Ladyfingers
We start by preparing the necessary ingredients to obtain the most delicious ladyfingers. Make sure you have all the ingredients at hand: 200 g of butter, 150 g of sugar, 100 ml of milk, 3 eggs, 500 g of flour, 1 packet of baking ammonia, and a pinch of salt. These simple yet essential ingredients will contribute to creating tender and flavorful ladyfingers.
The first step in the cooking process is to deal with the butter and sugar. In a large bowl, add the soft butter at room temperature and the sugar. Using a mixer or a spatula, mix the two ingredients well until you obtain a creamy and homogeneous mixture. This stage is crucial, as the air incorporated into the mixture will make the ladyfingers fluffy and delicious. Once the mixture is well blended, gradually add the milk, continuing to mix to ensure even integration.
After the milk is completely incorporated, it is time to add the eggs. Crack each egg into a small bowl to prevent any shells from getting into the dough and add them one by one to the butter and sugar mixture. Make sure each egg is well incorporated before adding the next one to achieve a uniform composition.
In another bowl, sift the flour together with the baking ammonia and a pinch of salt. This combination will add a slightly crunchy texture to the ladyfingers, giving them a pleasant consistency when bitten into. Once the dry mixture is well blended, start incorporating it into the liquid mixture. Use a spatula or a wooden spoon to avoid forming lumps and to obtain a smooth dough.
Once the dough is ready, cover it with plastic wrap and let it rest in the refrigerator overnight. This resting time is essential as it allows the flavors to blend and the dough to firm up, making it easier to shape.
The next day, take the dough out of the refrigerator and let it come to room temperature for about 30 minutes. Then, sprinkle a work surface with flour and roll out the dough to about 5 mm thick. Using special molds or a knife, cut the ladyfingers into the desired sizes.
Preheat the oven to 160 degrees Celsius. Place the ladyfingers on a baking sheet lined with parchment paper, leaving enough space between them. Bake them at low heat, being careful not to brown them, as they need to remain white to keep their crunchy texture. After about 15-20 minutes, check the ladyfingers; when they are ready, let them cool completely before enjoying them. These delights are perfect to be served alongside tea or coffee, bringing a touch of joy in every bite!
Ingredients: 1 kg flour 400 g sugar 120 g butter 9 eggs 3 tablespoons of cold milk 2 packets of ammonium vanilla sugar or vanilla essence
