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The bones of saint is a typically Spanish dessert and characteristic of the celebration of the Day of the Dead and dates close to All Saints' Day, along with the Buñuelos de viento and the Tres amigas chocolates. They are present in the shop windows and showcases of all pastry shops and are also made at home.
This exquisite and traditional dessert is made with almond paste (marzipan) as the main ingredient. They are white, elongated and cylindrical in shape. The bone of saint forms a canutillo, similar to that of a real bone with its marrow, which can be filled with sweet yolk or syrup.
For the marzipan and syrup:
- 200 gr. of sugar
- 150 gr. ground almond
- 100 ml. of water
- Icing sugar
- 100 grs. of sugar
- 4 egg yolks
- 50 gr. of water.
1. Prepare a syrup with the water and sugar. Little by little add the almond until it forms a dough. Let cool.
2. On the other hand, we make another syrup with the water and sugar, and when it is ready, we add it little by little to the beaten egg yolks.
3. We introduce the mixture into the container where we have made the syrup and heat it in a water bath, preventing it from boiling because the pasta could be cut. Once it has thickened well, let it cool.
4. Take the marzipan and knead it with a rolling pin, sprinkling the entire surface with icing sugar so that the bones appear white.
5. We make square strips of the size that we consider most appropriate, but with sufficient dimensions to make the earrings with them. Each square strip is rolled onto a 1 cm stick. thick (it can be worth a pencil or chopsticks) and stick the dough with our fingers.
6. We will make sure to sprinkle each canutillo with the icing sugar to prevent the dough from sticking to the stick. Remove the dough from the stick and let it cool. Then it is filled with the yolk paste.
You can read more articles similar to Bones of saints. A traditional sweet for children, in the category of Desserts and sweets on site.
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