- By Pablo González,
2 Michelin star chef
🔎 Bacino de cielo has been conquering the sweet tooth since it was made for the first time in a convent in Jérez more than 100 years ago.
This sacred origin is due to the fact that its clerics did not know what to do with the excess eggs they had. With a lot of them and only four other ingredients, they made one of the desserts that has best remained in our bakery. A great success for its flavor and its silky and pleasant texture.
Learn in this Friday's recipe to prepare your own heavenly bacon dumplings in the blink of an eye 👀
-500 gr sugar
-250 cl of water
-15 units of egg yolk
-Dough of empanadilla.
First we will make a syrup with the sugar and water that we will heat until the sugar dissolves.
- Once the syrup is removed from the heat, add the yolks and blend.
We place the mixture in a mold that we will cover with film and we will make some holes with the tip of the knife.
We place a container with water to steam inside the oven and preheat to 100 degrees.
Once the oven is preheated we introduce the sky bacon at 100 degrees for 55 minutes.
We remove from the oven and cool. We already have the filling for our dumplings!
We place the dough on the table and put a spoonful of sky bacon in the center. We paint the edges of the dough with a little water so that it sticks well, we close and reserve it.
- We only have to fry it in a sunflower oil that we will have at about 180 degrees.
Once fried, we bathe them in sugar and cinnamon and we have them ready to serve and enjoy.