DELICIOSOS BOLILLOS CASEROS con TIPS para que te queden A LA PRIMERA! Dulce Hogar Recetas

If this happens, the dough would no longer grow. We mix very well to resolve the lumps and set aside for 10 minutes. In a large container, we add the rest of the flour and the salt. We mix and add the yeast that we had resting. After resting, the yeast will have a foamy consistency. It is very important that it has this consistency. Here we make sure that the yeast is in good condition. If you see that your yeast does not do this type of reaction, I recommend that you do not use it since it is probably expired.

This way we will avoid wasting material due to a yeast that is useful, we mix a little and we will use our hands to completely integrate the ingredients and once they have been integrated we cover with plastic and let it rest for 20 minutes. After 20 minutes we remove the plastic. and now it is ready to knead to obtain a well-developed and spongy plan. After baking, it is very important to dedicate enough time to packaging until the gluten develops, that is, to obtain an elastic and handled dough. If we do not develop the dough to this point, there will be hard and apel breads. passed to prevent this from happening we will carry out the following kneading method we turn the dough over and we knead it we will do it in the following way we take the edges of the dough and lift it, turn it over on the work table and fold it in this way it will be easier to develop the gluten and obtain a spongy and well-developed bread at the time of baking, it is completely normal that during the first 5 or 10 minutes of kneading the dough becomes increasingly sticky and becomes more difficult to work with, it can even break easily.

This happens because remember that we are working with a living being that is the yeast and the yeast needs time to feed and digest the sugars, which is why I recommend not adding extra flour since otherwise the dough would be respected. In addition, we interrupt the process that our yeast already carries out instead of adding the extra flour I recommend that you dedicate the time necessary for a good kneading knead for approximately 15 to 20 minutes until you obtain a soft, elastic and manageable dough in total it takes 20 minutes to knead you can take more time or less it will depend on your ability and experience in kneading, if you prefer, you can use the most adore and knead it until it comes away from the walls of the bowl.

After 20 minutes, the dough has changed in texture. It is now elastic and manageable. It no longer breaks easily. It is a strong brand and very resistant now I will show you the difference so that you can see what your dough will look like at the beginning and at the end of the dough so you will know when your dough is ready once the dough is ready we will form a ball and let it rest in a large container we add a little bit of oil, you can use olive oil or whatever you have on hand and spread it to prevent the dough from sticking.

Place the dough in the container and with the same oil, spread it on the surface. This will prevent crusts from forming when it rests as we finish spread the oil, cover with plastic or a kitchen napkin, let it rest for approximately 45 minutes to an hour if you live in a warm climate, if you live in a cold climate, let it rest for approximately 2 hours or until the dough triples in volume, my brand took 45 minutes to Let it rise at 29 degrees Celsius and this is what it looks like. The dough has grown quite a bit. Now it is ready to form the bread.

We remove the plastic and sprinkle a little flour on the surface where we are going to work. We turn the dough over. We bring the edges to the center and press. to declassify we turn and press a little to give it a circular shape we divide the dough into 8 approximately equal portions since we finish cutting we separate the pieces if you want them to be exactly the same there are the pieces of 103 grams each once the pieces are ready we take a portion of dough we bring the edges towards the center to form a ball we press the edges to seal and the part that we seal we take it down and return ah we will do the same with the rest of the pieces ah since we finished forming the balls now we are going to put together a a little vegetable butter, you can even use oil, it can be olive oil or whatever you have on hand, this is to prevent it from drying out and once they are ready, we cover them with plastic and let them rest for 10 minutes.

After 10 minutes, they are now ready to form. the bolillos take a ball and the part that we seal we will take it upwards we press a little to extend we take the edges of the dough and we are going to stretch it in the following way this is so that the piece lengthens and we can roll it then we press a little so that it is uniform and we will make a small fold then we take the edges and fold in a triangular shape and press to seal now we are going to roll the dough pressing the edges so that this seal when rolling in this way we will ensure that the bread retains its shape and that in the center leave a soft and spongy 'friend' to give it an elongated shape.

We are going to press with this part of the palms and roll the piece to give it the typical shape of the bolillo and once the part that we seal is ready we will place it face down on the tray. In this way, remember to leave space between each of the pieces since they will grow in the oven and we will continue like this until we finish with the rest of the pieces. I will show you from another angle so that you can better appreciate how to form the bobbins since we have finished forming the pieces.

We have oil or vegetable shortening to prevent it from drying out when it rests. We cover it with plastic and let it rest for 30 minutes and while the pieces rest we will add approximately a cup of water to a tray or container suitable for the oven 20 minutes before After resting, place the container with water in the oven and turn it on at 250 degrees Celsius so that it heats up. After 30 minutes, the pieces have doubled in volume. Once they are ready, we will make some cuts. You can use a razor or sharp knife. We will make the Cut on one side approximately 5 millimeters deep.

Now that we have finished making the cuts, we are going to spray the pieces with natural water using a spray bottle. Once the pieces are ready, we will take them to a preheated oven at 250 degrees Celsius for 10 minutes, placing the tray in the middle part of the oven, after 10 minutes we open the oven and spray the water again. This will help generate more steam and the pieces will open when baking. Immediately after spraying the pieces, we lower the oven temperature to 180 degrees Celsius. and we will let them bake for 10 or 15 more minutes until they have a golden color. 10 minutes have already passed and the pieces have a golden color but since the oven generates more heat on one side than the other, I am going to turn the tray so that they are golden brown.

In a uniform way, I will let them bake for 5 more minutes and after five minutes the breads are ready. We open the oven and check the pieces. They should have a golden color. In my oven, it took 25 minutes in total. Once the cooking is finished, we take it out of the oven and place the bolillos on a rack to prevent them from generating moisture and ready we have some delicious homemade bolillos the crust is golden and sufficient and this is how they are very soft and spongy inside it is a delicious bread that you can accompany with all kinds of foods for better conservation I recommend storing them in an airtight bag or container so they will stay in very good condition.

You can also reheat them and they will look like they were freshly made. Following all the steps, you will see that you will have a delicious bread and the best is homemade. Tell me what you thought of this recipe and if you like it. If you want to prepare it, I invite you to share your experience in the comments and if you are new to the channel, I invite you to subscribe and activate the notification bell so that you receive a new and delicious recipe every week with the flavor of sweet home. Have a great week.

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