INGREDIENTS
- For the mass:
- – 1 kg of flour.
- – 20 g of salt.
- – 450 cc of water.
- – 60 g of fats.
- – 60 g of margarine.
- Filling:
- – 160 g puff pastry butter or margarine.
- – Starch c/n.
- Syrup:
- – 200 cc of water.
- – 200 g of sugar.
- – Vanilla essence.
- Armed:
- – Oil in 2 containers for various temperatures.
- – Candy potato and quince c/n.
SWEET POTATO AND QUINCE CAKES
PROCEDURE:
1. Knead the dough till it comes collectively. Relaxation.
2. Stretch the dough, add the filling (tempered) and placed on the dough.
3. Double Flip. Go away in fridge for 30 min.
4. Stretch and easy return. Assemble the cupcakes.
5. Prepare dinner in oil at 140 and 170ºC.
6. Let cool.
7. Go chilly syrup on high.
