Spucci always blends all the colors, getting a huge ball gray-violet, and unable (and unwilling) to spend more capital in modeling pastes, I tried a recipe on the net. I found this
, which is perfect. The only thing I did different was to continue to cook after it has formed a ball attached to a wooden fork. The consistency is perfect and you get a ball the size of a hand.
you for convenience I copy the recipe:
50g (1 / 2 tea cup) of salt (possibly shake up to make it more possible
) [I did not shake]
- 100 grams (1 cup) flour 00
- 5 grams (1 teaspoon) of cream of tartar (a pharmacist or herbalist) [I have found the coop, department dessert]
- 1 dl (3 / 4 cup) of water
- 1 teaspoon vegetable oil or olive
- A few drops of food coloring (you can use, for yellow, a sachet of saffron)
- A few drops of vanilla flavoring (optional, but nice) [I did not put]
Pour all ingredients into a
nonstick saucepan and stir well with a whisk. [I have put everything in the pan and stirred with a wooden fork]
Place on low heat and stir constantly with a spoon of wood. When clots are formed (it does not take more than 2 or 3 minutes), remove from heat and stir vigorously. [I cooked about 5 minutes]
Pour the mixture creamy and sticky even on a cutting board and cover with a bowl. Allow to cool for a few minutes, then work with your hands. Store in airtight containers. [my mixture was sticky and creamy, but just had the consistency of Mr Didò]
) [I did not shake]
- 100 grams (1 cup) flour 00
- 5 grams (1 teaspoon) of cream of tartar (a pharmacist or herbalist) [I have found the coop, department dessert]
- 1 dl (3 / 4 cup) of water
- 1 teaspoon vegetable oil or olive
- A few drops of food coloring (you can use, for yellow, a sachet of saffron)
- A few drops of vanilla flavoring (optional, but nice) [I did not put]
Pour all ingredients into a
nonstick saucepan and stir well with a whisk. [I have put everything in the pan and stirred with a wooden fork]
Place on low heat and stir constantly with a spoon of wood. When clots are formed (it does not take more than 2 or 3 minutes), remove from heat and stir vigorously. [I cooked about 5 minutes]
Pour the mixture creamy and sticky even on a cutting board and cover with a bowl. Allow to cool for a few minutes, then work with your hands. Store in airtight containers. [my mixture was sticky and creamy, but just had the consistency of Mr Didò]
fun :-)))
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