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Recipe of Spongy Shells
Teresa

Teresa Huerta

Recipe of Spongy Shells
Teresa

Teresa Huerta

Recipe of Spongy Shells
Teresa

Teresa Huerta

Recipe of Spongy Shells
Lupita

Lupita Treto

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4

Spongy Shells

75 minutes
Easy
15 servings
10
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.

Ingredients

  • 2 spoonfuls of milk tibia
  • 1 tablespoon of dry yeast
  • 4 cups of wheat flour
  • 1/2 Cup of sugar
  • 1/2 teaspoonful of Salt
  • 2 pieces of egg
  • 1/2 tablespoon of vanilla
  • 2 cups of whole milk
  • 90 grams of Butter at room temperature
  • 1 Cup of vegetable shortening For the crust (125 gr)
  • 1 Cup of sugar glass For the crust (125 gr)
  • 1 Cup of wheat flour For the crust (125 gr)
  • 2 spoonfuls of 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.

    Did you cook this recipe?

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    504
    kcal
    25%
    Carbohydrates
    86.6
    g
    29%
    Proteins
    11.8
    g
    24%
    Lipids
    16.1
    g
    25%
    Fiber
    9.8
    g
    20%
    Sugar
    24.1
    g
    27%
    Cholesterol
    21.9
    mg
    7.3%
    Rate this Tip.
    Ratings (10)
    Mario Contreras
    2018-05-17T18:30:38.00-06
    Amparo Diaz 2018-03-21T13:20:34.00-06 hooola, ¿que otra cosa puedo utilizar en lugar de manteca vegetal? vivo en españa y aquí no hay, cuando pregunto me mandan a la margarina vegetal, pero la consistencia es otra a la manteca vegetal. saludos y gracias COMPRA CRISCO, en el Corte Inglés
    Mar-tha SantSald
    2018-04-09T16:26:34.00-06
    Que tipo de harina se necesita, porque yo use Para todo uso y me salieron duritas, nada esponjosas.
    Amparo Diaz
    2018-03-21T13:20:34.00-06
    hooola, ¿que otra cosa puedo utilizar en lugar de manteca vegetal? vivo en españa y aquí no hay, cuando pregunto me mandan a la margarina vegetal, pero la consistencia es otra a la manteca vegetal. saludos y gracias
    Pablo Tudon
    2018-03-03T23:30:05.00-06
    no queda la costra como indican ahí
    America Zulerma Bello Torres
    2018-02-22T04:12:22.00-06
    Excelente receta
    see more
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