BIZCOCHOS DE CAYAMBE Y DESAYUNO COMPLETO

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness, while brown sugar is often cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can provide a vegan alternative, while egg substitutes can be more affordable.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean adds richness, while essence is typically more cost-effective.

Activate the yeast by mixing it with warm water and 1 teaspoon of sugar, letting it sit for about 5 minutes until it becomes frothy.

In a mixer, combine 500 g of flour, 1 teaspoon of salt, and the remaining 1 teaspoon of sugar.

Add 4 egg yolks and 125 g of lard to the mixer.

Incorporate 125 g of butter into the mixture.

Add a few drops of vegetable coloring to achieve a yellow color.

Mix all ingredients until well combined and a dough forms.

Knead the dough by hand on a floured surface for a few minutes until it is smooth and slightly sticky.

Shape the dough into a ball and cover it with plastic wrap, letting it rest at room temperature for about 10 minutes until it rises slightly.

After resting, roll the dough into a long strip about 10 cm wide, then cut it into pieces about 2 fingers thick.

Shape each piece into a 'worm' and create a small 'hat' shape on top by flattening it slightly.

Place the shaped dough on a baking sheet lined with parchment paper and let them rest for another 10 minutes.

Preheat the oven to 200°C (392°F) and bake the bizcochos for 20 minutes.

After 20 minutes, remove them from the oven and let them cool.

Lower the oven temperature and return the bizcochos to bake for an additional 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens