Bolillo Mix 1/50 lb
All Purpose Shortening 1/50 lb
Fresh Yeast 25/1 lb
Granulated Sugar 1/50 lb
Scale and Mix Dough
To make the palotiado dough (Mexican flaky pastry) needed for this recipe, mix 12 lbs. 8 oz. of Trigal Dorado Bolillo Mix, 7 oz. of BakeSense All Purpose Shortening, 6 oz. of Trigal Dorado Fresh Yeast, 8 oz. of high gluten flour, and 7 lbs. of water in low speed for one minute. Then, scrape and mix for 10 minutes in medium speed until smooth and well developed. Dough temperature should be about 80ºF.
Roll and Fold
Scale into 3 - 4 pound pieces. Flatten them out on a sheet pan, and refrigerate at least 4 hours (preferably overnight). When ready, roll them out using flour only giving the dough 3 x 3 folds. Roll the dough out to about ¼ inch thick, and brush half the surface with melted butter or margarine. Fold the dough in half covering the butter, and roll out to the original size again.
Cut and Form
Fold in half, and repeat with one additional fold. Cut the dough into long strips each weighing about 2 oz. Bring the ends together to form rings with the cut side up. Wet the ends with a little water to make them stick.
Bake and CoatLet them rest approximately 30 minutes, and then bake (345ºF in a rack oven for 20-25 minutes; 360ºF in a reel oven for 20 minutes) until light golden in color and crisp. Toss in BakeSense Granulated Sugar while still warm.
Recipe courtesy of BakeMark