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Krumiri corn

More than a biscuit is an urban legend. Try the recipe for Krumiri: 95% of the recipes will show the ingredients the corn flour. And I speak not only of the recipes found on the Internet but also recipes of a certain weight (in all senses). For example: "The modern baker and confectioner. Comprehensive collection of recipes for all kinds of biscuits, cakes, pastries to baking powder, etc.." * by Giuseppe Ciocca, 1927 Publisher: Pearson Education, Inc.. On page 24 reads:

Krumiri

wheat flour ................. 3.000 kg

corn flour ....... .............. "3.500

Sugar fat ................" 3.200

Eggs ................... .............. N. 16

vanilla perfume

Ammonia gr. 20 or baking powder in proportion.

In other words: wheat flour, corn flour (or corn melia in Piedmontese dialect - see wikipedia ) etc ... And if
I Said a book so you have to trust, you can not shrug mica and answer, "Mr. Book, is a long time that I do not eat a Krumiri but I seem to remember that this dough is much less corn and yeast." But we are mad? It may respond thundering down from his experience: "Little girl, I teach the art of pastry before your parents were born." You understand well that the only sensible thing to do was roll up your sleeves, arm yourself with the syringe and try this cake recipe ... only to discover, after an afternoon of epic struggle with that syringe, which really in the original recipe of the Krumiri Casalmonferrato is not corn flour.

"The dough Krumiri is made entirely from sugar, eggs, butter, flour and vanilla.

The feature is not true Krumiri contain water only eggs and butter to soften the dough and give the cookie smell wonderful. "

(source: http://www.krumirirossi. com / eng / ricetta.htm )

wonder why so much difference with the original dough and other recipes. It 's weird but it is not the only sweet became famous in its original form and not remember, for example, nice post (parentesiculinaria ) on the Vero Plumcake research.
mysteries of the kitchen ... now the omelet, oops, the mixture was then made for tea I have tasted this variation Krumiri corn. They have a sandy texture, and very reminiscent of Danish butter cookies. The typical shape of handlebar / mustache-of-Vittorio-Emanuele-II and is also typical of the lines on the surface Krumiri.

Krumiri {corn}

type biscuit crumbly

Method of mixing: one step

dose for about 40 biscuits

280g butter 280g

fine cornmeal

200g flour 160g 00

sugar

3 medium eggs at room temperature

Mix the flour with a whisk, add sugar and cold butter cut into small pieces. Mix until the mixture is similar to wet sand and add the eggs one at a time.

Let stand in refrigerator for several hours preferably over night.

Take a bit 'made up of a syringe and place in pastry with the hole, creating a star off of sticks about 10cm. Alternatively, to scratch the surface of the biscuit with a fork.

Bake for 18-20 minutes in oven preheated to 200 degrees.

Allow to cool completely before serving.

Also if one can resist freshly baked cookies.

* Note: The book is available free online at the AcademiaBarilla, just a simple registration.