Casadiella: Difference between revisions
added Category:Spanish desserts using HotCat |
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1 teaspoonful.<br /> |
1 teaspoonful.<br /> |
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Put all ingredients in bowl except yeast and flour, then cook 1 minute to 40ºC speed 2. |
Put all ingredients in bowl except yeast and flour, then cook 1 minute to 40ºC speed 2.<br /> |
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Next step add yeast and flour, then cook 20 seconds speed 6. |
Next step add yeast and flour, then cook 20 seconds speed 6.<br /> |
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Finally 3 minutes dough mode and leave to rise. |
Finally 3 minutes dough mode and leave to rise.<br /> |
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===Filling=== |
===Filling=== |
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A cup of hazelnuts or walnuts. |
A cup of milled hazelnuts or walnuts.<br /> |
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Half cup of sugar. |
Half cup of sugar.<br /> |
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Mix them with anis or |
Mix them with anis, wine or other liquor.<br /> |
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Once you have dough, spread it and cut into pieces about 10 cm long. Put filling into each piece and fold it. Close ends with a fork.<br /> |
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Finally fry them with fold down so that filling doesn't come out. |
Finally fry them with fold down so that filling doesn't come out. |
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==References== |
==References== |
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Revision as of 17:16, 11 April 2013
The Casadiella is a typical dessert from Asturias. It consists of a pasty elaborated with wheat flour, flavour with Anis del Mono and filled with hazelnuts and/or walnuts, and sugar. Finally they are fried.[1]
Sometimes people put wine instead of Anis del Mono. The inal shape is like a tube of 10 centimeters approximately and ends are closed with a fork.
Preparation
You can make it manually or with Thermomix.
Make dough with Thermomix:
500 gr of wheat flour.
100 gr oil.
150 gr water.
50 gr milk.
30 gr yeast.
1 teaspoonful.
Put all ingredients in bowl except yeast and flour, then cook 1 minute to 40ºC speed 2.
Next step add yeast and flour, then cook 20 seconds speed 6.
Finally 3 minutes dough mode and leave to rise.
Filling
A cup of milled hazelnuts or walnuts.
Half cup of sugar.
Mix them with anis, wine or other liquor.
Once you have dough, spread it and cut into pieces about 10 cm long. Put filling into each piece and fold it. Close ends with a fork.
Finally fry them with fold down so that filling doesn't come out.