Como hacer cachitos pan tradicional de Guatemala

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.

Dissolve the dry yeast in 25 ml of water at room temperature.

Add a pinch of salt to the yeast mixture after it has activated.

Incorporate the egg, vanilla, and sugar into the yeast mixture, mixing well.

Add the shortening and butter to the mixture, aiming for a paste-like consistency.

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 this recipe).

Roll out the concha dough and place it on top of the cachito dough, cutting it into shapes as desired.

Let the shaped dough rise for about 40 minutes.

Brush the risen dough with egg yolk for a shiny finish, or use evaporated milk if preferred.

Sprinkle sesame seeds on top of the brushed dough.

Preheat the oven to 160ºC (320ºF).

Bake the cachitos for 25 to 30 minutes until golden brown.

Cooking Techniques

Spice Level:

Allergens