Name: Ojo de Pancha
Prep time: 65 min
Cook time: 25 min
Yield: 20
Cuisine: Mexicana
Ingredients: 4 cups flour, 500 g, for pastry dough; 1 teaspoon salt, 5 g, for pastry dough; 1 tablespoon yeast, 5 g, for pastry dough; 1 cup water, 250 ml, for pastry dough; 1 cup butter, 100 g, for pastry dough; 1 1/2 cups vegetable shortening, 150 g, for pastry dough; 2 eggs, 125 g, for the mantecada; 1 1/4 cups sugar, 125 g, for the mantecada; 1/4 cups milk, 60 ml, for the mantecada; 1/2 cups vegetable oil, 120 ml, for the mantecada; 1 cup flour, 125 g, for the mantecada; 1/2 teaspoons salt, 2 g, for the mantecada; 1/2 teaspoons baking powder, 2 g, for the mantecada; butter, melted; sugar

Preparation

40 mins

25 mins

Low

For the pastry dough, mix flour with salt, baking powder, and water in a bowl; knead until you obtain a smooth and homogeneous dough, then gradually add the lard and butter, continuing to knead until fully incorporated, you should achieve a soft and elastic dough. Cover the dough and let it rest for 10 minutes. Place the dough on a floured surface and divide it into portions of 50 g.

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Ojo de Pancha

Ingredients

Preparation

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