6626-maximo-chiacchiere-fabio-nazzari-molino-merano

CARNIVAL CHIACCHIERE WITH MAXIMO

Source: https://www.meranermuehle.it/rcp_recipe/carnival-chiacchiere-with-maximo

Total time

3 Hours 10 Minutes

Baking/cooking time

5 Minutes

Rest time

3 Hours

Ingredients

Portions

400	g	Mix Maximo gluten-free
60	g	butter
50	g	eggs
50	g	sugar
15	g	sunflower oil
5	g	salt
100	g	rum
110	g	white wine

Preparation

KNEADING TIME: Knead until the dough is smooth and dry.

DOUGH RESTING: Let the dough rest for about 2-3 hours, at room temperature wrapped in plastic wrap.

SHAPING: Roll out to 1–1.5 mm thickness, cut into the desired shape.

BAKING: Fry in plenty of oil at 175 °C until evenly golden. For a lighter, crisper texture, place the chiacchiere in the oven at 175 °C (350 °F) for 5 minutes after frying, resting on absorbent paper.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.

Mix Maximo gluten-free

THE VERSATILE GLUTEN-FREE BLEND FOR PROFESSIONAL USEMAXIMO is a high-performance, versatile gluten-free baking blend developed for professional use in bakeries, pizzerias, and pastry kitchens. It is suitable for a wide range of applications including bread, pizza, focaccia, brioche, fried doughs, grissini, sweet baked goods, and light bases.The balanced formulation based on corn starch, rice flour, vegetable fibres, and lentil flour ensures stable, easy-to-handle doughs and reliable processing across different production methods.The result is gluten-free baked goods with a refined appearance, balanced structure, long-lasting freshness, and a clean, pleasant flavour. Thanks to its outstanding flexibility, MAXIMO consistently delivers high-quality results in every application.Application quantity: 100%.

15 kg