Tortugas, Mordidas, Panaderos

Fermented Dough

Dec 6

Bizcocho and Pan Fino – Capote ~ masas fermentadas (fermented dough) 🇲🇽

Pan Dulce is as artisan as it gets…the bread figures are formed using wooden dowels and metal scraping tools to create the designs over the different sweet doughs.

Today’s variety includes: Conchas 🐚 (Seashells), Tortugas 🐢 (Turtles), Elotes 🌽 (Corn), Hojas 🍁 (Leaves), Panaderos 🧑🏻‍🍳👩🏽‍🍳(Bakers) and Mordidas 😬 (Little Bites). These breads do not have a particular season as they are year-round favorites at your local #panaderia or #bakery. They are a combination of two sweet doughs, coming together, for a perfect marriage in the #pandulce category. The soft brioche-like #concha #dough can be combined with the short, #yeast raised, #cinnamon #dough or Pan Fino to create the Capote or cloak variety. The cloak or top layer of Pan Fino dough can serve as the shell for a Tortuga or turtle. It can also be split and placed on top of miniature swirled, #chocolate conchas to resemble Ojasos or brown eyes 👀. The same Pan Fino dough can be used to make the oblong shaped Elotes or corn figures filled with a creamy sugar cookie paste.

In Mexico, the tradition of eating sweet pastries for breakfast or a mid-afternoon snack, known as merienda, goes back to the 16th century. Pan dulce is considered to be a #Mexican #cuisine even though its origins are European. The desire for sweetness in #bread was put into practice and fulfilled when French influence took hold in Mexico in the 19th century. The French were defeated in 1862, but left behind a taste and appreciation for rich pastries, as well as their art of bread making. It eventually helped to establish the Mexican baking tradition that has become one of the most inventive in the world.

Today’s bake is in anticipation of a blessed holiday season…cheers! 🎄🙏 ✨

#pandulce #panmexicano #baked #bakinngevolution #homebaker #masterbaker #eater