Chilindrinas
Yield: 69 – 3.5 oz. pcs
Ingredients
Brand | Product | Item # |
|---|---|---|
| Trigal Dorado® | Bizcocho Mix | 30782 |
| BakeSense® | Palm All Purpose Shortening | 17220 |
| Trigal Dorado® | Fresh Yeast | 35179 |
Instructions
PREPARE CHILINDRINA SUGAR
- 5 LB Granulated sugar
- 3 oz. Flour
- Water (enough to moisten)
Blend the flour and sugar thoroughly. Sprinkle with water and rub until the sugar is damp. Let harden overnight. Break apart gently until small crumbles are formed.
MIX
Mix the dough following the directions provided on each bag of Trigal Dorado Bizcocho Mix for a small batch. Let the dough rest for 15 minutes.
PASTA TOPPING
- 1½ LB Granulated sugar
- 2 ½ LB Pastry flour
- 1 ½ LB Powdered sugar
- 2½ LB Cake flour
- 3 LB All-purpose shortening
- Yellow food color (as desired)
Mix both sugars and the all-purpose shortening on low for 1 minute, then on medium for 3 minutes. Add pastry flour and cake flour. Mix 1 minute on medium. Add yellow food color to desired hue.
MAKE UP
Scale and cut into 3 oz. pieces, round them up and place them on paper lined baking trays. Let the dough rest for an additional 15 minutes. Coat your hands with BakeSense All Purpose Palm Shortening and flatten each piece. Apply yellow pasta topping (see above). Press the pasta side into the Chilindrina Sugar and place it back on the baking pan.
BAKE
Proof 30-45 minutes until ¾ of final size. Bake at 350-380°F until a light golden brown, approximately 22-25 minutes.
