The soft squares like a cloud are a sweet memory from my childhood.
My grandmother always made them for me for breakfast, she used to say, the day starts well if you have a full belly. Yes, because these delicious treats, substantial and nutritious, she made us dip them in her homemade jam, I won’t say… an incredible goodness.
She got up early in the morning, went to the chicken coop to collect fresh eggs, and started kneading.
Prepared with few ingredients, poor but healthy… flour, eggs, seed oil, sugar, milk, and yeast, ingredients that were never missing at home.
The aroma of these was my wake-up call, hovering in the house like a tender caress on the face.
When tasted, the sensation in the mouth is enveloping: the dough, slightly spongy and full of air, dissolves at the first bite, leaving a pleasant feeling of lightness.
They are ideal to enjoy on their own, accompanied by a dusting of powdered sugar, or immersed in a cup of milk or tea, where they absorb the liquid without losing their softness. Or with a healthy homemade jam.
At snack time or breakfast, every moment is right to enjoy them.
I also recommend
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Soft Squares Like a Cloud
- 2 eggs
- 1 oz sugar
- 1/2 cup flour
- 2 teaspoons baking powder
- 1/3 cup milk
- 4/5 oz vegetable oil
- to taste powdered sugar
- 1 teaspoon vanillin
Tools
- 2 Bowls
- 1 Whisk
- 1 Spatula
- 1 Baking Dish
- Parchment Paper
- 1 Scale
Steps for Preparing the Squares
To prepare the delicious soft squares like a cloud, start by weighing all the ingredients.
I used the very convenient Tognana scale touch screen
For a PERFECT PREPARATION WATCH THE VIDEO RECIPE
Separate the yolks from the egg whites into two separate bowls. Beat the egg whites with an electric whisk .
Add sugar to the yolks and with an electric or hand whisk, get a foamy mixture.
Then add, first the vegetable oil, and then the milk, in a stream.
Finally, sift the flour and add the yeast along with the vanillin.
Mix until you get a homogeneous mixture and add, little by little, the beaten egg whites, stirring with a spatula from top to bottom, so they do not deflate until all ingredients are combined.
Pour into a 5.5×7 inch pan lined with parchment paper, level, and bake in a static oven at 356°F (180°C) for about 20 to 30 minutes. Always check the cooking and if it browns too much, lower the temperature to 338°F (170°C).
Before taking out, do the toothpick test.
Once baked, let them cool completely and sprinkle with plenty of powdered sugar.
Cut into squares and …
they are ready to be served and …
Enjoy your tasting from Barbara!
“Discover my review on: https://shopping.giallozafferano.it/bilancia-da-cucina-digitale-tognana-iride
Storage and Tips
If you have a larger pan, you can use it by doubling the doses.
Use room temperature eggs
This helps to obtain a more homogeneous dough and to incorporate more air, essential for lightness.
To prevent the squares from losing their softness and drying out, store them in a well-closed airtight container or on a plate wrapped with paper towels and then sealed in a plastic bag. This helps maintain the internal moisture of the dessert and protect them from the air.
If stored correctly, the squares can maintain their softness for 2-3 days at room temperature, away from heat sources and humidity.
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