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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Ingredients15 portions
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.
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Cheesecake without oven with peaches in syrup
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