INGREDIENTS:
Mass 250 g. butter
0000 125 g. flour
Amasijo
Sugar 100 g.
Flour 500 g. Eggs
100 g.
Milk 125 cc.
Yeast 20 g.
Honey 10 g. Lemon zest 1
Salt 10 g. Fill
Almonds:
amount to taste 200 g cherries in syrup Chocolate Custard
150 g.
Glacé , amount to taste
Preparation
Mass
Mix the flour and butter until a smooth paste and form a rectangle, wrap it with a film and take the cold until it is hard.
Amasijo
Amasijo
In a bowl mix eggs, sugar, honey, milk, salt, yeast and lemon zest, add the flour and mix to combine ingredients. After kneading on the floured counter until the dough soft and silky you cover it with a film and let it sit in the fridge for 30 minutes.
After you stretch it into rectangles and put it in the center of it the cold filling, closing with the dough and knead to reach 5 mm thick (or so). Fold sides toward the center and then on the parties. Wrapped him in a film and take the cold for 2 hours. (Be long). Stretch stick with Masar and you repeat the above process 2 more times. Finally
stretch the dough until a sheet 5 mm thick. Spades almonds, gaskets the mita of the pastry dough with chocolate, with almonds sow and cover yourselves with the free mass, cut the dough into strips about 2 cm wide and wound on themselves, then screwing with two sticks and finally threading arms.
You should have two enmantecadsa trays and brush with beaten egg and let ferment to double its volumen.Cocinas in preheated oven at 190 ° C for 15 to 20 minutes and then let cool threads, paint with glaze and decorate with lascerezas and chopped almonds.
After you stretch it into rectangles and put it in the center of it the cold filling, closing with the dough and knead to reach 5 mm thick (or so). Fold sides toward the center and then on the parties. Wrapped him in a film and take the cold for 2 hours. (Be long). Stretch stick with Masar and you repeat the above process 2 more times. Finally
stretch the dough until a sheet 5 mm thick. Spades almonds, gaskets the mita of the pastry dough with chocolate, with almonds sow and cover yourselves with the free mass, cut the dough into strips about 2 cm wide and wound on themselves, then screwing with two sticks and finally threading arms.
You should have two enmantecadsa trays and brush with beaten egg and let ferment to double its volumen.Cocinas in preheated oven at 190 ° C for 15 to 20 minutes and then let cool threads, paint with glaze and decorate with lascerezas and chopped almonds.
0 comments:
Post a Comment