PAN PEINETA (MEXICAN COMB BREAD) RECIPE - FOOD.COM
Posted for ZWT II. Adapted from Mexican Cooking Made Easy. Untried, thus far. Repeated ingredients are not typos, they are just parts of different steps.
Total Time 3 hours
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Yield 4 loaves, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the first five ingredients (shortening through salt) in a pan until the shortening is melted. Remove from heat and allow to cool to lukewarm.
- Mix 1 teaspoons sugar, 1 tbs. active dry yeast and 1/4 cup warm water in a large bowl. Allow to stand until foamy.
- Mix cooled shortening mixture, beaten egg, vital wheat gluten (if using) and flour into proofed yeast. Add flour gradually and mix well after each addition. The amount of flour needed may vary according to humidity level. Dough should be soft and pliable, but not loose or extremely stiff. Remove dough from bowl to a lightly floured surface. Knead until smooth, adding flour by the tbs. if dough is too sticky. Form dough into a large ball and place in a greased bowl. Turn dough over to grease entire surface. Cover and allow to rise in a warm area for about an hour, or until dough doubles in size.
- Place dough on a lightly floured surface and knead briefly. Divide dough into four even pieces. Roll each piece into an 8" circle. Make 3/4" cuts around the edge of each circle. Fold each circle in half.
- Lightly grease two baking sheets. Place two loaves on each sheet. Cover and allow to rise in a warm place for 45 minutes, or until doubled in size. While dough is in it's final rise, preheat oven to 350ºF.
- Bake at 350ºF for about 25 minutes, or until light golden brown.
- Alternatively, you could make the dough in a bread machine on the dough cycle, following the recipe instructions for shaping, rising and baking.
Nutrition Facts : Calories 421.4, FatContent 15.2, SaturatedFatContent 4.6, CholesterolContent 29.5, SodiumContent 605.1, CarbohydrateContent 60.9, FiberContent 2.2, SugarContent 7.1, ProteinContent 9.6
EMPANADAS DE PINA (PINEAPPLE PASTRY COOKIES) RECIPE ...
My mother-in-law gave me this recipe. It may sound hard, but once you get your system going, it's really fun! Enjoy!
Provided by Brenda
Categories Desserts Fruit Desserts Pineapple Dessert Recipes
Total Time 1 hours 20 minutes
Prep Time 1 hours 0 minutes
Cook Time 15 minutes
Yield 36 empanadas
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Place sugar in a bowl.
- Place flour in a large mixing bowl. Begin working butter into flour slowly until fully incorporated. Repeat process gradually with cream cheese, kneading dough until uniform and no longer crumbly. Form into 1 inch balls, then flatten with a rolling pin to a thickness of 1/8 inch. (This may also be done by rolling out the entire amount of dough and cutting rounds with a biscuit cutter.)
- Place 1 tablespoon preserves on each dough center. Fold over, and seal with fingers or press to seal with a fork. Place cookies on a parchment paper-lined cookie sheet.
- Bake in the preheated oven for approximately 12 to 15 minutes. Cookie will remain white and should not be browned, and it is normal for some filling to leak from the cookie. When cookies are cool enough to handle, roll in sugar until evenly coated. Transfer to a platter to cool completely.
Nutrition Facts : Calories 292.2 calories, CarbohydrateContent 38.3 g, CholesterolContent 40.8 mg, FatContent 14.7 g, FiberContent 0.5 g, ProteinContent 2.5 g, SaturatedFatContent 9.2 g, SodiumContent 114.7 mg, SugarContent 24.3 g
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