Cannoli Italian desserts are great and they said in Palermo Italy, are designed to Sicily. These wafers are fried with a mixture of ricotta, candied fruit, chocolate filling, and other ingredients and are very, very tasty! Sicilian recipe to create this very sweet, and I think they are simply delicious. I hope this recipe is fairly easy to follow. You must have some sort of plug or metal pipe, with whichTheir form cannoli shells. If you have a 3 ½ inch in diameter ring or even a 3-inch ring, you must make the shape of your shells, too. You'll also need a deep fryer or a pan that is deep enough for swimming in oil for these shells.
Ingredients for Cannoli Shells:
3 cups flour smoothed
4.1 tsp cinnamon
2.1 teaspoon salt
3 tablespoons granulated sugar
2 eggs
2 tablespoons butter cut into cubes down
4.1Good cup Marsala
1-2 egg whites, beaten slightly
The first thing is the flour with salt, cinnamon and granulated sugar screening. You can find do well in the center of your flour. have done in your midst a fountain, add the egg and butter and mix with a fork. You will be working the egg mixture with a fork from the center to take over the egg mixture with the wet flour. Then add the Marsala wine slowly until dough beginsjoin as a playdough mixture. It will then form the dough with your hands the ball of dough into a dough. You will receive the cover and let rise for about 10-15 minutes.
If you have an area large steel works, if you do not have a wooden board. They are easy to wipe the floor area will be working with a small amount of flour. It will then roll the dough into 1 / 4 inch thick. You'll be cut with your 3 ½ rings andCannoli shell circles. You then roll a rolling pin for the circles in rectangles or ovals. You need to dowels or tubes and wrap the dough around cannoli forms. You will then whisk your egg whites, and seal the edges with a pastry brush or very clean hands if you do not brush. You can then scroll ever so slightly the ends so that a very faint lip or ring on the edge of the product are cooked.
At some point, if you're ready, your dishes are always in oilstart cooking them you will have your hot oil at about 350 degrees. Once the gold at the right temperature to fry two or three at a time in deep hot oil for about 1 minute or until lightly started. Remove with tongs to drain on kitchen paper, then let it cool for about 30 seconds to a minute, then carefully slip out cannoli form, holding shell, so as not to break. Cool before filling the tanks. Let will lock 'while you start to make the filling.
Ingredientsfor Cannoli filling:
3 pounds ricotta cheese, the moisture was removed
2 1 / 2 cup powdered sugar
1.4 cup sweet chocolate pieces or grated sweet chocolate
4.1 cup candied cherries, finely chopped
2.1 tsp cinnamon
02:01 cup chopped pistachios
Icing sugar to dust each of the Cannoli is finished maybe about 1 / 2 cup
The first thing to do is be in your place of ricotta and gauze and wrapinto a ball and then you will have a node at the top of the ball that you did. You want to keep overnight, leave if possible, drain water from the ricotta. If somehow the ball would be best cheese in the fridge hanging. You must have a bowl under the cheese for all the moisture that is trapped by the drain ricotta. The shells, which is made for a few days have holes, if you want to do this in stages. Are worth the wait and the timetaken to make these little delicacies.
First, take the drained ricotta and do the work in the bowl and smooth for a minute or two to do so. We begin gently to combine the cheese, and add sugar in a bowl and fold in with a spatula until a light, airy blend of ingredients. It begins in chopped candied fruit and chocolate fold very gently. You will then begin the cheese filling in a pastry bag or a large spoon, if you Ziplocnot have a pastry bag. It will then turn to hold the top in a knot around the filling to emerge, and fill each of the cannoli shells, squirting the filling in both ends.
Once you have all the tanks are full, you dip the ends of cannoli in the pistachios. Will then have all the cannoli on a plate, sprinkle with powdered sugar, and are ready. If you want to garnish you can save some of the cherries and the Centreeach cannoli was applied after icing sugar. Then serve and enjoy.
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