Tip:
Highlight text to annotate it
X
So, this is the end
of the sfogliatella riccia when the top came out, as you can see
this dough is very thin.
The most important thing is to start well
with the first step of wrapping
without lard.
Because, in this way
these tails, the end parts
come out
and we can wrap slowly.
So, it is very important to
grease all the dough
with
the lard
because when we cut off the top,
This the lard on
all over the dough
When we cut off
the part of the little top, the stuffing will not stick to the
dough.
So, these little tails
pay attention when you wrap these little tails
in order to make a perfect sfogliatella riccia,
these little tails shouldn't curve inwards.
We grease all the
dough well.
The top is complete.
Now, it needs to rest.
Then, it will be cut off and stuffed.
So, we stretch
the top that was done previously, but
to be honest,
this top needs to rest 24 hours in the fridge. Now we are going to
cut
this will become sfoglia riccia.
This little shape, which looks like a slice of mozzarella cheese,
as you can see, has got a lot of curls. These curls are wrapping with
this thickness so thin, with the lard added, gradually
it's getting peeled in the oven.
So, the stuffing of the sfogliatella riccia
1 liter of water, 300 grams of semolina.
Boil the water with 20 grams of salt,
Make a center in the semolina.
It has to dry and detach from the sides,
And then let it cool down. When the dough cools down you can add
the other ingredients.
The other ingredients are:
700 grams of Roman ricotta
400 grams of sugar
6 eggs
100 grams of
peels of citron and 200 grams of orange peels,
spices,
vanilla,
orange,
and grated orange.
So, you place the semolina on the table, you have to refine it
and, gradually, you add the ricotta cheese, in order to make the dough
smooth enough.
Then you add the sugar,
eggs,
and the spices.
It would be better, if you used vanilla beans, because the scent will be
perfect, extraordinary, natural and of high quality. Now,
Let's make
a shape of a shell.
Now, we just have placed the sfogliatella with the stuffing into the oven.
We put it into the oven,
At 230°C for 25 minutes.
So, it's been 24 minutes,
Take the sfogliatella riccia out of the oven.
So,
At the end of the day let's seewe have seen it before
but
I'm so excited because of this beautiful and colored sfogliatella that
a final framing can't go amiss.