Page 5 - CIOCIARA DOLCI

Tradizionale
COLOMBA
ARTISAN EASTER DOVE CAKE
The production of artisan dove Easter cake is rigidly linked to the rising time and the temperature and humidity conditions under which the processes are carried out. The peculiarity of Mamma Vincenza’s Easter cakes is based on the quantity and quality of the ingredients used, the conditions in which they rise and the way in which they are bakes. The wide variety of final flavours, tastes and consistencies is what gives them that “extra something”. First of all, the dough must be made, from water and flour, which is then added to the so- called “mother” mix, which triggers the rising and causes the acidification of the dough. After having prepared the natural rising agent, the remaining ingredients are added, until the mixture becomes homogeneous and of optimal consistency. The Easter Cake is then moulded, the dough is divided into portions and “rounded”. It is then placed into the baking cups where they are then baked.
Once the dough has been placed into the baking cups, the final rising phase begins, during which you can observe the typical increase in mass.