Frola paste is a typical mass of countries such as Argentina, Paraguay and Uruguay. It is essential for filling artisanal cakes. She prepares very easily, because in just half an hour you will have a list and with it you can have a fantastic cake to share with the family. Traditional frolish paste usually carries butter and be stuffed with quince candy, but since everything evolves, in recipes we bring you a paste recipe frolted with oil and without very healthy butter. You can do it with olive oil, as long as it is soft, or with sunflower oil. In this recipe, we propose to make a cake cocoa and hazelnut cake, but you can also fill it with dulce de leche, jam or jam Pastelera cream, you decide! What is completely sure is that this delicious Argentine dessert will love it, especially if you have children at home. Lets go with the recipe and see how to make a frolent pasta with oil!
| 🚻 8 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make pasta frola with oil: |
| 250 grams of flour 150 grams of sugar (¾ cup) 1 tablespoon chemical yeast 1 lemon 75 milliliters of soft olive oil or sunflower 2 eggs for filling :: 300 grams of cocoa cream and hazelnas |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make pasta frola with oil:
1. Put the flour, sugar and chemical yeast in a wide bowl. The lemon scratches and add it too. Mix everything with a wooden spoon.
Trick: You can also use lift flour and thus dispense with baking powder.
2. Add the oil and the 2 eggs. Mix first with the spoon and finish mixing with the hands to form a smooth and homogeneous dough.
3. Press the oven at 180 ºC. Slightly flour a work surface and extend the dough frola in it with a previously floured roller.
4. grease with a little oil a round mold about 24 cm in diameter and form it with the dough. Remove the excess dough and click the surface with a fork.
5. Fill with cocoa cream and hazelnuts or with the desired filling, extending the cream with a spatula.
6. stretch the excess dough with the roller and, with a sharp knife, make strips of about 2 centimeters wide.
7. Go putting strips on top of the filling, first horizontally and separated from each other, and then vertically and separated from each other to make an lattice. Cut the leftover pieces and roll the edges to seal the cake. Bake with heat up and down 180 ºC for 20 minutes or until the dough is golden.
8. Let the paste fry with oil before serving and enjoy.
