ANGELICA CAKE CREAM and RAISINS Very soft скачать в хорошем качестве

ANGELICA CAKE CREAM and RAISINS Very soft

A classic of Italian pastry making, the ANGELICA CAKE! It's called a cake but in fact it is a VERY SOFT and fragrant Brioche which contains cream and raisins in its various layers, or if you prefer CHOCOLATE CHIPS, making it pleasant with every bite! It tastes like cold evenings in front of the fireplace sipping a cup of steaming tea and a piece of dessert and it tastes so much like CHRISTMAS, both for the shape and the inebriating scent! I know you wanted to do it! 😉 Follow the simple TUTORIAL and even if it can be tricky when braiding, because it gets a little messy, I assure you that when it grows in the oven everything will be fixed! 😉 ⏱️ 1st growth step for at least 3 hours (or until it triples in volume) 2nd growth step for 30-40 minutes (after giving it shape) 🌡️ Bake at 180° static 175° ventilated for approximately 25-30 minutes 📝 Ingredients: 530 g approximately 0 flour (or 00 all-purpose flour) 240 g Milk (or water) 10 g fresh brewer's yeast (4 dry) 80 g Sugar 80 g Butter (or vegetable margarine) 1 Lemon 100 g Raisins (or Chocolate Chips) 300 g Custard For the CUSTOM CREAM look here 👉    • GENOVESI ERICINE dolci tipici siciliani FR...