Ap Biology Lab Five Answer Guide

Mostaccioli Oristanese

Meet mostaccioli Oristano. The mostaccioli are sweet you are a bit all over Italy but this recipe is exclusive of Sardinia and in particular of Oristano. They are cakes made with a paste with lemon fragrance that rises naturally for 15-20 days with a splash of sugar-glazed brick. For

prarararli must be patient and wait and not rush the maturation dell'impasto. Inoltre per ottenere un buon risultato bisogna avere lo stampo che vedete nelle foto perchè tagliando la pasta con un tagliapasta non otterrete lo stesso risultato. Gli stampi orignali sono in legno mentre quello che vedete l'ho fatto fare 2 anni fa da un ceramista...

Per 50 mostaccioli circa

Ingredienti per il primo impasto:

• 700 gr di farina manitoba






• 450 gr di acqua





• il succo di 2 limoni

Ingredienti per il secondo impasto:

• 600 gr di farina Manitoba
• 600 grams of sugar the grated zest of 4 lemons 1 teaspoon cinnamon

Ingredients to be added before cooking:

• 15 grams of sodium bicarbonate

Ingredients for icing:

• 1 kg of sugar 2 cups water

Procediemento:

The first day mix the flour with water and lemon juice. Knead well by hand or with mixer until mixture is smooth. You must obtain a fairly firm dough.

Place in a large bowl and cover with a damp cloth. Cover with a blanket and place the bowl in a warm place. The day after

taken the dough from the bowl and add sugar range to flour. Knead on speed 1-2 if you use the mixer until the mixture has absorbed all the sugar and flour. Knead to make dough soft, then add the lemon zest and cinnamon!

The dough will feel like at first unable to work but after merging the sugar will become soft!

Gather the dough into a ball and affect cross. Place it in a bowl and cover more with a damp cloth and a blanket. Sitemante as in the case of 1 dough in a warm place for 15 days or so.

Check all the days of mix and moisten the cloth.

exceed 15 days or so (the dough is ready when you see the numerous but small bubbles) pour lì'impasto or knead dough by hand and add baking soda. Knead a few minutes to give strength to the dough into small pieces and sporzionatelo 42 gr. Roll them up quickly and arrange them on a level with baking paper.

Start preparing the mostaccioli.

Preheat the oven to 180 gr.

grab a loaf at a time in the flour and place it into the mold that you'll have plenty of flour (the dough is very sticky). Mash well to take shape by the pasta. Fold the

Mostaccioli on pan lined with parchment paper and bake for 20 minutes or until golden brown.

Once cooked leave to cool and sprinkle well with a brush, removing all the flour.

Prepare the icing sugar cooked.

Pour sugar and water in a saucepan. Bring to a boil and simmer slowly until it reaches 116 ° - 118 ° C.

In another saucepan put water and boil it. (This will serve to clean the brush).

If the sugar is ready to move the pan in a stove kept to a minimum and brush the cakes to go ahead and indientro several times until the sugar begins to dry.

Do the same for all the cleaning when necessary mostaccioli the brush in hot water and drying it.

with cooked sugar icing which is not very easy! If sugar is not the right temperature and density does not dry or at least does not take the color white.

I personally had never actually made it and I did not get a good result ... but we still have to learn.