Sometimes with friends of the forum, we play a "challenge" on recipes difficult to perform, we did it with tortellini, with croissants and now ... the curly puffs!
None of us had ever done, and judging from various recipes found on the network are not at all easy ... two days ago I would have said impossible ...
But as a famous advertising "Impossible is Nothing" and so ...
course for the "challenge in the kitchen" I have proposed several different recipes, so that everyone could find one he liked more. I chose the rich puffs Gennarino
And here:
DAY 1
The mixture
Ingredients: Flour
Manitoba
500 grams Water 200 grams
Honey 20 grams Salt 5 grams
Mix to obtain a conglomerate composed of thick sandy 'crumbs' (advised but not having the dough by hand ... I did all that hard work!).
Working hand very vigorously trying to homogenize the mixture until a ball (I must be honest, most times I wet my hands because, as dough is really unmanageable: too little liquid to flour). Finally, after half an hour of effort to try and get this weird mix (we no longer believe more!), massage with plenty of lard over the surface of the mix (including the base).
Wrap tightly with plastic wrap and let rest in refrigerator for 2-3 hours.
peeling
Ingredients: 150 grams Lard
Spread in a single tape begins with a rolling pin to facilitate the next phase with the sheeter, you have to make the mixture more similar to the number of height off the pasta machine so as not to "squeeze" as they say the Simili sisters. Then
you can start to stretch with the pasta.
And here comes something new or something I'd never done with other bodies: you have to organize two work plans: one for 'departure' of the sheet (the higher the table) and one of 'arrival' lower (which I put a chair on a tray).
The dough should be made of a single 'piece' if it becomes too long.
Pass the dough to measure more subtle. I made up the second to last, because with my pasta machine tore ... At most we can assist you with a rolling pin you must see the grain of the board.
At this point, melt the lard and get a brush.
Begin to unroll the tape sheet and brush with plenty of lard.
Once the piece of dough brushed with lard worked closely rolling the tape axis and short pass to another 'piece'.
Do the same for the entire length of the tape.
Cut any pastry tip and complete the rolling of the tape. Even the edges, brush with lard and wrapped in cellophane to close store in refrigerator for 24 hours.
The important thing that I realized at the stage of shaping is the rolling should be tight as possible, otherwise open shells ...
DAY 2: THE FILLING
Ingredients: Semolina
140 grams ricotta 140 grams icing sugar 150 grams
Eggs (large) 1 unit Water
415 grams candied citron and orange 45 (I put chocolate chips)
a pinch salt to boiling water with a pinch of salt, then pour in the semolina and cook for 5 min.
Once cold, add the remaining ingredients, stirring to make everything smooth.
shaping
Spend 24 hours to resume the roll and cut in slices half an inch thick.
The slices will work with your fingertips until the shaping shell casings that will form puffs.
Working with the fingers by sliding the turns of the tape on themselves.
This operation will be much easier as we will spread lard on the tape in the process of pulling and rolling.
Complete shells will proceed to fill them.
For these steps, I have no photo so I refer you to put links to the top of the original recipe.
COOKING
Bake at 210 degrees for 5 minutes. Remove from oven and let rest for 5 minutes and then go nuovo con la cottura per altri 25-30 minuti a 180° fino alla doratura.
PS: spero non me ne vorranno i/le napoletani/e :P
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