Cupcakes
Ingredients (for 15 cupcakes):
Flour 000, 1 kg
Milk, 500cc
Egg, 1
Butter, 250 gr
Fine salt, 1 pinch
Maizena, amount needed
Sweet potato or quince, at ease
Sugar, at ease
Oil or grease for frying, amount needed
preparation
For the dough: in a pot over the heat, pour the milk and 50 grams of butter, warm it until the butter melts. reserve.
On a table, place the crown-shaped flour, add the egg and milk gradually in the center as everything joins together. Form a bun and let rest at room temperature for two hours. Stretch the dough in a rectangular shape with a thin thickness, spread with the melted butter and sprinkle with cornstarch. Fold the ends to the center and re-spread with butter, sprinkle with cornstarch and fold in half. Without stretching it, spread it again with melted butter and sprinkle with cornstarch, take the ends to the center and once again spread with melted butter, sprinkle with cornstarch and fold in half. Let rest for 30 minutes.
For assembly and filling: stretch the dough until fine. Cut the dough into rectangles of the desired size, forming a kind of lids. Cut the sweet potato or quince into squares and place it in the center of a lid, moisten with water around the candy, cover with another dough cap and press around the candy. Press or pinch the ends with your fingers to form a kind of star with your tips raised.
For cooking: In a saucepan with warm oil, pour the cupcakes and as the oil warms, move them gently so that the puff pastry opens, let brown. Remove from oil and drain into absorbent paper. Sprinkle with sugar.
*Recipe by Lucas Villalba, owner of Jornal.
