Pan de calabaza (yo use criollo o anco)

Hey everyone, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Pan de calabaza (yo use criollo o anco). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pan de calabaza (yo use criollo o anco) is one of the most well liked of current trending foods on earth. It is simple, it's fast, it tastes delicious. It's appreciated by millions every day. Pan de calabaza (yo use criollo o anco) is something which I've loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Pan de calabaza (yo use criollo o anco), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pan de calabaza (yo use criollo o anco) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Pan de calabaza (yo use criollo o anco) estimated approx 100 minutos.

To begin with this recipe, we have to first prepare a few ingredients. You can have Pan de calabaza (yo use criollo o anco) using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Pan de calabaza (yo use criollo o anco):

1. 500 gr Harina
2. 10 gr Levadura seca
3. 10 gr Sal
4. 50 gr Azúcar
5. 150 cc Agua tibia
6. 100 gr Calabaza (puré)
7. 10 cc Extracto de malta
8. 2 Huevos
9. 65 gr Manteca

Steps to make to make Pan de calabaza (yo use criollo o anco)

1. Preparamos el fermento, levadura seca, extracto de Malta, azúcar (1 cdita) y poca agua
2. En un bols ponemos harina, en los bordes la sal. Hacemos una corona en el medio
3. Incorporamos el fermento, el agua, los huevos y el puré de zapallo.
4. Unimos bien hasta que quede una masa homogénea. Dejamos descansar 10 minutos aprox.
5. Amasamos nuevamente por unos 10 minutos y dejamos descansar por unos 30 minutos más
6. Luego formamos bollitos del tamaño deseado, enharinamos una placa y colocamos los bollitos y llevamos al horno por unos 30 a 45 minutos (dependiendo del tamaño de los bollitos)

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So that's going to wrap this up with this special food Recipe of Perfect Pan de calabaza (yo use criollo o anco). Thanks so much for your time. I am confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!