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Recetas / Dulces / Sin Gluten / Tortas



Preparation of the Gluten Free Easter Thread

.: 1st Step: Foam

Place in a bowl and leave to foam.

  • 50 cc (of the 100 cc of the ingredients list) of warm milk.
  • 10 gr of dry yeast.
  • 1 tbsp of honey.

.: 2nd step: Preparation of the Pastry

I mix in a bowl the yolks with the starch, the vanilla essence and 3 tbsp. milk*. I reserve.

Now we place the sugar with the milk and the lemon peel in a saucepan over the fire. Mix to dissolve the sugar and before it boils, remove it from the heat.

I remove the lemon peel and add the mixture of yolks, starch and milk * that I previously reserved and mix with the mixer while doing this step (we do this to equalize temperatures). I dump this in the saucepan and bring it back to the fire, at this time I DO NOT MOVE FROM THE SIDE and I mix all the time to avoid lumps! I have to beat until thickened.

I remove from the heat and place a film in contact, separators or cut a bag, to prevent a hard film from forming on top of the pastry maker and let it cool.

.: 3rd step: Now I can start with the Easter Cake!

I place all the dry ones in a bowl together with the butter and make a sandblasting, then I add all the liquids and the already activated yeast. I mix well until everything is well integrated. I place it in the mold and let it rise (You have to let it rise 1/4 more than the original dimension of the thread. Each environment is different, a cooler environment will take longer. But as a reference between 20 and 30 min, no more) . Before taking to the oven I decorate the top with the pastry maker.

Cook in the oven at 180 ° for about 30 min.

I remove from the oven and let the temperature drop to unmold and decorate.

por Ale Temporini


For the Gluten Free Dough

  • 200 gr. Gluten-free flour mix.
  • 70 gr. Buckwheat Flour.
  • 100 gr. of Sugar.
  • 1 tsp. of leavening powder tea.
  • 5 gr. of dry yeast (if you are in a hurry add 10 gr.).
  • 1 tsp. of Xanthic Gum tea.
  • 60 gr. by Manteca.
  • 2 tbsp. Cream Cheese.
  • 2 eggs.
  • 100 cc. milk.
  • Zest of 1 orange.
  • Zest of 1 lemon.
  • 1 tbsp. vanilla essence.

For the pastry maker

  • 50 gr of Corn Starch.
  • 3 yolks.
  • 100 gr. of Sugar.
  • 500 cc. Milk.
  • 1 tbsp. Vanilla Essence.
  • 1 lemon peel rind.
Preparalo con

Buckwheat flour

500 grams and 10 kg.
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