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For Firefox users, there is media bias / propaganda / fact check plugin.
https://addons.mozilla.org/en-US/firefox/addon/media-bias-fact-check/
- Consider including the article’s mediabiasfactcheck.com/ link
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Thank you for your kind offer, but before I accept: what am I looking at here?
It's a local pastry. A traditional recipe. I bake it myself.
There is no fixed recipe. It uses plain flour, leavening agent, olive oil, grape alcohol (aguardente), eggs and sugar. The dough itself is to be very low on sweetness.
Everything is mixed together until it forms a heavy batter, that is then spooned onto a oven tray in dollops, sprinkled with sugar, and baked in medium/high pre heated oven.
Goes well with strong, black coffee.
p.s.
Here is another picture.
Are you perhaps Colombian or Ecuadorian? I grew up with aguardiente but I've never seen that type of bread. Although we make our aguardiente from sugar cane. Our grape licor we call pisco, but we consider it to be more of a Peruvian/Chilean thing.
Portuguese.
We have, technically, two grape alcohols: distilled wine or the distilled leftovers of the wine making process (bagaço).
I was referring to the second one. It's a clear alcohol, with strenght varying from 21% up to 75% (anything above 41% is technically illegal but privates still make the really hard stuff).
It is supposed to be flavour neutral (if it kills your taste buds it does become, along with everything else...) but in reality it still carries some of the flavours of the grapes/wine and it can accentuate other flavours.
It is used as a secondary leavening agent in traditional pastries, especially for very heavy doughs, as the alcohol evaporates and areates the doughs.
That is so cool! I distil my own spirits and I make a good amount of illegally potent alcohol, but I've never heard about using them in baking. I will give it a try this weekend. Thank you