introduce
Originally, there was a traditional snack in Basque, which was a simple snack made of flour and lard in the shape of a pig. In the 18th century, it was loved by travelers. With the change of seasons, the stuffing in it would be changed from figs to cherry jam. Until today, every family in Basque has their own exclusive formula.
mould
8-inch pizza tray (diameter 2 1cm, height 4cm) 1 piece.
Practice 1
material
Outer pastry
270g of low-gluten flour, salt-free butter 1 75g, 200g of fine sugar, appropriate amount of lemon peel, egg 1 piece, egg yolk1piece and a little salt.
Cream filling of inner core cake
250ml of milk, 4 vanilla strips1/,30g of almond powder, 0/0g of unsalted butter/kloc-0, 50g of fine sugar, 2 egg yolks, 30g of low-gluten flour and a proper amount of rum.
other
Brush the surface with appropriate amount of egg yolk liquid.
method of work
1, prepare all the materials of the outer pastry.
2.175g of unsalted butter is put into a basin and stirred into a paste. Add 200g of fine sugar and grated lemon peel.
3. After the eggs 1 yolk 1 egg are broken up, pour them into 2 in three times.
4. Stir until creamy.
5. Sieve in 270 grams of low-gluten flour and a little salt.
6. Cover with plastic wrap after thorough mixing and leave it at room temperature for later use.
7. Apply a thin layer of salt-free butter (except the weight) on the baked buns, put it in the refrigerator, and coat it again after it solidifies.
8. Sieve the high-gluten flour (extra weight) into the baking mold with a sieve to make it covered with the bottom of the mold, pour out the excess flour, and put the baking mold in the refrigerator again.
9. Prepare all the materials for the cream filling of the inner pastry.
10, 2 egg yolks with half of fine sugar (25g) and stir well.
1 1, sift in 30 grams of low-gluten flour.
12, gently mix well.
13, put 250 ml of milk, vanilla strips14, 30 g of almond powder, 0/0 g of unsalted butter/kloc-0, and the other half of 25 g of fine sugar into a pot, and heat it with medium heat, and keep stirring during heating. Take out the vanilla strips after boiling.
14, pour half of 13 to 12, and mix well.
15. Pour the well-mixed 14 back into the pot, mix well with the remaining half 13, and heat and keep stirring until it becomes sticky.
16. Pour 15 into the container, cover it tightly with plastic wrap, and put it in the refrigerator for later use after heat dissipation.
17. Put the batter from step 6 into a paper bag.
18. Extrude from the middle to the periphery in a spiral shape.
19. Take out the refrigerated 16, pour it into another container, and add a proper amount of rum.
20. Stir until smooth.
2 1, put in a paper bag.
22. Squeeze three layers on the batter, and draw circles from the middle to the outside of each layer. Leave about three centimeters at the edge.
23. Squeeze the remaining 18 at the edge of 3 cm, and then gently squeeze it around from the middle at the top until the cream filling in the inner core is completely covered.
24. Spread the egg liquid on the surface and bake it in a preheated oven at 180 degrees for 45 minutes.