We start making the cream to cool. We put the butterfly and schedule 8 minutes, 90º, vel 2. Finish the time, add the butter and homogenize, 5seg to vel 3. We pass it to a bowl, cover with film, and reserve until we are going to use it.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make chuchos: |
| For the pastry cream :: 300ml of milk 250g of condensed milk 50g of sugar the zest of the skin of half lemon 2 egg yolks 45g of maizena 15g of butter butter | For the dough :: 350g of strength flour 100g of butter 2 eggs 100ml of milk 25g of bakery yeast 30g of sugar 1 pinch of salt |
Ingredients to make chuchos:
2. Lets go for the dough: we put the milk and yeast in the glass. Vel 2, 37º, until it is well dissolved. Add the eggs and mix at vel 4. We throw the butter, vel 4. We incorporate the flour, the sugar and the pinch of salt, beat ves 4 a few seconds and then a minute we knead with the spike. We must have a slight that slight about 45 minutes , until double the original volume, having it covered.
3. We prepare a surface, sprinkling with flour. We put the dough and make a very fine iron. Next, we make rectangles and fill with the cream. Let us rest for about 15 minutes once we have closed them.
4. We fry with not very hot oil and after going through absorbent paper, we batter them with sugar we rest for about 15 minutes once we have closed them.
5. We fry with not very hot oil and after going through absorbent paper, we batter them with sugar.
