Be careful not to make this trivial error-proiezionidiborsa.it
What good talk! But how to prepare them to perfection? Here are all the tricks to cook them crunchy and not greasy.
The Carnival it makes you want to celebrate for many reasons: the costumes bring joy, a holiday is generally expected and then there’s them, the sweets. They open the dance chiacchiere, chestnuts and pancakes, but the various regional specialties such as struffoli or cicerchiata are certainly no less inviting and delicious. Among these, however, it is one in particular that is the most widespread in Italy, even if it takes different names depending on the place.
We are talking about gossip which, to cite a few examples, becomes frappe in Rome, sfrappole in Emilia and lies in Liguria.
Talk, what goodness
In their extreme simplicity they are enjoyable: thin and crumbly sweet sheets, fried in their traditional version but cooking in the oven is also allowed. Usually Yes they sprinkle generously of icing sugar, but it is also not uncommon to find them embellished with a chocolate topping. Sometimes they can even always be filled with chocolate or jam. This is the case of the classic Piedmontese version which also has them in the shape of a rhombus and in smaller dimensions.
No to yeast in dough-proiezionidiborsa.it
Whatever our tradition or personal taste, however, there are at least two characteristics that real chatter must absolutely have. First of all, by definition they must be crunchy and it is even better if the surface of the pastry is dotted with very crumbly bubbles. If we too want to succeed in obtaining such a result at home, let us be careful not to make this trivial mistake.
The perfect dough: all the steps
Let’s start from the premises, that is the main ingredients that make up the dough: butter, eggs, flour, sugar and a pinch of salt. In this regard, we immediately recall that for an optimal result we will have to leave the eggs and butter at room temperature before starting work. Furthermore, it is forbidden to forget the perfect ingredient to make the dough light and sufficiently elastic, as well as aromatic: the liqueur.
Be careful not to make this trivial mistake that ruins the dough of chatter
Finally, let’s take note of the grandmothers’ secret to prevent cakes from being greasy: no yeast in the dough. The absence of yeast allows you not only to save on preparation times, but it also favors oil absorption during frying. Excluding this ingredient, we proceed by spreading the dough very thinly helping us with a special pasta machine or a rolling pin. Following, fold the dough over on itself several times, then cut into rectangles with a serrated cutter.
We proceed by spreading the dough very thinly-proiezionidiborsa.it
This procedure it should not be underestimated why it is functional to favor the formation of the iconic bubbles of the dough. A last detail to check so that the dessert succeeds in the best way is the frying oil temperature, which should not exceed 170°C. Let’s check it using a special kitchen thermometer and let’s avoid cooking too many sheets together so as not to ruin them.
Finally, a clarification: this is the basic recipe chat, but nothing prevents you from making some changes depending on your needs. For example, it is possible to prepare light chiacchiere without eggs and butter. In this case, the dough is simply made by mixing flour, sugar, white wine and orange peel. There is also a version for the gluten intolerantto be prepared with special flours, easily available.
