Max Orozco Betancourt

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Recipe

Pigs of Piloncillo Integrales

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Max Orozco Betancourt

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This recipe is a breads type cookie with which you can make pigs, stars, pinitos according to the cutters that you have.

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Ingredients

40 portions

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1 kilo flour
500 grams whole wheat flour
500 grams vegetable shortening
500 grams piloncillo
2 cups Water
30 grams baking soda
10 grams baking soda
20 grams anise

Preparation

In a frying pan put the piloncillo with the two cups of water to heat until the piloncillo undoes. Let it cool.

Afterwards they put the flours, the baking powder, the anise and the baking soda and stir and then make a source.

With the honey of the cold piloncillo we drain it in the source and knead it, then we add the lard and continue kneading until it has a soft dough.

We extend the dough to the thickness of 1 centimeter and proceed to cut the piglets or figures.

They are placed in a previously greased tray and varnished with beaten egg to give them shine, they are baked at 200 degrees for 15 to 20 minutes or until they present a golden color.

PRESENTATION

They are served at breakfast time or snack with a glass of milk or hot chocolate.

TIPS

This recipe can be done with your children where they will have fun cutting and making the marranitos and varied figures.

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Pigs of Piloncillo Integrales

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

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Ratings (1)

Max Orozco Betancourt

05/04/2013 13:50:34

con los marranitos integrales consumes fibra aparte de ser unos panes muy ricos son nutritivos por el contenido de fibra y los puedes hacer divertidos haciendolos de diferentes figuras o con el cortador de cerditos