Equipment to be used: Kneader, saucepan and stove.
Ingredients:
Atole Product:
Finished product shelf life:
1 day (depending on display conditions).
---------------------
Share the recipe:
Procedure:
1 Add the dry ingredients to the kneader and mix at least for a minute.
2 Add the water and knead until the dough is very elastic, but shows a little resistance to being stretched.
3 Remove from the machine, and weigh the sticks so that each cemita weighs 100g / 3 Oz, let it rest to increase the strength, this is achieved when the dough doubles its initial volume.
4 Form the cemitas.
5 Let stand until each one reaches 2.5 times the initial volume.
6 Varnish with the "atole" with extreme caution prevent them from getting off, sprinkle sesame.
7 Bake initially at 220 ° C / 400 ° F with 5 seconds of steam then lower to 200 ° C / 360 ° F until fully cooked (+ - 15 / 20 minutes).
Atole
1 Mix well water, flour and sugar.
2 Bring the mix to the heat and keep stirring until it thickens.
Procedure:
1 Add the dry ingredients to the kneader and mix at least for a minute.
2 Add the water and knead until the dough is very elastic, but shows a little resistance to being stretched.
3 Remove from the machine, and weigh the sticks so that each cemita weighs 100g / 3 Oz, let it rest to increase the strength, this is achieved when the dough doubles its initial volume.
4 Form the cemitas.
5 Let stand until each one reaches 2.5 times the initial volume.
6 Varnish with the "atole" with extreme caution prevent them from getting off, sprinkle sesame.
7 Bake initially at 220 ° C / 400 ° F with 5 seconds of steam then lower to 200 ° C / 360 ° F until fully cooked (+ - 15 / 20 minutes).
Atole
1 Mix well water, flour and sugar.
2 Bring the mix to the heat and keep stirring until it thickens.