Good morning Foodies Bee Hive community, I tell you that for some time I wanted to learn how to make slamming and every time I tried it went wrong, they were hard and the dough did not taste good, one day I told my sister who is a very good pastry chef and she said I'm going to give you a recipe that I have here where you will learn step by step how to prepare the golfeados and you will see that they will be very good, I will share the recipe and the source, later in another post I will share the recipe and how to prepare them myself following the recommendations of this recipe.
Mantequilla para la bandeja
3 cucharadas de levadura
1 cucharadita de sal
1/2 taza de azúcar
1 taza de leche tibia
50 g de mantequilla
4 tazas de harina de trigo
2 huevos
50 g de mantequilla
1 y 1/2 tazas de papelón rallado
2 tazas de queso blanco rallado
1 cucharadita de anís dulce
Butter for the tray
3 tablespoons of yeast
1 teaspoon of salt
1/2 cup of sugar
1 cup of warm milk
50 g of butter
4 cups of wheat flour
2 eggs
For the filling
50 g of butter
1 and 1/2 cups of shredded paper
2 cups of grated white cheese
1 teaspoon sweet aniseed
1 taza de papelón rallado
3/4 taza de agua
3/4 taza de queso blanco duro rallado
1 cup of grated paper
3/4 cup water
3/4 cup grated hard white cheese
Modo de Preparación/Preparation Mode
Prepara una bandeja para hornear con mantequilla. Mezcla en un recipiente la levadura con la sal y el azúcar. Agrega la leche tibia removiendo constantemente. Derrite la mantequilla, déjala enfriar un poco e incorpórala a la mezcla.
Agrega poco a poco la harina de trigo e intégrala hasta que se forme una masa. Añade los huevos y sigue amasando hasta que esté suave. Añade un poquito más o menos de harina, hasta lograr una masa de textura suave. Extiende la masa con un rodillo en el mesón enharinado hasta alcanzar medio centímetro de espesor.
Prepare a baking tray with butter. Mix in a bowl the yeast with the salt and sugar. Add the warm milk, stirring constantly. Melt the butter, let it cool down a bit and add it to the mixture.
Add little by little the wheat flour and integrate it until a dough is formed. Add the eggs and continue kneading until it is soft. Add a little bit of flour, until you get a soft dough. Extend the dough with a roller in the floured table until it reaches half a centimeter thick.
Para armar los golfeados, unta la mantequilla a temperatura ambiente sobre la masa extendida, esparce una capa de papelón y luego una de queso blanco suave rallado. Ponle el anís dulce. Enrolla la masa y corta rebanadas de unos cuatro centímetros para formar los golfeados. Colócalos en la bandeja preparada. Déjalos reposar tapados con un paño húmedo durante una hora en un lugar donde no haya corrientes de aire. Precalienta el horno a 350o F / 175o C.
To assemble the golfeados, spread the butter at room temperature on the spread dough, spread a layer of papelón and then a layer of grated soft white cheese. Add the sweet aniseed. Roll up the dough and cut slices of about four centimeters to form the golfeados. Place them on the prepared tray. Let them rest covered with a damp cloth for an hour in a place where there is no draught. Preheat the oven to 350o F / 175o C.
Mientras los golfeados levantan, prepara el almíbar. Coloca en una olla el papelón con el agua y cocina hasta que éste se derrita. Retíralo del fuego e incorpora el queso blanco duro rallado. Mezcla bien y deja reposar el almíbar hasta que lo vayas a utilizar.
While the slapped ones raise, he prepares the syrup. Put the paper with the water in a pot and cook it until it melts. Remove it from the fire and add the grated hard white cheese. Mix well and let the syrup rest until you are going to use it.
Y por ultimo llevas los golfeados al horno ya previamente precalentado durante unos 15 minutos o hasta que doren. Sácalos del horno y los dejas reposar por unos 15 minutos, báñalos con el almíbar de papelón y listos para comer.
And finally you take the golfeados to the oven already preheated for about 15 minutes or until they are golden. Take them out of the oven and let them rest for about 15 minutes, bathe them with the paper syrup and they are ready to eat.
