DRESSING COURSE. LESSON SIX: HOW TO MAKE THE BASE FOR A PIONEER OR GYPSUM ARM?

One of the first bakery recipes that I prepared was a gypsy arm. This is a personalized recipe on the sponge cake that is used for a pionono or gypsy arm. It will turn out so well that they will think you bought it in a bakery!

The ingredients?

4 eggs
40 grams of sugar
1 tbsp of honey or glucose
5 ml vanilla or butter essence
40 grams of rising flour
A plate of 40 x 30 cm

Procedure: Gumming and place waxed paper on the plate. Preheat the oven by 180 ° C for 15 minutes. Separate the whites from the yolks.

In a bowl beat the yolks with the sugar and the essence of butter or vanilla until they whiten. Apart beat the egg whites together with the honey or glucose until you get a sigh. Add the flour to the yolks, and then with a palette the whites in an enveloping form.

Pour the preparation into the tray or plate and spread evenly. Bake for six (6) minutes. To know if the pionono is ready, press the dough and if it returns to its place it is ready.

When removing from the oven place another plate of the same size so that the pionono acquires moisture and flexibility. Let cool.

This dough can be filled with an infinity of fillings: glazes, creams, fruits, and nuts among others. Later I will tell you how to use this dough for delicious recipes. To wind, separate one of the lateral parts of the waxed paper and with a cloth go removing the waxed paper and go rolling little by little.

This dough can be kept in film for three days in the refrigerator and for up to a month in the freezer.
Do you want to go ahead and finish your pionono or gypsy arm at once? Your imagination is the limit! Start creating and surprising yours! Infinite blessings, friends, steemians.