INGREDIENTS
- Efficiency 2 models
- For the essential yeast dough
- Milk 200 cc
- Recent yeast 25 gr
- Sugar 80 gr
- Meals 0000 400 gr
- Sal 5 gr
- Zest of ½ lemon
- Vanilla essence 1 cdita.
- Egg 1
- Butter 90 gr
- 2 20 cm spherical baking pans
- 2 26 cm butter paper circles
- For the almond cream
- Butter 100 gr
- Impalpable sugar 100 gr
- Egg 1
- Almond powder 100 gr
- Cornstarch 5 gr
- For the meeting
- Pastry Dulce de Leche 150 gr
- Peaches or peeled peaches 4 models
DELICIOUS PEACH AND DULCE DE LECHE CAKE THAT TEACHES US THE FIGHT TO SWEET THE MOMENT WE CHOOSE
Process
1. For the dough, place the milk in a saucepan and heat it (it shouldn’t exceed 40°C). Take away it from the warmth and add the shelled yeast, a tablespoon of the sugar and a tablespoon of flour. Combine effectively with a wire whisk and let relaxation for five minutes. Reserve.
2. Within the bowl of the electrical mixer or on the counter (if you wish to knead manually) place the remaining flour, salt and lemon zest. Unfold them and add the remainder of the sugar.
3. Make a effectively within the heart of the flour, add the egg, vanilla essence and reserved yeast foam.
4. Knead slowly, till all of the substances are built-in, and add the butter. Knead till you get a easy ball. Divide it into two equals.
5. Brush two roasting pans 20 centimeters in diameter, place a bit of parchment paper on the bottom and brush once more.
6. Place the dough balls, one in every mildew and press together with your knuckles till the perimeters are lined.
7. Let it rise till it doubles in quantity. Fastidiously generate stress together with your fingers, forming small holes.
8. Place the dulce de leche in a pastry bag and canopy every cavity of the dough with a sweet button.
9. Distribute over the floor with almond cream.
10. Lower the peaches into sixths or eighths relying on their measurement and prepare them within the form of a rose, leaving half a centimeter between every section.
11. Let the muffins ferment for 20 minutes. Sprinkle the muffins with brown sugar and cinnamon, and coarsely chopped almonds.
12. Preheat the oven to 180°C (medium oven) and prepare dinner the muffins for roughly 30 to 35 minutes.
13. Take away them from the oven, allow them to cool and unmold.
Process
1-For the almond and dulce de leche cream: place the smooth butter in a bowl together with the sugar and beat till creamy. Add the egg and proceed beating.
2- add the almond powder beforehand blended with the cornstarch. Combine till you obtain a easy cream.
Secret
The parchment paper will will let you pull it when unmolding the muffins and make it simpler for you.
