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Lemon puff pastry

Small dough

margarine g 5.000
salt g 25
grated lemon rind n. 1/2
flour g 1.500
malt powder g 15

Knead margarine, salt and lemon rind; add flour and malt sifted together and combine the mixture. Then make two doughs of the same weight, flatten them and store in a cool place.

Batter

lemon juice g 250
dry white wine g 250
water g 1.400
grated lemon rind n. 1/2
flour g 35
flour g 3.500
malt powder g 35
olive oil g 50


Blend in the mixing machine all the ingredients except for the oil, which has to be added at the end. Share the dough in two equal parts and let them to rest covered with a piece of cloth.

Alessandro Forbicini


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