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Put all the ingredients in the kneading machine and let it work until
the mixture has the suitable texture. It is known when taking a piece
of the mass and pulling it until it comes off almost transparent. When
the mass is prepared, remove the mass from the kneading machine and
let it rest in the counter, grease the surface of the mass with oil so
it will not take skin. After a brief rest, divide the mass in portions of 150-200 g
(according to the size of the crown), work the mass hard so that the
resulting piece is more regular. Grease the surface of the piece with
oil again and let it rest. A while after, nail the finger in the center of the mass to cross it
and to make a hole that, with circular movements with both hands, will
be enlarged until it gets the necessary diameter (some like 20-25 for
the indicated weight). Then put it on the oven tin carefully and
finish to give the circular form. Then paint the surface with egg and
let it ferment in 30ºC until the piece duplicates its volume. Once fermented, cook it in 190-200ºC until it has golden color.
Once cold, open the crown and fill it with cream, cover it up again
and cover it with sugar.
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