f:{"metadata":"$15:metadata","error":null,"digest":"$undefined"} 35:T620,

Great News: "Chirico" Neapolitan Pastry Cylinder

The cylinder with ingredients dosed for the Neapolitan Pastiera.

Cylinder containing ingredients for the realization of the classic cake
Neapolitan, the PASTIERA. CHIRICO cooked wheat, thanks to the gelled starch, allows to perfectly mix all the ingredients, avoiding to add a lot of butter and eggs to the dough.

Ingredients: Prepared in powder for short pastry (soft wheat flour "00", sugar,
wheat starch, soy flour, whey powder, stabilizer: rubber of
xanthan; leavening agents: disodium diphosphate, sodium bicarbonate, flavorings,
colorante: annatto), "Chirico" Cooked Wheat (wheat, water, salt, concealer of
acidity: citric acid), candied orange (orange peel, glucose-glucose syrup,
sucrose) cinnamon powder, orange blossom aroma, vanillin.

The box contains:
300 gr Prepared for short pastry
220 gr Cooked Wheat CHIRICO
20 gr Candied orange
2 gr. Cinnamon powder
2 gr Aroma Fior d'Arancio
0.5 gr Vanillin
Ingredients to add 450 gr of Ricotta Romana
4 eggs
100 grams of butter

How to prepare the cake
1) Mix the mix with 1 egg yolk and 100 g of butto
2) Mix the Wheat, the Ricotta, the Aromas, 2 whole eggs and 1 in a container
egg yolk
3) Combine the two preparations
4) Put in a buttered pan previously
5) In the oven at 160 ° C for 60 minutes
6) Allow the cake to cool

40:T94f,