dito electrolux ditomix 5
Focaccia with
Cherry Tomatoes
Serves 6
Ingredients
500 g flour “00”
50 g boiled potatoes (strained)
10 g yeast, 1 egg, 15 g salt
73 ml cold water, 105 ml cold milk
52 ml extra virgin olive oil, oregano
200 g cherry tomatoes (sliced in halves, slightly
sautéed and set aside for 1 hour)
Accessories
flat hook
baking tray
Hazelnut
Cream Pie
Serves 8
Ingredients
for dough: 300 g flour “00”
150 g butter (room temp.), 150 g powdered sugar
1 egg and 2 yolks
½grated lemon peel, ½ grated orange peel 1 vanilla bean, pinch of salt
for cream: 200 g hazelnuts (toasted and chopped)
½litre milk, 100 g sugar, 4 egg yolks
½grated lemon peel, 60 g flour “00”
Accessories
paddle, whisk
pie dish
1Place ingredients in Ditomix bowl and knead with flat hook at speed 2 for 1 min. and speed 3 for 1 min.
2Remove dough, cover with transparent paper and let rise for 30 min.
3Spread dough (2 cm thick) in greased baking tray, place tomatoes on top (2 cm from each other), cover with transparent paper and let rise for 1 hour
4Sprinkle with oregano and olive oil and bake at 200°C for 25/30 min.
5Let cool and serve
1For cream: add lemon peel to milk and bring to a boil
2Place egg yolks and sugar in Ditomix bowl and mix with whisk at speed 2 for 30 sec.; add flour and mix another 30 sec.; then add hot milk and continue with whisk until all ingredients are completely blended
3Pour cream into saucepan and bring to boil for 2 min. Add chopped hazelnuts and let cool
4For crust: work all ingredients in Ditomix bowl with paddle at speed 3 for 15/20 sec. Cover with transparent paper and let rest in refrigerator for 24 hours
5Spread (½ cm thick) and place in greased pie dish; Puncture bottom with fork. Add cooled cream. Decorate with strips of dough. Close borders towards inside. Bake at 170/180°C for 30 min.
6Let cool for at least 1 hour then serve
