Hojarasca – EN
Equipment to be used: Blender with paddle attachment, greased trays.
Ingredients:
Finished product shelf life:
15 days (depending on display conditions).
---------------------
Share the recipe:
Procedure:
1 Add baking powder, salt and sugar to the flour, mix well.
2 Incorporate both fats and knead until integrated forming lumps.
3 Add the water little by little to form a flexible paste, but not similar to a fermentable dough.
4 Weigh pieces of 15g /1/2 Oz each (recommended) in order to get discs size around 15 cm.
5 Flatten with a rolling pin and then place the ground piloncillo or dulce de leche in the center of the disk.
6 Cover the disc with another to obtain a sandwich.
7 Punch the center with a fork and if desired, mark the edges with the same fork.
8 Oven: 200 ° C / 392 ° F for 15 to 20 minutes.
Procedure:
1 Add baking powder, salt and sugar to the flour, mix well.
2 Incorporate both fats and knead until integrated forming lumps.
3 Add the water little by little to form a flexible paste, but not similar to a fermentable dough.
4 Weigh pieces of 15g /1/2 Oz each (recommended) in order to get discs size around 15 cm.
5 Flatten with a rolling pin and then place the ground piloncillo or dulce de leche in the center of the disk.
6 Cover the disc with another to obtain a sandwich.
7 Punch the center with a fork and if desired, mark the edges with the same fork.
8 Oven: 200 ° C / 392 ° F for 15 to 20 minutes.
