Idiomas disponibles
Idiomas disponibles
200 g of lard (or 3 tablespoons of extra-virgin olive oil)
At the end of the program, make a ball and let sit for another 15 minutes.
Make small balls and roll out the dough thin. Cook with "Testo Romagnolo" or with a non-stick pan.
Garnish to taste with cold meats, cheeses, vegetables, etc. ...
Half of a glass of milk
A pinch of caster sugar
12g of salt
Half cube of yeast dissolved in warm milk
Crumble the yeast into a bowl and dissolve it with a little of warm milk. Mix.
Place the ingredients into the machine and start the program.
At the end of the program, make a ball and wait for 30 minutes.
Roll out the dough and cut it according to the classic Tigella shape.
Cook with the Tigella Maker G3Ferrari "Tigella Mia" Model G10025.
Garnish to taste with cold meats, cheeses, vegetables, etc. ...
125 ml of warm water
25g of extra-virgin olive oil
260g whole wheat flour
250g sultanas, to be added after the "beep"
125 ml of natural yogurt
3 egg yolks
300g normal or whole wheat flour
Note: For giving it more flavor, you can use any fruit yogurt instead of the natural one. At 50 minutes from
the end of program pour some sugar on the dough, to get a delicious sugar crust.
80 ml of milk or water
100g caster sugar
340g normal or whole wheat flour
N.B: With and electric mixer, mix well sugar, eggs and milk, then pour the mixture in the container. Put other
ingredients over the mixture. At 50 minutes from the end of program pour some sugar on the dough, to get a
delicious sugar crust.
190 ml of whole milk
5g of salt
4 egg yolks
2 packets of vanilla
50g of raisin
400g flour, Manitoba is recommended
Procedure
Place the ingredients in the same order.
Use the program MIX 2 12, for 10 minutes and then allow to stand for an hour with the lid closed.
Program DOUGH 8 Weight - Colors -
Tigella emiliana
1 coffee cup of sparkling water
A tablespoon of extra-virgin olive oil
500g flour
Program KNEAD 11 Weight - Colors –
Sweet Bread with Raisins
60g caster sugar
10g of salt
1 sachet of dried yeast
Program FRENCH 2, Weight 750g, Color Medium
Plum Cake
125 ml of vegetable oil
125g caster sugar
1 packet of baking powder
Program QUICK 5, Weight 750g, Color Medium
3 eggs
1 tablespoon of extra-virgin olive oil, or melted butter
1 packet of baking powder
Program CAKE 18, Weight 750g, Color Dark
Panettone (typical Italian Christmas cake)
130g caster sugar
130g of melted butter
Lemon zest and orange zest
50g candied fruits
1 teaspoon yellow dye (optional)
2 sachets of dried yeast
500g flour
Cake
24
