In Salamanca, these cakes are called rackets, eight are known elsewhere. They look very tasty, the process seems long, but I assure you it is not true. The result is worth it.
The dough recipe I took the blog The temptations of the saints . Print recipe
Ingredients:
- 625 g of bread flour.
- 225 g of water.
- 85 g sugar.
- 9 g of invert sugar or honey.
- 94 g of eggs (about 2)
- 9 g of salt.
- 37.5 g fresh baker's yeast.
- 250 g butter at room temperature (laminated).
- Peach Jam (decoration)
For the pastry cream:
- 1 / 2 l milk.
- 3 egg yolks.
- 50g of butter or margarine
- 45g cornflour
- 100-115g of sugar.
- cinnamon, lemon peel.
1 Prepare the pastry cream. This will heat the milk in a saucepan with cinnamon, butter and lemon peel.
2 In a bowl beat the egg yolks with the sugar and cornstarch is incorporated.
3 When milk is hot, it is added to the egg yolk mixture, passing through a sieve, stir well and pour the mixture into the fire, stirring constantly, until thickened. Reserves.
4 th Place the warm water, eggs, salt, sugar, honey, sifted flour and yeast in the baking tray. Programming a 15-minute kneading. 5 º
mass is removed, you are given a ball and make him cut a cross in the center of mass. Allow the dough covered with a cloth about 30 minutes.
6 º Stretch dough into four-star points. It leaves the center for more chubby then not leave the butter.
7 th block is put butter in the center and cover with the top left, then to the right, bottom, and finally to the top. We have made the package.
8 º then stretch the dough with a rolling pin, dusting surface with flour to prevent sticking. Once stretched, fold the top third to the center and then the bottom up. Place in refrigerator, covered with a cloth, about 15 minutes.
9 º Turn the dough 90 degrees. It gets to stretch and bend as in the previous step. Let stand another 15 minutes in the refrigerator.
other is rotated 10 º 90 º and stretch and fold again. Let stand 15 minutes in the fridge.
11 º and put the dough is stretched to 1.5 cm thick. Cut with a pizza or pasta cuts, strips 2-3 cm wide. Are rolled on themselves (curl) and given a loop. They turn the corner toward the center and placed with the union down, on a tray lined with baking paper.
12 th holes are filled with pastry cream using a sleeve.
13 º 90 minutes are left to weigh.
14 º is painted with egg and bake at 190 º C for 15 minutes. 15 º
can paint with peach jam out of the oven.
