INGREDIENTS
- I knead:
- – Flour 000 500 g.
- – 1 tablespoon of malt extract (or honey).
- – Water 240 cc.
- – Sal 15 g.
- – Refined beef fats 50 g.
- – Recent yeast 15 g.
- Filling:
- – Refined beef fats (comfortable) 125 g.
- – Flour 000 25 g to sprinkle.
Have you ever ever tried the well-known flaky fats tortilla ? a scrumptious Tucumán recipe to accompany the mates
Process:
1. In a bowl, place the flour, honey, yeast, salt, fats and water.
2. Combine all of the substances till the dough is fashioned, which shouldn’t be comfortable; Then cowl it with a movie and let it relaxation for quarter-hour.
3. Filling: step on the fats.
4. Stretch the dough into an oblong form (40 x 30 cm), unfold it with fats with a spatula or together with your fingers and sprinkle with flour, closing it in order that the fats doesn’t escape. It’s stretched and a single fold and a double fold are made, letting it relaxation between turns for roughly half-hour.
5. As soon as the laps have been accomplished, allow them to relaxation for 30 extra minutes.
6. Then it’s stretched to half a cm in an oblong form and all the edges are minimize to disclose the puff pastry. Minimize 4×4 cm squares and stack on a plate.
7. Let rise for two hours and bake at 190ºC till golden.
