INGREDIENTS
- Sponge:
- – Flour 000 200 g.
- – Egg 1 unit.
- – Yeast 30 g.
- – Leche tibia 150 cc.
- – Sugar 1 heaping tbsp.
- Time:
- – Flour 0000 150 g.
- – Capia flour 150 g.
- – Egg 1 and 1/2 models.
- – Sugar 150 g.
- – Zest 1 lemon/orange.
- – Vanilla 1 tbsp.
- – Salt 1 pinch.
- – Cogñac 1 cda (elective).
- – Honey 1 tbsp.
- Stuffed
- Candy cayote
- Dulce de leche
- Toasted walnuts
- Decor:
- – Custard cream.
- – Walnuts.
- – Pelones in syrup (handed by means of jelly).
- – Cane honey meringues.
- – Granite sugar.
- Pastry chef’s recipe:
- – Milk 500 cc.
- – Sugar 120 g.
- – 4 yolks.
- – Starch 50 g.
From Jujuy we deliver you this scrumptious ANDEAN EASTER ROSCA with essentially the most full recipe so you do not miss any steps!
PROCEDURE:
1. Make the primary dough with the yeast, combine the elements and let it relaxation for a minimum of 20 minutes.
2. In the meantime, assemble the second dough with out including the butter however with the sponge that we made in step one, combine and knead the armed dough, as soon as the dough is prepared, add the pomade butter and combine into the dough, kneading till you get hold of a dough. clean, tender and homogeneous in order that it doesn’t stick with the palms. Let the dough relaxation till it doubles in quantity.
3. Degas the dough and portion it into 4 or 3 items of dough (they would be the quantity of dough that comes out).
4. To assemble the thread we are able to make it in two alternative ways, it depends upon whether or not we make it in a mildew or not.
5. For the pastry cream, warmth the milk with half the sugar, deliver to a boil.
6. Alternatively, combine the yolks with the starch and sugar, add the milk and blend, deliver to a boil till thickened, when completed, fragrance with vanilla essence.
