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PRACTICA 10 POLVORON SEVILLANO INGREDIENTES 1kg Harina tostada 2 cortadores para polvorón sevillano ½ kg manteca vegetal 700 gr Azúcar glass 200 gr nuez o almendras o cacahuate o piñón 2 cdas canela en polvo 40 recortes de papel china con flequillos Bolsas de celofán para guardar polvorones o cajas decorativas Listón celoseda de ½ cm, grosor. 1 pliego de papel estrella PROCEDIMIENTO 1.- cernir harina con 500 gr, de azúcar glass y canela en polvo 2.- Formar una fuente y en medio colocar manteca vegetal 3.- Añadir la oleaginosa de su elección, pelar en caso de ser necesario, picar y agregar a la mezcla anterior. 4.- extender con ayuda de un poco de azúcar glass y dejar de ½ cm de grosor. Con ayuda del cortador sacar varios cortes y colocarlos sobre una charola previamente colocar el papel estrella y separarlos un poco. 5.- hornear por espacio de 15 min a 180° 6.- retirar del horno y dejar enfriar aproximadamente 3 horas 7.- espolvorear con azúcar glass y cubrir con papel china 8.- guardar en bolsas o cajas. TRUFAS INGREDIENTES ½ kg cobertura semiamarga marca alpezzi 250 gr granillo de chocolate marca Turín 120 ml crema lincott 200 gr nuez en mitades 60 gr mantequilla 200 gr cocoa en polvo Capacillos para trufas Cajas decorativas para chocolates o bolsas de celofán
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