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Balearic Ensaimada These golden spiral original of the Balearic
Islands that admit several fillings, arrived at our earth with the
mallorquíes pasteleros. Here the secrets to recover that flavor
in house In order to recover those kitchens of other times
and places, there is nothing no better than nostalgia of the
immigrants and the rejoicing of the descendants when when returning
them to eat, they say: Thus my grandmother did. Crossing the photos of the uprooting during the exhibition
that the photographer and retratista Aldo Martinez by the end of
exposed the last year in the seat of the Balearic House of Buenos
Aires, the history of many men could be reconstructed who found in
this earth a space for their hopes and projects. One of them was
Juan Puig, the mallorquino confectioner who introduced the ensaimadas
ones in Argentina. He was confectioner in Felanitx, in Majorca,
and in 1953 it left his terruño and it arrived at San Pedro, just
married with Francisca. From there, looking for a labor way, it began to do them
and to sell them successfully. The time transformed that tender
dulzura of the Balearic Islands into an exclusive feature of the city
of San Pedro whom category of capital of the ensaimadas ones acquired. "My Juan - her woman remembers remained next to the
furnace doing them without sticking an eye, of Friday to Sunday to the
night. Horneaba 100 per day with the technique of true and the
artisan ones." It transmitted his secrets to other River plate
colleagues: from San Pedro they extended by the country where
they continue being a successful local specialty, but no longer are in
all the Buenosairean confectioneries. They subsist in those
whose owners conserve techniques and traditions that brought the
Spanish confectioners, who lasted in their style until he began to
carve repostería Central European - the Viennese, German, Hungarian
and to arise a pastry shop renewed in formulas, furnaces and
production. The ensaimadas ones are made preferredly in two sizes:
the individual ones, to take with coffee or chocolate, or single
and a great one, of almost half meter of diameter, to serve in
portions. These golden spiral use dusted with impalpable sugar,
sometimes with a touch of cinnamon and others, stuffed with pastelera
cream. Its name comes from the word saim, that is the white
butter of pig, the true fat used in the original ones. Adaptations of by means, reformulated with butter and
olive oil. Its preparation is simple and the result, surprising.
It is worth the trouble to do them in house: they are
economic, very rendidoras and ideal to share a Sunday in family, now
that is arriving the cold days, remembering, perhaps, that these look
like to which the grandmother did. Ensaimadas 1/2 kg of flour
150 cm3 of lukewarm water
30 leavening g
100 sugar g
2 eggs
100 melted butter g (or white fat of pig)
Olive oil
Impalpable sugar To put the flour in form of crown in a bowl mixed
with one picks of salt. To throw in the center the lukewarm
water, to crumble in her the leavening and to add half of the sugar.
To incorporate eggs. To take the ingredients from the center and to knead them
with the flour. To insist well on this step to homogeneizar the
mixture. To add the other 50 grams of sugar and to return to
knead. To cover the mass and to let duplicate its volume.
To separate in 100 bollitos of g, approximately. To
stretch each one very fine, to grease them with melted butter and to
coil very tightly until giving form them of cylinders. Enroscar
them on themselves as a spirals. To oil a plate, to accommodate the ensaimadas ones, to
cover and to let weigh. To pulverize the surface with water and
to dust with impalpable sugar. To return to the furnace until
gilding. To let cool and dust with impalpable sugar. Commentary: this one is the mass of the
authentic ones. We suggested a series of fillings to transform
the original ones into a Buenosairean mouthful. Like in the
life, everything goes and everything comes. Perhaps to somebody
it is possible to be happened to him to make ensaimadas Argentineans and to export
them. In the kitchen hogareña, a dozen of ensaimadas classic
has $ 2.30 of cost hardly. Fillings With mazapán: to process 1/4 kg
of mazapán with 100 impalpable sugar g and to add a clear one of egg.
To retire and to mix with chocolate threads to obtain marmolado.
To add a little nuts or toasted and pricked almonds. To
put this paste in a sleeve peaky smooth, medium. To stretch the
mass, to pincelar with melted butter, to extend in an edge the mixture
of mazapán, to coil and to do the ensaimadas ones. Hornear as
it were indicated in the basic prescription. With candy of quince and nuts: to
process 300 candy g of quince with 2 spoonfuls of oporto. To add
pricked nuts to him, to mix and to come like with the previous
ensaimadas ones. With pastelera cream: to warm up 400 cm3
of milk with 150 sugar g. To mix in a bowl 3 yolks with 100 cm3
of milk and 2 spoonfuls of flour. To throw in hot milk and to
mix continuously until it breaks the fervor. To retire of the
fire, to let cool a little and to perfume with vanilla essence.
To put in sleeve with fuze and to use as it were explained. With ricotta and raisins of grape: to
mix 1/2 kg of ricotta with 2 yolks, 100 sugar g, 1 teaspoon of
ralladura of lemon, soaked drops of vanilla essence and 3 spoonfuls of
you happen of grape in oporto. To put in sleeve with smooth fuze
and to use as it were explained.
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