Theatre Seating Templates

Monforte de Lemos Larpeira

The larpeira is a typical sweet of Galicia, in particular the area of \u200b\u200bMonforte de Lemos, in the Ribeira Sacra.

is a kind of brioche with pastry cream and sugar. The initial mass recalls roscón shaped braid that is made in Galicia during Holy Week.

today is in many bakery Galicia, but also the last Sunday of August is a traditional festival in Monforte in Hornor.

Ingredients for 1 larpeira detail are great.

Ingredients for the dough:

200 gr. of whole milk
50 gr.
anise
50 gr.
sugar
100 gr. butter at room temperature
40 gr. fresh yeast
2 medium eggs + 1 egg mass painting
650 gr. sifted bread flour
1 teaspoon salt
3 teaspoons orange blossom water

Put the milk with anise in a saucepan and leave until it seems to stir the boil.

left turns away and tuning.

temple

When yeast is dissolved in the mixture.

In a large bowl place the sieved flour, salt, sugar and teaspoons orange blossom water. Well blended.

liquid ingredients are poured on the meal (milk, anise and yeast) and with the help of a blender-mixer mix well.

Add the eggs and butter and continue kneading until it is all perfectly integrated.

It is a ball and let stand 10-15 minutes.

You take the dough with their hands smeared in oil, is flattened and shaped.

Beat the egg that we had booked, and painted the mass.

With the help of a knife you have to make cuts in the dough like a grid. It is important that they are well marked, and that there shall be placed after the pastry cream.

and let it weigh the dough to double in size.

The pastry cream can be made before starting the mass, while the dough is heaving.

Ingredients for the pastry cream:

400 gr.
whole milk 1 egg yolk
1 whole egg 50 gr.
sugar 25 gr.
cornstarch 1 teaspoon vanilla extract

all the milk is placed under a glass to the fire, with vanilla, and wait until it boils.
In the remaining cup of milk beats the rest of the ingredients: egg yolks, sugar and cornstarch.
When the milk boils, pour over the mixture of glass, and then put all the fire, stirring with the help of a whisk, until it reaches desired consistency.

W hen the dough has doubled in size, is placed over the pastry cream where we made the cuts, drawing a grid.

Put in a cup sugar and moisten with water and a few drops of orange blossom water.

In the center of the grid is put a bit of butter and soaked up water.

Preheat oven to 180 º C with air above and below.

larpeira Bake in middle of oven at 180 º C with air above and below the first 15 minutes.

Lower oven to 150 º C - 160 º C without air and bake 10 minutes.

must be very careful because you can burn the top easily.

To this end, I would recommend either cover the dough with Albal role, either place the larpeira in the low oven, or else with the times I've outlined above will be perfect, without putting too dark.

While larpeira is baking, prepare the syrup.

Ingredients for syrup: