How to cook Italian Florentine Schiacciata Recipe
"Italian Florentine Schiacciata Recipe,Ingredients:,How to Make Italian Florentine Schiacciata Recipe: "
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Italian Florentine Schiacciata Recipe |
Dalgano - Italian Food | Florentine Schiacciata is a Carnival cake typical of the city of Florence. Cake with low and simple ingredients, very soft and fragrant, characterized by decoration offering traditional button lily flower. Simple recipes for delicious yeast cakes, all of which can be found.
Florentine Schiacciata is a Carnival cake typical of the city of Florence. Made with very simple ingredients, this is a traditional recipe for Tuscan cuisine that delicious. A recipe with popular origins initially may be bread dough enriched with sugar, lard, spices, juice, and orange zest. The obvious recipe gradually changed over time.
The shape, however, remains traditional, rectangular, and rather low. As well as the presence of grated orange peel and a mixture of ground spices: cinnamon, nutmeg, star anise, and turmeric to give aroma and color. We've prepared it with butter, which is common today, but nothing prevents the use of lard, as per tradition, or olive oil.
Characterized by double yeast, which ensures its tenderness, Florentine schiacciata is uncomplicated but requires you to dedicate a good amount of time to it. However, the end result gives great satisfaction: a cake that is very soft, fragrant, and delicious. It's so simple that it's an excellent dessert for breakfast and as a snack.
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Ingredients:
- 250 gr Manitoba flour
- 60 gr sugar
- 100 g butter at room temperature
- 1 egg + egg yolk
- grated rind 1/2 orange
- 8 g brewer's yeast
- 125 gr warm milk
- salt
- a teaspoon of mixed spice powder (cinnamon, nutmeg, star anise, turmeric)
- powdered sugar
- bitter cocoa
How to Make Italian Florentine Schiacciata Recipe:
- To prepare Florentine Schiacciata, start dissolving the yeast in slightly warm milk. Collect flour, sugar, spices, grated orange zest, a pinch of salt, eggs, and yolk, and milk with yeast in the bowl of a planetary mixer (or in another bowl, if kneading by hand). With the hook attached, knead on minimum speed for about twenty minutes or in any case until the dough is smooth and firm. Add softened butter into small pieces, a little at a time, continuing to knead at a slightly higher speed for 5-6 minutes, in the end, the dough should be glossy and well assembled.
- Form a ball, cover with cling film and let rise in a warm place until the dough has doubled in volume (it will take about 2 hours).
- Line a rectangular (23 x 30 cm) baking sheet with parchment paper. Deflate the dough, roll it out with a rolling pin and arrange it in a baking dish. Cover with cling film and let rise again for 2 hours: the volume should be doubled. Bake in the preheated oven at 190° for about 15 minutes or until the surface of the schiacciata is golden brown. Remove from oven and let cool completely.
- Sprinkle Florentine schiacciata with plenty of icing sugar: to create a signature lily image, help yourself with a stencil: place it in the center of the cake and sprinkle with bittersweet chocolate. Remove: dessert is ready!.