Cake al caffè, gianduja e arance

Q: What can I dust the work surface with to prevent the dough from sticking?

For laminated doughs, such as puff pastry, croissant , etc., the use of rice starch, or tapioca starch or potato starch, in this preferential order, is IMPERATIVE. The use of flour of any type and granularity, which alters the composition of the dough making it dry and creating micro fractures on its surface, must be ABSOLUTELY avoided. For doughs of bread, pizza , etc., the use of any type of starch is recommended, but it is also possible to use very fine flour if possible. In any case, it is recommended to use only the strictly necessary amount for the processing and to remove the excess, especially during the preparation of laminated doughs.

Q: Why don't you use cornstarch in recipes?

Because we want to offer an alternative to the usual ready-to-use industrial mixes , which are largely made up of corn starch. Proposing recipes based on this same ingredient would be inconsistent with our vision. Of course, those who prefer can replace potato starch with corn starch. It is an inexpensive and easy-to-find ingredient, but it tends to dry out products more quickly. The truth is that with Baker Mix you save compared to the ready-made mixes available on the market, even when using better and more expensive raw materials. In short, it's hard to do better!

Our recipes are designed to inspire your creativity and talent, helping you craft unique, high-quality gluten-free products at a lower cost than ready-made mixes. Try them, then adapt them to your needs - just like a true artisan, making every creation your own.
— Angel Food

Ingredients:

Polveri:
150g Farina di riso finissima
50g Amido di riso
50g Fecola di patate
2g XANTANO
10g Lievito in polvere vanigliato
1g Sale fino

Massa da montare:
110g Uova fresche intere (2 uova grandi)
40g Tuorlo d'uovo (2 tuorli grandi)
5g Caffè solubile in polvere (tipo Nescafé)
150g Zucchero semolato
100g Margarina morbida (anche del tipo spalmabile) oppure olio di semi
100g Latte delattosato
Scorza di arance q.b.

Per guarnire:
200g Cioccolato gianduja (cioccolato fondente e nocciole tostate)

Preparation:

Prepara le polveri
In una ciotola capiente, setaccia insieme farina di riso finissima e gli amidi, lo xantano e il lievito in polvere vanigliato. Aggiungi il sale fino e mescola bene con una frusta per distribuire uniformemente gli ingredienti. Metti da parte.

Monta la massa
In un’altra ciotola, monta le uova fresche intere, i tuorli, il caffè, la scorza d'arancio e lo zucchero semolato con le fruste elettriche o una planetaria, fino a ottenere un composto chiaro, gonfio e spumoso.

Incorpora i liquidi
Continuando a mescolare a bassa velocità, aggiungi la margarina a cucchiaiate oppure l'olio a filo e successivamente unisci il latte delattosato, sempre gradualmente, fino a ottenere un composto omogeneo.

Unisci le polveri alla massa montata
Aggiungi le polveri poco alla volta al composto liquido, mescolando delicatamente con una spatola o una frusta a mano, con movimenti dal basso verso l’alto, per evitare di smontare la massa. Continua fino a ottenere un impasto liscio e senza grumi. Aggiungi il cioccolato gianduja tagliato a pezzetti.

Prepara lo stampo
Ungi accuratamente lo stampo con olio o burro di cacao e versa l’impasto nello stampo, ma prima di infornare, utilizza un coltello o una spatola unta di olio o altro grasso (non acqua!) per fare un’incisione lungo il centro dell’impasto. Questo passaggio favorisce la caratteristica apertura e sviluppo al centro del dolce durante la cottura.

Inforna
Procedi con la cottura secondo le indicazioni, sforna e fai raffreddare 10\15 minuti nello stampo. Dopodiché sforma e fai raffreddare completamente prima di confezionare.

Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.

Notes:

Incisione della superficie:
Prima di infornare, è essenziale praticare un'incisione lungo il centro della superficie dell’impasto utilizzando un coltello o una spatola unti di olio o burro. Questo accorgimento consente al dolce di svilupparsi correttamente e di ottenere la caratteristica apertura centrale che ne valorizza l’aspetto e la struttura.

Aromatizzazioni:
Per un aroma più intenso, è possibile aggiungere un cucchiaino di estratto di vaniglia naturale, scorze di altri agrumi freschi o un pizzico di cannella in polvere, a seconda dei gusti.

Temperatura degli ingredienti:
È consigliabile utilizzare uova, latte e margarina\olio a temperatura ambiente per garantire un’emulsione ottimale e una consistenza omogenea dell’impasto.

Consigli per la cottura:
Se la superficie del plum cake tende a scurirsi eccessivamente, coprila con un foglio di alluminio durante la cottura.
Evita di aprire il forno nei primi 30 minuti per non compromettere la lievitazione e la crescita del dolce.

Conservazione:
Il dolce si conserva morbido per 2-3 giorni se avvolto in pellicola trasparente o conservato in un contenitore ermetico. È possibile congelarlo a fette, avvolgendole singolarmente, per un consumo successivo.

Personalizzazioni:
Puoi personalizzare o arricchire il dolce a piacere, aggiungendo o sostituendo alcuni ingredienti con frutta secca tritata o uvetta ammollata e strizzata, cioccolato bianco, albicocche o datteri, ecc. in base ai gusti personali.

Any doubts? Read here!

FAQs

Frequently Asked Questions

What is Angel Mix?

Angel Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of all types of gluten-free sweet or savory doughs, both with margarine and butter.

What is Baker Mix?

Baker Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of gluten-free baked goods such as bread, focaccia, bagels, donuts, buns, brioche, etc., etc.

What can I dust the work surface with to prevent the dough from sticking?

For laminated doughs, such as puff pastry, croissant, etc., the use of rice starch, or tapioca starch or potato starch, in this preferential order, is IMPERATIVE. The use of flour of any type and granularity, which alters the composition of the dough making it dry and creating micro fractures on its surface, must be ABSOLUTELY avoided.

For doughs of bread, pizza, etc., the use of any type of starch is recommended, but it is also possible to use very fine flour if possible.

In any case, it is recommended to use only the strictly necessary amount for the processing and to remove the excess, especially during the preparation of laminated doughs.

Why don't you use cornstarch in recipes?

Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely made up of corn starch.

Proposing recipes based on this same ingredient would be inconsistent with our vision.

Of course, those who prefer can replace potato starch with corn starch. It is an inexpensive and easy-to-find ingredient, but it tends to dry out products more quickly.

The truth is that with Baker Mix you save compared to the ready-made mixes available on the market, even when using better and more expensive raw materials.

In short, it's hard to do better!

Can I use fresh eggs and milk instead of powdered ones?

Sure, although the use of powdered ingredients is preferable because it allows for more precise standardization of all production phases and is much faster in a professional environment.

However, know that 10g of whole egg powder corresponds to a medium egg, weighing 40 grams shelled (in fact, to reconstitute 10g of egg powder, 30g of water is needed).

8g of egg yolk powder corresponds to 1 yolk, reconstituted with 8g of water.

While 10g of powdered milk should be considered as 100g of milk, since 90g of water must be added to reconstitute it.

Are powdered eggs better or fresh ones?

It depends.

Powdered eggs ensure greater production efficiency and easier logistical management.

But fresh eggs guarantee a more stable and resilient structure both during leavening and baking. Especially with rich and/or "heavy" doughs (such as Colomba, Pandoro, etc.), they are preferable.

Is powdered milk better or fresh milk?

All else being equal in quality, powdered milk is preferable because it is more "convenient" to handle even logistically, and it has a more intense flavor since it is in powder form. By "playing" with hydration, it is indeed possible to accentuate or reduce the intensity of its taste in the product.

Can I substitute some ingredients?

Yes, but without completely changing the recipe, you can for example replace starches and flours.
Or you can replace sugar with cane sugar or coconut sugar.
Or use seed oil instead of EVO oil, and vice versa.
Obviously, you need to take these changes into account and possibly recalibrate the hydration of the recipe or specific procedures.

You can also enrich the recipe with your personal touch: add chopped black olives to the bread recipe, or put a pinch of cinnamon in your brioche, etc.

Our recipes mainly serve as a source of inspiration rather than a strict cookbook to follow.

And if you have any doubts, contact us!

Do I need a mixer?

Yes, although it is possible to prepare doughs by hand or with household appliances, the use of a dough mixer is strongly recommended, even if not professional, but one that can guarantee sufficient working intensity to properly prepare the doughs.

Is it really necessary to knead doughs prepared with Baker Mix for a long time?

Yes, because working the dough for a long time at medium-high speed helps to overcome the initial stiffness of the fibers and hydrocolloids, making the dough smoother, more homogeneous, and softer.

Can I freeze the raw dough?

Yes, you can freeze the freshly made and already portioned product BEFORE the proofing stage. However, keep in mind that the yeast in the dough will not survive more than 20/25 days, so the product should be consumed before this period.
Simply thaw the product in the refrigerator - well covered to prevent drying on the surface - for at least 12 hours, after which it can be handled like a freshly made product (i.e., proofing and baking).