This is one of the typical sweets of Puebla that originated in the kitchens of various convents. These are rich traditions that satisfy even the most demanding palates.
state of puebla It is one of the richest states and is known for its wealth. wide range of signature dishes And of course I couldn’t leave him behind sweets I refer to it because it is important. is more than 300 delicacies, These were mainly created during the colonial period.
Typical sweets of Puebla born from the fusion of Arab, Spanish and indigenous cultures.
After the Spaniards arrived in Mexico, various goods such as sugar cane and livestock were introduced. Typical Pueblan sweets originated in monasteries of various religious orders. What existed in Puebla: Poor Creans, Dominicans, and Carmelites,Such. The main reason why these sweets appeared in monasteries was out of gratitude to benefactors, but later it was realized that if they were sold, they could make a huge profit.
From that time to the present, these sweets have been made by hand, and there are many types of them, including: Tortitas de Santa Clara, Boracitos, Mueganos, Alfeniques, Alegrías, Masapanes, Camotes.
material:
– 1/2 cup water
– 125 grams. powdered sugar (invisible)
– 1/8 teaspoon baking soda
– 3 egg yolks
– 380 grams.lard
– 750 grams.of flour
– 5 pieces of brown paper
– Flour to flour
– 500 grams.pumpkin seeds
– 1 tablespoon sifted ash or tequesquite
– 500 grams.of sugar
– 1/2 cup water
– 1/4 liter milk
preparation
In a bowl, dissolve powdered sugar and baking soda in half a cup of water. Add the butter and mix with a wooden spoon until well creamed. Add the flour and mix well by hand until it forms a paste. Dust a piece of brown paper with flour and place a small amount of pasta on top. Cover with another piece of flour-dusted paper and carefully whisk the dough until it is half a centimeter thick. Peel off the top paper and cut the pasta with a 6cm round cutter. Carefully remove it according to its diameter and place it on a baking sheet lined with brown paper.
Place a strip of the same pasta on the edge of each tortilla to form a border. Create a small beak design by marking around the perimeter with a fork. Let the pancakes air out (rest) for 24 hours, then set aside. Oven preheated to 200℃ Cook for 12-15 minutes or until heated through.
Let it cool before filling. To make the stuffing, nugget Soak it in 0.5 liters of water mixed with ash from the previous day.
The next day, wash them well, carve them on a metate or stone, and remove the small green skin. Wash it again, dry it with a cloth and then crush it. Boil the sugar in half a cup of water until it forms a stiff ball. Add a little bit and you’ll appreciate it. honey In a glass of cold water, a ball of hard consistency will form. Add. ground nugget, bring to a slight boil, remove from heat, and whisk.When it gets a little cooler add milkkeep stirring until cool and stuff the pancakes.
