SICILIAN CANNOLI - Original recipe |ASMR| cakeshare

Cakeshare, my Sicilian Cannoli recipe! ASMR
Experiment and relax at the same time listening to the noises generated by the kitchen and the preparations themselves, try to replicate my desserts by turning off any source of noise and enjoying the moment!
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SICILIAN CANNOLO:
250g "00" flour
20g sugar
25g lard
10g honey
80g red wine
RICOTTA CREAM:
500g sheep ricotta
160g sugar
60g chocolate chips
DOSES FOR: 16/18 cannoli
CANNOLO MOLD: 12 cm
SINGLE CANNOLO: 10.5 cm x 10.5 cm
N.B: in the rind of the cannoli you must not add water or other liquids other than red wine, thanks to it, really important bubbles will develop. If the dough is rough, don't worry because once it is rolled out it will take on the right consistency. I preferred to roll out the dough with the dough sheeter to obtain an equal sheet, if desired it can also be done by hand. You have to make several folds while rolling out the dough, both to have a homogeneous dough and to get as many bubbles as possible. If you too will use the dough sheeter, start with the greatest thickness up to the penultimate one. The cannoli are cooked in seed oil (I chose the peanut oil) at a temperature of 175 ° C for about 5 minutes, be careful because the cannoli will tend to cook only on one side. They are very delicate so try to be as precise as possible.
The sheep's milk ricotta should be left in the fridge to drain for at least one night, so that the excess whey (as you can see in the video) can separate. You can choose the sweetness of the ricotta and the tastes, if you want you can add candied orange or candied citron.
Once the cannoli are filled you should eat them almost immediately so as to savor the true taste and texture of this fantastic dessert, the longer you wait and the less crunchy the cannoli will be.
EXPERIMENT AND HAVE FUN !!
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