Steemit Weekly Health Challenge # 7 (Piononos de Santa Fe or granadinos without sugar)

Piononos or granadinos without sugar

The piononos de Santa Fe are a typical Granada sweet (that's why they are also called piononos granadinos), which consist of a thin roll-up sponge base, like a gypsy arm, and a pastry cream filling. They are called piononos de Santa fe because they are originally from the town of Santa Fe, in Granada, back in the 19th century.

It is always knowing the nutritional information of the food we eat so we can know what is the amount we can eat of this food, this is basic when choosing a healthy diet.

Nutritional information

Each pionono of Santa Fe without sugar has:

122.3 kcal
6,67gr HC

INGREDIENTS

3 eggs
60gr of wholemeal flour
50ml skimmed milk
1 tablespoon of stevia powder / 2 tablespoons of sucralose
a pinch of salt
A pinch of cinnamon powder
Water and jam for the syrup
Pastry cream for filling

Preparation.

Step 1
Separate the yolks from the egg whites into two bowls, and beat the yolks along with the milk, cinnamon and stevia.

Step 2
We add the flour little by little, with a sieve and several times, so that we do not get lumps. We add a pinch of salt to the mixture, and we integrate it well.

Step 3
Now we will take the bowl of the egg whites, and we will assemble them at the point of snow, which are very consistent because that will give sponge to the sponge base of our Santa Fe piononos. Once assembled, we add the whites to the other mixture, integrating them with a cat tongue and enveloping movements, so they do not get off.

Step 4
We lined a baking sheet with baking paper. Pour over the sponge cake we have prepared, distributing it well over the entire surface. We will bake for 12min at 160º, with the preheated oven. It is easy to see that it is already there, take a golden color, but control so that it does not burn (you know it always depends on the oven).

Step 5
Once the cake is baked, we cut it in half to make two rolls. Prepare a syrup with hot water and marmalade (twice as much water as jam), the one you like the most - I use the apricot with the sponge cakes. We painted the cake with this syrup, getting it drunk.

Step 6
Roll the two pieces of cake on themselves, with the paper and all, and a dish towel, which will absorb moisture. Let stand so rolled for about 20min, to take shape. In this time, we can go making the pastry cream.

Step 7
For the pastry cream, we will need more milk, 3 eggs, cornstarch, vanilla and sucralose. You have the recipe here. Once the pastry cream is ready, we reserve.

Step 8
Stretch the sponge rolls with care that they do not break. Pour the pastry cream, cold, and spread it all over the surface, leaving a margin of a pair of fingers so that it does not come off when rolled.

Step 9
Let the rolls cool in the fridge for a few minutes to make them more manageable, and then cut them about 3 fingers wide.

Step 10
We put them vertically and put a little more custard on top. We can make a syrup with hot water, sweetener and a pinch of gelatin, with which we will paint over the cream. Decorate with a little cinnamon, and go!