INGREDIENTS
- I knead:
- – Sugar 100 g.
- – Meals 0000 1/2 kg.
- – Vainilla c/n.
- – Milk 550 cc.
- – Meals 000 1/2 kg.
- – Yeast 20 g.
- – Honey 30 g.
- – Sal 20 g.
- Filling:
- – Butter 400 g.
- – Flour 40 g.
- Ending:
- – Sal 5 g.
- – Milk 100 cc.
- – Sugar 5 g.
- – Yolks 5 models.
- – Eggs 2 models.
- Syrup:
- – Water 500 cc.
- – Sugar 500 g.
BUTTER CROSSINGS all the entire step-by-step to discover ways to make them do-it-yourself!
PROCEDURE:
For the dough:
1. Make a volcano with the flours, salt, sugar and within the middle add milk, honey, vanilla essence and shelled yeast.
2. Combine with cornet till the dough begins to take form and proceed kneading together with your arms till it varieties a ball.
3. Let relaxation for half-hour.
For the filling:
1. Work butter at room temperature with flour
2. Be part of them by hand, with out letting the butter soften an excessive amount of.
3. On a movie, type a rectangle and put aside chilly.
For meeting:
1. Stretch into an oblong form, place the filling within the center.
2. Shut, masking it utterly and make 4 easy turns (paste dough stretched right into a rectangle and bringing one edge to the center and canopy with the opposite half).
3. Give 3 hours of chilly between turns.
4. Stretch the dough to ½ cm thickness.
5. Minimize rectangles and from these triangles (7 cm base x 30 cm lengthy).
6. Refrigerate for 20 minutes.
7. Roll into form and place on plates.
8. Let it rise for 1 hour and paint with gold.
9. Prepare dinner at 200º C for 20 minutes.
10. When eradicating, paint with loads of syrup.
For the syrup:
1. Pour the components right into a saucepan and convey to a boil till you receive a barely thick syrup.
For the gilding:
1. Combine all of the components, combine, pressure and reserve in a twig bottle.
