elena glazova

Saved 8/4/18 2:40 PM to pastries

КОРОЛЕВА Итальянской Выпечки СФОЛЬЯТЕЛЛА! Старинное Неаполитанское Пирожное  See details »

 
Video subtitles:
  • 00:00: [music] [music] All greetings today we are preparing wonderful very tasty and beautiful Neapolitan these Italian cakes cakes are just amazing are prepared from a very classy puff dough with curd cream
  • 00:31: They will not leave anyone indifferent see what beautiful layers of dough crispy are visible see all these spirals I now I will break the cakes and inside is just a gorgeous cream curd and see how these layers separate it's incredibly delicious [music]
  • 01:04: be sure to cook and try on my channel has about a thousand recipes Delicious dishes to easily find the right you just write a recipe in the search youtube such a combination of ludaeasycook and the name of the dish or any word on the topic prescription and to prepare this a wonderful test I will need 500 grams of flour 200 30 milliliters of water 1 a teaspoon of salt 25 grams of honey select without bright pronounced taste and also for the dough layers
  • 01:36: I need 150 grams of soft butter in a bowl we sift through flour add salt mixed I make a small groove add honey pour water mix dough dough should be enough
  • 02:07: dense something cooking this test reminiscent of a craff I probably have many of you on the channel have seen the recipe for cruffins dough too stretched and interlaid with oil all ideally in this recipe should be use not butter but fat but we will use of oil from this test is not will be less tasty my copyright
  • 02:37: recipes of kraffin and cake of kruffin you can look at my channel I leave a link under the video in description Look, I put my shoes together although she sees this is very tight and now turn to kneading the test for a table for mixing this test some effort dough very similar in consistence on the dough which is made for noodles
  • 03:07: home for khinkali just like this dense mass should be dense dough so now you need to attach some efforts to knead it well if you find it difficult to knead at once dough it you can here in such a permissible state leave ten dough for ten minutes a little relax it will be easier knead and now I'll just be horoshenechko not knead the dough for ten minutes
  • 03:37: less so I kneaded the dough well look what it turns out it should be so dense and elastic dough now I drove here in such a ball I shift the bag and leave the dough rest the dough should be very good rest leave it for at least 2 hours
  • 04:07: then it will be very good I leave it straight on the table I passed about 22 and a half hours and you now see how much changed the dough look what it is became more tender more elastic Now I will divide the test into three parts so It will be easier to roll out the dough about eye
  • 04:38: those parts of the test with which I do not work for kata ball and send back to the package and this part of the test I will roll out the dough dense enough and I will not even Sprinkle the table with flour should be rolled dough as long as possible very thinly roll out into a long rectangular layer you can also dough
  • 05:10: slightly raise your arm and tighten this way and further roll out [music] so see I see very thinly roll out and dough as if more
  • 05:42: I pull aside that is at me I get the test in length and slightly stretch the side by the way if you of course you can podpilit a bit table flour I for example deaf do not use at all I pour myself so much more comfortable because the dough does not slip at all, I'm very thin as much as possible thinner tried to roll out and stretch dough the size of this test I got layer 70 by 35 centimeters now this
  • 06:14: I need to lubricate a piece of dough one third butter lubricate the dough soft oil [music] see what kind of test bed turned out [music] and now I'm very neat beginning turn off dough such a roll the most important is these
  • 06:44: here are the first steps you need to make the dough very tighten the whole roll was so tight see I see what I'm doing tension and cumulus test tightly and tightening the roll till
  • 07:16: At the very end, look at the roll I got now roll I I will close the food film and leave it and I will roll next piece of dough I rolled and stretched and the second layer test and just also oil this Now I'm taking the first roll which I rolled out spread this
  • 07:47: Roll on top and start wrapping it in this layer of the test is neat is also good and tightly pressing here is very important to try to squeeze everything tightly if you have somewhere accidentally formed hole in this there is nothing to worry about the second test layer is of course folded it's much easier to dough well
  • 08:19: stretched and perfectly lendable wrap the dough to the end shifted Roll on the tray and close it again food film and roll next a piece of dough I laid the roll on the third a piece of dough and in the same way all turn off now I roll the whole roll with oil I
  • 08:54: I cover the brake and rolling a film roll on the film and wrap it with a film and now I'm sending the roll to the fridge not in the freezer at least 12 he will lie to me all the time night to prepare cream for me We need first of all of course wraith here I have 400 grams of cottage cheese
  • 09:25: I use the home curd how to make cottage cheese at home you can look at me on the channel, I'll leave a link under the video in the description also I need 400 milliliters milk 150 grams monkey uterus use it is finer it is better just suitable for cream also sugar 240 grams half a teaspoon of cinnamon peel of lemon or I have here an orange center mixed a little lemon peel and a little
  • 09:56: orange peel in total about 1 tablespoon is also my cream I'll add oranges here at my place flesh of one orange also in my cream I will add 1 a teaspoon of vanilla extract pinch of salt there is this cream to use as a filling for buns or for some pies then cream I recommend adding one egg in the first place to prepare pour the saucepan into the pot
  • 10:28: salt pour the sugar mixed and immediately I pour the mangus into the cold milk and everything stirring well stirs porridge this porridge will get very thick Such a thick consistency is what we you need to see the mass of me already boiled and now all the time stirring
  • 10:59: cook the porridge until completely ready not 710 Intensely everything is mixed to no lumps have formed and Of course, that the porridge is not burnt a manke in crime will not be at all feel you will try this cream and you just fall in love with him I even now changed the spoon to wooden to make it easier to interfere because porridge really should
  • 11:30: get a very thick porridge from me brewed 7 minutes and see it realistically thick I have already turned off the porridge completely cool down now a bit crushed cheese curd can of course pass through a sieve but I'll have it whip well with a submerged blender immediately in cottage cheese I will add an egg of course as I said these if you use cream for egg cakes do not add add one teaspoon extract
  • 12:02: Vanilla and orange peel and lemon and mix well with a submersible blender [applause] look at me it turned out very delicate Homogeneous mass in another bowl of more volume in which I will knead already the whole cream I add an orange Look, see I'm clean here like this beautiful slices without any
  • 12:32: partitions and orange juice here add here cinnamon and the same submerged blend an orange in the received mass I shift she was already so weak It's already warm and as you can see it's very thick such a thick consistency should be and again I interrupt everything with a submerged blender until homogeneity, look at what It turned out to be a very interesting mass for
  • 13:10: its structure pretty dense see and unrealistic fragrant here and the smell of orange and the smell of cinnamon and vanilla is all very smells good Now in mass with a manga and an orange I add the cottage cheese mass add about half and well mix mixer add all the remaining cottage cheese and again good
  • 13:43: all mix and our curd cream on manke is already ready to dough all night lay in the fridge now out of it you can prepare our wonderful cakes I cut the edge of the dough and now I cut it pieces approximately one half the thickness centimeter of course you choose for which baking you want to use this dough for my today's cakes just
  • 14:16: suitable thickness is what the dough turns out beautiful I have so many layers of everything turned out 19 pieces and now I will show how to form a piece of cake take a piece all the other pieces of dough with which do not work send back to the refrigerator I press my fingers into the middle and start
  • 14:47: form a cone slowly dough like by stretching opening all the layers of the dough you see I push my finger in here middle and a little bit of dough tighten and so I go round and round in a circle stretching the dough is acting neatly so that the layers do not open and
  • 15:17: formed a hole you see is formed inside is such a deepening such pocket it turns out such a beautiful bell or the shell is a very beautiful name for these cakes your body and so beautiful sounds say that these cakes baked in Naples monastic monasteries and naples are considered it's such a huge confectionery that
  • 15:50: bake a lot of delicious cakes different baking and so look at me It turned out to be such a beautiful cone you see all the layers of the test I have them she opened the dough with a tanchil and now spread the stuffing also in advance I already prepared a baking sheet his body
  • 16:21: paper I paper does not have smeared me a good paper to her nothing pester and also here in our test a lot of oil fill cakes with stuffing and cake as though a little bit is closed not much it does not matter what the filling will be a little peeking at our filling is dense enough and it will not flow
  • 16:52: and here it turns out such cakes put it on a baking sheet Here it looks like this from the back hand you see a filling a little bit peeps take the next piece of dough and in exactly the same way forming cake and form a cone I formed the first
  • 17:25: batch of cakes and now send them well heated up to 220 degrees oven for 10 minutes and then I lower oven temperature to 180 degrees and I will bake for about 15-20 minutes the dough should be well browned and dry of course you look at my oven I got the first batch cakes from the oven must be it is good to dry everything
  • 17:56: layers have turned out these are the dried I move my rear to the grate that they cool down I just want now You show that you see what here layers of dough as they all unfolded you see the beauty of the filling is nowhere flowed out because it's just like this well browned and printed shift to the grate from above ready pour cakes with powdered sugar
  • 18:27: my friends of course these cakes it's something incredible I'll be right now sample but you just get even an aesthetic pleasure from the kind of these cakes you look like layers of dough is separated it's just great and I now was to me even now it is difficult to find the words
  • 19:05: because you know already the cold on the skin it's so tasty just unreal very this dough is crisp and flaky inside absolutely amazing cream curd from such a light aggressive fir-tree is just an inexpressible flavoring feelings here you need to feel this piece italy at home necessarily cook and try i think that all these cakes like I wish
  • 19:36: all the pleasant appetite put a husky write comments share this new video with your friends subscribe my channel ludaeasycook is positive kitchen for now [music] [music] [music]