Flamenquines bread mold. A few months ago I was fortunate to go to Barcelona to attend an event organized by Bimbo and signature. There we met 10 bloggers to prepare 10 recipes that will be published in 20 million packages of pan Bimbo Buenísimo.
I did a few flamenquines which are prepared in 5 minutes and I promise you that there are very rich. The truth is that all the recipes that led other bloggers were delicious and I recommend to all that you go through the microsite was created about the event and that you will find recipes (recetasbuenisimas.com). In addition you can also see this same recipe of the flamenquines video by clicking here.
By the way, if you like the look with the flamenquines of the photo are the same that I prepared in Barcelona and they were photographed by Alfonso de estupendísimo blog great recipes that has had the detail of spend a lot of photos of the event and assign it to post on the blog. Hope you like it!
Ingredients to make (for 2 persons):
4 slices of bread Bimbo Buenísimo without corteza4 slices of cooked ham (of the rectangular) 4 slices of cheese type tranchettes (I used Cheddar cheese) 1 sunflower for freírSal ralladoAceite huevoPanRecipe to make (for two people):
See heating oil for frying.Grab a slice of bread and crush with a rolling pin so that it is either thin. Do this with all the slices of bread.Place a slice of ham and another of cheeseon each slice of bread.Wraps the shaping of a flamenquín (look at the picture).Beat the eggs and add a pinch of salt. If you want you can also add a bit of black pepper.Passes the flamenquines egg mixture and then the bread crumbs. Be sure to stay well covered with breadcrumbs, particularly the ends.Gets into hot oil and FRY for a couple of minutes until that are well doraditos.Then drain the excess oil leaving the flamenquines on kitchen absorbent paper. Out of the kitchen and eat!To eat:
If you only have bread with bark will be best that he cuts the bark as this recipe looks much better with bread without crust.
You can prepare flamenquines with any other filling, such as ham and manchego cheese cream or also with cheese Roquefort cheese and anchovy. To your liking, only thing that you should have in mind is that what put padding should be well fine to not break the bread to form the flamenquín.
One thing that you have in mind is that If you do the flamenquines and not fríes them immediately the bread begin to esponjar and will not be fine to marring our flamenquín. A neat trick to ensure that this does not happen is once the flamenquín Wrap with transparent film role so that it retains the form. In this way we can prepare the flamenquines in the morning and lunchtime quitámos role and will be perfect for frying
