INGREDIENTS
- For 12 cupcakes.
- For the mass:
- – Flour 0000 500 g.
- – Softened or melted fats 100 g.
- – Nice salt 1 and a half teaspoons of espresso.
- – Water 200 cc.
- – Alcohol vinegar or lemon juice 1 tbsp.
- For the laminate:
- – Margarine pomade 100 g.
- – Corn starch 40 g.
- Stuffed:
- – Candy quince or candy potato 200 g.
- Syrup:
- – Water 300 cc.
- – Sugar 300 g.
- – Honey 1 tablespoon.
- – Peel of half an orange.
- To fry:
- – Beef fats or oil for frying 2 kg.
Right here we depart you the step-by-step of this nationwide recipe that we love! CAKES crammed with candy quince or candy potato and syrup
PROCEDURE:
1. For the dough, place the flour, fats and salt in a big bowl. Add the water together with the vinegar (or lemon juice) and knead till you get a clean ball. Let relaxation for quarter-hour, properly coated.
2. Stretch the dough with a rolling pin or pastalinda. Kind a protracted, slender rectangle, unfold or brush with creamy margarine and sprinkle flippantly with cornstarch.
3. Roll the dough like a pionono, flatten it, let it relaxation within the chilly for 20 minutes, take away, stretch it once more right into a rectangle, unfold with the pomade margarine, sprinkle with cornstarch and roll once more like a pionono.
4. Place within the chilly for 20/half-hour.
5. Stretch the dough right into a rectangle (roughly 3 mm), trim the perimeters to launch the puff pastry and lower into squares measuring 8×8 cm on either side.
6. Assemble: place a 2 x 2 cm dice of quince or candy potato sweet on a lid, brush with water round it, place the dough lid on high and press round it in order that the 2 lids stick collectively.
7. Make the folds to kind the “pollerita”, (moisten with water to stay the folds) cool, fry in oil or fats, first…. fry at 120ºc, barely sizzling, for those who put your finger in it mustn’t burn. The cake goes to the underside, with a fork you gently separate the perimeters in order that the layers of puff pastry open, instantly they start to drift, you increase the warmth to brown at 180°C, drain on absorbent paper.
8. For the syrup: Prepare dinner the sugar in a saucepan together with the water, honey and orange peel. Convey to a boil for 3 minutes and put aside at room temperature till used.
