Mantecada Colombiana
Directions
- 1Add the butter to the mixing bowl.
- 2Add the butter to the mixing bowl.
- 3Add the butter to the mixing bowl.
- 4Add the sugar to the mixing bowl.
- 5Add the sugar to the mixing bowl.
- 6Add the sugar to the mixing bowl.
- 7Beat butter and sugar for 8 to 10 minutes.
- 8Beat butter and sugar for 8 to 10 minutes.
- 9Beat butter and sugar for 8 to 10 minutes.
- 10Add aguardiente to the mixing bowl.
- 11Add aguardiente to the mixing bowl.
- 12Add aguardiente to the mixing bowl.
- 13Add eggs one by one to the mixing bowl.
- 14Add eggs one by one to the mixing bowl.
- 15Add eggs one by one to the mixing bowl.
- 16Sift the wheat flour, corn flour, baking powder, and salt into the mixing bowl.
- 17Sift the wheat flour, corn flour, baking powder, and salt into the mixing bowl.
- 18Sift the wheat flour, corn flour, baking powder, and salt into the mixing bowl.
- 19Beat at low speed until integrated.
- 20Beat at low speed until integrated.
- 21Beat at low speed until integrated.
- 22Grease the loaf pan with butter.
- 23Grease the loaf pan with butter.
- 24Grease the loaf pan with butter.
- 25Add parchment paper to the loaf pan.
- 26Add parchment paper to the loaf pan.
- 27Add parchment paper to the loaf pan.
- 28Pour the mixture into the loaf pan.
- 29Pour the mixture into the loaf pan.
- 30Pour the mixture into the loaf pan.
- 31Spread the mixture evenly.
- 32Spread the mixture evenly.
- 33Spread the mixture evenly.
Ingredients
- 230 g unsalted butter at room temperature
- 230 g unsalted butter at room temperature
- 230 g unsalted butter at room temperature
- 140 g sugar
- 140 g sugar
- 140 g sugar
- 50 ml aguardiente
- 50 ml aguardiente
- 50 ml aguardiente
- 4 eggs
- 4 eggs
- 4 eggs
- 120 g wheat flour
- 120 g wheat flour
- 120 g wheat flour
- 120 g corn flour
- 120 g corn flour
- 120 g corn flour
- 1 cdta baking powder
- 1 cdta baking powder
- 1 cdta baking powder
- 1 cdta salt
- 1 cdta salt
- 1 cdta salt
Equipment
kitchen scalemixing bowlstand mixerspatulaloaf panparchment papersifter
Tips
- Beat the butter and sugar for 8 to 10 minutes.
- Add the aguardiente and eggs one by one.
- Sift the wheat flour, corn flour, baking powder, and salt.
- Bake at 180°C for 30 minutes, then reduce the temperature to 160°C for the last 5 minutes.
- Unmold when the pan is lukewarm.
- Cut into slices when the mantecada is completely cold.