Lucia
Assistant Cook
That's my first recipe posted,
I got some problems with the conversion from grams, I used ounces cause in this recipe is too aproximate to use cups.
And I think I mistaked all the words too, I've never learned the cooking language!
I'll post it anyway, but maybe there's someone who lives in Italy that could help me.
Torta Angelica:
leaven:
4. 76 oz flour (135 g)
0.46 oz "fresh beer yeast" (13 g) or 1/2 package of active dry yeast
2.6 oz water (75 g)
dought:
14.1 oz flour (400 g)
2.6 oz sugar (75 g)
4.23 oz lukewarm milk (120 g)
3 yolks
1 teaspoon of salt
4.23 oz butter (120 g)
filling:
2.6 oz sultanas (75 g)
1.7 oz melted butter (50 g)
knead all the ingredient for the leaven and let it leaven for 30 minutes.
Menawhile prepear the dought:
combine in a bowl flour, sugar and salt. Add the yolks, the lukewarm milk and the butter.
Knead it very well, then add the leaven.
Let it leaven for 2 hours.
After this time, put the dought on a pastry board and smooth it to a "sheet of pastry" of 0,1 in.
Paint it with the melted butter and fill it with sultanas (or chocolate chips, or hazelnuts, everything you want)
Then roll it up from the logest side.
Taking care, cut the roll for the long in two.
Inteslate the two pieces keeping the cutted part up. Then close it as a ring.
Let it leaven for other 30-40 minutes, it must be the double.
Cook at 390° F for 20-25 minutes.
Here you can see the process, but it's in italian:
torta angelica - Cookaforum
and that's mine!
P.S. It's delicious!
I got some problems with the conversion from grams, I used ounces cause in this recipe is too aproximate to use cups.
And I think I mistaked all the words too, I've never learned the cooking language!
I'll post it anyway, but maybe there's someone who lives in Italy that could help me.
Torta Angelica:
leaven:
4. 76 oz flour (135 g)
0.46 oz "fresh beer yeast" (13 g) or 1/2 package of active dry yeast
2.6 oz water (75 g)
dought:
14.1 oz flour (400 g)
2.6 oz sugar (75 g)
4.23 oz lukewarm milk (120 g)
3 yolks
1 teaspoon of salt
4.23 oz butter (120 g)
filling:
2.6 oz sultanas (75 g)
1.7 oz melted butter (50 g)
knead all the ingredient for the leaven and let it leaven for 30 minutes.
Menawhile prepear the dought:
combine in a bowl flour, sugar and salt. Add the yolks, the lukewarm milk and the butter.
Knead it very well, then add the leaven.
Let it leaven for 2 hours.
After this time, put the dought on a pastry board and smooth it to a "sheet of pastry" of 0,1 in.
Paint it with the melted butter and fill it with sultanas (or chocolate chips, or hazelnuts, everything you want)
Then roll it up from the logest side.
Taking care, cut the roll for the long in two.
Inteslate the two pieces keeping the cutted part up. Then close it as a ring.
Let it leaven for other 30-40 minutes, it must be the double.
Cook at 390° F for 20-25 minutes.
Here you can see the process, but it's in italian:
torta angelica - Cookaforum
and that's mine!
P.S. It's delicious!
Last edited:
But it's a good mathematical exercise!
