como hacer mini Bolillos con piecito sin reposo suaves y esponjaditos

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

shortening

🥗Healthier: butter

💰Cheaper: margarine

Butter enhances flavor while maintaining texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with potential health benefits.

Prepare the piecito 4 hours in advance, or refrigerate for a day if not using immediately.

In a bowl, combine 1 cup of flour with 10 grams of yeast and 1/2 cup of water.

Add the second cup of flour to the mixture.

Incorporate a pinch of salt (about 1/2 teaspoon) and 10 grams of lard into the dough.

Add 1 tablespoon of sugar to the mixture.

Mix the ingredients until combined, adding more water if necessary to achieve the right consistency.

Knead the dough for about 10 minutes until it is well-formed and elastic.

Divide the dough into balls weighing approximately 28 grams each (or about 1 ounce).

Shape each ball into a mini bolillo by flattening and rolling them tightly.

Place the shaped bolillos on a baking tray and allow them to rest until they increase in size.

Using a sharp knife, make a cut down the middle of each bolillo for better baking.

Brush the bolillos with oil instead of water before baking.

Bake the bolillos at 370°F (210°C) for about 17-18 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens