Description
Bika – famous Galician pie, very rich and flavorful. They say that all the tourists going home with biku, relatives as a gift. Basically Bika is baked using baking powder. But in the town And Pobra de Tribes, in the province of Ourense, Bika is baked the old fashioned way, with yeast. After about a hundred years ago, the baking powder did not exist! The yeast gives this cake an even better flavor and aroma. I tried to bake with yeast, came out great pie with a rather dense crumb and a bit sweet cinnamon crust. And then I decided to take a chance and bake it on the sourdough! Of course, the pie was even better, sourdough gave it its wonderful flavor. So I suggest to try with me IBGC de Tribes on sourdough!
Ingredients
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Flour
200 g
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Water
135 ml
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Yeast
5 g
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Sourdough
100 g
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Flour
150 g
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Water
85 ml
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Opara
-
Butter
250 g
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Sugar
400 g
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Chicken egg
6 piece
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Flour
250 g
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Lemon peel
0.5 piece
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Cinnamon
1 tsp
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Salt
1 pinch
Cooking
Depending on whether you make a cake yeast or leaven, mix the ingredients for the dough (one of two) and put the bowl of dough, covered with foil, overnight in the refrigerator – if you bake with yeast. If bake in the yeast, leave at room temperature.
The next day, knead the dough. I used pork lard as it is a more traditional ingredient for Spanish pastries. Pastries in lard has a more loose structure, and its smell in the finished product absolutely is not felt. It is possible to buy or to melt yourself from the inside oil.
Melt the fat (or oil) to a liquid state. Fat should not boil.
Pour the fat into a large bowl and add the sugar.
Beat for several minutes until the mixture whitens. Then add the eggs one by one, each time well whisking mass.
Add the lemon zest and 1 tsp cinnamon.
My dough rose. And add it to the dough.
The mixture is well beaten. We need to get a completely smooth, homogeneous mass. Gradually add the sifted flour with a pinch of salt two to three tablespoons. The dough should be homogeneous, without lumps.
Form 25x35 I greased with lard and a little sprinkled flour.
60 g of sugar mixed with a tablespoon of cinnamon.
Put the dough into the form and sprinkle with sugar mixed with cinnamon. Let the dough come. Here I, probably, did not take a picture. I have sour dough rose to the edges of the form about 4 hours.
Preheat the oven to 180 degree top and bottom. Bake for about 50 minutes to dry splinter. If the top is too romanitsa, cover the form with foil. Taking the cake out of the oven, allow to cool completely in the form.
And here is the piece larger.
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