martedì 15 febbraio 2011

Pasta Frolla "A modo mio"

Oggi Pasta Frolla a modo mio!!! Ricetta che con gli anni ho modificato finchè non ho trovato le dosi giuste che facevano per me.
A chi non piace la frolla?! C’è chi la preferisce sotto forma di biscotti, chi invece sotto forma di una crostata…a me piace in entrambi i modi!!!
Forza impastate con me!

  • 300 g farina (io ho usato quella senza glutine)
  • 150 g zucchero
  • 2 uova
  • 125 g burro ammorbidito
  • 1 cucchiaino lievito (io ho usato quello senza glutine)
  1. Mettere in una ciotola tutti gli ingredienti
  2. Impastare il tutto con le mani e se necessario aggiungere altra farina finchè la pasta non si staccherà dai bordi (se vi rimane della pasta attaccata alle mani, prendete un po’ di farina e strofinatevi le mani come se ve le stesse lavando)
  3. Avvolgere la pasta nella pellicola trasparente e metterla in frigo per almeno 1 ora (così la pasta si raffredda e non farete fatica poi a stenderla)
  4. Dare alla pasta frolla la forma che desiderate!
Today shortcrust pastry as I prepare it!!! Recipe that I changed in the years until I found the right dose for me. Who doesn’t like it?! Someone prefer it in the form of biscuits, others in the form of a pie...I like both of them! C’mon mix with me!

  • 300 g flour (I used the gluten free one)
  • 150 g sugar
  • 2 eggs
  • 125 g butter
  • 1 teaspoon yeast, about 5 g (I used the gluten free one)
  1. Place all ingredients in a bowl
  2. Knead with your hands and if necessary add more flour until the pastry comes away from the edges (if it’s attached to the hands, put on it some flour and rub the hands)
  3. Wrap the pastry in a plastic wrap and refrigerate it for at least 1 hour (so the pastry became cool and then it will be easy to straighten it)
  4. Give to the pastry all the shape you want!

5 commenti:

  1. Simona,
    your english is very good in your recipes -- thank you for sharing your italian specialties. What is the gluten free flour you use -- do you buy a gf flour (if so, what are the ingredients?) or do you make your own mix?

    Also, can you list the grams or ml when you list "1 package" of yeast or vanilla, etc.? In the U.S. we measure by weight or volume... Thank you!

  2. Hi Michele! Thank you for your compliments, especially if you say that my english is good :-). And it's a pleasure sharing my italian recipes also in english.
    I buy and use different kind of gluten free flour, here in italy there are a lot of brands, but the main brands I used often are: bi-aglut, schar, DS, il pane di anna, nutrifree.
    Sorry if I don't explain the grams of yeast and vanilla, but I modify all the recipes. And thank you for said it to me because here in Italy we buy yeast and vanilla in packages but maybe you buy it in a big box. So I promise that I'll modify all the grams of yeast/vanilla in all my posts.
    1 package vanilla = 0,5 grams
    1 package yeast = 16 grams
    And thank you for following me.

  3. I modify all the recipes translating the vanilla/yeast packages into grams! I hope it will help you!

  4. Simona,

    thanks for your prompt and helpful reply. I looked back through some of your other recipes and found one that said 1/4 cube of yeast was 6 g, then another that said 1/2 pkg. was 16 g, so I am glad you clarifed! I know it is confusing trying to translate not only words, but also kitchen conveniences that to you are every day! As long as I have a general idea of the amounts, I can adjust to my taste. I do not know if you have ever cooked using American recipes for cakes or biscuits, but we do not usually use yeast as a leavener except in raised bread. We use chemical leaveners instead, baking powder and/or baking soda. The result is a different texture -- American cakes tend to be a bit more dense and moist, while the cakes I have eaten in Italy have a dryer, lighter crumb. But I have never eaten a gf Italian baked good, so I am hoping the combination of yeast with the gf flour results in better baked goods than American recipes make...

    Thanks for the brand names of the gf flours. I recognize Schar, but now I can go online and look up the combination of flours in each. Have you found certain brands work better for certain types of recipes? I know some bakers make different combinations of gf flours for breads than for cakes, while some people just stick to one commercial brand (which certainly seems easier!).

    I am excited to start some Italian baking!

  5. I think I made a mistake in translation...I'm so sorry. Here in Italy there are 2 kinds of yeast: cube yeast using for salted preparation (like pizza, bread...) and powder yeast for sweets, so the grams changing because in Italy a cube of yeast is about 25 g and a packaging of yeast is about 16 g. The dictionary said me that I can use the word "yeast" or "baking powder" but now with your explanation I think they are completely different. Aren't they? Please explain me the difference so I can modify my translations mistakes.
    I know it's really difficult with the translation. When I went last year in New York, my cousin gifted me a gf book called "gf on a shoestrings" but I have some problems with the translation because you use cups and I use grams.

    I know that someone use a different combination of gf flours, I think they do this for gf bread recipes (but I think it's very difficult to make gf bread at home, I tried and tried but it never came good). But I use any kind of gf flour I have at home, sometimes I use cornflour or buckwheat flour or rice flour but I said it in the ingredients.

    So let me know how are your italian baking recipes!



Related Posts Plugin for WordPress, Blogger...