Learn to make a red, white, and blue twist on this tender shortbread polvorón made from flour, shortening, and sugar.

Equipment: 1 electric stand mixer with a paddle attachment to mix the cake batter . 2-quart mixing bowl (plastic, glass, or stainless steel). 1 zester for zesting lemons. 1 mesh strainer to wash and ...

Conchas 🇲🇽 ~ masas fermentadas ~ bizcocho...the dough is similar to that of a French 🇫🇷 brioche with the addition of coarse ground cinnamon. The concha gets its name from the cookie-like topping ...

Red, White and Bleu sourdough potato rolls #4thofjuly #usa🇺🇸 potatorolls #baked #breadhead #semperfi #redwhiteandblue . . . my sourdough starter is patriotic 😉 “Baking is the most rewarding part of ...

Crema Pastelera. Whole milk - 1 liter. Granulated Sugar - 180 grams. Corn Starch - 100 grams. Vanilla Bean - 1 split in half . Egg Yolks - 7 large. Directions ...

At the family bakery, laminating doughs was always a labor of love. We didn’t have a dough sheeter back then. Every fold was done by hand, using nothing more than a rolling pin and a rhythm passed ...

[ADD TEXT] Red, White & Bleu sourdough swirl #sourdough #artisan #baked #breadhead #longfermentation #4thofjuly #usa🇺🇸 #yeastraised ...

Cream Cheese Almond Brownie ~ almendrados (nutty 🧐)baker facts: the brownie was developed in the US🇺🇸 at the end of the 19th century 🙏 #keto #brownies #almondmilk #almonds RECIPE Yields 8 x 8 x 2 ...

As we embark on this journey through the culinary world, I'm thrilled to introduce you to a delightful blend of tradition and innovation, where cherished recipes evolve to embrace modern tastes and ...

Rosca de Reyes, almendrado ~ masas fermentadas (#fermented #dough) Today we included an almond paste filling to our Rosca de Reyes. This filling is used to fill bear claws and other delicious Danish ...

A recipe that was developed using a basic Mangecada format with the additions of dark brown sugar, ripe bananas, cinnamon, and toasted walnuts. The buttery notes from the toasted walnuts along with ...

Flourless Chocolate Torte ~ flour provides not only structure but a consistent viscosity during the mixing stages of a cake batter. By removing the structural ingredient the final product becomes ...