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Making the typical Saint Joan cake is one of them Very expensive manual processBecause it takes a lot of time and effort. But there are still pastry chefs who think it is worth it. The results are in sight.
First, knead the ingredients. After that, we move to the refinement phase, fermenting it, and then decorating it. Then put it in the oven and you can eat it when it comes out.
As the pastry chef told us Jose Manuel da Silva, people’s preferences have not changed, as the most common preferences remain the same. “The most popular cakes are the typical ones, pine nut cream cakes, fruit cakes, then cakes with cream, truffles and chocolate fillings. There’s even lard cakes.”
He explained that they usually sell around 500 units, but this one This year it will be much more relaxed.
It is a typical Catalan tradition. According to some scholars, it has been consumed at revelries for at least a century and a half.
Information: Pear Molinet
Photo: David Moreno
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