Pan Fino
What you'll need
Directions
Working Method
In a stand mixer fitted with the hook attachment, mix 5 pounds Bizcocho mix, 14 oz all-purpose flour, 24 oz cold water, 14 oz whole eggs, 2.3 oz active dry yeast and 0.5 oz cinnamon on 1st speed for 2 minutes. Turn up to speed 2 for 13 minutes. Switch to paddle attachment, add 3 pounds bread flour and 3 pounds 8 oz shortening and stir for one minute. Turn to 1st speed for 2 minutes, speed 2 for 2.5 minutes, and back to speed 1 for one minute. Mix until the dough is uniform, the color from cinnamon will vary based on regional preferences; add more or less to desired color. Divide dough into 2.5 oz duffs.
TRENZA
Take two dough balls and roll together to form a long oval. Place pasta in the center and spread out as much as possible. Roll up dough to form a rectangle. Using a dowel or rolling pin, roll dough to another oval, maintaining the stripe of pasta in the center. Cut dough into 3 pieces, leaving them connected at one end, and braid the 3 pieces, pinching them at the end. Place on a sheet tray and proof until 25% larger. Bake at 350°F until golden brown and roll in granulated sugar while still warm from the oven.
GIRASOL
Take two dough balls and roll together to form a long oval. Place pasta in the center and spread out as much as possible. Roll up dough to form a rectangle. Using a dowel or rolling pin, roll dough to another oval, maintaining the stripe of pasta in the center. Using a bench scraper, make little indentations along the top of the dough in half inch intervals then slice the dough piece up the middle the long way. Form into a circle with the colored pasta portion facing outward. Place on a sheet tray and make a ball with pasta, place in the center of the round and proof until 25% larger. Bake at 350°F until golden brown and roll in granulated sugar while still warm from the oven.
CUERNITO
Using one dough ball, roll into a long oval. Place some pasta in the center of the dough and roll the pasta into the dough, forming a triangular oval shape. Flip dough over and roll each side edge toward the center on a bias so that the dough piece now forms a point. Roll up prepared dough like a croissant from the fat part of the triangle toward the center. Place on a sheet tray and proof until 25% larger. Bake at 350°F until golden brown and roll in granulated sugar while still warm from the oven.
Pasta Topping
Ingredients
Directions
Place 1 pound 8 oz granulated sugar, 1 pound 8 oz powdered sugar, 3 pounds shortening, and 3 pounds 4 oz bread flour in a bowl fitted with the paddle attachment, stir for one minute and scrape down the bowl. Turn to speed 1 for 45 seconds, scrape the bowl, then speed 2 for 25 seconds. Divide into 4 pieces. Leave one plain, color one pink, color one yellow, and finally stir some cocoa into the last to make a light brown color. Reserve.
Additional Info
* Please reach out to Dawn Sales Representative for item number.
Sweetdough, Cinnamon, Granulated Sugar, Pasta, Pink, Yellow, Cocoa Powder,
Pan Fino
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