Traditional Mexican Baking

• Amaranth, a great Calcium source

Published: 01/19/2014 - Updated: 02/08/2016

• Author: Nayeli Reyes

Baking occupies an important place in our diet, as each country creates and reinvents their own version of the classics. In Mexico, there is a long tradition of bread in Mexican cuisine. The results bring a good mixture and variety to the kitchen which is really enjoyable. Today I am going to share some recipes of these delicious traditional dishes.

Conchas

Ingredients:

• 500g of flour
• 500g of wholemeal flour
• 100g of Sugar
• 1 tbsp. of salt
• 45g of butter
• 45g of margarine
• 8 eggs
• 15g of yeast
• 200ml of water

For the decoration:

• 300g of Butter
• 300g Of powdered sugar
• 300g of Flour
• 1 egg
• 1 tsp. of Vanilla extract

Preparation:

For the Conchas:

1. Beat and cream together the butter and powdered sugar.
2. Add flour and continue beating until entirely incorporated.
3. Finally add the egg and vanilla essence.
4. Refrigerate for at least 1 hour.

For the dough:

1. Mix both types of flour, make a volcano in the centre and place the salt, margarine, egg, half the sugar and yeast in the middle.
2. Whisk to incorporate ingredients that were placed at the center of the flour and gradually add water until you have a smooth, thick dough.
3. Add more water if needed until the dough is elastic. Pull away from the edges of the bowl or where you are kneading.
4. Add the butter and the sugar, incorporating perfectly. To make it easier, add the butter into small cubes.
5. Place dough in a bowl, cover with a cloth and rest for at least an hour or until it has significantly risen in volume.
6. Divide the dough into portions of about 60g and shape.
7. Press lightly and varnish with a little margarine, placing a thin layer of dough for the conchas.
8. Place on a platter and let stand for 30 minutes or until doubled in volume.
9. Bake at 210°C for 30 minutes.

Bisquets

Ingredients:

• 500g of Flour
• 400g of Butter
• 200ml of milk
• 6g of yeast
• 2 eggs
• 1 tsp. of Baking Powder
• 80g of Sugar
• 1/2 tsp. of salt
• 1 egg yolk

Preparation:

1. Mix the butter with the flour and sugar, later add baking powder and salt and mix until you have a sandy texture.
2. Mix the milk, yeast and egg, adding to the above mixture.
3. Stand for at least 24 hours.
4. Roll out to form a rectangle, sprinkle a little water on and fold into thirds.
5. Extend to a 1cm thickness and cut with biscuit cutters.
6. Place on cookie sheet and rest until they have risen in volume.
7. Varnish with egg yolks and bake at 210°C for 20 minutes or until lightly browned.

Cuernitos

Ingredients:

• 350g of Flour
• 15g Of Sugar
• 25g Of Butter
• 5g of yeast
• 6g of salt
• 200ml of water
• 1 egg

Preparation:

1. Mix the dry ingredients (flour, salt and yeast) together.
2. Add the sugar and butter to the center.
3. Add water and mix until a dough begins to form.
4. Continue kneading until the dough pulls away from the container.
5. Rest the dough until it has risen in volume.
6. Divide the dough into two parts and extend into a rectangle. Cut triangles to form the horns.
7. Roll and shape the horns. Place on tray and leave to rest until it has doubled in volume. 
8. Varnish with egg and bake at 210°C for about 20 minutes.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.