Chilindrinas and Cuerno Bizcocho
Chilindrinas and Cuerno Bizcocho
Bizcocho
🇲🇽 Chilindrinas are one of my favorite breads to bake. The cloudy texture combined with the buttery notes provide a balance that is then complimented by the crumbly sugar topping. Traditionally these breads are topped with a rock sugar. However, today we took it a step further, by using crystal sugar to make its debut in the baking lab.
The steps leading to the crafting of the perfect chilindrina are hidden within the crackle effect that embraces the given bread. The dough is covered with a patch of yellow sugar topping or pasta amarilla. This step is given after the dough ball has rested and is critical to the final shape. Inverting over crystal sugar then placed upright, the dough piece is then given its final fermentation. The crackle is apparent, but then defined during the bake, where it creates that final presentation.
Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
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