L'pangoccioli tree is a leavened cake made up of many fluffy rolls rich in chocolate chips, reminiscent of the famous snacks.
They are perfect for a simple and delicious snack, or to be soaked in milk for breakfast. Children will appreciate them very much!
Preparing these sweet rolls is very simple and no great skill is needed. The important thing is to use fresh ingredients, knead the mixture well and let the dough rise in a warm place away from drafts.
To knead, you can use a planetary mixer or any mixer, including the bread machine. Or do it all by hand!
Let's see immediately how to prepare this tasty pangoccioli tree.
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Instant gluten-free Pandoro, single portion, soft and fragrant like the original, but very fast! These pandorini are also perfect for filling, I chose dark chocolate, pistachio cream and an orange cream without eggs and without milk.
# Family💚these little Pandoro are a delight, an excellent idea to customize a filling, but delicate and fragrant also to be served with powdered sugar only.
With these doses you will get 7 pandorini.
This recipe is dairy-free and butter-free, perfect for those with lactose intolerance or looking for a dairy-free recipe.
The fillings of these pandoro can be the most disparate, I put it simple dark chocolate, pistachio cream, it's a orange cream very fast without eggs and milk.
You can also put a custard, a mascarpone cream, hazelnut or lemon cream, in short, whatever you like best!
To have a beautiful effect from an aesthetic point of view, choose the tallest cups, so as to cut them out with the help of a star mold as you can see in the video.
Once cooked, remove the cup, turn your pandoro and place a star mold on the base (the one for biscuits will be fine) and cut with a knife without a saw slightly diagonally to have the effect of the classic pandoro, as you can see in video.
Gingerbreads are the cookies that cannot be missing at Christmas, I leave you a simple recipe, gluten-free together with an easy-to-make icing. I show you gingerbreads with the simplest decorations for non-experts.
With these doses I got 8 big men and 24 small men.
Family💚 I love the scent of these biscuits, a little less the shape when it's time to eat them! With Anna and Marco we decorated them with some colored icing, having a lot of fun!
The glaze is made with sugaricing and hot water to be added a little at a time until you get the right consistency, that is, not too dense that it is difficult to manage with a few sachs, but not too liquid with the risk that the decorations won't hold.
You can add some to the glaze food coloring (which must always bear the words "gluten free"). You can add it gradually in drops until you reach the desired color.
ATTENTION: if you add a water-based dye, the icing becomes a little more liquid, so you have to start with a denser mixture or add icing sugar after the dye.
Once you have a glaze of the right consistency as you see in the video, it will be very easy to put it in the sac a pochè and give space to the imagination.
I used disposable plastic sach a poche (even if they are easily washable, if you use water-based dyes) the only precautions, apart from the consistency of the icing, are: make a small hole in the sac a poche, do some tests on parchment paper if you want to "warm your hand a little", do not make decorations too complicated at the beginning.
For the big little mistakes, you can still remove or fix the frosting with a toothpick.
The biscuits must not harden completely during cooking! After the time I indicate in the recipe you can check with a spatula, lifting them to see if they are firm and golden at the base.
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