Moulds Carnival prepare the flowers in "Pastry Alvaro." ---------------------------------------------
mass Preparing for flowers. ----------------------------------------
The mold is introduced into the vessel and is soaked mass. Will then go into the pan with hot oil. ----------------------------------------------
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And, once out of the frying pan flowers and chips will detach from the mold. ----------------------------------------------
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Preparing the dough to the ears. ----------------------------------
mass , and cut into pieces, fry in skillet. ----------------------------------------
ears
A sugar is added to consumer tastes. ----------------------------------------------
Preparing the dough to the ears. ----------------------------------
mass , and cut into pieces, fry in skillet. ----------------------------------------
ears A sugar is added to consumer tastes. ----------------------------------------------
----
ears and flowers for sale at the "Pastry Alvaro" de Benavente. ----------------------------------------------
ears and flowers for sale at the "Pastry Alvaro" de Benavente. ----------------------------------------------
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known as homemade sweets and traditional still developing in many towns of Castile and Leon. And they tend to be successful and appreciated, not only for the raw materials that are made, but also make them the same way. In many homes still preserve family recipes, but with practice and years do not need any prescription. Such fame
have some that have served to publicize the town or city: the cupcakes Astorga, of Nicanor Boñar, Villalpando's ugly yolks, Ávila, Zamora reeds, etc. Others generally made on the occasion of various festivals and events throughout the year. This happens with the ears and flowers of carnival, which are still being made these days, but less, in some villages in the valleys of Benavente, and elsewhere.
And not just in bakeries or homes, but also in the cake, as we have seen in "Alvaro Artisans" bag with a very old company (they are now four generations), which is able to combine innovation with respect for tradition their ancestors.
"We I said Rafael Perez, one of the owners, heirs of the company, we continue these and some other goodies, such as our parents and grandparents did. " tells me precisely at the time that it is extending the hand roll the dough to the ears. "I'm doing same thing can be done with the mill, but is thinner the dough to do so and the end result is also better."
Then cut the dough to the size you want to give your ears. Then pass to the fryer, like the flowers, taking special care to give the required point.
ears ingredients are: butter, flour, brandy and anise, orange juice and lemon juice, sugar and, of course, the oil that fried and should be at a high temperature. Sonsoles
Alvaro, his wife, who will draw up the flowers, take a blender and a bowl begins to prepare the dough with eggs, flour and sugar mixture should be somewhat liquid. Not far away is the fryer with plenty of oil, whose temperature is above 200 degrees. In the fryer are placed iron molds of flowers, they must be very hot, so the dough does not stick frying.
With patience and good work, typical of the craftsmen, Sonsoles is introducing the mold in the liquid mass and then the fryer oil. In brief moments, when fried, the flower is clear from the mold and, when it is already golden, remove from oil and place on a tray. And so, one by one, slowly but steadily until the end of the prepared dough. Everything comes out perfect and looks good is a sign of a better taste. Do not forget to sprinkle them with sugar before proceeding to the contemplation and sold in bakeries.
"to the ears, he says, also fry them in hot oil and seek the dough is as thin as possible, so it will be more crisp, and will have more acceptance. Also sprinkle with sugar. To fry, both the flowers as the ears, use olive oil, so they have a better taste. "
I say these are sweet days, or a time frame such as Carnival and although it may develop during prefer to do all year so, as they always did their ancestors, which ultimately were the ones who taught them. Be respectful of the past and tradition. Add Isidro
were used candy made when the houses had been hog-butchering and had plenty of butter. This superseded the oil was needed in quantity and was not available so easily. Artisan has Álvaro
workshop Santa Cristina de la Polvorosa, one of the most important people of this province, its people and have some food companies, including Pastor cheeses, which have given him international fame. In addition to bakery and pastry in this location, they have bakeries in Benavente Zamora and capital, which contributes to greater dissemination of information and made products and not artisans.
is because their owners are well aware that in the kitchen in general, whether dessert or not, it is necessary to develop and introduce new techniques and ways to develop products. So his son Rafael, along with his wife, and working with them after being away for several years, ready in all aspects of pastry. Specifically in Barcelona has been some cooking courses and internships with renowned teachers.
Now in the family business, will deal precisely with the innovations and newest of everything, even using other less traditional, but attractive to customers and consumers. And while they lend a hand if necessary, their parents will continue to make ears and flowers Carnival, All Saints' bones, cake by The Veguilla and the usual pastries and cakes, as tradition dictates.
approach to their bakeries citizens throughout this region of the Valleys. But outsiders, and many travelers Benavente consider a city stop and inn.
traditions are revived again, every year when the days get Carnival or Carnestolledas, days, in addition to the costumes, parades, street bands and brass bands that are on the streets, ears and flowers adorn the windows of some food shops and bakeries, inviting everyone to his taste as a way to participate in the party.
known as homemade sweets and traditional still developing in many towns of Castile and Leon. And they tend to be successful and appreciated, not only for the raw materials that are made, but also make them the same way. In many homes still preserve family recipes, but with practice and years do not need any prescription. Such fame
have some that have served to publicize the town or city: the cupcakes Astorga, of Nicanor Boñar, Villalpando's ugly yolks, Ávila, Zamora reeds, etc. Others generally made on the occasion of various festivals and events throughout the year. This happens with the ears and flowers of carnival, which are still being made these days, but less, in some villages in the valleys of Benavente, and elsewhere.
And not just in bakeries or homes, but also in the cake, as we have seen in "Alvaro Artisans" bag with a very old company (they are now four generations), which is able to combine innovation with respect for tradition their ancestors.
"We I said Rafael Perez, one of the owners, heirs of the company, we continue these and some other goodies, such as our parents and grandparents did. " tells me precisely at the time that it is extending the hand roll the dough to the ears. "I'm doing same thing can be done with the mill, but is thinner the dough to do so and the end result is also better."
Then cut the dough to the size you want to give your ears. Then pass to the fryer, like the flowers, taking special care to give the required point.
ears ingredients are: butter, flour, brandy and anise, orange juice and lemon juice, sugar and, of course, the oil that fried and should be at a high temperature. Sonsoles
Alvaro, his wife, who will draw up the flowers, take a blender and a bowl begins to prepare the dough with eggs, flour and sugar mixture should be somewhat liquid. Not far away is the fryer with plenty of oil, whose temperature is above 200 degrees. In the fryer are placed iron molds of flowers, they must be very hot, so the dough does not stick frying.
With patience and good work, typical of the craftsmen, Sonsoles is introducing the mold in the liquid mass and then the fryer oil. In brief moments, when fried, the flower is clear from the mold and, when it is already golden, remove from oil and place on a tray. And so, one by one, slowly but steadily until the end of the prepared dough. Everything comes out perfect and looks good is a sign of a better taste. Do not forget to sprinkle them with sugar before proceeding to the contemplation and sold in bakeries.
"to the ears, he says, also fry them in hot oil and seek the dough is as thin as possible, so it will be more crisp, and will have more acceptance. Also sprinkle with sugar. To fry, both the flowers as the ears, use olive oil, so they have a better taste. "
I say these are sweet days, or a time frame such as Carnival and although it may develop during prefer to do all year so, as they always did their ancestors, which ultimately were the ones who taught them. Be respectful of the past and tradition. Add Isidro
were used candy made when the houses had been hog-butchering and had plenty of butter. This superseded the oil was needed in quantity and was not available so easily. Artisan has Álvaro
workshop Santa Cristina de la Polvorosa, one of the most important people of this province, its people and have some food companies, including Pastor cheeses, which have given him international fame. In addition to bakery and pastry in this location, they have bakeries in Benavente Zamora and capital, which contributes to greater dissemination of information and made products and not artisans.
is because their owners are well aware that in the kitchen in general, whether dessert or not, it is necessary to develop and introduce new techniques and ways to develop products. So his son Rafael, along with his wife, and working with them after being away for several years, ready in all aspects of pastry. Specifically in Barcelona has been some cooking courses and internships with renowned teachers.
Now in the family business, will deal precisely with the innovations and newest of everything, even using other less traditional, but attractive to customers and consumers. And while they lend a hand if necessary, their parents will continue to make ears and flowers Carnival, All Saints' bones, cake by The Veguilla and the usual pastries and cakes, as tradition dictates.
approach to their bakeries citizens throughout this region of the Valleys. But outsiders, and many travelers Benavente consider a city stop and inn.
traditions are revived again, every year when the days get Carnival or Carnestolledas, days, in addition to the costumes, parades, street bands and brass bands that are on the streets, ears and flowers adorn the windows of some food shops and bakeries, inviting everyone to his taste as a way to participate in the party.
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