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E come un girasole,giro intorno a te,che sei il mio sole anche di notte…Eggià il girasole è un fiore speciale,che più degli altri sembra nutrirsi del sole,lo insegue,lo guarda a viso aperto e sembra fronteggiarlo senza timore.E lui non gli si nega,lo accoglie fino a fondersi in una spirale di scambio reciproco.E’ un dare ed avere;.il girasole ne trae vita e il sole ne ammira la bellezza.
E anche in queste morbide briochine c’è stata una fusione tra il morbido impasto e una profumatissima crema pasticciera.
Girasoli
Ingredienti per una quindicina di girasoli:
400 g. di farina(metà manitoba e metà 00)
80 g. di zucchero
mezzo bicchiere di latte intero
mezzo cubetto di lievito di birra
1 uovo
80 g. di burro morbido
un pizzico di sale
la scorza grattuggiata di un limone
Per la crema :
250 ml di latte intero
70 g. di zucchero
40 g. di farina
2 tuorli
la scorza di un limone
Sciogliere in una ciotolina il lievito con 40 ml di acqua e un pugnetto di farina.Lasciare fermentare una decina di minuti.Nella planetaria versare la farina,lo zucchero,la scorza del limone grattuggiata e le due uova mescolate al latte.Iniziare ad impastare con il gancio,unirvi il lievitino e continuare ad impastare.Un pò alla volta aggiungervi anche il burro a pezzetti piccoli,il pizzico di sale e lasciare impastare per una decina di minuti.Il composto sarà pronto quando si staccherà dalle pareti ,versare sulla spianatoia per impastare un pò con le mani.Riporre in una ciotola e lasciare lievitare fino al raddoppio.Intanto preparare la crema pasticciera.Mettere a scaldare il latte con le scorze del limone.In un tegame battere i tuorli con lo zucchero e la farina,aggiungere a filo il latte caldo e rimettere sul fuoco.Mescolare con una frusta fino a quando la crema si sarà addensata.Versare in una ciotola a raffreddare e mettere da parte.Riprendere l’impasto che sarà lievitato,stenderlo in un rettangolo di circa mezzo cm di spessore.Spalmarvi la crema e tagliare con la rotella liscia delle strisce lunghe almeno 30 cm.Arrotolarle su se stesse e disporle man mano su una teglia ricoperta di carta forno.Lasciare lievitare ancora e dopo infornare a 170° per quindici minuti.Lucidare la superficie con un pò di sciroppo di zucchero.
Risulatano morbissime anche il giorno dopo.
E con questa ricetta partecipo al contest Come quelli comprati di Valentina del blog
:Ma come faccio ad andar via così……So che la donna merita di essere festeggiata tutti i giorni,so che anche questa è una festa commerciale,so che bla bla bla bla….ma io vi dono questo rametto della mia piantona per dirvi che siete tutte speciali!!!
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