Ensaimada con tallades de carnaval

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Ensaimada con tallades de carnaval. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Ensaimada con tallades de carnaval is one of the most well liked of recent trending foods on earth. It's simple, it's fast, it tastes delicious. It is enjoyed by millions daily. They're nice and they look wonderful. Ensaimada con tallades de carnaval is something that I have loved my entire life.

Many things affect the quality of taste from Ensaimada con tallades de carnaval, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ensaimada con tallades de carnaval delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ensaimada con tallades de carnaval is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ensaimada con tallades de carnaval estimated approx 75 minutos.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Ensaimada con tallades de carnaval using 12 ingredients and 9 steps. Here is how you cook it.

Esta ensaimada es típica del jueves lardero, suele ser el último domingo de carnaval.

Ingredients and spices that need to be Prepare to make Ensaimada con tallades de carnaval:

1. 500 gr. harina de trigo (de fuerza)
2. 1 vasito agua
3. unos pellizcos azúcar
4. algo de manteca de cerdo
5. 4 huevos no muy grandes
6. 3 cdas aceite de oliva
7. levadura de panadería (como una nuez)
8. Para la cobertura
9. lonchas lomo de cerdo
10. botifarrón mallorquín
11. longaniza mallorquina
12. trozos calabaza escarchada

Steps to make to make Ensaimada con tallades de carnaval

1. Hacer la mezcla de la levadura con un poco de agua tibia (cuidado que si es demasiado caliente no va a leudar), un pellizco de azúcar y un poco de harina, hacer una pasta con la que formamos una pequeña bolita de masa que dejaremos reposar hasta que doble su volumen.
2. En ese momento mezclar con el resto de los ingredientes, huevos, el resto de la harina, el agua templadita y el azúcar, ir amasando uniéndolo todo, en este momento incorporamos tres o cuatro cucharadas soperas de aceite amasando cada vez que incorporamos una y solamente después añadimos la otra y dejamos leudar nuevamente.
3. Al volver a doblar su volumen volvemos a amasar nuevamente y volvemos a dejarlo reposar. * Al subir esta tercera vez es un proceso parecido a hacer hojaldre.
4. Hacemos con la masa una lamina fina ayudándonos de un rodillo y la untamos con manteca de cerdo que este algo tibia.
5. La doblamos y la volvemos a extender con el rodillo, y la untamos nuevamente con la manteca.
6. A partir de este momento estirar la masa dandole forma de cuerda gruesa, untarla con aceite y la vamos estirando poco a poco sobre la placa del horno formando la ensaimada, en forma de espiral, será mas gruesita en el principio y mas delgadita en el centro, (dejad un poco de espacio en la espiral ya que aumenta de volumen).
7. Dejad leudar por ultima vez (suele ser una hora
8. En este momento le colocamos por encima trocitos de lomo de cerdo, rodajas de botifarrón mallorquín y rodajitas de longaniza y los trozos de calabaza escarchada, todo colocado alternando una cosa y otra).
9. Llevar al horno unos veinte minutos a 160 grados. Al sacarla espolvorearla con azúcar glass o impalpable.

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So that's going to wrap this up for this exceptional food Step-by-Step Guide to Make Homemade Ensaimada con tallades de carnaval. Thank you very much for your time. I'm sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!