SALTY MARITOZZO
with crema snack
Difficulty level
with crema snack
Ingredients
| DOLCE FORNO MAESTRO | g 1000 |
| all-purpose flour | g 1000 |
| milk | g 800 |
| eggs | g 250 |
| fresh yeast | g 40 |
| egg yolk | g 120 |
| softened butter | g 460 |
| salt | g 40 |
Preparation
Mix DOLCE FORNO MAESTRO, yeast, milk
eggs until you obtain a soft, smooth paste
velvety. Add the egg yolk and salt and mix
until completely absorbed. Finally add the additional butter
resumed.
Divide into slightly oval-shaped 60 g balls,
quibble and insert into the appropriate stamps.
Press well with your hand inside the mold
regularize the pasta in the baking cup.
Leave to rise in a cell at 28-30°C with relative humidity
by 70-80% until the top of the dough
I didn't reach the top edge of the baking cup
Ingredients
| eggs | To Taste |
| water | To Taste |
Preparation
brush the Maritozzi before baking
Ingredients
| CREMA SNACK | g 200 |
| milk | g 400 |
| liquid cream | g 400 |
Preparation
Whip the SNACK CREAM, milk and cream in a planetary mixer.
Add other ingredients to taste.
Pastry Chef and Gelato Maker
