Meliga paste

  • Paste di meliga

INGREDIENTI

150 g of  fioretto maize flour Molino Rossetto
300 g of flour type 00 Molino Rossetto
300 g of butter
150 g of sugar
lemon grated peel
1/2 spoon of salt
2 whole eggs
1 pack of gluten free yeast for cakes Molino Rossetto
1 pack of vanillin

PRODOTTI USATI

  • YELLOW FIORETTO MAIZE FLOUR - 35,27 OZ (1 KG) -
  • VANILLA-FLAVORED BAKING POWDER GLUTEN-FREE- 3 CASES X 0.56 OZ (16 G) -

PREPARAZIONE

Mix flours in a bowl, add sugar, salt, vanillin powder and mix all the ingredients. Add butter at ambient temperature, two eggs, lemon grated peel and the pack of yeast.  Mix everything to obtain a smooth and homogenous compound, let it rest for at least 10 minutes. Pour the dough un the sac a poche. Press it and make some shortbreads: if you decide to give the shape of a circle of 8 cm of diameter, if you prefer the rectangle shape, don’t overcome the length of 10 cm. Put on a pan covered by oven paper with some butter, put in the oven at 180° and let it cook for about 18/20 minutes. At the end of the cooking biscuits must be golden in a uniform way.