bertolini lievito

bertolini vanilla flavoured yeast: ready bertolini? for advice and suggest picetta idea: cpostata ricotta cheese ingredients: for the dough: 325 g flour - 175 g butter - 100 g sugar - 2 eggs - a pinch of salt - 1 sachet of bertolini vanilla flavoured yeast: bertolini, for the filling: 500 g ricotta cheese - 125 g sugar - 3 egg yolks – 150 g of raisins, the grated rind of a lemon, sift on pastry board the flour with the yeast bertolini, add the softened butter in pieces, sugar, the eggs and the salt, quickly mix everything and put the dough in the refrigerator for about 30 minutes, covered with a transparent film, in a bowl mix the ricotta with the sugar, the egg yolks, the raisins and the lemon peel with a rolling pin, roll out the puff pastry thick and 1/2 cm, with it, line a baking pan of 28 cm in diameter, greased and floured, creating a border of 5 cm, pour the filling on the dough levelling out and switch in the lower part of a preheated oven (180°c) for about 45 minutes, telefee crafis and mmea ve 800-803222 ontattet www,lertelie raising agent for baking cakes, gluten-free ingredients: raising agents (disodium diphosphate (e 450), sodium hydrogen carbonate (e 500)), corn starch, stabilizer (sodium salts, potassium and calcium of fatty acids (e 470a)), flavouring, dose for 500 g of flour, how to use: sift the baking powder with the flour and mix, store in a cool and dry place best before: 16ge the images are just suggestions, use rev072018