ORELLETES:
INGREDIENTS:
100 g of milk2 kg of normal flour12 eggs210 g of sugar1 glass of
oil 1 glass of aniseed1 glass of muscatel
DEVELOPMENT:First of all in a saucepan put 100 g of milk, the
skin of a lemon and two tablespoons of aniseed,put it on the fire
and stir until boil.
In a large bowl beat the eggs, once beaten, add the sugar and
stir until it is well integrated, do the same with extra virgin
olive oil, pouring milk, a glass of anise and
muscatel.https://mataelcuc.files.wordpress.com/2014/03/image2.jpeg
When you have well mixed, there forge flour and yeast slowly,
pasta first with a spatula and when cost stir and when we shuffle
costs, with your hands until we see that the pasta does not want
more flour.
Once the dough rather tempered let stand 1 to 3 hours. Once set
will the balls with the dough, the work a bit and leave on a
floured cloth separating them together.
Cover with a cloth and let stand in a warm place, about 3 to 5
hours, it increases the volume.Past time put a flat on a fire with
oil.We stretch the rolls with a roller on a floured board because
it doesn't stick mass or table or reel. The best way to get cake
round and thin is to use the technique of the godmothers.When we
have very thin and hot oil we put dough stretched well in the
pan.When cooked to turn aside the turn with two skimmers.
Once cooked on both sides the remove and let drain well put it
in a bowl and add sugar on top. Continue doing this until you have
them all fired.
ENJOY YOUR MEALFotografies: Wikipedia
