Who knows the legendary queen scallops? I am a legend!
The delicious pastry and icing sugar double in size!
There are an infinite number of ways to make them unlike other sweets, but running a lot of recipes, but 'I believe this is only true scallop. I speak for taste, after having made are all gone, although I must say that I have made few, because I had a lot of ingredients, but because I wanted to taste them and make them absolutely at all costs, but I preferred it with just the right amount!
My recipe I obtained from two sources. I alternated the proceedings. Let me explain first why I made the best or say where the desire began to prepare them.
A week ago I had arrived in the mail the schedule for the BREAD ANGELS famous and sifting through the pages, I focused on "Canestrelli Ligurian flavor", but love the classic version, I thought to remove the cocoa (and so far everything ok), did not convince me, However, the fact of having to use the yolks' hard-boiled eggs: S and so thought there was a printing error (but dubious about thinking that because the angels bread is very careful, truthful and reliable in all her recipes as well as in its products), I thought it appropriate to consult with various blogs and sites that had posted the recipe for the classic queen scallops.
I have read various sites but the confusion was growing up, there are those who put the hard-boiled egg, some raw egg yolk.
Until I find a site that corresponds to the blogger of "mint and chocolate") ( http://mentaecioccolatoblog.blogspot.com/2008/12/canestrelli-da-vera-pasticceria.html ) stating: D it is thanks to the hard-boiled egg that you get along with the butter and pastry flour, the compound desired and much loved, very similar, I would say, "very similar" to a scallop! : D
The mystery! The yolk must be hard ! ;)
Then the angels put the yeast bread and I was a bit 'to the contrary, because I did not need to rise like a biscuit, also many sites including the blog of mint and chocolate, do not enter, so I made my idea of \u200b\u200ba recipe, taking cues varied.
So in my conclusion is in alternation following ingredients and proceeding from the source (the calendar, BREAD ANGELS), and only the comparison with the blog (http://mentaecioccolatoblog.blogspot.com/2008/12/canestrelli-da-vera-pasticceria.html). Plus, since I had very little icing sugar, I followed the 'useful table posted by Wired New York. In addition I made some small change in dosage and ingredients, because of lack of products in the pantry (like starch), they came really well, I think I do not even add the missing ingredient in the next few recipes!
The ugly and that from this excellent recipe for canestrelli it will come out a little more than thirty, which seems small but we hope to have them taken away from my family that would make them out in two minutes: P and have reserved a bit 'for my sweet boyfriend, a day after I have not even had the pleasure of enjoying your time, although I must say that I was able at least to make an excellent tea with two of the queen scallops.
I was so traumatized (hahaha) that I must re-prepare them soon: D
Just before the sky gave me a fantastic natural phenomenon that I love more than many other phenomena, making it all so amazingly fantastic: the 'Rainbow! :: D
However after all this, I made my own version!
Here it is!
My recipe for about 30 cookies:
INGREDIENTS For the dough:
100 gr + 100 gr flour, starch or cornstarch (I put the flour 200 grams in all)
120 gr butter 50 g icing sugar 2 egg yolks
boiled
A little pinch of salt
Aroma (having in the house of small oranges, I thought I'd squeeze the juice a small orange-half cup of coffee, which the dough was not even remotely heard, then recommended to increase the juice, or choose a flavor of almonds, first because it is the most suitable combination and second because in any case, the aroma vials in itself is already very strong, so not run the risk not hear!)
To decorate:
1 egg white lightly beaten Icing sugar to taste
PROCEDURE
For ' dough:
For ' dough:
Take a bowl of cold water and dip the eggs fire medium / high boil up to 22 minutes, until they become firm (and a slight crack appears, a sign of cooking place). Drain them and pass them under cold water and let them cool before you peel them.
Sift flour and starch on the table. At the center of the pile drill a hole and put the icing sugar, sieved egg yolks firm (easy to mash with a spoon), butter (Board of uscirlo a couple of hours before even the fridge for easy processing ) aroma.
Incorporate all and knead quickly, as they do for the success of the pastry.
Qual'ora the dough would be too soft, place in refrigerator for 30 minutes.
Preheat oven to 150, preheat for 15 minutes.
With a rolling pin roll out the dough on the floured table into a sheet 1 cm thick and cut out biscuits with a cutter in the shape of scallop, (I had one of 4 cm diameter and 2 cm diameter, then I alternate them, but the real queen scallops on the market are small, then the second would be good Formina). To the central hole can enjoy the little hole with the nozzle of a syringe for sweets! ;)
reshuffle the scraps and do the same until all the dough.
Brush with the egg white surface of the pans and bake cookies one at a time, cooking them slowly over low heat (150/170) for 20 minutes. This low temperature and slow cooking is the fact that it is not simple canestrelli biscuits should not be crunchy and cooked properly, since their thickness and texture and buttery crisp! Then heat for 20 minutes and if you have cookies darken lower the temperature. ;)
canestrelli Just out of the oven, wait until it is completely cold to eat and I recommend you put plenty of icing sugar!
Perhaps the biscuit bakery by far the most good in the world! : P (mmm)
What do you think? :)
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