INGREDIENTS
- For the mass:
- – Butter 250 g.
- – Sugar 250 g.
- – Eggs 2 models.
- -Zest of 1 lemon.
- – Flour 0000 400 g.
- – Corn starch 100 g.
- – Baking powder 20 g.
- – Salt 1 tsp.
- For the filling:
- – Candy potato sweet 900 g.
SWEET POTATO FROLA PASTA, the most effective snacks on this world! Which one is your favourite? Quince, candy potato, ricotta or dulce de leche?
PROCEDURE:
1. Beat the delicate butter with the sugar, add the eggs one after the other 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 lunch field.
7. Mash the candy potato (elective with a glass of port) and place it on the cake.
8. Kind strips (skinny as a result of they develop lots when cooked) with the remainder of the dough and cross over the pasta to create rhombuses.
9. Bake in a preheated oven at 170 levels, till golden brown, roughly 40 minutes.
10. Let cool, paint with impartial gloss and enhance with grated coconut.
