Another recipe that took centuries of waiting on my list of unfinished business. Endless list, really. Delicious
soletilla His shows us in his kitchen and had my fierce desire to taste, and this is her recipe: Ingredients
22 units:
3 eggs 90 g pastry flour 75 g sugar
a pinch of salt for sprinkling powdered sugar
Prepared
1. Separate the whites from the yolks.
2. Beat the egg whites with a whisk, with a pinch of salt. In the middle of this process, add the sugar gradually normal. To verify that they are mounted, to dump the bowl where we are working not move openly.
3. Beat the yolks separately and incorporated into previous meringue with a spatula and stirring motion.
4. Sift the flour and incorporate two or three times. Integrating the mixture with the spatula until it is perfect.
5. Pour the batter into a pastry bag with tip radius of 2 cm. Be putting in an ovenproof paper sticks about 8 inches, supporting a little base of the nozzle in the paper so that when you leave us no mass poles are cylindrical but slightly flattened.
6. Preheat oven to 180 degrees, heat up and down. If your oven is very powerful, 170 º.
7. Sprinkle over soletilla with icing sugar, helping us to do a strainer, and just before cooking them.
8. Bake about 12 minutes. Time is not exact, but must stay blanditas lightly browned.
9. Let stand on wire rack. Tips
* Eggs will be very fresh and work with them at room temperature.
* I use a machine to mount the clear rods, which lets in plenty of air. If you have Thermomix, fine, but personally I like riding the clear with this machine, because they are more air and better. Similarly, for other things I feel infinitely better Thermomix, will talk about that day.
* It is well suited baked in paper baking, as in the silicon wafers that have been so popular in desserts, and they are very comfortable.
* If you want to do more, the proportion of each egg is added more flour 30 grams and 25 grams of sugar. Soletilla
* These are stored in cans, but I doubt that is one. Also serve to accompany thousand desserts with muscatel wet custard below, to go around a cake and make it a pleasure to behold, to accompany an ice cream filled with chocolate mousse, to use a pudding to put trim in a beautiful glass with strawberries and cream ... I do not follow, not follow!
saved canned Well,? to last? "Nothing further. My daughter wetting "his" lady fingers "in" Su-tella ", which will show you, too, the can was empty then.
Thank Your! soletilla were delicious, soft inside and crispy on the outside, with a rich flavor!
Time: 2 hours 30 minutes
Difficulty:
Season: year
Hometown: Susana - fried Webos
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