Guatemalan Bread Recipes

GUATEMALAN SWEET BREAD

GUATEMALAN SWEET BREAD image

GUATEMALAN SWEET BREAD

Provided by susy

Time 1h10m

Number Of Ingredients 10

Ingredients

1 lb hard flour
5 oz sugar
1 oz powdered milk
10 g instant yeast
½ tsp salt
½ oz baking powder
5 oz margarine
3 oz water
2 eggs
3 oz dry cheese

Steps:

DIRECTIONS 1- put water, sugar, yeast, margarine, eggs, cheese in a bowl. Disolved and ferment 15 minutes 2- add flour, milk, salt and baking powder 3- knead all the ingredients by hand until incorporated and form a manegeable dough 4- spread flour on a table and place the dough safely kneading one more minute 5- divide 8 oz. portions 6- reserve a portion of the dough to decorate 7- form balls and place them on a greased 8- cover with a dry cloth and ferment 20 minutes 9- smoothly and varnish with egg, decorate with figures made of the same dough and spread sesame seeds by holm oak { sesame seeds optional} 10- rest for 30 minutes or until doubled in size 11- bake at 300 degrees fahrenheit 25 to 30 minutes aproximately

Nutrition Facts :

GUATEMALAN SWEET CAKES

Guatemalan Sweet Cakes image

Provided by Zanne Stewart

Categories Cake Mixer Cheese Egg Dessert Bake Vegetarian Kid-Friendly Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 9 (snack or dessert) muffins

Number Of Ingredients 8

Ingredients

3/4 cup rice flour (not Asian)
1 teaspoon baking powder
1/4 teaspoon salt
7 tablespoons unsalted butter, softened
2/3 cup sugar
3 large eggs
1/2 cup farmer cheese at room temperature
Equipment: a muffin pan with 12 (1/2-cup) cups; paper liners

Steps:

Preheat oven to 350°F with rack in middle. Line muffin cups.
Whisk together flour, baking powder, and salt in a bowl.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, 2 to 3 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in cheese. Mix in flour mixture at low speed until just combined.
Divide among nine muffin cups (a slightly rounded 1/4-cup batter each). Bake until pale golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in pans on a rack 15 minutes, then turn out onto rack and cool to warm.

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