Bolillos

[Roll Forming:]

Bolillos

Category: Yeast bread

Kitchen: mexican

Ingredients
Wheat flour VS	500 g
Salt	10 gr.
Dry yeast)	5 gr.
Brown sugar	10 gr.
Water	275 ml.
* Flour improver	5 gr.

Cooking method

• Bolillos are small Mexican egg-shaped buns, a kind of baguette, with a crispy crust and aromatic crumb, about 15 centimeters long. Used in Mexican fast food for incredible cake sandwiches and delicious mollet open sandwiches. On my own I will add that this loaf is ideal not only for Mexican sandwiches but also for Vietnamese ban mi. There are many recipes for bolillos, with yeast, leavened and leavened with yeast, with cooking fat and magargarine, with milk and whole grain flour, and so on and so forth.
• I will present one of the rather simple Mexican recipes.
• Mix 250 g of flour with yeast, add 140 ml of water and knead the dough (5-8 minutes in a mixer). Place in a bowl, cover and leave in a warm place for 90 minutes (oven with light bulb).
• At the end of fermentation, in another bowl, combine the remaining flour, salt, sugar, * improver and water (135 ml). Combine both masses and knead properly for 5 minutes on the first speed and 3 minutes on the second, or by hand for about 10 minutes until a smooth dough.
• Cut the dough into 6 pieces of about 130-133 gr. Roll into balls, cover and leave to rest for 5 minutes. Then form buns, place on baking paper or on a baking sheet at least 5 cm apart. Cover and leave to rise for about 60 minutes at room temperature.
• 30-40 minutes before planting the bread, preheat the oven to 230 °.
• Roll Forming: Lightly, literally with a pinch of flour, dust the table, take a ball and flatten it. Then wrap inward like a roll, pinch the seam.
• 
• Lightly roll the workpiece with your palms, lightly pressing the dough with your little fingers to make a kind of "ears".
• 
• Place on a baking sheet, seam side down.
• Before and after proofing:
• 
• Before planting in the oven, make longitudinal cuts on the buns, preferably keeping the blade at an angle of 45 °.
• 
• Bake in the middle of the oven at 230 ° for about 16-20 minutes until golden brown.
• At the exit, the weight of each bun is approximately 110 grams. Length 15-16 cm.
• Sectional and Fissure:
• 

The dish is designed for

6 pcs.

Time for preparing:

3-3.5 hours

Cooking program:

Oven

Note

* Flour improver - Whether or not it is used is a personal matter. By and large, a recipe can do without it. But since flour improvers are used in everyone! popular classic fast food recipes, I left the recipe unchanged and did not remove it.
A small explanation, for those who are especially shy - a flour improver is not some kind of creepy chemical reagent that burns the stomach through to the heels, although there probably are some, it's just a balanced composition of ordinary products that help to increase the volume, improve the color, appearance and taste of yeast bread.
Here is an approximate composition of one of these improvers: Swelling wheat flour, wheat flour VS, potato flakes, cooking fat, whey, wheat flour of the second grade, wheat malt. Thickener, naturally occurring emulsifier and ascorbic acid. In my opinion, there is nothing dangerous in this line-up and not close, but it's up to you! )))

What appetizing buns
And the recipe is simple
Dragged away to bookmarks

Very appetizing buns.

here's a budget bun recipe! Thank you so much!

Tell me, what kind of flour improver did you use in this recipe?

Tell me, what kind of flour improver did you use in this recipe?

Here is Panifresh from "S. Pudov" like this

In principle, it is not cheap, but this jar is designed for about 4-6 kg of flour ..

Thank you!

[Trinitron]

Trinitron, Vladimir, baked today, here's a report.

Bolillos are such small Mexican buns

How similar they are to our bars. Thank you, I liked the recipe, I was kneading in a bread maker, the yeast dough program, at the end of the program I added all the other ingredients and turned on the program for kneading dumplings. The dough turned out to be very obedient, but I divided it into 8 buns, so it is more convenient for me to bake. Thanks for the recipe.

baked today

Not at all .. I'm glad that I liked the recipe Beautiful rolls .. And they are much nicer than mine
By the way, they are baked for the most part on such trays for baguettes .. I did not write because not everyone has them)))

Only because of the simple oven, everything is baked for me much longer, these buns were baked for 30-40 minutes.
This is my new acquisition, I walked around this baking sheet for a whole year and finally bought it, very convenient.

these buns were baked for 30-40 minutes

It's strange .. After 15 minutes I already start to burn .. Maybe the oven is lying? Signs have appeared recently, unfortunately ..

So I have Hefest gas, the simplest, it is very difficult to regulate there, so they bake slowly.

So I have Hefest gas, the simplest, it is very difficult to regulate there, so they bake slowly.

All the same, the rolls are beautiful)))