Beckon By Gopler, Easy, Tasty and O-MEXICAN

The “bag” is popular in the United States, which stimulates the renewed interest in the most classic dessert, which runs the range from fruit to cream nuts. That is, even if it is apple, coconut cream or pecan, who does not have their favorite type of bag? There is only one problem: crust.

I don’t know about you, but the bag crust and I am not visible. If my grandmother was triggered by any recipe and no effort, that melting-your mouth, I could never do it (it seemed). So, due to this threatening cooking expertise, I could not pass, I have a graham cracker or pecan crust, you grind the grinding type, a little butter, press the bag. It is easy to do and to the top-place, this will be fine!

In the early 1600s, pilgrims were pilgrims who brought bags to American colonies, but I introduced the Bi to Mexico, not the sophisticated version of the bive, but the dough -filled compounds, which were filled with various ingredients, were made into foods like tamalees. This is a counting concept.

Europeans, especially Frenchmen, introduced the best art of pastry production to the Mexican people, which reached the peak of the pastry war (1838-1839). The French pastry cook of Mansiyur Remantal, who had a bakery near Mexico, covers a French pastry chef. The shop was damaged by some Rowdy Mexican military personnel and demanded a redesign restructuring, but the Mexican government refused to pay. The incident rose as the French government demanded that Mexico be damaged by 600,000 pesos. The war broke out and France won. They received their money and returned their forces, but the Frenchman expressed their identity on the Mexican pastry.

Therefore, we will combine many cultures to create a succulent pecan bag with a Mexican twist (easy than the bag, but with the same taste and fleshy flavor). We have France to thank the product of pastry, America Beckon bye, and Mexican’s amazing spice, chocolate and sapphire… what a combo!

Enjoy!

Beckon By Copler, Mexican style, with texula (or cinnamon) cream:

Items:

To the crust:

• 1 ¼ cup (155 g) with all intended flour
  • Mexican brands closest to all US purposes: Espuma de Sapala; All the purpose of selected flour
• ¾ cup (150 g) granulated sugar (Fixed sugar)
• 2 tablespoons. (10 g) baking powder (Baking powder)
• ½ tbsp. (3 g) salt (Sulfit)
• ⅔ cup (158 ml) milk (Entire milk)
• 1 tbsp. (4.2 g) vanilla juice* (Vanilla)
  • Mexican brands reference to their extreme taste: Villa Vainila; Vanilla tootonac; Molina vanilla

To fill in:

• 2 cups (228 g) chopped pecons (Beckon walnuts)
• 1 Mexican Chocolate Disk (Ibra), finally chopped, about 3 ounces. (Chocolate)
• 2 DPS. (44 g) sapphire syrup (Sapphire syrup)
• 1 tbsp. (2.6 g) ground cinnamon (Cinnamon on the ground)
• ¼ tablespoon. (0.7 g) cayin pepper (Kayana pepper)
• 1 cup (200 g) packed brown sugar (Brown sugar)
• 1 ½ cup (355 ml) boiling water (Acua)

Backing dish:

• 6 tbs. (91 g) that is not added to the salt (cut into pieces) (Butter without salt)

Instructions:

First: Create a mixture of flour:

• In a medium sized bowl, whisk flour, granulated sugar, baking powder and salt.
• Wipe off milk and vanilla extracts and make a thunder.

Pre -oven 350 ° F.

Next to:

• Place the butter in a 9 × 13 -inch baking dish.
• Place the dish in the oven so that the butter melts when the oven is heated.
• Once the butter is melted, carefully remove the pan from the oven.
• Leave the spoonful of thunder (coffee) evenly on the molten butter.

Next to:

• Add brown sugar to boiling water. Stir until the sugar is dissolved.
• Add chopped Mexican chocolate, sapphire syrup, cinnamon and kain pepper.
• Stir until the chocolate fuse mixture is well attached.
• Sprinkle the chopped pecons on the top of the kapler.
• Carefully pour the boiling water mixture to the top of the Kapillar.

Next to:

• Put the Kapillar in the oven and bake until it is golden, about 25-35 minutes.

Before serving:

• Cold slightly.
• Then: serve hot, hot or room temperature with cinnamon or tequila-tap cream or ice cream.

Techila knocked and cream:

Items:

• 1 cup (240 ml) heavy vipping cream (Beet cream)
• ¼ cup (60 ml) powder sugar (Assacked Class)
• 1 ½ tbs. (22 ML) Techila (don’t use more!)

Instructions:

Place all the ingredients in a bowl and wipe the electric hand-toes until the hard peaks are formed. Realize until ready to serve!

Cinnamon tapped and cream: 1 tbsp alternate. Ground cinnamon for techila.

Deborah McCoy is a writer once a wedding-referral book, and he turns his attention on food, especially sweets, sweets and fruits. He is the founder of the coachter on Facebook and X (Twitter) and is the author of four baking books “Maui Panchars” (Available @Amazon.com) via caketer. He is also president American Academy of Wedding experts.