Bakery Drunks
This is a recipe that used to do in bakeries and a few years ago are seeing less and less. I do not know exactly the source but I guess it must come from Italy.
You can make the plates and keep them in bags for eight days. Or freeze and be utilized as needed.
Ideal for children for their color and even using wine syrup is no taste at all in the preparation as the alcohol evaporates.
Prepare syrup:
Boil until thick sugar white wine and water with lemon peel cloves, cinnamon and red colo-rant at the end.
Let cool to use and remove the spices and lemon peel.
Line the base of a roasting pan 25 x 35 cm. sulphite paper (the waxy side up).
GRATED COCONUT TO END
It is always useful to have eggs at room temperature and foaming out much better.
A lower speed add the flour mixture faith-cula and baking powder sifted all and slowly,
Interspersed with warm milk which was dissolved man-teak, also slowly.
Pour the mixture and bring to low oven 170 º C for approximately 35 minutes.
Test with knife or toothpick is cooked.
When cool, cut the edges to make it without the crust, then cut into strips 6 cm. X 3 cm.
The remainder of the edges can serve to make truffles. I froze and then when I have a considerable amount elaborate the aforementioned truffles.
Finally all faces submerged in the syrup and passed coconut.
Come in between 24 and 27 points. It is advisable to eat in the day and after many hours the syrup begins to dry. Are also rich but the appearance changes.
The remaining syrup can be stored in the refrigerator for weeks, straining for use in other opportunities.
Greetings!
