Modena Tigelle (from Claudietta) with the Bimby
Procedure
- 500 g 00 flour
- 500 g 00 flour
- 2 cubes of brewer's yeast
- Sale
- 250 ml Latte
- 250 ml Sparkling water
- 30 g Oil (about 3 tablespoons)
- Place the water, milk, and yeast in the bowl: 3 min., 37°F, speed 2. Add the flour and salt: 5 min., speed 2. Gradually pour in the oil from the...
- Place the water, milk, and yeast in the bowl: 3 min., 37°F, speed 2. Add the flour and salt: 5 min., speed 2. Gradually pour in the oil from the...
- Place the water, milk, and yeast in the bowl: 3 min., 37°F, speed 2. Add the flour and salt: 5 min., speed 2. Gradually pour in the oil from the...
- Place the water, milk, and yeast in the bowl: 3 min., 37°F, speed 2. Add the flour and salt: 5 min., speed 2. Gradually pour in the oil from the...
- Place the water, milk, and yeast in the bowl: 3 min., 37°F, speed 2. Add the flour and salt: 5 min., speed 2. Gradually pour in the oil from the...
- Place the water, milk, and yeast in the bowl: 3 min., 37°F, speed 2. Add the flour and salt: 5 min., speed 2. Gradually pour in the oil from the...
Place the water, milk, and yeast in the bowl: 3 min. at 37°C, speed 2.
Add the flour and salt: 5 min. speed 5. Gradually pour in the oil through the hole.
Remove the mixture and knead on the cutting board for about 10 minutes.
Transfer the dough to a lightly greased bowl, cover with cling film and leave to rise for 3 hours.
Take the dough and knead it for a few minutes on a lightly floured board. Roll it out with a rolling pin to a thickness of about 5 or 10 mm. Use the Nutella cup to form tigelle and continue until all the dough is used.
Heat the tigelliera on both sides for about 10 minutes. Cook the tigelle, checking constantly and turning them halfway through. When they're ready, place them in a bowl covered with a clean cloth to keep them warm.
