Calendario de Mantenimiento Periódico

Kit you’ll need: 3 large baking sheets, lined with baking paper; 2cm and 3cm plain round cutters; a 4cm fluted round cutter; disposable piping bag fitted with a large star nozzle FOR THE BISCUIT BOX

750g plain flour

2 teaspoons sea salt flakes

1 teaspoon ground black pepper 4 medium eggs

2 x 80g tubes sun-dried tomato purée 1 teaspoon dried oregano

100ml cold water beaten egg, for glazing

FOR THE PARMESAN CRISP BISCUITS 300g self-raising flour

175g Parmesan cheese, finely grated

240g slightly salted butter, chilled and diced 1½ teaspoons paprika, for sprinkling

FOR THE BISCUIT FILLING 300g full-fat cream cheese

1 tablespoon finely snipped fresh chives

1 rounded tablespoon finely chopped fresh parsley ground black pepper, to taste

TO GARNISH

fresh flat-leaf parsley and chives

1.

First make the box. Put the flour, salt and pepper in a food processor and ‘pulse’ a couple of times to combine. Break the eggs into a bowl and add the sun- dried tomato purée, oregano and water. Beat with a fork until thoroughly combined. With the machine running, pour the egg mixture into the processor bowl through the feed tube. Stop the machine as soon as the mixture comes together to form a firm dough. If it seems too dry to form a dough, add more water a tablespoon at a time.

2.

Turn out the dough on to a lightly floured worktop and form into a ball. Flatten to a disc, then wrap and chill for 15 minutes.

3.

Roll out the dough on the lightly floured worktop to 2.5mm thick. Cut into 6 pieces to form the box: 2 squares with 25cm sides (for the base and top) and 4 rectangles 9 x 22cm for the sides. Save all the trimmings.

4.

Set the 2 squares on a lined baking sheet and the 4 rectangles on another sheet. Using your fingers, flute* all the edges. Prick all the pieces with a fork, then chill for 15 minutes.

then stamp out about 12 discs with the 3cm cutter. Cut these in half – they will make the decorations for the top of the box.

6.

Remove the baking sheet with the 2 squares on it from the fridge. Using the 2cm cutter, cut a circle out of the centre of one square. Decorate this square with the pastry semi-circles, attaching them with dabs of beaten egg. Bake for 5 minutes, then remove the sheet from the oven. Cover with another piece of baking paper and set another baking sheet on top. Bake for a further 5 minutes. Remove the baking sheet and baking paper, and lightly brush the squares with beaten egg to glaze. Bake for another 5 minutes until crisp and golden. Transfer to a wire rack and leave to cool.

7.

Now you need to cut notches in the 4 rectangles (this will enable them to slot together to form the sides of the box): with a sharp knife, measure in 2cm from each short side and cut a slit 1cm wide and 5cm high.

8.

Bake the rectangles in the same way as the squares. Leave to cool on a wire rack before assembling the box. (You can turn off the oven for now.)

_9.

Set the undecorated base square glazed-side up on a serving board. Place 2 rectangles opposite each other on top of the edges of the base (use small containers to support them), then carefully slot together with the remaining 2 rectangles to make the sides of the box. If necessary, trim the pastry with a sharp knife so it all fits together neatly, with sides the same height. Put the box on one side until ready to fill.

10.

To make the Parmesan crisp biscuits, put the flour and grated cheese in the (clean) food processor and ‘pulse’ several times until thoroughly combined. Add the diced butter and blitz until the mixture forms a ball of fairly soft dough. Remove the dough, flatten it to a thick disc and wrap in clingfilm. Chill for 20–25 minutes until firm but not hard.

11.

Unwrap the dough and roll it out on the lightly floured worktop until 3mm thick. Flour the fluted cutter and stamp out discs. Gather up the trimmings, then re-roll and stamp out more discs. Set them slightly apart, to allow for expansion, on the lined baking sheets. Lightly sprinkle paprika over half of the discs, then chill for about 15 minutes.

12.

Heat the oven to 200°C/400°F/gas 6 again. Bake the biscuits for 8–10 minutes until pale golden. Leave to cool and firm up on the sheets for a couple of minutes (the biscuits are quite fragile), then transfer to a wire rack and leave until cold.

13.

For the filling, beat the cream cheese with pepper to taste until creamy. Add the herbs and beat to mix. Transfer to the piping bag fitted with the star nozzle.

14.

Turn the biscuits that weren’t dusted with paprika upside down and pipe a star of filling on to each, then top with a paprika-dusted biscuit. You can cover the filled biscuits and keep in a cool place (preferably not the fridge) for up to an hour before assembling.

15.

Fill the box with biscuits (serve the rest separately), then cover with the lid. Garnish with parsley and chives, inserting them into the hole in the top of the box.

In document es Apisonador DS 70 MANUAL DE OPERACIÓN (página 24-0)