Mailänderli
I have the honor of opening the eleventh window Advent Calendar of Noema of Intercultural and Kitchen .
Friday, December 10, 2010
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as last year fill this window with another typical Swiss Christmas cookie - Mailänderli, which, like Zimtsterne are never missing from my house every Christmas.
the Mailänderli are made with a pastry base, spread with a roller, and is usually cut with tools of various shapes, as seen in the video below.
Mailänderli means small Milanese. I do not know why they call it. were possibly invented in Milan and reached through the St. Gotthard in Switzerland ...
Mailänderli
recipe for a tray
softened butter 125 g
2 egg yolks
grated peel of one lemon or 1 / 2 large lemon
250 g of sifted flour
1 / 2 egg yolk 1 pinch
beat the softened butter with sugar and salt until frothy. add 2 egg yolks and lemon peel to beat nonstop and finally add the flour.
mix thoroughly with gentle movements without kneading dough until smooth. cover the dough with transparent paper and let stand at least 2 hours the refrigerator.
cut the dough into 3 pieces and stretch each with a
roll on a floured surface, at a thickness of about 7 mm. cut with the shapes you want and arrange on a platter covered with foil. paint by mixing egg yolk and leave for 10 minutes while preheating oven to 220 º.
bake in the center for about 10 minutes or 15 to 200 C. rather than watch them turn golden and then burned. cool completely on wire rack.
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