Monday, September 25, 2006

Dotmoll's Daikon Patch

Son 2 had an extra school holiday, and wanted to do some baking. He picked this recipe for Taralli from a Japanese Italian recipe book. It contains so much oil that it turned out to be very easy for a yeast-dough novice to handle.
Ingredients - would make 1 western-size oven-sheet full of tiny bagel-like knots. Wish I could figure out how to post pictures...
200g "strong" (bread) flour
150g "weak" (cake) flour
15g dry yeast (at 3g per tsp, that's a lot of yeast. We used 1 tab and that was PLENTY).
2 eggs
50cc water
1 tab white wine
100cc olive oil or plain oil
2 tab honey
Mix flours and yeast, add all other ingredients and knead 10 minutes. Rest, covered, for 20 minutes or so at 26-28deg.C.
Divide dough into 8 pieces, and roll with hands to ropes about 1cm in diameter.
Cut into 7-8cm lengths, and form each length into a ring, pressing ends firmly together. Set aside.
Bring pan of water to a rolling boil, and add 1% salt (e.g. 1 liter of water needs 10g salt. Roughly).
Put a cloth on a tray, and start dropping the taralli into the water. If they are really small, they can be scooped out and laid on the towel as soon as they rise, if larger, wait about 1 minute.
Preheat oven to 180deg.C, line with baking paper, and bake for 15-20 minutes, depending on size of taralli and degree of crunchiness you want!.
Best fresh, but if they dry out, eat with wine (dip in the wine), drop into soup, or soak in tomato juice and add to a salad, just like croutons.

No comments:

Post a Comment