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Dissolve the icing sugar and bicarbonate with half a cup of water in a bowl, add the butter and beat until well cream.
Add the flour and mix very well with your hands until a paste is formed. On a floured waxed paper, place a little pasta and cover with another sheet. Remove the paper from above and cut the pasta with a round cutter and remove carefully to put in the oven.
On the edge of each tortilla put a strip of the same paste to form a border; Mark all the way around with a fork to make a pick pattern. Put the pancakes to air (rest) for 24 hours and then place them in a preheated oven at 200ºC for 12 to 15 minutes or until they are well cooked.
Let them cool and then fill them. To make the filling, put the seeds to soak overnight in half a liter of water.
Wash well and grind them. Cook the sugar in half a cup of water until it reaches a hard ball point, which is recognized when putting a little honey in a glass of cold water forms a ball of hard consistency. Add the ground nugget, bring to a boil, remove from the heat and whisk. When it has cooled a bit add the milk, continue beating until cold and then fill the pancakes.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
366.4
kcal
18.32%
Carbohydrate, by difference
51.8
g
17.27%
Protein
2.6
g
5.2%
Total lipid (fat)
17.1
g
26.31%
100
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Ratings(1)
Angela Ruiz
01/07/2020 21:35:24
Hola como debo comorar la pepita cocida o cruda?
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