Many are the typical bread of Tuscan They are perfect for accompanying cold cuts, sausages or fatty cheeses, although today, they are also usually accompanied by cocoa cream and hazelnuts. The sweet contrast with the salt grains of the surface is very rich. So don miss these Italian wheat cakes or tell me if you liked it.
| 🚻 6 Diners | 🕘 2h 30m | 🍵 Acompasation | 🤯 Low Disturbance |
| Ingredients to make Tuscan cakes: |
| 180 milliliters of warm water 12 grams of fresh bakers yeast 400 grams of strength flour 2 tablespoons of salt 50 milliliters of olive oil 12 basil leaves 1 handful of fat salt 1 jet of oil made of olives |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Tuscan cakes:
1. First, to start making these Tuscan cakes we crumble the yeast in warm water and stir well until it dissolves.
2. In a wide bowl, add the sifted flour and incorporate the dissolved yeast, the tablespoons of salt and the 50 ml of olive oil. Sample on a floured surface with your hands for 10 minutes. The dough has to look smooth and you don have to hit in your hands.
Trick: If we use a kitchen robot, put the kneading shovel and do it for 3-4 minutes or until the dough of the Tuscan cakes has taken off from the walls and is smooth and uniform.
3. Slightly grease a deep bowl with olive oil, put the dough of wheat cakes on it and cover with a cloth. Let stand for 1 hour in a warm place, without air currents.
Trick: My favorite place to let the dough be inside the oven off.
4. past this time, water again a work surface, divide the dough into six more or less equal parts. Stretch each portion with the hand forming circles and slightly flatten the Tuscan cakes.
5. Lining a plate with baking paper, depositing wheat cakes and sinking the finger into several parts of the surface of the pancakes. Sprinkle with fat salt, spread the basil leaves and sprinkle with a little oil. Cover them again with a cloth and let stand in a warm place for 1 hour.
6. Preheat the oven to 200º C. Remove the basil leaves from the cakes and bake at 200º C for 15 minutes. Let cool on a wire rack.
Trick: My oven is air, so I put the heat up and down. If yours is not, surely you will have to have wheat cakes more time in the oven.
7. This Tuscan bread is super tender, so if you dare to do it, I would love to send me a photo. If you liked the recipe for this Tuscan cakes and you would like to learn more about my work, you can visit my blog, Target = _blank rel = nofollow class = outboundcakes for you or visiting these other suggestions:- Frigate cakes with yeast
– Sweet fried cakes
