Melomacarona without sugar<\/p>\n
(As experienced by Mrs. Giannopoulou)<\/p>\n
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– 3 glasses of oil<\/p>\n
– 1 1\/2 glass of rice syrup<\/p>\n
– 1 kg of flour<\/p>\n
– 1 glass of semolina<\/p>\n
– 2 teaspoons of soda<\/p>\n
– 2 teaspoons of baking powder<\/p>\n
– 1 cup of brown cognac<\/p>\n
– 1\/2 glass of orange juice<\/p>\n
– zest of 3 oranges<\/p>\n
– 1 tablespoon of jellyfish<\/p>\n
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Stir solids and liquid materials separately. We tie them together and make dough to be molded (not too soft, but not too tight).<\/p>\n
Let the dough rest for 15, covered with a towel. If, when we unpack it, it leaves oil, we pour it out. The baking pan that we put the melomakarona, we do not butter but we put papers. I make my little melomacaroni a little from the dough, because they swell enough inside the oven and leave enough distance between them.<\/p>\n
Bake at 200 for about 20-25. (What we bake for 25, became more compact, and kept better after syrup)<\/p>\n[\/ Su_list]\n
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For the syrup<\/p>\n
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In a saucepan, where 4-5 melomacarones can be put, I put enough rice syrup, with very little water (about a cup of coffee). Once the syrup boils, it begins to dilute, and the water has helped to become better absorbed. We dive into the syrup that boils down to the low (e.g. at 2) the melomakarona fit. I will leave them in about 2, turning them softly, up and down, to be syrups on all sides. I put them in another tray to pull.<\/p>\n
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Sprinkle with walnuts and cinnamon.<\/p>\n
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Good luck!!!!!<\/p>\n
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