@Mccripto 21 April 2021 more from that month

As a few days ago I talked about a trick they had told us to prepare pasiegos sobaos (a sweet from Cantabria, Spain), I got bitten by trying to make a sobao at home, and I started looking for a recipe that would convince me. Many of the ones I found had some ingredients that didn't really convince me, but in general, the ingredients they used were quite similar, so I grabbed one and went into the kitchen. In my case, although the sobaos are made in waxed paper molds, I preferred to make a large one, especially because I didn't have time to start making origami, but if you have time, there are several tutorials on YouTube that you will easily find. I used a rectangular mold, bought at Lidl, measuring 28.5 x 23 x 3.7 cm., To which I put baking paper at the bottom, and spread it with butter on the sides. Honestly, the success of this recipe lies in the quality of the base ingredients, that is, the butter and the eggs, so the better they are, the better the sobao will be. Finally, I have to say that what I like about sobaos is that crumb with very little air, tight, but I have not achieved it with this recipe, it is somewhat fluffier than a sobao, and I don't know why. The flavor is amazing so if I get the right texture it would be the best. I will investigate to see how I can solve it. Ingredients (for 1 large sobao): 250 gr. normal wheat flour 250 gr. unsalted butter (make it good butter) 250 gr. normal sugar 3 Eggs M 15 gr. Chemical yeast (Royal type) a pinch of salt Preparation: The recipe couldn't be simpler. We must have the butter and eggs at room temperature. In a bowl where we can put the rods or in a robot, we put the butter and sugar, and beat until everything has been integrated very well. Later, we are adding the eggs, but one by one, not all at once. When everything has been integrated, we sift the flour, the yeast and the salt, and we mix again, until we have a dough that at first glance will seem too thick, but that's the way it is, don't worry. In the bottom of the mold we will have put baking paper. A trick so that it does not move when we add the dough, is to spread a little butter on the bottom, and on top we will place the paper. Now we pour the dough, and with the help of a tongue, we give some uniformity to the surface. As it has a lot of butter, nothing happens if some areas are higher than others, since when it gets temperature, everything will flatten. We put it in the middle of the oven, previously preheated to 180º, for about 30 minutes, but we cannot leave it to its own accord, we must be aware in case it begins to brown too much. If this happens, we will cover with aluminum foil and leave it until when punctured, the skewer comes out clean. Once ready, remove from the oven and let cool to room temperature. I did not unmold it whole, but I was cutting portions of the same mold. I hope you try it and tell me how it turned out! #FoodPhotography