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Bakery products for breakfast and tea time

Chocolate delicacies

pressed yeast g 80
milk g  360
sugar g 150
egg g 150
butter g 150
vanillin as needed
grated orange juice and rind n. 1
salt g 6
dough g  200
flour g 1.000
cocoa g 20
dust cinnamon  as needed
chocolate drops g 150
Prince g 130

Knead all the ingredients and add the salt midway through, and the chocolate drops at the end. As far as the flavors are concerned, everyone could personalize the recipe at his own pleasure. Prince is the cocoa mixture and covering. Let the knead rest for 20-30 minutes, then make a sphere and place it in a oily plastic bowl, cover it and put it in the fridge. Work the knead on the following day. Split the dough into pieces of the desired weight, put in the pans and place in the stove at 28°C. When the leavening is finished brown up the knead with some egg, let it dry, garnish with cream, sprinkle with pure chocolate tails and put in the oven at 200°C. Once cooked, you can also fill them with whipped cream.

Alessandro Forbicini


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