Receta Mexican Bolillo (Torta) Oval Rolls
I have often quipped that my breed is a "Bavarian Chihuahua".
When I was much younger, my hair was a dark brown color. I have dark brown eyes (with flecks of green). In the summertime, my skin would turn a dark golden color -- hence, my Mexican heritage (from my father) was believable. Once my hair started to turn white, in my early twenties (and then gave up the expensive trips to my colorist) I most resemble my mother's Bavarian genetics. My fifteen years as an Esthetician has weaned me from the need to bake in the sun, slathered with baby oil and iodine-- now that I know about the high risk of skin cancer...and *cough* wrinkles. Now, I'm lighter-skinned, and proud of it. But, that's another story.
Though my mother taught me how to make many of her German recipes, she could make a wicked good batch of enchiladas-- and I have since learned how to make them (and have yet to blog about them). I love Mexican food. Authentic Mexican food. Not that kind that you find at fast food places. Of course, I love tacos. Fish, shrimp, chicken or beef. It's all delicious.
For Cinco de Mayo (which really isn't Mexican Independence Day, but is observed to commemorate the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862. Still, it's a good excuse to feed my Mexican palate.
I wanted to make something other than more typical taco or enchilada Mexican fare. I decided to make a Mexican Torta (sandwich). Rather than finding a local Mexican bakery, I wanted to try making them myself. Yeast, warm water and honey is mixed together until foamy....
This is an optional not-so-secret ingredient. I buy this product from King Arthur Flour.
I added 3-1/2 cups unbleached flour (King Arthur, of course) and then one tablespoon more at a time, until the dough didn't stick to the mixing bowl any longer.
You bread bakers know the drill... oil a bowl, add the dough, turn it over and then let rise for at least an hour.
Personally, I seem to get the best proofing results by turning my oven to WARM for 3 minutes, then turning it off. Let's make Bolillos!
Photography and bread kneading isn't the best idea, as I'm still cleaning out bits of flour and dough. I wanted rolls that are about 6"long, and I found that dividing the dough into 7 pieces worked out best for me. To shape that torpedo end, this is how I used my hands, which seemed to get the job done.
Cover with a clean towel, and let rise for about 25 minutes. As you can see, I like to use parchment paper instead of spraying a baking sheet with non-stick spray. Your choice.
To 1/4 cup of cold water, whisk in 1 teaspoon of cornstarch, and bring to a boil.
Boil until thickened and clear.
Brush onto each roll.
Me, the Gadget Queen, doesn't have one of those slick razors, for slashing bread. So, I used a knife, which was a little tricker. You want to cut in about 1/2" but don't run the knife-- I hand to use an up and down motion. This slashing give the bread it's traditional look. (After researching several recipes, the majority of Mexican bakeries say that they slash the bread slightly off center. ) Small details.
These are baked at 375F for about 25 minutes; or until golden brown and sound hollow when tapped.
If my "Nana" could see me now. My first Bolillo bread!
The bread has a beautiful texture-- slightly crusty on the outside, with a tender inside. They are perfect for making "Tortas".
I will share the recipe for this Chicken Mole (MO-LAY) that made, on my next post.
For dessert, I made a Mexican Chocolate Flan. Any kind of custard is one of my favorite desserts, and this one was fantastic!
We had a terrific Cindo de Mayo dinner, though I did spend a few hours in the kitchen, but I have an addiction to audible books. I was listening to a really good "thriller" so it was an afternoon well spent. The night is still young, and my it's Date Night.
Psssssssst, it's supposed to be a beautiful full moon tonight.