[Sca-cooks] Fadalat - Puff Pastry
Suey
lordhunt at gmail.com
Sun Sep 9 13:07:29 PDT 2007
Confección del hojaldre, que son las mantecadas
Se amasa la sémola o la harina de flor con agua y sal y se soba bien
sobada. Luego se derrite manteca, se extiende un pedazo de masa en la
amasadera lo más fina posible. se dobla después de haberla untado por
dentro con manteca, se extiende otra vez, se golpea con la palma de la
mano y se pone en la sartén o en la paila a la lumbre, después de
haberla untado con un poco de manteca, para que no se abrase. Cuando
está cocida, se retira de la lumbre y se la golpea con las dos manos
para que se rompan y separen unos trozos de otros. Luego se ponen en una
sopera y se tapan con un pañuelo y se hace otro tanto con el resto de la
masa, hasta el final. Se riegan luego con miel caliente espumada. se
espolvorea con canela y azúcar, y se come.
El que quiera puede hacerlo en panes pequeños y untarlos con manteca,
poner uno dentro de otro y extender todos ellos con el rodillo o con la
mano, que queden sumamente delgados, y cocerlos en la paila, lo mismo
que antes. Se riegan con miel y se comen.
Puff Pastry[1] <#_ftn1>
Make a dough with semolina or fine flour with water and salt and knead
well. Melt lard and roll out a piece of dough on the pastry board making
it as thin as possible fold it after greasing with lard. Stretch the
dough again, hit with the palm of the hand and put it in a frying pan or
paellera[2] <#_ftn2> on the fire, after greasing it with a little lard
to avoid scorching. When done remove from the heat and hit it with two
hands to break it and separate some parts from others. Then put it in a
tureen and cover it with a cloth and make more with the remaining dough
until it is used up. Pour unskimmed honey over then and sprinkle them
with cinnamon and sugar and serve.
If small unlarded pastries are desires put one inside the
other and stretch all with the rolling pin or with the hand making them
very thin and cook them in a paellera as above. Pour honey on top and serve.
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[1] <#_ftnref1> The literal translation would be Larded Puff Pastry but
lard is assumed in titles of English recipes. Lard in this case would be
that from lamb being an Hispano-Arab recipe.
[2] <#_ftnref2> Pan for making paella, like a frying pan but with two
handles "U" shaped small handles instead of one long straight handle. I
think the translator from Arabic to Castellan is indicating that it is
placed in what we call a frying pan today but was called a "paila" in
Spain during the medieval period.
Suey
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