What is a negra tortity?

Tortita Negra is a Spanish dessert pastry that is popular in the Spanish cuisine of South American countries such as Argentina, Colombia and Venezuela. The name in Spanish means a small black pastry. It is a round bread based on flat, which is made of flour, yeast, sugar, salt, butter and milk and gets a dark color from the top of the sugar that blamed during baking. Popular as parties for parties, these pastries can be purchased in cash or can be easily made at home. The dough is made by adding yeast to a mixture of milk, butter, eggs, vanilla extract, flour, sugar and salt. It is then covered with a damp cloth and the bowl is set aside for several hours to lift the dough and double the size. Dough, folded, dusted with flour and tilted several times until it is pretty soft and smooth. Then it is again covered with a damp cloth and left to stand for about half an hour to allow it to increase even more.

the raised dough is now re -rolled and is cut into the desired round shapes of the negra; A cookie cutter can be used to obtain accurate wheels, or a small bowl can be used in the same way. The shapes of the round dough are brushed with melted butter and flour, neatly placed in the pan and storing to lift again. It can take up to 20 minutes and once the dough is lifted, they are brushed with egg yolk and more flour; The flour is supposed to prevent the pastry from the negra tortite to stick to the pan when they are baked. If necessary, fruit pieces and chopped nuts can also be jumping into round dough shapes.

before the shapes of the dough are placed in the oven, they are covered everywhere with a mixture of brown sugar and flour. The pastry is then baked at a slight temperature of about half an hour. The brown sugar melts with the heat and blackened, giving the tortity of the pastry a distinctive dark look.