Trigal Dorado Pan Fino Mix 1/50 lb

 

BakeSense Palm All Purpose Shortening 1/50 lb

 

Trigal Dorado Fresh Yeast 25/1 lb

 

 

 

Mix the dough following the directions provided on each bag of Trigal Dorado Pan Fino Mix for a small batch. Let the dough rest for 15 minutes.

 

 

1.5 LB Granulated sugar

 

2.5 LB Cake flour

 

1.5 LB Powdered sugar

 

2 oz. Whole eggs

 

3 LB All-purpose shortening

 

2 oz. Baking powder

 

2.5 LB Pastry flour

 

Pink food color

 

Mix both sugars and the all-purpose shortening on low for 1 minute, then on medium for 3 minutes. Add the pastry flour and the cake flour. Mix 1 minute on medium or until pasta sticks to sides of the bowl. Add eggs and baking powder. Mix 1 minute on medium. Add pink food color to desired hue.

 

Divide into 2 ½ oz. pieces and round up. Let the dough rest an additional 15 minutes. 

 

Roll dough balls into 9-10” ovals with the long edge of the oval perpendicular to you. Put one ounce of pink pasta in the center of the ovals and roll the pasta flat.

 

Pull apart the long edges of the oval closest to you to form a triangle. Curl the long edges keeping the triangle shape. Turn the triangles over so the pink pasta side is facing down.and the pointy side is closest to you. Starting at the top roll the triangles toward you. Turn the two ends down to form a U shape. Place them on a paper lined baking pan.

 

 

Proof for 30-45 minutes. Bake at 375°F until a light golden brown.

 

 

Roll the cuernitos in granulated sugar while they are still warm.

 

Approx. Yield: 44 – 2.5 oz. pcs