As I commented in my previous post; do next would be the Hojaldrinas. These have been a success, the first I was surprised when I tried.
Although it is ugly I say so, but I have come exquisite, they are more good than they usually buy at the supermarket.
Quake Hojaldrinas manufacturers that leave you competition!
This recipe can be found in almost all blog.
But all I saw called me attention, my friend Onega of Magic in my kitchen, put in your recipe because extra fluids and made them with lard, but not threw it all at once and I took that idea.
Then I really liked the step by step Reme of South of the South and still hot as she gave them a bath of sugar when cool and then gave them another.
So taking ideas from other ones and I made these Hojaldrinas, which result has far exceeded all my expectations.
And I hope you feel encouraged to make as the result, I guarantee that will surprise you.
INGREDIENTS: > 600 grams of flour
> 100 ml white wine
> 80 ml orange juice
> zest of 3 oranges
> 300 gr lard + 100 gr for the second plaster
PREPARATION:
traditional to:
In a bowl put flour, 300 grams of lard cut into chunks, juice and white wine, orange zest, knead until it is all one homogeneous mass, all well mezclado.Dividimos dough in half and place each ball, a bit flat (to give us then stretched) wrapped in plastic wrap in the refrigerator, there is less space left for 1 hour (I left it overnight).
In thermomix:
> We put in the cup butter, wine, salt, juice and zest of the oranges, mix 20 seconds, vel. 5.
> Add the flour and toss again 12 seconds, vel 5.
Schedule 3 min. vel. spike.
> divide the dough in half and place each ball, a bit flat (to give us then stretched) wrapped in plastic wrap in the refrigerator, there is space left for at least 1 hour (I left it overnight).
Once the dough has rested in the fridge is out of the balls, stretched with a roller to leave a rectangle and put 50 grams of lard, that we have about ointment, in the center.
butter is wrapped (like pastry) as follows: The top toward the bottom center and also toward the center. Turn the package 90 º the hand of the clock and re-stretch in a rectangle. It gets to do the same operation (in total, I have given 3 laps). 
I have short pasta of all shapes and colors. But I look and I have a rectangular shape and size I wanted to give these Hojaldrinas. Had to improvise (how you did, how did ????) to the base of a can of pepper was making a dough and then helped me with a knife-edge.
dough is stretched until it is 2 cm. more or less and cut with cookie cutters to shape, being careful not to crush the edges rise in the baked good. Preheat oven to 200 º and the other mass do so, in total I have left some 30 Hojaldrinas, I had to make two runs, because I used two pans to make them. We got
oven temperature to 170 º and bake about 55 minutes.
's when I got burned, as well as Reme Onega advised, "that they pass about 40 or 45 minutes, checking and taking a cut in half if they are dry inside. If we see it's dry are removed, otherwise, leave them more time until we see who have done well in the middle. " (I had a total of 55 minutes)
But I do not comply with part one, I tried them ...! as they burned! ... ummmm yet ricaaaaa that thing!
picked up the phone, not knowing if I was better to catch a cup of cold water to cool the tongue, but opt \u200b\u200bfor the former, was eager to tell my good friend Marguerite had left me. Daba
boats ... but do not ask me the two things ...¡¡!.
the fresh baked sprinkle with powdered sugar, and let them cool. Once
cold bard them again so they are well covered, as this sugar is the that will give the Hojaldrina sweetness.
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