Castagnole
Pastry Line
Torte e Dolci Fritti
W270 - W300 | High quality "00" type soft wheat flour, recommended for the preparation of shortcrust pastry, donut, tea pastry and breakfast pastry, sponge cake, cream puffs, fried and savoury desserts such as Chiacchiere, fried dumplings or fried cake.
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Ingredients
- 400 g Cakes and Fried Pastries Flour
- 100 g Potato starch
- 120 g Whole eggs
- 120 g Sugar
- 60 g Butter
- 14 g Baking powder
- 60 g Rhum 'o anice'
- 2 g Vanilla powder
- 1 pc Lemon
- 100 g Dry white wine
- (As needed) Salt
- (As needed) Peanut seed oil ‘for frying’
- (As needed) Icing sugar
Directions
- Mix the yeast, vanillin, grated lemon zest, flour, and potato starch thoroughly.
- pe the mixture into a mound on the work surface, make a well in the center, crack the eggs into it, and add the melted (and cooled) margarine, a pinch of salt, sugar, and liqueur.
- Knead well, adding white wine as needed to achieve a medium-consistency dough.
- Work it with the palms of your hands, then cut off a piece and roll it on the work surface into a cylindrical stick shape about 1.5 cm in diameter.
- Cut into small pieces and shape into hazelnut-sized balls.
- Repeat until all the dough is used.
- Heat plenty of oil and fry in small batches
- Serve with sweet white wine.
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