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Is a typical sweet Emilia-Romagna. Classical version contains only milk and yogurt is just simple. Compared frolla resembles a paste (dough Crosti based classic butter) or better resembles a giant cracker. It tastes great and is ideal for breakfast coffee or milk. Modena is served as dessert soaked in white wine or red.
Ingredients for 2 pieces
- 500 gr faina
- 2 oua medii
- 125 gr yogurt (any flavor fatter with: vanilla, lemon without pieces of fruit in it)
- 125 gr unt temperature camerei
- 250 gr zahar
- 1 praf copt
- A top salt
- vanilina
- zest of 1 lemon or orange
- pudra old
- Zahar in granule
then add the yogurt,
ouale pe rand
and finally the flour mixed with salt and baking powder and on the bottom.
Final dough is quite sticky so mold it carefully, making sure to dress your hands in powdered sugar. Place it directly into paper lined baking tray and there give him the classic oval shape.
than powdered sugar and powdered sugar granules that lightly in batter to sit well
and we give the preheated oven at 180 degrees for 25-30 minutes. When the surface is cracked and gold is ready. You cut it out and a cold:
I ate two slices with a cold glass of cold milk and a little bitter cherry jam:
If you have all the ingredients in the house I sincerely advise you to do that is incredibly good despite the fact that the ingredients are fairly common. I used yogurt sugar cane that has a special flavor well with vanilla or lemon yogurt comes out perfect. The consistency of a biscuit. The crust is crispy and soft core. Absolutely divine.
