Como hacer PAN PARA TORTAS Salvadoreñas y más |PANADERIA

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: stevia

Honey adds sweetness with additional flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a great egg substitute for binding.

Combine 1 and 1/4 cups warm water and 1 tablespoon yeast in a bowl; add 1 tablespoon sugar and a little flour to help the yeast activate; mix well until there are no lumps and let it sit until it doubles in size.

In a large mixing bowl, create a well in 3 cups of flour and add the activated yeast mixture.

Add 1/2 teaspoon salt and 2 ounces of lard to the flour mixture after the yeast is combined with the flour to prevent the salt from killing the yeast.

Gradually add the remaining warm water while mixing until a dough forms; the amount of water may vary depending on the flour quality.

Knead the dough for 12-15 minutes until it is soft and stretchy; it should not break apart easily when stretched.

Let the dough rest for 10 minutes, covered with oil or plastic to prevent it from drying out.

After resting, punch down the dough to release air and shape it into balls for the bread.

Shape each ball to be slightly larger than a fist, ensuring a smooth surface by tucking the seam underneath.

Place the shaped dough on a greased baking sheet, leaving space for them to rise.

Cover the dough with a cloth or plastic wrap (oiled to prevent sticking) and let it rise in a warm environment until doubled in size, checking periodically.

Preheat the oven to 150°F (65°C) with the door open to create a warm environment for the dough to rise.

Once the dough has risen, bake in the preheated oven until golden brown, checking for doneness visually.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens