Tortitas Negras
Serves 1
Directions
- 1Combine flour, salt and sugar in a bowl.
- 2Combine flour, salt and sugar in a bowl.
- 3Combine flour, salt and sugar in a bowl.
- 4In a measuring glass, combine milk, water, and yeast.
- 5In a measuring glass, combine milk, water, and yeast.
- 6In a measuring glass, combine milk, water, and yeast.
- 7Add vanilla essence to the wet ingredients.
- 8Add vanilla essence to the wet ingredients.
- 9Add vanilla essence to the wet ingredients.
- 10Add lemon zest to the dry ingredients.
- 11Add lemon zest to the dry ingredients.
- 12Add lemon zest to the dry ingredients.
- 13Add wet ingredients to dry ingredients and combine to form a dough.
- 14Add wet ingredients to dry ingredients and combine to form a dough.
- 15Add wet ingredients to dry ingredients and combine to form a dough.
- 16Take the dough out of the bowl and knead for some minutes. Add manteca (butter) once dough is formed and continue kneading.
- 17Take the dough out of the bowl and knead for some minutes. Add manteca (butter) once dough is formed and continue kneading.
- 18Take the dough out of the bowl and knead for some minutes. Add manteca (butter) once dough is formed and continue kneading.
- 19Place the dough in a bowl, cover, and let rest for half an hour.
- 20Place the dough in a bowl, cover, and let rest for half an hour.
- 21Place the dough in a bowl, cover, and let rest for half an hour.
- 22Take the dough out of the bowl and roll it flat, about 1-1.5 cm thick.
- 23Take the dough out of the bowl and roll it flat, about 1-1.5 cm thick.
- 24Take the dough out of the bowl and roll it flat, about 1-1.5 cm thick.
- 25Use a cutter of about 8 cm to cut out circles from the flat dough.
- 26Use a cutter of about 8 cm to cut out circles from the flat dough.
- 27Use a cutter of about 8 cm to cut out circles from the flat dough.
- 28Grease a baking sheet.
- 29Grease a baking sheet.
- 30Grease a baking sheet.
- 31Place the dough circles on the baking sheet, close to each other.
- 32Place the dough circles on the baking sheet, close to each other.
- 33Place the dough circles on the baking sheet, close to each other.
- 34Combine sugar and flour in a bowl.
- 35Combine sugar and flour in a bowl.
- 36Combine sugar and flour in a bowl.
- 37Brush the dough circles with water.
- 38Brush the dough circles with water.
- 39Brush the dough circles with water.
- 40Add a generous amount of the sugar and flour mix on top of the dough circles.
- 41Add a generous amount of the sugar and flour mix on top of the dough circles.
- 42Add a generous amount of the sugar and flour mix on top of the dough circles.
- 43Bake in a preheated oven at 200° for about 15 minutes.
- 44Bake in a preheated oven at 200° for about 15 minutes.
- 45Bake in a preheated oven at 200° for about 15 minutes.
Ingredients
- 1 kg harina 0000
- 1 kg harina 0000
- 1 kg harina 0000
- 0.5 cucharadita sal
- 0.5 cucharadita sal
- 0.5 cucharadita sal
- 200 g azúcar
- 200 g azúcar
- 200 g azúcar
- 250 ml leche tibia
- 250 ml leche tibia
- 250 ml leche tibia
- 250 ml agua
- 250 ml agua
- 250 ml agua
- 10 g levadura seca
- 10 g levadura seca
- 10 g levadura seca
- 30 g levadura fresca
- 30 g levadura fresca
- 30 g levadura fresca
- chorrito esencia de vainilla
- chorrito esencia de vainilla
- chorrito esencia de vainilla
- pizca ralladura de limón
- pizca ralladura de limón
- pizca ralladura de limón
- 100 g manteca
- 100 g manteca
- 100 g manteca
- 300 g azúcar negro
- 300 g azúcar negro
- 300 g azúcar negro
- 3 cucharadas harina
- 3 cucharadas harina
- 3 cucharadas harina
- un poco agua
- un poco agua
- un poco agua
Equipment
bowlmeasuring glassspoongraterrolling pincutterbaking sheetoven
Tips
- For the flour, look for the whitest and most refined flour.
- If using margarine instead of manteca (butter), the manteca gives a better result.