Thursday, May 7, 2015

Torta pan


4 cups all-purpose flour
1 package of active dry yeast
1 Tbs sugar
1 1/2 cups of warm water
1 Tbs salt
½ cup white cornmeal

1 egg white 
1 tablespoon of milk


In a large bowl combine, all the dry ingredients then add water knead the dough until it is combined well then with oily hands make a ball. Put a towel over the dough and let it rise for 1 hour.

After the dough has risen for an hour. Punch the dough down and dump it onto a lightly floured surface and divide dough into 8 portions.

Make the buns and place them into a cookie sheet, press down the middle with a knife, brush with the wash mix, sprinkle cornmeal over, cover them with a towel and plastic, let them rise for an hour or until they are almost double in size.

Bake at 375°F until golden brown.

Tortas de pierna toppings:

Mayonnaise, mustard, avocado and cooked pork tenderloin.

Sliced tomato, onion, red and green pickled peppers.

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