Easter Lizard Folares — Contemporary Formula with Castelo de Vide Shaping
An AEG cooking session publishes a complete dough and baking formula for ‘Folares Lagartos.’ MemóriaMedia separately documents the shaping practised in Castelo de Vide, but its historical formula omits the sugar amount. This record uses AEG's quantified dough and flags every point where the local record supplies shape and decoration; it does not present the combination as a recipe transmitted by a single confectioner.
- Yields
- Not stated; depends on figure size
- Prep
- At least 30 min resting, plus kneading and shaping
- Cook
- 20–25 min
Ingredients
- 1 kg / 2.2 lb T55 plain wheat flour
- 50 g / 1.8 oz Fresh baker's yeast
- 2 Eggs for the dough
- 125 g / 4.4 oz Room-temperature butter
- 125 g / 4.4 oz Room-temperature lard
- 1 tablespoon Fennel seed
- 1 teaspoon Salt
- 300 g / 10.6 oz Light brown sugar
- 130 ml / 4.4 US fl oz Whole milk
- 130 ml / 4.4 US fl oz Warm water
- 1; the AEG source does not clarify its use Additional egg listed ‘for garnish’
- Local decoration; amounts not stated Boiled eggs, sugared almonds and black-eyed peas
- Local finish; formula not published Light-stage sugar syrup
Method
Dissolve the 50 grams / 1.8 ounces of yeast in the 130 millilitres / 4.4 US fluid ounces of warm water. The source does not state an exact water temperature.
In a large bowl, mix 300 grams / 10.6 ounces of the flour with the fennel, salt and dissolved yeast. Add the 2 eggs, butter and lard and knead thoroughly.
Add the milk and mix until homogeneous. Incorporate the sugar and finally the remaining 700 grams / 24.7 ounces of flour. Knead thoroughly; the source publishes neither a duration nor a dough-development test.
Rest for about 30 minutes before shaping. The AEG source defines neither room temperature nor volume increase.
To follow the shaping recorded in Castelo de Vide, roll a portion into a cone on a floured surface and place it on a paper-lined tray. Flatten the wide end for the head, set in a boiled egg and partially cover it with a disc of dough.
Make four side cuts to form the legs and small snips along the back and tail to suggest scales. Place black-eyed peas for eyes and sugared almonds along the back. Brush with beaten egg; AEG lists one garnish egg but does not expressly allocate it to this operation.
Bake in an oven preheated to 180°C / 356°F for 20–25 minutes. These parameters belong to the AEG formula; the local record gives about 20 minutes with the upper element at 200°C / 392°F and the lower element slightly cooler. The two profiles have not been merged.
The local record directs the cook to brush the baked lizards with light-stage sugar syrup and tie a new ribbon around the neck. It publishes no syrup formula. Do not put ordinary ribbon in the oven, and remove all inedible decoration before serving.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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