INGREDIENTS
- For two cremones.
- I knead:
- – Flour 000 500 g.
- – Malt or honey extract 5 g.
- – Sugar 10 g.
- – Water 250 cc.
- – Sal 15 g.
- – Refined beef fats 25 g.
- – Recent yeast 20 g.
- Filling:
- – Refined beef fats (comfortable) 125 g.
- – Flour 000 25 g.
- Stuffed:
- – Candy crushed quince.
CREMONAS STUFFED WITH QUINCE , observe this spectacular recipe beneath and revel in them at residence!
PROCEDURE:
1. In a bowl add the flour, malt, sugar, yeast, salt and water.
2. Combine all of the elements till the dough is shaped, which shouldn’t be comfortable; Then cowl it with a movie and let it relaxation for quarter-hour.
3. Paste: the flour is blended with the fats and given an oblong form, then positioned on the rested dough and closed in order that the fats doesn’t escape.
4. With a sobadora or stick, stretch the dough one centimeter and make a single flip, let it relaxation for quarter-hour and make one other double flip.
5. Then the dough is stretched and the completely different items and codecs are made, stuffed with quince paste, allowed to double in quantity, positioned on greased plates and cooked within the oven at 190ºC for 15 to twenty minutes, relying on the dimensions of the items.
