Puerquitos
Puerquitos
Shortbreads & Cookies
Puerquitos 🇲🇽 ~ masas quebradas crujientes ( #shortbread #cookie #dough )
Imagine yourself walking into a Mexican bakery with the distinct aromas of molasses and vanilla. That’s what these breads create as they bake. One of the most distinct aromas that I can recall.
The name puerquitos (marranitos) or little piggys are not only derived from the shape, but also from the #traditional ingredients used to create the sweet, shortbread dough. I used freshly ground whole wheat flour in these; however, traditionally pan molido (sweet breadcrumbs, made from old bread) is used in the recipe.
Signature ingredients include pork lard and vanilla extract. Another key ingredient in the #puerquitos is #piloncillo, also called #panela or panocha depending on the region of Mexico or other parts of Latin America. Piloncillo is an unrefined whole cane sugar, which is a solid form of #sucrose derived from boiling and the evaporation of #sugarcane juice. Piloncillo is responsible for providing the authentic flavor in the puerquitos. The piloncillo can be broken down using a cheese grater. This step also helps with consistent dispersion of the piloncillo amongst the dough.
Piloncillo is not the only sweetener or humectant in the piggy shaped bread, sugar cane molasses is also a contributor, not only adds flavor but provides color and a moist texture. Sugar cane molasses is a thick, dark brown syrup used in a variety of baked goods. It is derived naturally from cane sugars.
The dough is tacky and can be rolled and cut direct, but I chose to refrigerate mine. My daughter, Taimi refuses to make the puerquitos without refrigerating the dough first. The refrigeration makes the dough manageable and requires less dusting flour while cutting out the puerquitos.
The puerquitos are baked at a high temperature of 420°F for a short 15-minute bake. The double egg wash will provide the classic sheen on the puerquito.
Just like the distinct aroma, the double egg wash creates a unique texture when baked over the rich shortbread.
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Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
