Day 17 (Dish prepared on day 14.)
Dish 12

Soooo... I am falling behind already. I missed the last two days, but I will make up for it! And I am just now writing my blog post for Saturday... ughh...

Anyhow, since I successfully have completed another week, here is an updated map of 1. all the countries that I made food from this week and 2. all the countries that I have made food from in total. :)

(P.s. Samoa is too small to really show up on this map...)

1.

2.                                                                                                                                                

So the dish that I made on Saturday was called Conejos con Crema from chile. I liked it, but it honestly wasn't my favorite thing so far. It wasn't quite as sweet as I was expecting... and not that I have to have everything super sweet, but I think either a more flaky dough or a slightly sweeter and less dense dough would have made this pastry slightly more enjoyable. But it was tasty as it was, too. :)

Ingredients:

*1 cup warm milk. (about 120 degrees.)

*2 tsp. instant yeast

*2 tsp. sugar (1/4 cup for later.) My recipe called for 4tbsp of sugar to be added to my yeast/milk mixture... but I think that too much sugar killed my yeast.

*4 cups flour

*3tbsp butter. maybe 4.

*2 eggs.

*1/2 tsp. salt

*Whipped cream or pastry cream.




*Combine your warm milk, 2tsp. sugar, and yeast. Don't stir. let it sit for about 10 minutes... It should get slightly bubbly because of the yeast reaction.

*Melt your butter.

*Combine your eggs with your butter.

*Add flour, salt, and the rest of your sugar to the butter/egg mixture.

*Gradually add your proofed yeast mixture. It should form a slightly sticky dough.

*Set aside your dough, and wash your bowl. Add a teeny bit of coconut/canola oil to your bowl. Cover your hands in oil, and coat your dough with that oil. Place your dough in the oiled bowl. Cover your bowl with a clean cloth and let your dough rise for about 1 hour, or until doubled in size.

*Flour or oil your hands, and divide your dough into 12 pieces.

Like this:

*Shape each piece into a nice oval, and place on a baking sheet.

*Cover and let rise for another hour.

*Preheat oven to 350 degrees. and bake for 20-25 minutes, or until golden brown.

*Let them cool completely on a rack when they are done baking.

Here they are after they are all baked. And fun fact: the finished pastry is called a "rabbit."

*Once your rabbits are cooled, take a knife and make a slit through them. (Don't cut it in half... your pastry should still be in tact.) Don't cut from the top... cut from the side.

*Use a piping tool to pipe either whipping cream, or pastry cream, or con crema lecha inside. (I'll be making something later this week with Con crema lecha, so I'll include the recipe then.)

Here is the piping tool that I used. This one wasn't the best, though, because I could only pipe cream into two of my rabbits before having to refill my piper. :P

And here is the finished products!

If you don't have any piping tools, and don't want to buy any, you could always just use a butter knife to stick your cream in there. It would probably be pretty messy... but still tasty! :)

Thanks for reading!