The Boholano Torta is a delicious pastry. It is like a muffin but made with egg yolks, sugar, flour, butter and canola oil. This special combination makes it delightfully light and tasty. I first learned the recipe some 10 or so years ago. Since then I have tweaked the recipe a bit to get just the right combination of softness and taste.
A light sprinkling of granulated sugar on top of the cooked tortas adds a little bit of crunch and sweetness.It is sweet enough to satisfy anyone's sweet tooth, but not too sweet that you won't have the appetite for a second helping...or three...or four.
Here's a little tip: Tortas can last a week in room temperature and still taste as good as the freshly cooked ones. Storing them in the fridge will make the tortas hard and crumbly. Instead, store them in well-sealed container at room temperature. Also, hold the sugar on top of the tortas. Wait until you are ready to eat them before sprinkling the sugar.
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