Hello everyone, I took half of Italy as a good influence, but the desire to cook has not abandoned me and that is why today I made these fried crescents, a very special trick
The peculiarity is that they are beautiful dry, may be more to pastry cakes, why not stay at all greasy!
INGREDIENTS:
650gr of flour for pasta
250g sugar 50g margarine 50g butter
4 eggs 1 tablespoon baking peanut oil
for cream 2 heaping tablespoons of flour and a half
2 tablespoons sugar 2 eggs
1 / 2
liter of milk 1 / 2 vanilla bean
preparation for cream in a bowl
mescolre the 2 eggs with the sugar and flour,
by heating the milk co vanilla open, bring the two compounds and bring to boil, then cool down for good.
in a large bowl add the flour or dough, and all the other ingredients
alla fine otteniamo un'impasto tipo pasta frolla
stendere l'impasto a un po meno di mezzo cm e tagliarlo con un coppapasta
con l'aiuto di una sap o di un cucchiaino mettere un po di crema sul dischetto e poi chiudere molto bene pigiando con le dita
mettere le mezzelune disposte in un vassoio e far scaldare l'olio
la presenza del burro nell'impasto fa colorare molto velocemente le mezzelune, è bene quindi non tenere la temperatura troppo alta, altrimenti si bruciano fuori e rimangono crude all'interno!!!! give it a try tasting a
just cooked them in paper towels and you will realize that they are not at all greasy!
NOTE: If you want something even more delicious, you can make a real custard with egg yolks only!
0 comments:
Post a Comment