Sourdough Pastel de Nata Recipe (Reduced Butter and No Sugar)
Ingredients
Dough
215g flour
135ml water
150g sourdough discard
60g salted butter, softened (divided into three 20g portions)
Custard Filling
40g flour
50ml milk
1 cinnamon stick
165ml water
330g erythritol (or another sweetener)
250ml milk
Peel of 1 lemon
6 egg yolks
Instructions
Dough Preparation
Mix Dough: Combine 215g of flour, 135ml of water, and 150g of sourdough discard in a mixing bowl. Use a dough hook attachment on a mixer to mix until a rough dough forms. Let it rest for a few minutes.
Rest Dough: Dust the top and bottom of the dough with flour. Place the dough in a plastic bag and let it rest for 10 minutes.
Butter Incorporation:
Roll the dough into a square shape.
Spread 20g of softened salted butter over 2/3 of the dough surface. Fold the dough into a square.
Roll the dough out again into a square and spread 20g of butter over the entire surface. Fold into a square again.
Roll the dough out once more and spread the remaining 20g of butter over the whole surface. Roll the dough into a tight roll.
Chill Dough: Cut the roll in half, wrap each half in plastic, and refrigerate for 20 minutes.
Custard Preparation
Prepare Flour Mixture: In a small bowl, mix 40g of flour with 50ml of milk until smooth.
Sweetener Syrup: In a small saucepan, add 165ml of water and 330g of erythritol with a cinnamon stick. Boil until the mixture reaches 100°C (212°F), then remove from heat.
Milk Mixture: In another saucepan, combine 250ml of milk with the peel of 1 lemon. Heat until it reaches 100°C (212°F) and starts to boil. Remove from heat and discard the lemon peel.
Combine Mixtures: Slowly add the flour mixture to the hot milk, whisking continuously to avoid lumps. Then, slowly add the sweetener syrup while mixing. Allow this mixture to cool slightly.
Add Egg Yolks: Once the mixture has cooled, add the 6 egg yolks slowly, mixing well to incorporate.
Assembly and Baking
Prepare Dough Cups: Take the chilled dough halves and cut them into 11 equal portions, each weighing about 50 grams. Press each portion into the cups of a muffin tray, creating a nest shape with your fingers.
Fill Dough Cups: Pour the custard filling into the dough nests, being careful not to overfill.
Bake: Preheat your oven to 250°C (482°F). Bake the pastel de nata for about 10 minutes, or until the custard is set and the tops are caramelized.
Enjoy: Let the pastel de nata cool slightly before removing them from the muffin tray. Enjoy your healthier, sourdough-infused pastries!
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