INGREDIENTS
- For the bottom dough:
- – Butter 250 g.
- – Sugar 250 g.
- – Eggs 2 items.
- -Zest of 1 lemon.
- – Flour 0000 400 g.
- – Corn starch 100 g.
- – Baking powder 20 g.
- – Salt 1 tsp.
- For the manga dough:
- – Butter 180 g.
- – Impalpable sugar 90 g.
- – Eggs 1 unit.
- – Flour 0000 250 g.
- – Vanilla essence 3 cc.
- – Lemon zest.
- – Milk 30 cc (if it is vitally onerous).
- For the filling:
- – Dulce de leche pastry chef 900 g approx.
DULCE DE LECHE FROLA PASTA, a basic that we love!
PROCEDURE:
1. Beat the comfortable butter with the sugar, add the eggs separately and proceed beating.
2. Taste with lemon zest or vanilla essence
3. Sift the flour with the starch, baking powder and salt.
4. Add the combination to the butter combination and unify.
5. Stretch between two items of plastic wrap and place within the fridge for 2 hours.
6. Line the 24 or 26 cm tart pan and prepare dinner till white at 170 levels (coated with aluminum foil and beans for the primary 10 minutes). We should blanch it, in order that it doesn’t brown an excessive amount of or it would prepare dinner once more.
7. Cowl with pastry dulce de leche
8. Kind strips with the assistance of a piping bag, reducing the top to generate a flat peak (skinny as a result of they develop when cooked) and go them over the pasta to create rhombuses.
9. Put it again in a preheated oven at 170ºC, till golden brown.
Let cool and unmold.
10. For the manga dough, place the comfortable butter in a bowl together with the
sugar and beat till creamy
11. Add the egg and proceed beating. Taste with vanilla essence and lemon zest.
12. Sift the flour and add it abruptly. Combine till properly built-in
13. We should get a young dough that we will work with the pastry bag, if essential, add milk to realize this.
