Description
The idea of this delicacy came to me quite by accident. I rummaged in Soviet culinary dictionary and found a Neapolitan cake. Got into the Internet behind the picture, but, alas, mores changed, and the foreign segment of Neapolitan cake is the usual three-layer cake with flavors: vanilla, chocolate, strawberry. Cakes cakes strife, and fresh festive pastries are always needed. That's what went into this bread.
Ingredients
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Flour
160 g
-
Salt
-
Sugar
50 g
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Butter
0.5 Tbsp
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Yeast
0.5 tsp
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Strawberry
120 g
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Flour
160 g
-
Salt
-
Sugar
50 g
-
Butter
0.5 Tbsp
-
Yeast
0.5 tsp
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Milk
100 ml
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Cocoa powder
2 Tbsp
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Chocolate milk
20 g
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Flour
160 g
-
Salt
-
Sugar
40 g
-
Butter
0.5 Tbsp
-
Yeast
0.5 tsp
-
Milk
90 ml
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Vanilla sugar
15 g
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Cream
75 ml
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Chocolate milk
50 g
Cooking
Knead the three dough will separate, so be deep plates.
Strawberry dough. I used frozen, you must defrost (until warm) and mash into a puree. Instead of strawberries you can also use jam, then exclude from this type of dough is sugar. Flour, salt and yeast mix. To connect with warm strawberry puree with the sugar with butter and add the flour. Knead the dough. Cover and remove to rise in a warm place.
Chocolate dough. Mix the flour, salt, yeast, cocoa and wash it down with warm milk with sugar and butter. Knead the dough. Add chocolate drops, stir, cover, put in a warm place.
Vanilla dough. Mix the flour, salt, yeast and wash it down with warm milk, sugar, vanilla sugar and rastoplenny oil. Knead the dough, cover and put in a warm place.
Let the dough rise for about 1 hour. Crush, shape the future of bread (I have a regular braid), put on baking sheet or in a form, cover and leave for 15 minutes. Preheat the oven to 190 degrees.
Bake for 30-40 minutes until dry and browned splinter test (vanilla).
During baking, heat cream for the ganache (but not boil) and melt the chocolate. Cover the ganache with the cling film and put it in the refrigerator. After half an hour the mixture thickens and you can decorate the bread on top.
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