Medialunas (Argentine Breakfast Facturas)

Name: Medialunas (Argentine Breakfast Facturas)
Total time: 5 h
Yield: 16
Cuisine: Argentine
Ingredients: 500 g Strong white bread flour; 220 ml Milk, warm; 10 g Instant yeast; 60 g Sugar, for the dough; 8 g Salt; 2 Eggs; 60 g Butter, softened, for the dough; 200 g Butter, cold, for laminating; 2 tbsp Honey; 1 tsp Vanilla or orange zest; 150 g Sugar, for the syrup; 120 ml Water, for the syrup; 1 Egg, beaten, for glazing

Small, dense, deeply sweet crescents — shorter and softer than a croissant, brushed while hot with a sugar syrup so they come out lacquered. Facturas is the Argentine word for the whole pastry counter, and the names were coined by anarchist bakers to mock the men who had them beaten. These are the ones everyone orders with coffee.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Argentine confectioners · 🏺 Traditional · Dulce de leche in everything, and a national argument about which alfajor is best that has been running for a century.

Argentina · the bakers' union named these — An ownerless traditional pastry, so no cook is credited. The cited article confirms facturas as the Argentine name for any type of pastry, sweet bread, viennoiserie or cake as well as salty baked snacks, originally introduced by immigrants from the Italian, German and French confectionery industry, and records that the modern names of the different facturas were created by workers around the Sociedad Cosmopolita de Resistencia y Colocación de Obreros Panaderos — the first labour union of Argentina, founded by the anarchists Errico Malatesta and Ettore Mattei — who named them to ridicule the repression of the movement and insult those in power. Medialunas are one of the facturas; this dough, the three-fold rule, the syrup glaze, timings and quantities are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Natashas_Baking The argentine kitchen Gluten Morgen

⏱ 300 မိနစ်🍽 16 ယောက်စာ🔥 240 kcal🇦🇷 Argentina

သက်သတ်လွတ်အခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Mix the flour, milk, yeast, sugar, salt, eggs, honey, vanilla and the soft butter into a smooth dough. Knead 8 minutes. Chill 1 hour.
Beat the cold butter between two sheets of paper into a 20 cm square. Roll the dough to 20 × 40 cm, sit the butter on one half, fold the other over and seal the edges.
Roll out long, fold in three, chill 40 minutes. Do this three times in all. Keep everything cold — if butter starts showing through, stop and chill.
💡 Three folds, no more. Medialunas are meant to be dense and short, not the airy shatter of a croissant — over-laminate and you have made the wrong pastry.
Roll out to 4 mm and cut long narrow triangles, base about 8 cm. Roll each from the base to the tip and curve the ends in hard so they almost touch.
Prove on trays 1½ hours until puffy. Brush with beaten egg and bake at 200 °C for 13–15 minutes until deep gold.
Boil the syrup sugar and water 3 minutes. Brush it over the medialunas the moment they leave the oven, twice, so they set glossy.

💡 အကြံပြုချက်များ

Medialunas de grasa are the other kind — made with lard, saltier, flatter and not glazed. A porteño will have a firm opinion about which is correct.
They stale in a day. Argentine bakeries bake twice, morning and late afternoon, for exactly this reason.