Dia 3 - Pan Amasado con CHICHARRON | coniconitovlogs2025

lard

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

chicharrón

🥗Healthier: tofu

💰Cheaper: pork belly

Tofu offers a plant-based alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and adds a nutty flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free substitute.

Cut the pork fat into small cubes for the chicharrón.

Cook the chicharrón in a frying pan for about 40 minutes until crispy.

In a large bowl, mix 500 g of flour, 1 tablespoon of salt, 1 tablespoon of sugar, and 2 tablespoons of yeast.

Make a well in the flour mixture and add 250 cc of warm water.

Mix at low speed while gradually adding 75 g of lard.

Once mixed, add the cooked chicharrón to the dough and combine.

Shape the dough into small rounds and place them on a baking sheet.

Let the shaped dough rise for a while until puffed up.

Preheat the oven to 180°C (356°F).

Make holes in the dough with a fork before baking.

Bake in the preheated oven for 25-30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens