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- čas přidán 6. 03. 2021
- ESPÉCIES
Filling
3 cups old bread flour( toast old bread, grind in food processor )
3 cups sugar
3 cups water
½ cup butter
1 tbsp lemon zest
1 tbsp cinnamon
1 tbsp nutmeg
1 tsp black pepper
Dough
4 cups all purpose four
3 large whole eggs
4 tbsp yellow Cristo
Water if needed
Sift the bread flour to remove any big pieces. In a pot, add sugar,water,butter,lemon zest, cinnamon,nutmeg, and black pepper. Bring all to a boil. Once it boils, add bread flour and mix well until well incorporated. Let cool. Place filling into a pastry bag with a large round tip.
Make the dough,by adding all ingredients into a mixer or a bowl. Mix well to form into a ball. Let the dough rest for about 30 minutes or up to 1 hour. Using your pasta maker or rolling pin, stretch dough into a ⅛ inch of an inch thickness. Cut some slits on one side of the strip,about ½ inch long using a pastry cutter. With a pastry bag, add filling on the side with slits. Roll opposite sides to connect both ends. Using a pastry cutter, cut both ends to make a zigzag design. Cut the strip into 4 inch length and fold both ends to form a horseshoe shape. Bake at 350 until light golden. Put aside and let cool. Keep in a thight container and it can last up to a few weeks.
ESPÉCIES
O preenchimento
3 xícaras de farinha de pão velho (torrar pão velho, moer no processador de alimentos)
3 xícaras de açúcar
3 xícaras de água
½ xícara de manteiga
1 colher de sopa de raspas de limão
1 colher de sopa de canela
1 colher de sopa de noz-moscada
1 colher de chá de pimenta preta
Massa
4 xícaras para todos os fins quatro
3 ovos inteiros grandes
4 colheres de sopa de Cristo amarelo
Água se necessário
Peneire a farinha de pão para remover os pedaços grandes. Em uma panela, adicione açúcar, água, manteiga, raspas de limão, canela, noz-moscada e pimenta-do-reino. Leve tudo para ferver. Depois de ferver, acrescente a farinha de pão e misture bem até incorporar bem. Deixe esfriar. Coloque o recheio em um saco de confeitar com uma grande ponta redonda.
Faça a massa, adicionando todos os ingredientes em uma batedeira ou tigela. Misture bem para formar uma bola. Deixe a massa descansar por cerca de 30 minutos ou até 1 hora. Usando sua máquina de fazer macarrão ou rolo de massa, estique a massa em uma espessura de ⅛ polegada de uma polegada. Corte algumas fendas de um lado da tira, com cerca de ½ polegada de comprimento, usando um cortador de massa. Com um saco de confeitar, adicione o recheio nas laterais com fendas. Role os lados opostos para conectar as duas extremidades. Usando um cortador de massa, corte as duas pontas para fazer um desenho em zigue-zague. Corte a tira em 4 polegadas de comprimento e dobre ambas as pontas para formar uma ferradura. Asse em forno a 350 até dourar. Reserve e deixe esfriar. Mantenha em um recipiente estreito e pode durar até algumas semanas. - Zábava
Love these one of my favorites, I buy at the Portugués bakery in Turlock. Thanks for the recipe.
You go girl. To heck with the criticism!!! I get criticized too, I just say ‘when you make it you can make it perfect’
Angela j never heard of these before of eaten these before!!They are not popular I guess in the main land ,I’m not sure ,at least where I’m from they are not!!Good for you ,I don’t give attention to people that criticize others,that’s very rude to begin with ,some people should keep things to themselves!!I vê been a victim of that but refuse to be a victim,pepped have some nerve!!I never listen anymore neither do I care what people say ,time makes you that way and experience!!I love watching your videos and how you came here at 18 and have such great love for cooking and cooking Portuguese recipes,I admire that !!I came at 19,alone and I’m 55 now !!You are incredible,amazing ,so strong ,stay that way ,I really really love what you do and I love you!!❤️💕❤️💕👍❤️💕
Thank you Dina. You are very sweet we are the same age there is something we have in common. Where do you live ?
@@angelacastro-theolivebranch you are very welcome!!I live in WPB Florida
You are so good on doing things. I admire you. You never give up.
I used to love those things we used to have a neighbor who used to make it and give it to us.
Thanks for the recipe 💯💯💯💯💯💯
Well done girl don’t give up 👍🏽👍🏽💝🌷🙏🏼🙏🏼
I have this recipe but never made it .
Now I have to try, . We’ll done, good for you for not giving up .
Thank you for sharing, yes it’s a lot of work and it’s sad that some can be so cruel. As you said, sadly there are more to point out instead of teaching. Thanks agains, blessings!
Thank you Angela, I can’t wait to make your recipe!!!
Very nice have
Good for you, you are a determined woman 👍🏼👏🏻👏🏻 I never heard of those, but they look good 👍🏼
Wow...never see these before....they look tasty 😋
Keep it up! You are my favorite person to watch on CZcams
Good for you 🥰
I like watching you @ work in your kitchen. You’re amazing, a pretty determined
Lady I admire😄👍🏽. I have not ever heard of that,
Ângela. God bless🙏🏽🙏🏽
Thank you.
Angela, I love your recipes.... I have made Especies, Bacalhau Gomes Sá and I just finished making Pumping Scones
I’m going to create a book with only your recipes!!! Everything is so delicious
Thank you
Thank you very much.
Love your thick skinned attitude!
Hello friend never heard of those cookies. Your a smart women People can be mean what's wrong with this 🌎 Love Everythig u do. I also enjoy your beautiful stories. 👍🏻👍🏻😘🙏🏻
Thank you. This are traditional from São Jorge island.
O my god they are do good the reason you never heard about because the only island that makes those ESPECES us my island SAO JORGE THANKS FOR MAKING I WISH we had them here in TORONTO
Cidália you can make them now you have a recipe. Thank yourself watching
I have never had or seen these before. It's always great to try new recipes from different areas. Good for you for being persistent with your recipes...I'm the same way too. I truly believe that there are people in this world that are just very judgemental and critical of others. Like you always say, if you don't have anything nice to say don't say anything, keep your negative thoughts to yourself. Thank you Angela for the recipe. I'm very curious about the 'especies', I will have to try it.😊
Hope you enjoy
Espécie is a traditional São Jorge island sweet. It’s not for everyone and some can be very spicy, some also add “erva doce, similar to fennel seed” I don’t know how to make it so it’s really nice to see this video here.
Goste muito das suas receitas eu sou assim faço as receitas á minha maneira
Very god
Beautiful but it's a lot of work 💐
Did you forget about the erva doçe? I've never seen them made without it.
Carolina I made with my mother in law recipe and her didn’t have erva doce. I knew there was something missing.
I enjoy your Recipes. Please say how many people it would feed at the end of your recipe thanks 🙏
Julie it’s hard to say how many it feeds because depends how much your family eats. But I will try.
Hi Angela. I recently returned from São Jorge and was looking for a recipe and video, so thank you!!
Why do you use yellow Crisco in the dough? Does it have flavor or just color? Thanks!
Yes it has a better flavor then the white. I don’t know if it’s the color but when I bake I use yellow Crisco.
🇨🇦👍
What is it this dish?
This a cookie that is a speciality from island São Jorge Azores.
Fala portugues sepexa11111es de sao jorje
Desculpa Elidia não sou de São Jorge mas sou de São Miguel.
My Avó would say “jealousy is a bad thing”. A neighbor Mrs. Zora would make espécies. I have wondered for years how to make these treats from São Jorge. Thank you for trying! While your critic is still staring at yesterday waiting for perfection. You have inspired some of us to try also. Boa apetite!