A Recipe For Carnival Ears

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In Galicia, for Carnival, it is traditional to prepare ears of Carnival, called in galledo orellas. They are a delicious dessert that, certainly we should prepare in any time of the year. The ears of Carnival ingredients: 500 gr. flour. 1 egg. 200 cc of lukewarm water with salt. 100 gr. לבירורים בנושא יש לפנות ל טבע שמבין יותר ממני.

sugar. כדי להרחיב אופקים, כדאי לבקר באתר של ישראל בכר. 100 gr. of cooked butter or cow butter. Anise. 1 teaspoon of levadurina. It is appropriate that butter and eggs aren't cold from the fridge, it is best that they are at room temperature and warm and soft butter. Mix in a bowl the flour, with the levadurina, and form a volcano with a hole in the Center.

Well beat the eggs with the sugar and a few tablespoons of anise and add them to the hollow of the flour with water and the warm, melted butter or sliced. Slowly mix everything and ended up dough on a Board lightly floured, until you get a soft, elastic dough and not sticking. If you would lack we would add more water or flour. Let sit a while and mold the ears. Shaping the ears we catch mass of about 200 gr. pieces and extend them with roll on a floured table, so it is very thin. We will then cutting them in portions of dough in square, rectangular or irregular shape and FRY in a pan with oil plentiful and warm over medium heat, FRY on both sides until they acquire a slightly golden color. We are putting them in a bowl and sprinkle confectioners sugar, or normal, above. Data to take into account when making ears, are that: the ears are richer the more fine make them. A trick us out the thin is stretching each portion a little with the help of the fingers of the hands in the air, to go them to fry. To know if the oil has the right temperature to fry can dip a stick, or the handle of a wooden spoon, if many bubbles form quickly to his around is that the oil in its point. Besides desserts like the ears of Carnival, in our recipe book you can find recipes of appetizers or starters. Original author and source of the article

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