Bolillos

Name: Bolillos
Yield: 8 servings
Ingredients: 1.33 cup warm water; 2 tsp instant yeast; 1 Tbs granulated sugar; 4 cup bread flour; 2 tsp table salt; 1 Tbs lard; 1 cup boiling water

👥 8 servings

🗣️ English (detected)

category: Breads

counters: Panadería

aka: bolillo, bolillos, pan francés, pan frances, mexican french roll, torta roll, pan blanco

pairs-with: teleras

slack: narrow — the slash only opens on a loaf proofed forty-five minutes and no longer; an over-proofed bolillo splits sideways instead of lifting a crest

step: slash deep and bake at 400°F 22 min with steam

#bread #mexican #lean #rolls #oven

From: John Chen's Tabular Recipes

🥘 Ingredients

warm water 1.33 cup
instant yeast 2 tsp
granulated sugar 1 Tbs
bread flour 4 cup
table salt 2 tsp
lard 1 Tbs
boiling water 1 cup

1

Stir warm water with instant yeast and granulated sugar , then let it 10 min .
2

Add bread flour , table salt and lard to @&( timer , then 10 min to a firm, smooth dough that clears the bowl.
3

Let @&( timer 90 min until doubled, then knock it back gently — a bolillo wants gas in it, not out of it.
4

Divide @&( timer into 8, roll each into a torpedo with tapered ends, and 45 min seam down on a floured cloth.
5

Slash @&( timer once down the length, deep and at a shallow angle so the cut lifts into the ear, and bake at 400°F for 22 min with boiling water poured into a pan on the oven floor.

Actions

📥 Download .cook File 🔗 View Original

← Back to Search