| For the dough: | |
| 250 ml of Milk | |
| 400 g Plain Flour | |
| 8g Salt | |
| 10 g of Fresh yeast (5 if you use dry one) | |
| Despues de : | |
| 25g of Lard | |
| 75 g of Sugar | |
| 75 g of toasted chopped walnuts |
Pingano, walnut torte. This torte is original from the village of my mother, Vallanca, but is also prepared in all of the Rincón de Ademuz. The breakfast of my childhood
| 1. | We start first with the dough. |
| 2. | Warm up the milk, and dissolve the yeast. |
| 3. | Add it to the flour and salt, knead it until the dough is elastic and is not sticky. |
| 4. | Leave it to grow for 45 minutes or until double the size |
| 5. | Mix it well with the rest of ingredients |
| 6. | Divide the dough into two balls and leave it rest, covered with a cloth, for 30 minutes |
| 7. | That's the last shape, roll it flat with your hands until you have two torts of 26 cm diameter |
| 8. | Cover with the cloth and leave it to grow for another 30 minutes |
| 9. | While we are waiting, preheat the oven on 200 degrees. |
| 10. | This torte is like a bread and we will need some steam while we bake. |
| 11. | Put a small tray on the bottom of the oven that we will fill with boiling water when we introduce the torts |
| 12. | Cook the torts on 170 degrees for 15 minutes or until they have a nice golden color |
| 13. | You can eat them hot, but if you wait to cold down, the flavors will be more intense and the product taste better |
| 14. | I hope you enjoy it |
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