Butter pastes, flour is sieve with yeast and salt.
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| Ingredients to make butter pasta and egg pasta: |
| Butter pastes 150 gr of butter 200 gr of flour a pinch of salt 150 gr of powdered sugar 2 eggs 1 teaspoon of yeast powder egg pastes 500 gr of flour a pinch of salt 300 gr of butter 300 gr of ground sugar an entire egg 4 yolks a tablespoon of water |
Ingredients to make butter pasta and egg pasta:
2. It is put in a bowl and the butter is added. The flour is joined with the butter with the fingertips to form some crumbs.
3. The eggs are beaten with the sugar and add to the paste and at the same time the dough is linked.
4. When a smooth and smooth ball has formed, let an hour stand.
5. The dough is stretched with the floured roller, the pastes are drawn with a short pastes and baked in the preheated oven at 190º C. until golden brown.
6. Before baking it is painted with egg yolk.
7. Another way to make them is to form balls. They are placed on the tray and with the spikes of a moistened fork, stretch marks are made by crushing the dough.
8. Egg pastes, the flour is mixed with the salt. A volcano is made.
9. In the center the rest of the ingredients are put.
10. He kneades until he achieved a ball with the palms of his hands.
11. Stretch and let stand for an hour.
12. The dough is stretched with the roller.
13. They are cut with the Coats and are placed on the baking sheet smeared with butter.
14. The surface is painted with beaten egg yolk and baked at 190 gr. until they are golden.
15. fillings, to fill the pastes, simply make a snack with the desired filling.
16. Butter filling, beaten 100 gr. of butter with 100 gr. of ground sugar until almost an ointment.
17. hazelnut filling, make a butter cream and add a tablespoons of hazelnuts (or nuts, pistachios, or roasted almonds) made almost dust.
18. Mint cream, make a butter cream and add a few drops of pipermint.
19. Cream of coffee, add a very concentrated spoonful of coffee to the butter.
20. Gelatinized jams, to a few tablespoons of jam that is desired is added neutral jelly, without taste, previously dissolved according to the instructions of the package.
21. When it is about to curdle, the pastes are filled.
22. Chocolate cubers, it gets rid of the water bathroom without milk fondant with a little butter and when the pasta is sponsored, or they are covered with chocolate.
23. Another formula is to mix, always in the water bath, condensed milk chocolate.
24. White glazed, beat a clear snow point and mix approximately 125 gr. of powdered sugar and a few drops of lemon.
25. Mix with a wooden spoon until a thick cream is achieved, on the march add more ground sugar if it will not be thick enough.
26. To cover pasta you can also put a little jelly jelly. There are pasta that are adorned before cooking them, splashing them with nuts (almonds in scales or pine nuts, putting half cherry, frogs of frosted fruit, etc.
