Pan bollo de manteca

Hello everybody, it's me, Dave, welcome to our recipe site. Today, we're going to prepare a special dish, Pan bollo de manteca. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Pan bollo de manteca is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it's quick, it tastes delicious. Pan bollo de manteca is something that I have loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from Pan bollo de manteca, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pan bollo de manteca delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pan bollo de manteca is 20 piezas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pan bollo de manteca estimated approx 4 horas.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Pan bollo de manteca using 11 ingredients and 7 steps. Here is how you can achieve it.

Pan tradicional en la región del Istmo de tehuantepec en Oaxaca, específicamente en el municipio de Juchitán de Zaragoza.

Ingredients and spices that need to be Get to make Pan bollo de manteca:

1. masa para fermentar
2. 2 1/2 kg harina
3. 50 gr levadura seca
4. 2 lt agua
5. 500 gr azúcar
6. 10 gr sal
7. masa secundaria
8. 23 pzas huevo
9. 1 1/2 kg azúcar
10. 3 kg harina
11. 1 1/2 lt manteca de cerdo

Steps to make to make Pan bollo de manteca

1. Para la masa para fermentar: Formar un volcán con la harina y en el centro, verter el azúcar. Calentar el agua y verter la levadura. Incorporar al volcán y mezclar bien con la sal. Amasar, tapar y fermentar por dos horas.
2. Pasando el tiempo de fermentación, verter la mezcla a una mesa en donde integran todos los ingredientes e incorporar el kilo y medio de azúcar y los 23 huevos.
3. Una vez incorporado lo anterior, integrar tres kilos de harina y el litro y medio de manteca de cerdo, hasta crear una masa.
4. Al finalizar de integrar todos los ingredientes, separar la masa obtenida en partes y amasar hasta que esté lista.
5. Hacer bolas medianas de masa (aproximadamente de 200 gr) y colocarlas en las cazulejas (6 bolas de masa por cazuleja) para que doble su tamaño por 1 hora.
6. Precalentar el horno por una hora para la cocción de los panes.
7. Cocer los panes por 1 hora, retirar del horno y disfrutar.

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