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Catamarca is a province full of beautiful landscapes and a great diversity of products that return to its gastronomy irresistible for those who visit it. On this occasion, we bring you three sweet recipes so you can serve your mates with a touch of Catamarca.
The first thing you need to do is place the anise in the cognac and let it stand all night. Then we beat 6 yolks until they remain foamy, the same we do with whites, although in another mold.
Now we will whiten the yolks gradually incorporating the whites and then add the anise with cognac and fat. Beat until all our ingredients are well integrated.
We put the flour and baking powder (ideally both ingredients are sifted) and knead until a dough can be peeled off the table and not stuck in our hands. We cover it and let it cool and rest.
When our dough is ready, we cut it into small squares, join the two ends and make pressure on the joint. The next step is to hang the buns on the stick of a wooden spoon so that they retain the shape. We fry them in fat and drain on absorbent paper. Once they are cold, the dulce de leche is placed as a filling.
For the cover the glaze is prepared by beating the white of one egg with impalpable sugar and a spoon of lemon juice. When we see that its volume increased, we proceed to paint our gaznates with real glaze.
For our delicious donuts, the first thing we have to do is have the milk previously boiled with the anise. We place the flour on the counter and make a hole in the center. There we will place 3 yolks, yeast, 2 tablespoons of butter, sugar and vanilla.
The next step is to knead until a firm consistency integrating all the elements and then let the preparation rest for a few minutes. We stretch and assemble buns of the size that we like best to form our rings and place them on a plate that must be previously floured and buttered. We take them to an oven at about 160 degrees and let them cook for about 20 minutes.
Once they are cold we proceed to paint them with meringue. For them to dry quickly the ideal is to give them a blow of the oven again. For decoration you need 3 whites with 200 sugar to form a rich meringue.
Let's open our nuts, remove the fruit and reserve. You can also buy the peeled ones. The next thing is to cut the walnut in half and, while the first portion should be covered with dulce de leche, the second is finite chopped to be placed above the dulce de leche.
To cover them we need to prepare a real glaze such as the one we make for our gaznates (see recipe). We cover them and leave them on a grid and go. And which of these delicious recipes do you dare to make?
Publication Date: 06/11/2020
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