Our recipes aim to inspire your creativity and talent, to help you create uniqueand high-quality gluten-free products, at a lower cost > compared to the use of ready-made mixtures. Try them, and then interpret them according to your needs, as a true craftsman would do who makes everything he does unique.
— Angel Food
Ingredients:
Powders:
180g Potato starch
40g Very fine rice flour
60g Rice starch
50g Icing sugar
4g Sale
20g ANGEL MIX 2.0
8g PSILLIO
20g Yeast
Liquids:
180g Water
15g Seed oil
To browse:
150g Margarine for croissants/puff pastry
Procedure:
Place all the powders in the bowl of the mixer. Add the liquids gradually, working the dough with the dough hook at medium-high speed. While working, stop occasionally to clean the sides of the bowl with a spatula, bringing the dough back to the center. Knead vigorously for at least 4-5 minutes.
In the meantime, form a rectangle with the margarine, maintaining a uniform thickness of about 1 cm. It is not necessary to obtain a perfect rectangle, the important thing is that the thickness is homogeneous. If you use non-professional margarine or the room temperature is high, you can leave it in the freezer for 3-4 minutes to make it easier to work with.
Transfer the dough to the work surface and, using the rice starch as a dusting, roll it out to form a long, narrow rectangle, large enough to contain and cover the stick of margarine. Use the classic method to scoop out the fat, like for puff pastry or croissants.
Proceed with THREE turns by THREE ('simple' turns), rolling out the dough to a thickness of 8 mm. Don't take breaks between one round and another and use the bare minimum of rice starch as a dusting. If necessary, brush away any excess starch to avoid altering the dough. If in doubt, you can consult our video on the Angel Food YouTube channel or other online tutorials on laminating puff pastry dough.
Roll out the dough - this time to a thickness of 6mm - into a long rectangle with a short side of 20cm. Cut 28 strips of puff pastry from the rectangle, and dust off the excess starch.
Spray the puff pastry strips lightly with water and gently roll them around the typical metal tube, allowing each layer to overlap slightly as you go. Place the cannoncini on a baking tray lined with baking paper, leaving enough distance between one and the other so that they can develop correctly during rising and baking.
Cover the cannoncini thus obtained with a bag brushed with oil or non-stick spray and leave to rise following the instructions.
Preheat the oven, then gently remove the bag, dust with icing sugar or - better yet, to obtain a shiny and crunchy effect - with our 'powdered polish for baked goods', and bake following the times and temperatures indicated.
Once cooked, wait 5 minutes, then separate the cannoncino from the baking mold and transfer them to a wire rack to cool completely. After cooling, you can store them in an airtight box, at room temperature, for about a week. Freezing is not recommended.
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.
Note:
Initial crumbly dough: If the dough appears dry or difficult to work with in the early stages, don't worry. Do not add liquids: after a few minutes, it will transform into a smooth, compact and elastic mass. If you still decide to add fluids to test hydration, do so gradually, a little at a time.
Humidity during leavening: Maintain a humid environment to encourage expansion of the product surface. If you don't have specific equipment, you can put a pot of boiling water in the proofing chamber.
Consistency of the dough: The dough must be plastic and well compact, neither too soft nor too dry. Adapt the quantity of water based on the absorption of flours and starches, which may vary. Always start from the minimum doses to avoid waste.
Hydration: Remember that changing the type of starch also involves a change in hydration, which will have to be adapted based on the ingredients chosen. You will probably need to do some testing to get the best balance.
Shapes and sizes: The pastry prepared in this way lends itself to many different interpretations, by changing shapes and sizes it is possible to obtain multiple solutions, always crunchy and fragrant, to be filled as desired.
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