En:H4 Rezepte
This is the page for Recipes by the Floor H4.
Tiramisù (Recipe according to Lorenzo)
Ingredients
- Ground coffee beans: ~ 200 g
- Eggs: 8
- Mascarpone: 1 kg (Italian-style cream cheese)
- "Savoiardi" ladyfingers: 3 × 400 g
- Granulated sugar: 200 g
- Unsweetened cocoa powder
Preparation
- Make a lot of coffee haha
- Add water to the coffee. Ratio ~ 5:1
- In 2 separate bowls, separate the egg whites from the yolks
- Add 100 g of sugar to the yolks. Then stir and add the Mascarpone. Beat until a creamy consistency is obtained
- Add another 100 g of sugar to the whites and beat until a creamy consistency is obtained
- Under no circumstances mix the white with the yolk!
- Combine the two mixtures and stir carefully until a single mixture with a homogeneous consistency is obtained
- Once at this step, place a thin layer of the obtained cream ("Crema Pasticcera") on the base of a new (final) dish, then place the ladyfingers side by side, previously soaked in coffee
- Dip the ladyfingers very briefly in the coffee, otherwise they will break!
- If the coffee is cold, they can be left submerged in coffee for a little longer
- The final layer of cream must be aesthetically well done. Once this step is finished, sift cocoa on top
- Cover and refrigerate for at least two hours
- Done!
Additional Details
- Author: Lorenzo from Turin
- Shelf life: Eat within a maximum of four days from its preparation
Mola Mola el Pan de Muerto (Recipe by Cynthia)
Ingredients
- All-purpose flour: 1 kg
- Eggs: 4
- Zest of 2 oranges
- Granulated sugar: 300 g
- Milk: 350 ml
- Butter: 180 g
- Dry yeast: 22 g
- Vanilla extract: 1 tablespoon
Preparation
- Believe in yourself! 😗 Tu puedes hacer pan perra!
- Prepare the yeast: Simply put a little milk, a little sugar, and all the yeast into a small bowl. Mix it up! 😗
- In a separate bowl, combine all the dry ingredients and mix.
- Once you've mixed the dry ingredients, shape them into a volcano (make a well in the center).
- Add the eggs, butter, and vanilla extract to the center of the volcano. Ahora si viene lo chido! Time to knead! Mix everything with your hands and start kneading. As you go, gradually add the milk. Don't pour it all in at once! The milk helps bring all the dry ingredients together.
- Keep kneading until you have a manageable, slightly firm dough that doesn't stick to your fingers.
- Sprinkle some flour onto a clean work surface and knead the dough a little more. Open up your dough like a taco and pour the yeast mixture inside. Now get your hands back in there and knead until the yeast mixture is fully incorporated. Keep kneading until the dough no longer sticks to your fingers. Let's go! You can use a little flour to help, pero ojo piojo! Don't use too much flour, or your bread might turn out really dry. And that's definitely not what we want, people! :(
- Now place the dough in a bowl and cover it well with a kitchen towel. Let it rest until it has doubled in size. En otras palabras, dejalo reposar por un largo tiempo perros.
- Once it's ready, shape the dough into small loaves and decorate them with dough shaped like bones and little skulls (calaveritas).
- Once you've shaped your little breads, let them rise again.
- While the breads are rising, preheat the oven to 180°C.
- After some time (approximately 15 minutes), put the breads in the oven. Wait about 20 minutes...
- DONE!
Additional Details
- Author: Cynthia from Mexico City
- For those who learn better by watching: Here's the YouTube video: https://youtu.be/YaEgMVEDNaE