Pan Bolillo Casero 1 kilo Pan Mexicano de sal

Hello, greetings, today the Moreliana is full of cakes and today I come with this rich and delicious recipe for these homemade

bolillo

s, these

bolillo

s are a Mexican bread, so for them to turn out this golden, well, I'm going to tell you and crispy, I I'm going to tell you how I make them my way, so look, that's one of the tips: put a dish of water inside the stove's oven so that it releases steam and that way our bolillos turn out crispy, but let's go so that See the step by step and accompany them with a jam with beans with cheese and pickled chilis.

Here what I have is a

kilo

of flour, it can be all-purpose or normal bakery flour. I have two tablespoons of yeast and I have two cups. of water and what I put there was a little bit of sugar, which is just two tablespoons and the rest we add to the flour and I have a tablespoon of salt. We are going to stir the dry ingredients and as you saw, nothing more to dissolve it. What was the yeast in the water? I added a little bit of sugar and two tablespoons of flour and I have a tablespoon of oil.

If you don't have oil, you can add vegetable butter. Well, when we remove it, we are going to integrate all the ingredients. You know that when we are working with flour, it is good to have extra flour and we are using it, because what is water is we have to have extra water just in case. I first put what was two cups of water or half a liter of water and apart from that I have half a cup of water more or what is a quarter of a liter of cup that I added as you saw little by little when my flour was asking for more liquid here what we do is you can stir there for about five minutes nothing more or less than 5 minutes until all the well-integrated ingredients, there it is going to stick to our hands, but as I say, we have to use a little extra flour to put it on our hands so that it comes off.

There are other recipes that we also already have on the channel, for example, here is the recipe of two and a half pounds for those who don't have enough to weigh in

kilo

s, but in the information box I'm going to leave the recipe for you more. Look, I put flour on my hands so that it comes off what the dough is because what They tell me that it sticks a lot to me, what can I do? Well, put a little bit of flour or put a little bit of butter too, as you can see, look here you can also do this in the mixer if you don't want to do it by hand but Well, since it's a small recipe, I make it by hand.

We put a little bit of oil. If you don't have spray oil, just put it with your hand and a little bit on the top. We put plastic. I let it sit for an hour because my kitchen was cold it depends on the kitchen from us also immediately since it rests we are going to remove the air from it there is nothing more we are going to knead for less than a minute look we are going to remove the air from here we put the pan again in our charo container whatever you have We put another little oil there, we cover it and we are going to let it double in volume.

I left it there for another hour and if your kitchen is warmer, it will take less time. Look, since it doubled in volume, now we take out the dough, we are going to This is to get the air out of it and then what we are going to do is start making the balls. Look, if we do this, the process is the way that the balls also turn out crispy, apart from the water that is needed for the steam in the oven on the stove. Now it depends on you how many loaves you want to make and how big you want to make them.

We are going to make the balls after we have made the balls and everything that when we are coming back, you see at the bottom is where it is. That's the ugliest thing about the ball, look, and here I am taking it away by eye. I just make the balls, I tell you, it depends on us what size we want to make them. After we have made all the balls of the desired size, we have them. Let them rest and cover them again. I left it there for 30 minutes. What you can also do is if you don't want to make the complete one-kilo recipe, you can make it with half a kilo.

Also, look if you don't have vegetable butter so that you can put it in your hands when you are Making the balls, what you can do is put a little bit of flour also because then it usually happens that it sticks to our hands because the dough, see, or it could be oil, whatever you have there, where I put my balls, I put a little bit of flour on them to so that they don't stick to my table and I use the same plastic that I had used previously to cover the once the balls have rested.

Look how they have already grown, I got 11 loaves so well, I now put flour and flour on my work table. I already have my trays and I'm starting to form what my bolillos are. After I've formed them here, we're also going to let them rest for another 30 minutes at home in the kitchen, I tell you, it wasn't very warm, it was cold, so it depends on We are going to make them like this, look at how we put the bread in. I don't know how to explain it to you, but you can see in the video how they give it the shape of the homemade bolillo.

Of course, when we make a lot of bolillos and every day, our hands are already fast. It's true, but when we do a little, it's homemade, just like me, it takes me a little longer, so we're going to place it on the tray because I don't put this oil on it, I don't put baking paper on the tray because it's bread does not stick to the tray because then if you have noticed in the other videos that I have shared with you about bread in one I do put this baking paper on it but because it is needed and not in other breads, for example in panes de sal What I usually do is I don't put baking paper so don't worry but if you have it and want to put it then you put it and look this is how we get the air out of the bread balls and we form our balls here The good thing about everything is that at home they can also help us, even the children are making the balls, they are making the balls and it is a way for them to be with us in the kitchen, right, and after I put them on a tray, as you saw, I squash it a little more because it seems that there are skinny and bulky elongated middles in all the shoes a little more and that's it, look like this we are going to continue with everyone until half an hour passes or now if you want to make a 2 kilo recipe instead of one recipe for a good kilo, then simply double the ingredients and you can make them and I'm telling you that they are delicious.

Well, I'm going to finish here, I just wanted to leave you with this step by step, as well as make the video more elongated, this one for Let them see how the bolillos are formed for those who have not done it before or for those who have not done it before that they are completely homemade, you know then and that's it now yes that's where I tell you that I crush them a little a little so that they extend a little more to the sides and I'm going to let them rest there for 30 minutes. We're going to see when they double in volume.

We're going to start turning on our oven. Look here, the oven has already grown. I'm already here. I have it on at 330 stripe and see how I make the cut. It is not the water on the top, it is the water on one side. With a thin razor blade or with a very sharp knife, we are going to bake for 18 minutes and remember that It must have water at the bottom and I usually put it in hot water and separate it in a random dish so that it releases the steam and look, nothing more than bread, they are more delicious.

I recommend that you make them and many more Thank you because you let me enter your homes through my home videos. I baked one tray first and then the other. Just look at it and they come out crispy. I recommend it. Go there.