Process

· Put all the ingredients in the kneader except the pressed yeast.
· Knead until getting a uniform dough.
· In the middle of the kneading process add the yeast.
· Knead 15 times until getting a flexible dough.
· Stretch the dough in a rectangular shape in a pan previously oiled and cover it with nylon so it does not dry while it rests.
· Mix all the ingredients with the paste well, with your hands or with a mixer until it has a creamy texture.
· distribute the paste evenly above the dough leaving a 3cm to 4cm of border-free.
· Fold the border towards the inside so the fat of the paste does not escape.
· Fold into three.
· leave the dough resting so it relaxes.
· stretch the dough with hands previously oiled until getting a thickness of 5 mm approximately.
· Cut in half.
· Fold each half as tight as possible without damaging the dough.
· Leave the dough resting covered in nylon so it relaxes.
· Stretch the dough until getting a diameter of approximately 3cm.
· Leave it resting covered.
· Cut into pieces of 30grs o 40 grs longer than thicker.
· put them in an oiled pan and leave them to rest.
· Stretch into a triangular shape with your hands.
· Roll them softly to avoid damaging the puff pastry.
· Leave it resting covered.
· Take them using the edges y put them in a previously smeared pan with RIS REFINED FAT EMD giving the characteristic shape of a medialuna de grasa.
· Leave it fermenting until they grow
· Pain with egg dilute in water.
· Bake at 210º during 15 minutes approximately (until they look finished).
· When taking it out of the oven, it can be painted with syrup.