Source in .scx format of Savoiardi p.d
<?xml version="1.0" encoding="UTF-8" standalone="yes"?> <!-- Shop'NCook recipe exchange format Generated by Shop'NCook 3.1 (http://www.shopncook.com/) DTD: http://www.rufenacht.com/shopncook.dtd --> <!DOCTYPE ShopNCook> <?xml-stylesheet href="shopncook1.css" type="text/css"?> <ShopNCook version="1.0" generator="Shop'NCook recipe database 1.0" xml:lang="en"> <RecipeList> <Recipe recipeId="83430" locale="it"> <RecipeHeader> <RecipeTitle>Savoiardi p.d</RecipeTitle> <Category></Category> <NbPersons>0</NbPersons> <PortionYield quantity="1.0" unit=""></PortionYield> <PrepTime hours="0.0"></PrepTime> <TotalTime hours="0.0"></TotalTime> <Source></Source> </RecipeHeader> <IngredientList> <IngredientText>Composizione La loro composizione è semplicissima:</IngredientText> <Ingredient id="313" quantity="0.0" unit="" comment="" defaultState="true" weightGram="50.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="0.0" unit=""></IngredientQuantity> <IngredientItem>uova</IngredientItem> <IngredientComment>(albume-tuorlo)</IngredientComment> </Ingredient> <IngredientText>zucchero semolato e a velo (miele facoltativo) farina (sostituita da amidiin caso di celiachia ) La produzione avviene solitamente mediante montata separata (montando divisi gli albumi dai tuorli), tuttavia c’è chi preferisce montare le uova intere come nel caso del pan di Spagna classico. Ricetta</IngredientText> <Ingredient id="314" quantity="150.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="150.0" unit="g">150 g</IngredientQuantity> <IngredientItem>Albumi</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="1508" quantity="150.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="150.0" unit="g">150 g</IngredientQuantity> <IngredientItem>Zucchero</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="2156" quantity="100.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="100.0" unit="g">100 g</IngredientQuantity> <IngredientItem>Tuorlo</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="-1" quantity="175.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="175.0" unit="g">175 g</IngredientQuantity> <IngredientItem>Farina 00</IngredientItem> <IngredientComment>(debole)</IngredientComment> </Ingredient> <Ingredient id="702" quantity="1.0" unit="pizzico" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="1.0" unit="pizzico">pizzico</IngredientQuantity> <IngredientItem>sale</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <IngredientText>vaniglia in bacche buccia di limone grattugiata Ricetta gluten free</IngredientText> <Ingredient id="314" quantity="150.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="150.0" unit="g">150 g</IngredientQuantity> <IngredientItem>Albumi</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="1508" quantity="150.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="150.0" unit="g">150 g</IngredientQuantity> <IngredientItem>Zucchero</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="2156" quantity="100.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="100.0" unit="g">100 g</IngredientQuantity> <IngredientItem>Tuorlo</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="1760" quantity="80.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="80.0" unit="g">80 g</IngredientQuantity> <IngredientItem>fecola di patate</IngredientItem> <IngredientComment>(certificata gluten free)</IngredientComment> </Ingredient> <Ingredient id="803" quantity="80.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="80.0" unit="g">80 g</IngredientQuantity> <IngredientItem>maizena</IngredientItem> <IngredientComment>(certificata gluten free)</IngredientComment> </Ingredient> <Ingredient id="702" quantity="1.0" unit="pizzico" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="1.0" unit="pizzico">pizzico</IngredientQuantity> <IngredientItem>sale</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <IngredientText>vaniglia in bacche buccia di limone grattugiata Metodo 1) Montare gli albumi a media velocità, aggiungere lo zucchero a pioggia, un poco per volta e montare fino al 90% ( se gli albumi montano a neve ferma la massa tende a smontare con più facilità). Sbattere i tuorli con buccia di limone e la polpa di vaniglia; aggiungere con movimento “dal basso verso l’alto”la farina setacciata. Metodo 2) Montare gli albumi a media velocità, aggiungere metà dello zucchero (75 g) a pioggia, un poco per volta e montare fino al 90% ( anche con questo metodo, se gli albumi montano a neve ferma la massa tende a smontare con più facilità). Montarei tuorli con metà dello zucchero, buccia di limone e polpa di vaniglia. Unire le 2 masse mescolando delicatamente ed aggiungere con movimento “dal basso verso l’alto”la farina setacciata. Metodo 3) Montare le uova intere con lo zucchero; aggiungere la farina setacciata mescolando delicatamente.</IngredientText> <Ingredient id="2149" quantity="0.0" unit="" comment="" defaultState="true" weightGram="11.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="0.0" unit=""></IngredientQuantity> <IngredientItem>Savoiardi</IngredientItem> <IngredientComment>i biscotti del re</IngredientComment> </Ingredient> <Ingredient id="2149" quantity="0.0" unit="" comment="" defaultState="true" weightGram="11.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity quantity="0.0" unit=""></IngredientQuantity> <IngredientItem>Savoiardi</IngredientItem> <IngredientComment>i biscotti del re</IngredientComment> </Ingredient> </IngredientList> <RecipeText>Disporre la massa in sac a poche munito dibocchetta liscia diametro di 12 mm: dressare sulle teglie ricoperte con carta da forno creando dei bastoncini diritti oppure utilizzando gli appositi stampi in silicone o in metallo (precedentemente imburrati o passati con lo staccante). Spolverare di zucchero a velo e cuocere per circa 12 minuti a 180° C. Fino ad ora ti ho parlato di biscotti ma con la stessa pasta si possono preparare dei fogli interi di massa savoiardo, in base alle preparazioni che dovrai fare: per esempio, per tranci di tiramisù potrai prepararti della bande della grandezza ideale. </RecipeText> </Recipe> </RecipeList> </ShopNCook>