INGREDIENTS
- Yield:
1 truffles 18cm in diameter
- – Flour 0000 200 g.
- – Sugar 80 g.
- – Honey 10 g.
- – Butter 100 g.
- – Lemon zest.
- – Vanilla essence 2 cc.
- – Egg 40 g.
- – Milk 5 g.
- – Baking powder 4 g.
- Stuffed:
- – Quince or candy potato 250 g.
- – Fruit jelly (to color) 60 g.
QUINCE FROLA PASTA Which one do you select? Quince or candy potato? Or dulce de leche? Or ricotta? So many choices!
PROCEDURE:
1. Put together the mise en place.
2. Sift the flour and baking powder.
3. Make a crown.
4. Combine the butter and sugar in a bowl forming a cream (creamed technique).
5. Add the eggs, honey, milk, lemon zest, and vanilla essence.
6. Pour into the middle of the crown and be part of with the assistance of a cornet, avoiding extra work.
7. Grind till its parts are mixed.
8. Cowl, label and retailer within the chilly at 4°C for one hour.
9. Laminate the dough 4 mm thick and place it in an 18 cm diameter cake mould.
10. Fill the lined mould with the jam.
11. Minimize 10 strips 1 cm huge by 4 mm thick and 20 cm lengthy for every unit.
12. Kind a trellis and paint with eggs.
13. Bake at 180°C for about 35 minutes.
14. Cool, unmold and paint with fruit jelly.
