¡Hola!

Parece que estas accediendo a este sitio desde un
país de habla hispana.

¿Te gustaría que te dirijamos a la versión en Español?

Si, vamos a www.kiwilimon.com

No, continue in the English site

Alejandra Cota

Recipes: 271

4 Photos

Upload your Photo

Alejandra Cota

Spongy Shells

Name: Spongy Shells
Prep time: 75 min
Cook time: 75 min
Yield: 15
Cuisine: Mexicana
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 powder sugar For the crust (125 gr); 1 Cup of wheat flour For the crust (125 gr); 2 spoonfuls of cocoa for the scab

1 h

15 min

Easy

3.2

15 comments

Alejandra Cota

	396
Favorites

Collections

Glider

Super List

Upload a picture

To print

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.

Learn more about Alejandra Cota

Ingredients

15 servings

Select all ingredients

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.

Print recipe for:

Spongy Shells

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

Calories

504

kcal

25%

Carbohydrates

86.6

29%

Proteins

11.8

24%

Lipids

16.1

25%

Fiber

9.8

20%

Sugar

24.1

27%

Cholesterol

21.9

7.3%

Rate this tip

Ratings (15)

Rocio Covarrubias

29/07/2019 22:19:10

Simples de hacer

Belci R. Gutierrez

24/10/2018 15:13:51

Una verdadera delicias!!! 😋😋😋

Esteban Rodriguez

14/08/2018 21:52:03

yo prepare esta receta conlas 2 copas leche que pide y no queda les sugiero ir poniendo de a poco y validar la consistencia yo me llve casi 3/4 de tasa de leche solamente