Como hacer pan tradicional de Guatemala cachitos

ham

🥗Healthier: turkey

💰Cheaper: bologna

Turkey is leaner while bologna is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine is often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories, and the alternative is cost-effective.

Start by dissolving the dry yeast in 25 ml of water at room temperature.

Add a pinch of salt to the yeast mixture once it becomes pasty.

In a mixing bowl, combine the egg, vanilla, and sugar, and mix well to integrate the yeast.

Add the lard and butter to the mixture and combine until it forms a paste.

Gradually add the remaining 25 ml of water and knead the dough for about 10 minutes until smooth.

Divide the dough into four pieces, each weighing about 4 oz (112 g).

Prepare the concha dough (refer to previous videos for instructions on making concha dough).

Roll out the dough and cut it into desired shapes using a knife or sharp tool.

For a traditional Guatemalan style, shape the dough into a 'gusanito' (little worm).

Let the shaped dough rest for about 40 minutes to rise slightly.

Brush the risen dough with egg yolk for a shiny finish; whole egg can be used if preferred.

Sprinkle sesame seeds on top of the dough after egg wash.

Preheat the oven to 160ºC (320ºF).

Bake the cachitos in the preheated oven for 25 to 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens