Colomba Pasquale quasi dietetica!!!
(Easter Dove almost Diet!!!)
(A form of 35.275 oz)
And now a bit of history...
(Pavia is a town in northern Italy, precisely in the south-west of Lombardia).
After the city of Pavia (in the past his name was Ticino) had resisted for three years of siege Alboino king of the barbarians, he gave up.
That time was on the eve of Easter in 572.
Alboino was made to promise that he would't massacre the people of Pavia.
An old baker gave a dove (cake) as a tribute to the king for having saved the people of Pavia but made him promise that would be king Alboino left alone the doves (bird) for the rest of life.
Alboino asked them the question: "what's your name?" the first girl said to him: "dove"and so all the others.
So Alboino having promised that he would never hurt the doves had to let go of them!
So the dove (cake) has become the typical sweet of the city of Pavia for Christianity!
Ingredients
First mixture
1.410 oz Manitoba flour
1.410 oz milk
0.705 oz brewer's yeast
To let more...
Manitoba flour is a wheat flour of North America (Canada) of excellent quality. Defines a strong flour and baking strength is indicate by the coefficient “W”. The higher “W” over the flour is the strong. The flour has a normal less than 170 W while Manitoba has more than 350 W. Currently all flours are defined Manitoba strong regardless of place of origin and the type of wheat used.
Second mixture
First mixture
3.530 oz Manitoba flour
4.938 oz warm water
vanillin
Third mixture
Second mixture
3.535 oz Manitoba flour
0.705 oz butter
0.705 oz white sugar
Fourth mixture
Third mixture
7.407 oz Manitoba flour
2 eggs
2.822 oz butter
2.645 oz candied orange
2.645 oz candied citron
2.115 oz sweetener
2.115 oz white sugar
0.176 oz salt
Icing
0.812 oz almonds
1.235 oz sweetener
1.235 oz white sugar
1.058 oz albumen
Filling Dove
0.705 oz sliced almonds
icing
powdered sugar
Procedure
First Mixture
Dissolve 0.705 oz yeast in 1.410 oz of warm milk.
Add 1.410 oz of Manitoba flour.
Knead it for a few minutes.
Cover it and let it rise for 20 minutes in a warm place such as the oven OFF with the light ON.
Second Mixture
Melt the first mixture in 4.938 oz of warm water.
Add 3.530 oz of Manitoba flour to it.
Add in it the vanillin.
Knead it by hand for a few minutes.
Cover it and let it rise for 40 minutes.
Third Mixture
Add 0.705 oz of white sugar to the second mixture.
Mix it with the mixer.
Add to it little by little 5.535 oz of Manitoba flour.
When sugar and flour have been absorbed by it.
Add to it in a small pieces 0.705 oz of butter at room temp.
Knead it until dough well and strung the dough comes away from the bowl.
Cover it and let it rise for 60 minutes.
Fourth Mixture
At the third mixture add 2.155 oz of sweetener and 2.155 oz of white sugar .
Mix it (with mixer!!!).
Add to it 7.407 oz of Manitoba flour.
Add in it 2 eggs, one at a time.
Add to it 0.176 oz of salt.
Knead it until the eggs have been absorbed.
Add to it in a small pieces 2.822 oz of butter at room temp.
Knead it until the dough comes away from the bowl and it is very refined. It must be kneaded almost 1 hour!
Add into it 2.645 oz of candied orange and 2.645 oz of candied citron.
Knead it 3 minutes at low speed to avoid the candied will be damaged in the dough.
Cover it and let it rise until the dough doubles the volume more or less from 75 to 120 minutes.
Form of the Dove
Turn the dough on a pastry board and crush it to deflate.
Divide the dough into two pieces. The first piece is a bit bigger half we need to make the body of the dove.
Divide the remainder in two to make the wings.
Bend the body of the dove on itself in two times and roll it around itself like a baguette and do the same with the wings.
Have it in a mold to be dove from 35.270 oz, if not derived from a container bakery disposable aluminum covered with a sheet of parchment paper wet and squeezed.
Put it to rise for 60 minutes in the oven OFF and light ON with a pot of boiling water for sufficient moisture.
Icing
Chop 0.812 oz of almonds with 1.235 oz of sweetener and sugar to obtain a powder with no lumps.
Add 1.058 oz of white egg (about 1 white egg) and install everything.
Filling Dove
Spread the icing across the dove with a knife- blade round so not hole the dove and deflated it.
Add to it 0.705 oz of sliced almonds.
Add the powdered sugar.
Cooking
Cook it to 338°f (170°C) for 50 minutes.
The pan of the dove should be placed in the middle oven.
During the first 20 minutes of cooking, open the oven door for a few seconds every 5 minutes to let out steam.
The pot of boiling water should be removed!
After 25 minutes place a sheet of aluminum foil on the dove to avoid taking too brown.
Allow it to cool before serving.
GOOD APPETITE!!!
Important
Mix with mixer should be an average of 50 minutes each time! Course, for the sweet tooth You can replace the sweetener with white sugar and You can stuff the dove with granulated sugar!!!
This is the magic!!! (see the photo)
