Shells are a traditional Mexican sweet bread that has become an icon and one of the favorites of Mexicans, so we can play fun with the shapes and make it enjoyable. Don't miss this recipe for shells turned into emoji!
For the cake, mix the flour with the salt and the baking powder, add the milk and the Huevo San Juan®; work until integrated and then add the sugar in two parts, until fully incorporated. Gradually add the butter and mix until you obtain a smooth and elastic dough. Let it rest and ferment for one hour to double its size and then punch down the dough.
For the crust, mix the flour, sugar, baking powder, vanilla, egg, and vegetable shortening until fully integrated and have a homogeneous dough; divide and color with vegetable dyes to form the faces, yellow for the base, dark brown for the eyes and mouth, and pink for the tongue.
Roll out the yellow crust dough with a rolling pin to a thickness of 2 mm and cut out discs to place on top of the shells; form the eyes, mouths, and tongues with your hands.
Divide the shell dough into portions of 40 grams and roll into balls, spread a little vegetable shortening and cover with the discs of the topping, place eyes, mouth, and tongue on top; press lightly with the palm of your hand and let rest for 20 minutes.
Bake at 180 °C for approximately 25 minutes, remove from the oven and let cool.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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