Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 70 minuti |
Ingredients
| 300 g | flour |
| 150 mL | partly skimmed milk Sterilgarda |
| 1.5 cucchiai | seed oil |
| scorze | lemons |
| 1 pizzichi | salt |
| 60 g | granulated sugar |
| powdered sugar | |
| 0.5 sachets | baking powder |
Preparation
- In a bowl pour the flour, yeast, oil, sugar, lemon zest and Sterilgarda microfiltered semi-skimmed milk and work the ingredients vigorously until you obtain a nice smooth and soft dough. If the dough is too hard, adjust with a little more Sterilgarda microfiltered semi-skimmed milk.
- Let the dough rest in the fridge for about 30-40 minutes, then take it out and divide it into 4 parts and make 4 sheets (not too thick), rolling them out on a previously floured surface and roll out the dough very thinly with a rolling pin or, if you have one, with a pasta rolling machine.
- Now cut out many strips with a toothed wheel and make two incisions in the center, bake at 170 degrees for 15 minutes. Once ready, sprinkle with icing sugar, a real delight!!
Cut the pineapple into small wedges. Pour the Sterilgarda pineapple juice, coconut milk and white rum into a blender. Blend for 15/20 seconds. Add about ...
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