INGREDIENTS
- 1 kilo of flour without baking powder to the dough and a pinch of salt
- 4 eggs
- 1 cup cold water (very cold in the refrigerator)
- 5 tablespoons brandy or pisco
- 500 grs. butter or margarine
Is placed in a bowl kilo of flour sifted with pinch of salt. A hole in the middle of the meal is done and break the eggs one by one. It binds everything with a wooden spoon, never by hand.
The cold water with brandy or pisco Then seal.
This water will slowly add to the flour mixture and eggs. He joins fully, always with the help of the wooden spoon.
Finished this procedure takes the bowl with the dough (covered over with a dish towel) to rest in the refrigerator for 20 minutes.
He spent the rest time, you begin to uslerear dough on floured counter.
Are placed "pelotoncitos butter" on top of the dough. This is done 4times as our mass will have 4 special folds, ie, 4 times pelontoncitos will place the butter, since after each fold, we again uslerear dough and repeat the procedure for the "butter pelontoncitos
1 Fold: The dough is folded in half and then in half again, ie, is folded into four.
2nd fold: The dough is folded in half, then a tip is brought to the middle of the mass, with the other end the same procedure is repeated and finally returns to fold in half.
3rd fold: The dough is folded in half, then a tip is brought to the middle of the mass, with the other end the same procedure is repeated. Then it repeats the procedure aterior and finally ends by folding it in half.
4th and last fold: It's like rolling a queen arm, rolled the dough is placed in the bowl, cover again with the cloth and brought to rest in the refrigerator for 15 minutes.
After this last resting the dough, begin to cut dough pieces, which go uslereando individually and cut the mold chosen "one sheet".
I uslereo all leaves before cooking (not heat the kitchen environment) the'm settling into a tray and always put a piece between sheets of butcher paper.
Then I take this tray to the fridge and I'm pulling out of a baking sheet to go.
It is cooked in the oven at 180 ° C each sheet individually, about 10 minutes or until golden brown (cooking time will depend on each oven).
They are being pulled leaves and cooked and cooled.
Then you can fill with whatever you want, in my case I like to fill it with caramel or as they say, with "dulce de leche". Another good alternative is with whipped cream and jam some acid, can also be with custard.
The dough is very neutral, so any padding looks good.
Finished this procedure takes the bowl with the dough (covered over with a dish towel) to rest in the refrigerator for 20 minutes.
He spent the rest time, you begin to uslerear dough on floured counter.
Are placed "pelotoncitos butter" on top of the dough. This is done 4times as our mass will have 4 special folds, ie, 4 times pelontoncitos will place the butter, since after each fold, we again uslerear dough and repeat the procedure for the "butter pelontoncitos
1 Fold: The dough is folded in half and then in half again, ie, is folded into four.
2nd fold: The dough is folded in half, then a tip is brought to the middle of the mass, with the other end the same procedure is repeated and finally returns to fold in half.
3rd fold: The dough is folded in half, then a tip is brought to the middle of the mass, with the other end the same procedure is repeated. Then it repeats the procedure aterior and finally ends by folding it in half.
4th and last fold: It's like rolling a queen arm, rolled the dough is placed in the bowl, cover again with the cloth and brought to rest in the refrigerator for 15 minutes.
After this last resting the dough, begin to cut dough pieces, which go uslereando individually and cut the mold chosen "one sheet".
I uslereo all leaves before cooking (not heat the kitchen environment) the'm settling into a tray and always put a piece between sheets of butcher paper.
Then I take this tray to the fridge and I'm pulling out of a baking sheet to go.
It is cooked in the oven at 180 ° C each sheet individually, about 10 minutes or until golden brown (cooking time will depend on each oven).
They are being pulled leaves and cooked and cooled.
Then you can fill with whatever you want, in my case I like to fill it with caramel or as they say, with "dulce de leche". Another good alternative is with whipped cream and jam some acid, can also be with custard.
The dough is very neutral, so any padding looks good.
Utensils
- Bol
- Wooden spoon
- Dish towel
- Usler
- Tray food
http://www.cuchareando.cl:8080/content/receta-torta-de-mil-hojas
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