The Ultimate Incentive proposed! Time for an ultimate challenge...

Flower08

wendz86 wrote: »

Flower - don't worry about how it cost, especially if it has been reduced down. She is 6 and wouldn't know and plus if she loves it that is what matters.

.

Thank you

I was tempted to get quite a few other things to put away for birthdays, but its just not practical when we're living in such a small room. Never mind, when we have our own place again i can just shove everything in the spare room :rotfl:

Dinah93

Gargh! No toolbar!!! You couldn't copy and paste it onto here could you?!

Lara44

Mmm sounds great Dinah, what about Willie's wonky chocolate factory?

Swinstie73

There are a couple of slightly different ones: 1st one.....

Another recipe. This comes directly from Modica, so ...
---
Ingredients for the dough:
flour tpo 00 gr.800
sugar gr.250
lard gr.200
yolk N ° 10
1 cup water

Ingredients for the filling
Sicilian almonds toasted gr. 350
chopped cooked lean meat dry (almost toasted) gr. 250
sugar gr. 400
Modica chocolate fondant gr. 90
cinnamon gr. 25
vanilla 1 bag
cocoa 10 grams.
1 lemon or orange peel grated
8 / 9 egg whites

Leaving aside the dough that is stuffed in the refrigerator for at least 8 hours.
Then pack, bake, taste.

Swinstie73

2nd...

'Mpanatigghie (which is the form that I like more, but no arguments in support ... in fact you will see that eventually we must use the female ...) is a diminutive term of endearment-' Mpano. What are the classic crush (crush them and Catanese term ...) of Ragusa. 'Mpanata because the filling is enclosed in bread. So, literally: 'mpanata equivalent to "put in the bread."
Sull'impasto envelope:
The above means that the outer casing is basically a bread dough. Thus, in principle, simple. For these sweet first enriched with lard (to give friability ...); with sugar as a sweetener, with egg as a binder, with milk-like softening moisturizer (and wine if you choose to put it, comes at the expense of milk ...) plus, of course, raising agents which, as is traditional southern biscuits, are ammonia and bicarbonate.
Sull'impasto content:
Coria does not say (but Francesca has barely ...) but, there are almonds in the filling, and it seems so many ... in what form, however, have not been able to understand it. It would seem almond paste and it would be interesting though, in my opinion, this is an addition of baronial cuisine and tradition should not be poor.
The form:
In addition to those round and crescent there is also a version of "great", a real cake closed. If I remember correctly is called "pastini bend 'the flesh."
Origin:
Modicana because there's certainly a tradition in the use of chocolate in many preparations that base, belong to the kitchen and not the pastry. I quote only the eggplant caponata sauce and St. Bernards. But in setting such sweet (the meat with the sweet ...) are also found in other towns of Sicily.
Finally I intend to provide a version of "unpacking" the recipe reported by Coria, unpacking can be useful to start the experiments.

Ingredients for the wrapping
400 gr. flour
150 gr. sugar
100 gr. suet
2 egg
10 gr. Ammonia cake
a pinch of baking soda
milk q.b.

Ingredients for the filling
250 gr. of lean veal, in one piece
75 gr. of pork fat (or lard)
100 gr. chocolate fondant
90 gr. sugar
a pinch of ground cinnamon
a pinch of ground cloves (just the heads)

Utilization
Prepare the 'dough with flour, sugar, lard, egg yolks, ammonia and bicarbonate, and so much milk as necessary to have a paste similar to that of bread. Set aside to cool.
Is now preparing the stuffing, making the piece of beef flavoring in lard, over a low heat, just warm the meat is minced finely and put a knife in the pan when you pay even dark chocolate, sugar, a pinch of cinnamon and one cloves. Just chocolate and sugar will be dissolved, remove from heat. From pasta to pull thin sheets of 1 / 2 inch and cut out some disks of 10-12 cm. Stuffed with a spoonful of the filling and cover with another disc of dough, taking care to weld around the circumference. Or as if they are stuffed ravioli (crescent). These cakes, put on greased baking dish, should be fired until they take a slightly golden color. Sprinkle the outside with powdered sugar.

Dinah93

Thank you!!!

Swinstie73

3rd... Hope one works at least! Sorry this one is a monster but has pics!

I reduced to 20% and so 'I came out 13. Maybe I made a little 'more' small. I compared the recipes of pastry, from the standpoint of lard are the same, always 25% of the flour (the recipe except that I reported that I had 40% more sugar 'or less 30-40%. I I added the tip of a teaspoon of ammonia

Ingredients for the dough:
tpo flour 00 g. 160
g. sugar 50
g. lard 40
yolk No. 2
a pinch of ammonium bicarbonate
cold qb

Worked as a pastry, wrapped in foil in a container in the refrigerator until the next day




For the filling

almonds g. 70
chopped cooked lean meat dry (almost toasted) g. 50
g. sugar 50 (I used vanilla sugar that I do add a vanilla bean into the jar of sugar)
chocolate g. 40
1 teaspoon cinnamon
1 teaspoon unsweetened cocoa
1 lemon or orange peel grated
albumen

I toasted the almonds in the oven, unfortunately I only skinned ones at home, better with the skin and 'more' tasty

I grated in the robot



I took a slice of beef and I cooked at low heat in a pan, when there was 'no trace of pink cut it into pieces, moved into the mixer and I put in a nonstick skillet toast a bit'. At this point I recalled the song rou (shredded pork that the Chinese eat for breakfast ). I returned to the mixer and I restored another makeover





Without the filling, the chocolate I just added the next day, mostly 'cheese, the rest in chips.




I packed the cakes. I've closed the ring and went over to cut the edges



Baked at 170 ventilated for about 20 minutes









Gic Sorry, I hope you do not offend you if I went to your thread to take the photos I had posted, I want to compare



Now, we come to impressions etc..

The pastry.
Cosi 'eye seems quite different. Notice in the picture Gic and 'thin and that consistency has. Shear is fragmented, does not crumble.
What I did I was a fairly classic pastry, even taste. Not bad but nothing of that. And I love the pastry with butter (the oil is')

Stuffing
I put more 'chocolate in proportion, unfortunately I forgot to peel of orange or lemon, and there would have been good. Note that I reduced the sugar and found it still sweet. The cinnamon was too much. He did not feel that there was beef, gluten, then you can run. All in all, the consistency of the filling does not seem evil, one must pay attention to the amount 'of egg white and not add too much. Now, my deficiency because 'I have the device with various elastichini, not' the best things to taste I think that roasting the meat on the one hand makes it more 'sweet surely there did not allow the stuffing that is embedded uniformly in the sense that later she felt the grit between your teeth with meat (not the taste eh) despite the double to the mixer.
Perhaps a more filling 'wet I would have liked. Using real almond paste and cooked meat and chopped toasted without

Not 'really the best experience you do not and' never tasted ...
Currently there and 'came a sweet pleasant enough. But not being a lover of shortbread and biscuits for me is not 'special status. That puff I'm really curious, so 'eye reminds me of some of the housing sweets with almonds that I had tasted in Portugal

Swinstie73

You're welcome, if you need a tester.....

Cinny91

Birdie85 wrote: »

Like ROTE said yesterday, I usually spend loads (that I don't have) in the sales so I was impressed!

Go Birdie! I did well in the sales too - think I spent about £50 which is a lot less than my normal £150 Put my Christmas money into my isa too, go me! I was tempted to get birthday stuff too but I don't have the room. Ho-hum!

& Like Dinah said Flower - just be glad you've got a bargain and it's not like they know!

Dinah - I don't rate the Wii personally! We've had two in my house and sold both, even had the Wii fit and don't get the hype Is fun playing Mario with OHs family though

Dinah93

Lol reading those recipes, I do love the part where it tells me to 'grate the robot'!!!

Have updated my sig today ready for the new year.