Barquiron

A wafer roll packed with polvoron crumb, which has to go in while the roll is still warm.

Egg. Vegetarian, but not vegan — contains egg, dairy (butter).

Ingredients

wafers

120 g plain flour
110 g caster sugar
3 egg whites
80 g butter, melted
60 ml water
0.25 teaspoon salt

filling

150 g plain flour
100 g milk powder
100 g icing sugar
120 g butter, melted

Method

THE FILLING GOES IN WHILE THE ROLL IS STILL WARM. A cold wafer roll is brittle and shatters the moment you push anything into it. Warm, it still flexes, and the polvoron can be spooned and tamped down the tube. So the filling is made FIRST and sits waiting.
That is the whole difference from the barquillos on this site, which is the same wafer left hollow.
Filling first: toast the 150 g of flour in a dry pan over a low heat, stirring, 8 minutes, until it smells biscuity and has gone sand-coloured. Cool it.
Mix the toasted flour with the milk powder and icing sugar, then the melted butter, to a damp crumb that holds when squeezed. Keep it in a bowl beside the stove.
Wafer batter: whites whisked with the sugar and salt to a froth, then the flour, the water and the melted butter. Smooth, the thickness of single cream. Rest 20 minutes.
Heat a heavy flat pan over a low heat. A scant tablespoon in the middle, spread straight away to a 14 cm circle as thin as it will go.
2 minutes, until the edge lifts and the surface is matt. ONE AT A TIME -- the next step has to happen within seconds.
Lift it onto a board, lay a 1.5 cm dowel along one edge, roll it up firmly and slide the dowel out.
IMMEDIATELY spoon filling into the tube and tamp it down with the dowel, filling from both ends until it is packed solid.
Stand them upright to cool. Airtight once completely cold, and they keep two weeks -- the filling is dry, so nothing softens the wafer from inside.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes