INGREDIENTS
- For the pioneer:
- – Sugar 40 g.
- – Eggs 4 items.
- – Vanilla essence 1 tbsp.
- – Flour 40 g.
- – Honey 1 tbsp.
- – High quality salt 1/2 tbsp.
- Filling 1&cooking-recipesx20e3;:
- – Raspberry marmalade.
- – Whipped cream.
- Filling 2&cooking-recipesx20e3;:
- – Milk cream 300 g.
- – Melted chocolate 100 g.
- – Dulce de leche c/n.
Get pleasure from a spectacular home made PIONONO with 2&cooking-recipesx20e3; completely different fillings of raspberry jam and chocolate!
PROCEDURE:
1. To start, we beat the eggs with the sugar and honey till easy. Then, we add the salt and vanilla essence.
2. Sift the flour and add it to the batter in two elements of the preparation, in an enveloping method.
3. Subsequent, we place the dough on a 50 by 30 cm plate. It should be wallpapered and buttered neatly, reserved within the fridge.
4. We put it within the oven at a temperature of 190-200 ° C for 8 to 10 minutes.
5. Take away from the oven and instantly end up onto a rack and canopy with the plate.
6. When it cools, we take away the paper.
7. If we bake a number of piononos, it’s very best to stack them in order that they keep humidity.
8. The rolled ones are preserved on this method wrapped in movie, nonetheless the pionones are preserved in a flat type.
9. For filling 1, unfold the pionono with raspberry jam, then roll a 2 cm layer of cream and adorn with contemporary pink berries or jam.
10. For filling 2, combine the whipped cream midway with the melted chocolate, unfold the pionono with dulce de leche, then roll the chocolate mousse, sprinkle with powdered sugar and strawberries and mint with threads of melted chocolate.
