Pazo or Bandullo Gallegos bander is a traditional dessert of Galicia very similar to a bread pudding. It is prepared with economic ingredients and is considered a recipe for use, since the leftovers of bread, eggs and nuts are the main elements. It is typically consumed in Carnival, although it can be prepared all year. As a few ingredients, this time we have ensured to use the best. We are going to try this homemade dessert with some nutritious target = _blank rel = NOFOLW class = outboundhuevos camperos of chickens raised in freedom in the Galician pastures of Pazo de Vilane. These camper eggs have a more yellow yolk, a cleaner cleaner and a delicious flavor rich in the nutrients of the gallimas. , celebrations and family moments. We invite you to resume tradition and discover how to make Galician Bandullo in a few steps.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Vilane Pazo -style bandy ingredients: |
| 500 milliliters of whole milk ½ bar of hard bread in crumbs 100 grams of raisins 1 handful of piñones Rallastra of a lemon 2 tablespoons of butter 6 tablespoons soups of sugar 6 eggs eggs |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Vilane Pazo -style bandy ingredients:
1. Pica the bread in pieces and put it to soak in a bowl with the milk for about 40 minutes.
Trick: If possible, it is best to use a bread that is very dry.
2. Add all the ingredients to the mixture of milk and bread (raisins, pinions, lemon zest and sugar), less eggs and butter.
3. Derrit the butter over low heat and also wander it in the bowl. Move slowly and mix all ingredients.
4. Beat the eggs and incorpore them. Remove everything with a wooden spoon. Increase an elongated mold with butter and sprinkle with flour. You can also place an oven paper at the bottom.
5. throw the mixture. Fill only half or three quarters of the mold capacity to prevent it from getting out when it grows in the oven.
6. Enter the mold into the oven to the water bath. The easiest thing is that you fill the water tray and pre -baked the oven up and down at 180 ºC. Then, cook for about 45 minutes counting since the water of the tray boils.
7. Do not open the oven door in these minutes. Once time goes by, you can confirm if you are ready by clicking with a knife or stick and verifying that it is clean. Let cool before unmolding.
8. Praise! You can serve Pazos bander accompanying with freshly mounted cream, as well as you can enjoy it cold with vanilla ice cream and red frosts. Acid fruits are super good to this dessert.
