Sunday, May 17, 2015

How to make “Mantecadas”, super easy and quick recipe.

Mantecadas (1)A Sweet bread has a culture of its own in Mexico, and is a tradition that has been embraced and deeply loved for generations. We have primarily Spain and France to thank for that, as their influence is why we have such a passion for sweet pastry and breads plus a love for that classic combination: coffee and bread. The shapes and flavors of Mexican sweet breads amount to more than a thousand, each one with its unique and sometimes picturesque names, like: bows, braids, kisses, brides, bicycles, stones, baldies, lovers, bricks, yoyos, and rails, just to mention a few. We obviously cannot forget to mention the famous “Conchas”, which resemble a seashell and come in many flavors.

Among these baked treats are yeast breads, puff pastries, cookie-type breads, and cake-like breads, like these delicious bread “Mantecadas”, which are really quick and easy to make in your oven. They’re perfect for having a late afternoon coffee with, or for a weekend breakfast in bed, or even for when you have last minute visitors coming over for a cup of coffee or tea.
Mexican bakers are usually men that have learned the trade from one generation to another; some arrived to the baking business as an apprentice, starting their career in bread making from there. Thanks to the internet and social media, I’ve met quite a few of these men, called “panaderos” in Mexico. Some have many years of experience and are now teaching the younger aspiring bakers in Mexico, as they want the Mexican Traditional Bakery to be preserved. They are always happy to share their expertise with me and answer my many questions about baking, and for that I am very thankful. EL Nipi Taller Panaderia
But there are also many newcomers, the young bakers, who graduated from culinary school and have fallen in love with bread making, like my friend Hector M. Oliva Balderas, a young man only in his mid 20’s who’s opened his own bakery in the small town of Teotihuacan. Being a baker is hard work, but that doesn’t stop him from his dream of keeping the tradition of artisanal bakery alive. He even delivers his bread on his bicycle a couple days a week. I hope that there’ll be more young people like him out there keeping our customs and traditions.
El Nipi Taller (2)
I'm so proud of this young man. A promise for the future of Mexican bread making.

MAKES 6 MANTECADAS
INGREDIENTS:
  • 2 large eggs
  • 125 grams of sugar (½ cup + 1 tbs)*
  • ½ cup milk
  • ½ cup vegetable oil
  • 1 tsp vanilla or orange essence**
  • 1 tsp orange zest (optional)
  • 125 grams of All Purpose flour (1 cup minus 1 tbs)
  • 1 teaspoon baking powder
  • 1 teaspoon instant yeast
  • 1 pinch of salt
Mantecadas 3
COOKING UTENSILS NEEDED:
2 Bowls, whisk, measuring cups and spoons, muffin paper liners, muffin pan, pitcher or a ladle to pour the batter.
NOTES:
*First and foremost, I will suggest that you buy a small kitchen scale, they are not that expensive, and are an essential tool for bread making. Baking is more like a science, where in order to have excellent results, your ingredients have to be measure using a reliable tool like a scale.
**Every baker chooses the flavoring of their choice. It could be vanilla, orange, cinnamon or almond.
INSTRUCTIONS:
Mantecadas Muffin Mexicanos (1) 1. Preheat oven to 400F. Place muffin paper liners in muffin pan.
2. Sift together flour, baking powder and yeast in one medium size bowl, and set aside. Place egg and sugar in a large bowl and whisk until sugar has dissolved.
3. Add milk and the flavoring of your choice (vanilla, orange essence plus orange zest) and mix.
4. Incorporate the oil in a gentle stream and whisk again to form a homogenous mixture.
Mantecadas Muffins Mexicanos (2)
5. Slowly stir in the dry ingredients plus the pinch of salt, mixing gently until you have a very uniform batter. Do not over mix. Let the batter rest for 15 minutes.
6. With the help of a pitcher or a ladle, pour the batter into the already prepared muffin pan. Fill it up just a little bit bellow the edge. See picture above.
7. Carefully place in the preheated oven and bake for 20 minutes. Remove from oven and cool for about 5 minutes on a cooling rack. They keep well for 2 to 3 days when stored in an airtight container.

mantecadasFB¡Buen provecho!

Mely















28 comments :

  1. Mely, siempre los he conocido como quequis. Bimbo les puso el nombre de mantecadas, pero aquī son quequis.

    ReplyDelete
  2. At my house we love "pan". I can't wait to make these and surprise the family. Thank you for your posts, keep up the great work you are doing and the wonderful recipes you are sharing!

    ReplyDelete
  3. these look amazing love Mexican breads

    ReplyDelete
  4. Amiga, se parece mucho a los que llaman "muffin" o me equivoco?
    Tengo una receta de mantecadas en la serie "Panaderìa mexicana", pero nunca las hice.
    La tuyas se ven deliciosas.
    Ciao!
    Tlaz

    ReplyDelete
    Replies
    1. Hola Flavio,

      Como dicen: se te fueron las cabras! ;) Se hacen con polvo de hornear y levadura. Me imagino que han de ser muy parecidas a las de la serie. Esta receta me la dio un panadero y me encanto, seguido las preparo porque aparte duran varios días. Ya sabes para el cafecito de la tarde. Un abrazo mi querido Flavio!

      Delete
  5. Hello, Mely!

    What's 'AP' flour? Is it a brand or are you referring to pastry flour which is lighter than regular flour?

    ReplyDelete
    Replies
    1. Hello!

      AP stand for All purpose flour. I will add a note to the recipe, that way everyone can understand it. Thanks!

      Delete
  6. We look forward to trying these soon, Mely.

    ReplyDelete
  7. Hello Mely, are those regular size or jumbo, and if they are the jumbo muffin tin size, how long would I have to bake them if I want use a regular 12 muffin tin pan? Thank you, I love your recipes.

    ReplyDelete
    Replies
    1. Hello!
      That is regular size muffin pan for 6. If you use regular pan muffin pan for 12, just double the amount of ingredients and bake about the same amount of time as the recipe indicates. For jumbo size muffins, they will take about 25 minutes to be ready.

      Saludos!

      Delete
  8. Hola, esta receta se ve muy buena y definitivamente la intentare hacer, sin embargo tengo duda acerca de la parte que dice 125 gramos de AP ( 1 cup minus 1 tbs) a qué se refiere con esto?
    saludos y gracias :)

    ReplyDelete
    Replies
    1. Hola Emma,

      AP se refiere a la harina de todo uso, en inglés "All Purpose". La receta lleva 125 gramos de harina, eso equivale a una taza de harina a la cual el quitas una cucharada de harina. Si tienes alguna otra duda con gusto te contestare.

      Saludos!

      Delete
  9. I just made this recipe, my kitchen smell so good. My daughter is around waiting they get cool. I confess I made a little changes to the recipe. I used melted and cooled butter instead of oil and 3 tsp of baking powder instead of 1 because I didn't have yeast. To add more delicious flavor, I put in a 1/4 cup of pecans so the result was amazing!!!

    ReplyDelete
    Replies
    1. Did your muffins turned out dark? My looks burnt. I followed your substitution because that's what I had on hand.

      Delete
    2. Hello Anonymous,

      There are several thing that can affect the results you are mentioning. It could be the oven. Let's start with the oven. Be sure to heat your oven for 10 to 15 minutes before baking to bring it up to the temperature called for in the recipe. Next, check your oven temp. If it's too hot, the muffins will burn or get too brown on the bottom. You may have to experiment a bit with the baking time, especially if you think your oven isn't quite accurate.

      As for the muffins tins, using dark, nonstick will make the bottoms of your muffins get too brown or burn. To compensate for this, reduce the oven temp by 25ºF. Also, the muffin tins may be too large for the oven.

      I hope you give the recipe another try.

      Delete
  10. Las mantecas siempre me han encantado y en especial con un buen cafe.

    ReplyDelete
  11. This comment has been removed by a blog administrator.

    ReplyDelete
  12. Oh how i wish I could get up and go make some. Ir's so cold and I'm under the blankets early, like 4:20 pm

    ReplyDelete
  13. The sugar and flour both say 125 grams but the measurement in the parenthesis is different, which is correct?

    ReplyDelete
    Replies
    1. Hello,
      Sugar is heavier that flour. The same amount of flour weight less than sugar. For example: one cup of flour weights 125 grams, and 1 cup of granulated sugar weights 200 grams.

      Happy baking!

      Delete
  14. Can the milk in this recipe be substituted with almond or soy milk?

    ReplyDelete
    Replies
    1. Hello Taylor,

      I think you can substitute almond or soy milk in this recipe, and still have a great end result.
      Happy baking!

      Delete
  15. Both the sugar and flour say 125 grams but sugar says 1/2 cup + 1 tbs and flour says 1 cup - tbs, which is it? They both call for 125 grams.

    ReplyDelete
    Replies
    1. Hello,

      Even though the flour and sugar needed are 125 grams each, they don't have the same volume.

      Delete
  16. Just made these and they were delicious... Omg! I'm so happy, I will never buy these again, the recipe was so easy and fast! Only thing I added was the caviar from a vanilla bean in my egg and sugar mixture and I baked at 375* for 18 minutes. Perfecto!! Muchas gracias por la receta!

    ReplyDelete
  17. Gracias por esta receta! Me salieron deliciosos! Cambie la receta un poco. duplique los ingredientes para hacer 12, y use 1/2 taza de mantequilla derretida y 1/2 taza de aceite de coco. Tambien use menos azucar, un poco menos de 1 taza (7/8 taza). Y me salieron 15 mantecadas:)

    ReplyDelete
  18. Hola, Qué tal? Gracias por compartir esta receta, yo agregué nueces picadas a la mezcla y quedaron unos deliciosos panquecitos; que no duraron ni un día!

    ReplyDelete
  19. Thank you for the recipe. They taste so good! I used vanilla without the zest this time. I look forward to trying other flavors (and more of your recipes!)

    ReplyDelete

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