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martes, mayo 14, 2024
InicioHemerotecaTorrejas: Delicias típicas en Semana Santa

Torrejas: Delicias típicas en Semana Santa

La preparación es sencilla.

En esta temporada de vacaciones los salvadoreños aprovechan para preparar diferentes platillos, propios de la gastronomía nacional, entre ellos las torrejas. La elaboración es fácil, aunque cada persona que las prepara le da un toque distinto. Los ingredientes básicos son: Pan de yema, huevos y dulce de panela.

Ingredientes 

1 Torta de yema de huevo

2 Huevos frescos

2 Cucharadas de harina para hornear

1 Taza de leche hervida con canela, margarina o aceite

Ingredientes para la miel

1 Litro de agua

Canela al gusto

Pimienta negra

Jengibre

Un atado de dulce, también conocido como dulce de panela

Preparación:

Debe cortar el pan en rebanadas que no sean ni muy gruesas ni muy delgadas, luego bañarlas de leche, sin dejarlas empapadas. Batir los huevos, comenzando con las claras y cuando se encuentren a punto de turrón debe agregar las yemas y la harina para hornear.

Pasar una a una las porciones de pan en la mezcla anterior, de forma que queden cubiertas. Después colocarlas en una cacerola que debe estar lista con la margarina o aceite, a punto caliente para que no se peguen, y cuidando de no quemarlas.

Para la miel, en una olla aparte coloca el litro de agua, la canela, pimienta gorda (pueden ser unas cinco semillas), el jengibre y el dulce entero (no hay problema si no está quebrado), dejar hervir hasta que esté a punto de miel, es decir, algo espeso.

Por último, solo falta “bañar” las torrejas con la miel y ya estarán listas para degustarlas. Pueden acompañarse con café, aunque se recomienda más hacerlo con “chilate” (bebida simple), ya que tienen un sabor dulce. Si lo desea también en lugar del pan de yema puede usar pan de caja, aunque este tiene un sabor diferente y es más suave por lo que podrían quebrarse.

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