Thursday, 29 October 2015

Budino di ricotta by Anna del Conte.

Using plain flour instead of Italian 00: in breadmaking, use a mixture of half strong white (see below) and half plain flour, but the dough produced will not be as stretchy and extensible.
00 produces a much crisper result that can’t be imitated with either flour.
In cake making use slightly more baking powder but no other changes.

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