How to make a Galician bull one of the best cakes


How to make a Galician bull one of the best cakes

Four five’

12 servings

Easy

290 kcal

How to draw Galician bull

Well, well, well … I think I can say without fear of making a mistake This is the best cake I’ve ever tried. I love its taste, but most of all I like it Cortex remaining as a result of baking. E very crunchy and contrast with the spongy texture of bicaThis is a real delight for the senses. The preparation technique, is not the same as that of a Biscuits normal, because instead of breaking the ingredients at high speed, it is rather they mix. Also, the order and way of adding them to each other change a lot, but you will find this in the video and in written explanation. If you make it the same size as me, you will be able to offer delicious jam in birthday.

Obviously origin of Galician bull it is somewhat uncertain. There is knowledge of the existence of this traditional dessert from XIX centurywhen it was made at home to eat at celebrations. He is very well known the bull of the Terra de Trives area and among the nations which he covered, from what I saw, the bull of Puebla de Trives (city of Province of Ourense) stands out among all of them. It is also one of the central elements of Lazarus Carnival, a holiday that should be very important in the area. In the past years tourist boom in Ribeira Sacra, has benefited distribution and commercialization of the bull outside their regions of origin.

Ingredients for 12 people

Ingredient photo

1 – Beat the eggs and sugar

We will start by placing the butter (which should be with lipstick) and 400 of 500 g of sugar (the rest we will use later) in the bowl of our mixer. We should not use the usual whipping accessory and will use the kneading accessory instead. We will start shaking at a speed between medium and low.

Beat the eggs and sugar

2 – Add the cream and eggs

When we mix the sugar and butter, we will slowly pour the liquid cream while the machine beats. Once the whole cream is integrated, we will add the eggs one by one and will not add the next until the previous one is integrated.

Add the cream and eggs

3 – Change flour and yeast

When we mix all the eggs, we will reduce the speed to a minimum and add little by little the flour mixed with the yeast until it integrates into the dough.

Displacement of flour and yeast

4 – Prepare the form and discard the mushroom dough

While the dough is done mixing, we will spray our mold with release spray (or spread with butter and sprinkled flour). In my case I used a rectangular and movable shape 40×30 cm. It is possible that this mold is too big for you, so you will have to adapt the quantities to yours, always maintaining proportion. We will then discard the mixture and ensure that it is well distributed throughout. As a final touch, we will sprinkle the 100 grams of sugar we saved before, all over the surface.

Prepare the form and turn the sponge cake

5 – Preheat the oven and roast the Galician bull

Turn on the oven at 180 ° C with heating up and down WITHOUT a fan and when it is hot we will put the form and bake the Galician bull for about 30 minutes. This time is needed to make a medium fine bull like the one I cooked. In case your mold is higher when you throw away the dough, you will have to do it for a longer time.

Preheat the oven and roast the Galician bull

6 – Disassemble the bull

After the roasting time we will continue to pierce the bull with a needle to see if it is ready. If the needle comes out clean, we can take it out permanently and wait for it to cool to spill it.

Disassemble the bull

7 – We have already finished the Galician bull

And that’s it, friends, we finished our Galician bull. A recipe that I hope you will prepare very soon at home and upload the final photo on Instagram, in which you will mention my account 55000 Recipes. So I will see that you have made one of my recipes and I will be very happy. Nothing more for today, more tomorrow and better here at Family Kitchen.

We have already finished the Galician bull

8 – Natural cake with yogurt, very easy and fluffy cake

If you want to make an easy and very sponge cake, don’t miss the one I recommend … the mold is 40 x 30 cm, but you can make it in any shape. You should always fill in more than 3/4 of the form. Don’t miss it … To see the full recipe, you just need to click anywhere in this text.

Natural yogurt cake, very light and fluffy cake

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Thanks for reading.
David from 55000 Recipes

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