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My latest try of Sfincione pizza (Sardinian pizza bread)
Use pizza flour (00 type, high protein)
- few yeast
- 80% hydration
- predough fermented 24h
- almost no salt in predough
- lots of olive oil
- dough is pretty "fluid", similar to Focaccia, but should be less
- add semolina and 1/4 of rest flour at last step of fermentation, let rest another 12 hours
Sauce with a mixture of tomatoes, olives, diced onion, anchovies and/or capperi, little parmegiano or pecorino - only few mozzarella on top, if any. Paprika optional.
Sardinia was poor, a d this this pizza variant is simple.
It's more close to what many people do as a home-pizza than what is commonly understood as pizza.
Bake on a form and at much lower temperature for longer.
It should rise to about 4-5 cm.
Stays fresh for 2-3 days and is more delicious cold (in my opinion)
Maritozzi Horsies
My girlfriend likes horses, and pastry. So naturally, she sent me a short some day, where someone baked horses based on cream and sweet yeast buns. I blatantly stole the idea and reverse engineered the recipe for myself. If you also have a partner/child whoever that likes horses, I can only recommend 😊.
The buns are basically maritozzi, which are Italian cream filled, sweet yeast buns with a touch of lemon. If you want a little less work, you can of course leave the horse stuff and enjoy easy-to-make, delicious maritozzi. But it’s the year of the horse so don’t be lazy and embarrass yourself 😊.
The maritozzi recipe itself I had from this page: www.einfachbacken.de/rezepte/maritozzi-rezept-wie-italien
Dough:
450 g flour
50 g sugar
1 packet active dry yeast
1 tsp lemon zest
1 egg (size M)
60 ml oil
1 pinch of salt
250 ml milk, warm
Egg Wash:
1 egg
1 tbsp heavy cream
Some sugar
Whipped Cream Filling:
400 ml heavy whipping cream
1.5 packets vanilla sugar
1 packet whip stabilizer (“Sahnesteif”)
some lemon juice
Decoration:
Almonds (for the ears)
Mocha beans (for the nostrils)
White chocolate glaze (for the muzzle)
Sugar eyes
Icing (Lots of powdered sugar mixed with hot water until pasty, as glue for the eyes; reheat in the microwave briefly if necessary)
“Choco Crossies” or anything similar for the mane
Instructions:
1. Dough: Mix the dry ingredients, add the remaining ingredients, and knead with dough hooks or by hand for 3 minutes. Let the dough rise for 45 minutes. Add a little more flour if necessary so that it is easy to work with (I placed the bowl into a bigger bowl acting as a warm water bath; the dough didn't quite double in size, but that’s fine).
2. After 45 minutes, shape 9–10 rolls and let them rest on a baking sheet for 15 minutes.
3. Brush with the egg wash for brown colour and bake in a convection oven at 160°C for about 18–20 minutes until golden brown (if necessary, move to the top rack toward the end for better browning).
4. Cut the rolls almost all the way through the middle and let them cool completely. If still warm, the whipped cream will melt when applied. Also it may be helpful to cut a v-shape, to help the cream stay in place
5. Brush the lower half of the cut with the white chocolate glaze and let it cool.
6. Pierce small slits for the nostrils and ears and attach the decorations.
7. Finally, pipe in the whipped cream filling using a piping bag.
should have fixed a number of bugs - horizontal scrolling on mobile, popups not being displayed correctly, not all features visible on mobile (bug reports / feature requests - please use them - you find them in your dropdown menu).
we are almost finished with our core-features and want to next start with a native Android app.
