Huevosfritos.es roscon de reyes
Webos fritos whipped cream
Few recipes for this sweet are described in more detail than Webos Fritos. In addition to the list of ingredients and preparation, it includes a video, a list of frequently asked questions about the process and an alternative version for Thermomix. This roscón, which you can see in the photo that opens this article, is the classic of a lifetime, and the more than 500 comments on the post attest to its success.
In addition to the classic recipe, the blog Gastronomía&Cía has published a post explaining how to prepare the roscón filled with truffle, pastry cream or frangipane (almond cream), and another one detailing the preparation of previous ingredients such as candied oranges or sourdough.
In addition to a good recipe in the traditional way, the blog Uno de Dos provides an interesting version with a bread maker, that machine that hardcore bakers hate but that makes life easier for amateurs.
As it could not be otherwise, the Falsarius Chef’s roscón is more fake than Judas, and is made with a cake, chocolate cream, some cherries… and lacasitos. It’s nothing like the original, but it looks good and it’s fun, which is what it’s all about.
It is possible to freeze the roscón de reyes.
1- Ibán recommends a W300 flour, which is what I used. I know that there are many people in love with Manitoba flour for this sweet, but I sincerely think that it is not necessary. A W400 is too much. The roscón is not a panettonne. And I think that the quality of the crumb improves with a little less strength. Do not be obsessed, a flour with 13g of protein is more than enough.
3- If the candied orange is homemade, they will take it out of your hands. If it is industrial candied fruit of aberrant colors it will undoubtedly taste like burnt horn. I make the recipe of my friend Nieves, very similar to that of Webosfritos, but without the salt and giving 4 (instead of only 1) previous boils to the orange to eliminate acidity.
For the aromatic infusion, heat in a saucepan twice as much milk as necessary, about 200ml (some of it will evaporate) with all the aromatics. Bring to a boil, turn off the heat and let it infuse for several hours until the next day.
For the Tang-zhong, mix the ingredients and bring to the fire stirring continuously until it thickens like a light béchamel sauce. Remove to a bowl, cover with cling film so that it does not crust and let it cool well. I like to do it several hours before and leave it in the fridge. Let it be well chilled.
Roscón de reyes thermomix
You can start making the roscón the day before. In fact, that’s how I do it. You can even do the first rising included. After it has already risen significantly, put the dough overnight in the refrigerator to stop or slow down the process.
The next day, take it out 1 hour before shaping it, so that the dough is tempered. Once the roscón is formed, let it rise again 2 or 3 hours -maybe even a little more- until it doubles its volume, and bake it in the oven. Remember that for the block rising inside the bowl, you must cover the dough with a transparent plastic film smeared with oil, so that the dough does not dry out.
If you have to do things and you can’t be very attentive to the times of the two different types of rising, you have to know that it is in the first one, in block in the bowl, where you don’t have to be so strict: if you overdo it, nothing disastrous happens.
Many of you may wonder why I sometimes put an oiled ring on my roscones. It is not mandatory, but I find it very practical to use this trick. This way, if the dough grows a lot, I make sure that I don’t run out of the central hole. If you don’t have a ring, you can use anything you can think of that can withstand the heat of the oven, even a ball of crumpled aluminum foil. Imagination to the power, and always greased to be able to remove it later without problems!
Roscón de reyes with dry yeast thermomix
two medium-sized roscones. I prefer to do it this way rather than making a huge one, because they bake better, but you will see what suits you best. If you are few at home, you can always give the other one as a gift.
3. Put all the ingredients for the starter dough in the mixing bowl and program 15 seconds on speed 4. Remove from the mixing bowl and form a ball on the worktop. Place in a bowl and cover with warm water. When the dough ball floats and doubles in volume, it is ready – ten to fifteen minutes.
5. Knead 3 minutes at speed spiga. The dough will move forming a ball. Let it rest inside the glass, wrapping it in a towel, until the dough comes out of the mouth -approximately 5 hours-, or take it out to a bowl, which we will have smeared in oil and cover it with a transparent film brushed with oil (this option I like better than leaving it in the glass).
7. Remove the dough from the glass with oiled hands and place it on an oiled surface. Divide it in two -unless you prefer to make a single large roscón- and shape them into balls, smoothing them well with your hands.
Soy Emilio Velazquez webmaster y principal redactor de webinstant.es . Me encantan los perros y el café caliente por las mañanas.