Filloas gallegas de Carnaval: la receta tradicional definitiva (finas y perfectas)

Galician Carnival Filloas INGREDIENTS: Whole milk 400 ml Water 100 ml Whole beaten egg 150 g Wheat flour 200 g Sugar 25 g Salt 2 g Anise liqueur 15 ml Mild olive oil 20 ml Lean bacon 25 g PREPARATION: In a large bowl, mix 400 ml whole milk with 100 ml water. Add 150 g beaten egg, 25 g sugar, and 2 g salt. Beat for 20 seconds until no streaks of egg are visible. Incorporate 200 g wheat flour in 3 batches, beating after each addition. When no lumps remain, add 15 ml anise liqueur and 20 ml mild olive oil. Blend for 20–30 seconds (using a blender) to create a smooth batter. The correct texture is liquid, similar to very light cream: it falls in a continuous stream and doesn't form lumps. Cover and let it rest for 45 minutes at room temperature. This resting time makes the filloa thinner and more elastic. Heat a 20–24 cm frying pan or filloeira to 180–190 °C (or medium-high heat). Pierce a fork into 25 g of lean white bacon and rub it on the hot base for 2 seconds to leave a thin film of fat (a fine sheen, no puddles). Pour 60 ml of batter into the center and tilt the pan to cover it with a very thin layer. Cook for 45–60 seconds: you'll see the edges start to lift and the surface change from shiny to matte with small dots. Flip it over and cook for another 15–25 seconds. It should be light golden in color and flexible, not crispy.