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Alejandra

Alejandra Cota
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Spongy Shells

1h
15 mins
Low
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The shell is a traditional Mexican sweet bread, which is often consumed in homes in Mexico, the most common are the vanilla and chocolate, do not miss the opportunity to make this spongy bread that you can enjoy with a glass of cold milk.
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Ingredients

15 portions
  • 2 tablespoons milk, tibia
  • 1 tablespoon dry yeast
  • 4 cups wheat flour
  • 1/2 cups sugar
  • 1/2 teaspoons salt
  • 2 eggs
  • 1/2 tablespoons liquid vanilla
  • 2 cups whole milk
  • 90 grams butter, at room temperature
  • 1 cup vegetable shortening, For the crust (125 gr)
  • 1 cup powdered sugar, For the crust (125 gr)
  • 1 cup wheat flour, For the crust (125 gr)
  • 2 tablespoons cocoa, for the scab

Preparation

Preheat the oven to 180 ° C.
Hydrate the yeast with the milk and let stand 10 minutes.
In a blender add the flour with the sugar, salt, milk, hydrated yeast, eggs, the vanilla essence and beat until you have a homogeneous mass.
Add the butter and beat until it is fully incorporated.
Place the dough in a greased bowl and cover, let it stand for 2 hours or until it doubles its volume.
For the crust: place the flour with the sugar in the blender, add the vegetable shortening and mix until a homogeneous mass is obtained.
Separate half of the dough, add the cocoa powder and vanilla essence to one. Cover and reserve.
On a smooth surface, weigh 80 gram pellets, place in a tray and flatten with the palm of your hand.
Take a little of the crust mass of approximately 15 grams and with the help of a roller flatten to obtain a diameter equal to that of the shell.
Cover the shells with the crust and mark with a cutter.
Let stand until they double their volume and bake for 15 minutes.

PRESENTATION

In a bread basket, accompanied by a glass of cold milk or coffee.

TIPS

Let the dough rest in a warm place in this way the fermentation process will accelerate.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (23)
Juan Hernandez
15/01/2021 10:25:50
Muy sabrosas salen las conchas
Luz Marina Puertas Vera
16/10/2020 14:15:22
deliciosos
Berenice Berenice
12/10/2020 21:06:13
Pues esta muy rica y sencilla Como. Todas las recetas k suben graciss
Alejandra Rodriguez
15/06/2020 20:23:53
Quedaron muy ricas, un poco laboriosos, se requiere de mucho tiempo para hacerlo, pero vale la pena cada minuto invertido
Francisco Sanchez
18/04/2020 17:50:26
Nos salió muy rico. Seguimos los pasos como en el video. Hicimos la mitad de la receta, nos salieron 10 panes, pero le falta sabor. Para quien no el inflan, recuerda que hay que poner un poco de leche tibia (aprox 40C / 110F) con la levadura y de preferencia una cucharada de azúcar para activarla. También para dejarla levantar, nosotros usamos mi máquina de pan.
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