heavy, a bit 'loot ... but they are also delicious the next day. And then the addition of apples and raisins makes them fresh and more digestible. I can tell you that I've eaten a ... Never mind.
So, you do so.
I sifted into a bowl 00 with 400 g of flour 1 tablespoon baking, I mixed with 80 g of sugar and added a pinch of salt. Then in another bowl I put 3 eggs and 200 ml of milk, 30 ml of extra virgin, I beaten with a fork and added a golden apple, large, cut into small tocchettini and 70 g of raisins soaked in rum , drained and lightly floured.
I mixed well and then I poured in the bowl of flour, mixing very well until the batter is well mixed, dense and compact. I
heated extra virgin olive oil at a temperature of 170 ° C and poured the mixture using a spoon two tablespoons of dessert (one to take, the other to help the descent). We should not fill the pan, but a few at a time and put the crackers should float, in short, a better high pot and not too large and use plenty of oil. Hand they are cooked they turn the crackers alone (the part below it rises and warmer air bubbles to form which tends to move up: hot air is lighter than cold ed.). Care must be taken, this is the hardest part of the damselfish, which does not stain too much and too quickly or else remain raw inside, and then if you should move the pan off the heat and then place it back on when the temperature is lowered. We must turn over several times, until they are golden brown, then drained on paper, are arranged on a plate and sprinkle with powdered sugar or honey mixed with hot to alchermes. I've done it with a little sugar and a bit 'with the honey. Bone, just bone.
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