Angel Pie (Torta angelica)

Category: Confectionery
Angel Pie (Torta angelica)

Ingredients

FOR OPARA
Wheat flour 80 g
Dry yeast 13 g
Water 75 ml
Sugar 10 g
Salt 1 wood chips
FOR TEST
Milk 120 ml
Wheat flour 460 g
Yolks 4 things
Sugar 130 g
Butter 120 g + 50 g
Chocolate drops 100 g
FOR GLAZE
Protein 0.5 pcs
Powdered sugar 70 g

Cooking method

  • 1. Prepare the dough and leave it for an hour until the volume doubles.
  • Angel Pie (Torta angelica) Angel Pie (Torta angelica)
  • 2. Knead flour, yolks, milk, butter (120 g), sugar and salt. Mix the dough with the dough and leave for two hours to approach (so that the dough volume doubles).
  • Angel Pie (Torta angelica) Angel Pie (Torta angelica)
  • 3. Roll out a layer of dough 3-4 mm thick, brush with melted butter (50 g), sprinkle with chocolate drops. Roll the layer with a roll, leaving the seam at the bottom. Cut in half lengthwise. Twist these two halves with a tourniquet, trying not to pour out the drops (it is better to form the cake on a baking sheet so that the cake does not deform when moving; cover the baking sheet with paper and grease with oil). Wrap the tourniquet in a ring, connect the edges. Grease the pie with yolk, leave to rise for 30-40 minutes.
  • Angel Pie (Torta angelica) Angel Pie (Torta angelica)
  • Angel Pie (Torta angelica) Angel Pie (Torta angelica) Angel Pie (Torta angelica)
  • Angel Pie (Torta angelica)
  • Angel Pie (Torta angelica)
  • Angel Pie (Torta angelica)
  • Angel Pie (Torta angelica)
  • 4. Bake in a preheated oven at 160 ° C for 30-35 minutes. After 15 minutes of baking, cover the cake with foil so that the top is not dark. Cover the cooled cake with protein glaze.
  • Angel Pie (Torta angelica)
  • Angel Pie (Torta angelica)
  • Angel Pie (Torta angelica)
  • Angel Pie (Torta angelica)

Time for preparing:

4.5 hours

Cooking program:

oven

National cuisine

italian

Note

The pie turns out to be very rich, it tastes like an Easter cake.
The recipe is taken from the website 🔗

Lagri
What a delicious, delicious pie! Alexandra, and if you make the dough in a bread maker?
Pulisyan
Maria, Thank you for your attention! You can try, of course ... But for very rich dough, they usually knead in several approaches - this way it suits better. I think that if such an amount of baking is immediately plumped into the yeast, they may not diverge
Lagri
And in Panasonic, it is just the dough that is defrosted and molded for 2 hours, or even more. I'll try.
Pulisyan
Go for it, Mashenka! I look forward to your impressions and good luck in cooking !!!
Sonadora
Alexandra, wonderful braid! I confirm, very tasty pastries are obtained, I bake almost the same
Quote: Pulisyan
Dry yeast13 g
Were not mistaken here? I went to the link that in the note, there is 13 g of brewer's yeast, then in the photo they look more like our pressed ones.
Pulisyan
Sonadora, Thank you! Yes, the recipe is really similar! That's just in different sections, so I didn't notice! I added dry yeast, but in the photo they have already dissolved, therefore they look like fresh
Sonadora
I'm not against it! There are never too many good recipes!
Quote: Pulisyan
I added dry yeast, but in the photo they have already dissolved, therefore they look like fresh
It seems to me that in the original recipe the yeast is fresh (pictured): 🔗
Pulisyan
Maybe so! But you can change the recipes, but I didn't have any fresh ones!
Scops owl
Sashul, a wonderful pie On a cold winter evening, sitting by the fireplace to drink hot tea with him
Pulisyan
Larochka, thanks for the compliment! The pie was embarrassed ... But our winter this year is not so cold - tropical, warm, as usual! A delicious pie is good at any time of the year !!!

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