Pingano, Walnut torte – DSC Daniel Salvador Chef
Píngano, walnut torte. This torte is original from the village of my mum, Vallanca, but is also prepared in all of the Rincón de Ademuz. The breakfast of my chi
Ingredients
- For the dough :
- 250 ml of Milk
- 400 g Plain Flour
- 8 g of Salt
- 10 g of Fresh yeast ( 5 if you use dry one)
- After :
- 25 g of Lard
- 75 g of Sugar
- 75 g of toasted chopped walnuts
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