Ingredients:
500 grams of wheat flour
2 tablespoons of salt
1 tablespoon of sugar
1 and a half tablespoons of dry yeast
1 and a half cups of water
3 tablespoons of vegetable shortening or oil
Preparation:
- Form a bowl of flour, place the yeast and half a cup of water in the center to dissolve. Wait 10 minutes for the yeast to activate.
- Mix the wheat flour with the water little by little. Gradually add the salt and sugar.
- Add the vegetable shortening or oil and continue to vigorously integrate the dough.
- Knead for 10 minutes until it forms an elastic and firm dough. It should easily come off the preparation table.
- Once the consistency is reached, place the dough in a bowl and cover it with plastic so that it does not dry out. Let it rest until it doubles in volume. At a temperature of 23ºC. This takes about 1 hour, it may vary depending on the conditions.
- Punch the dough and knead it vigorously again. Cut it into 10 equal parts.
- Take each of the pieces and shape them into a ball. Then flatten it a little and tuck the contours inwards. Finally, turn the dough a little towards the center so that it takes the shape of a bolillo. You can put a little flour on the table to facilitate the procedure. Place them on a tray covered with wax paper.
- Wait a moment for the dough to double in volume again.
- With a knife, make a cut about one centimeter deep along the can.
- Heat the oven to 250ºC and insert the tray. At the bottom place another tray with water, this is the secret to making your bolillos perfect. Bake for 15 minutes or until the desired color is reached.
