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Do you want bread of the dead? We tell you how to prepare it


DON’T FORGET TO SET BACK A LITTLE DOUGH FOR THE BONES AND THE SKULL THE BREAD.

MEXICO CITY

As you well know, one of the most popular traditions this month is to eat the delicious Pan de Muerto, referring to the Day of the Dead, a Mexican tradition that honors the dead and takes place on November 1 and 2.

If your mouth is already watering just thinking about it, this interests you.

via GIPHY

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In this note we will give you the best recipe step by step and error proof so that it is soft, fluffy and delicious.

Ingredients:

  • 2 1/2 cups of flour
  • 1/4 of teaspoon of salt
  • 20 grams of fresh yeast or eight of dry yeast
  • 1/4 cup warm water
  • 1 egg
  • 2 egg yolks
  • 1/4 cup milk
  • 2 tablespoons grated orange peel
  • 1 tablespoon of orange blossom water (if you cannot find it, you can substitute it for 2 tablespoons of anise tea prepared and well loaded)
  • 1/4 cup sugar
  • 80 grams of butter

Step by step recipe:

In a bowl, put the warm water and the yeast with a little flour (a teaspoon) to activate it. This happens when a thin layer of foam begins to appear.

On the table at home or in a mixer (to make bread), add the flour, sugar, orange zest and salt.

Add the egg and yolks followed by the milk, orange blossom water and yeast.

Knead until the mixture is smooth and manageable. Don’t worry if the mixture looks like a paste at first that it is not possible to take off from the table, it is normal.

As soon as it can be detached from the surface, add the butter at room temperature and in cubes. At first it will become a bit rubbery, then it will take shape.

Knead until the mixture separates from the table and does not break. That takes time so cheer up.

DON’T FORGET TO SET BACK A LITTLE DOUGH FOR THE BONES AND THE SKULL THE BREAD.

Next process:

Leave the dough covered with plastic wrap to rest in a warm part of the kitchen until doubled in size thanks to the effect of yeast. This takes about two hours.

Pour the mixture and knead again eliminating the gas that formed.

Divide into three: reserve a third part in the refrigerator to make the bones.

With the rest, form a uniform ball and place it on a tray large enough to double its size.

Form the bones with the flat of the fingers and the skull (the ball) of the bread.

Beat the egg that was not used and glaze the large batter. As a payment, use it to place the bones on the bread as well as the small ball in the center.

Let it rest for about an hour in a warm area of ​​the kitchen to double its size.

Preheat the oven to 220 degrees Celsius, put the loaves in for 25 minutes.

Let cool and meanwhile, temper the butter so that it has a creamy consistency.

Varnish and cover with white sugar.

Will you prepare it?

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pleca ultima hora

*** MJPR ***




www.excelsior.com.mx