Rosquillos 2nd Module

Procedure:

1. In a mixing bowl, combine the following ingredients: cake flour, soft flour, baking powder, baking soda, salt, and refined sugar. Mix them thoroughly.
2. In a separate bowl, combine the following ingredients: margarine, egg white, egg yolk, refined sugar, and vegetable oil. Mix them until they double in size.
3. Combine the dry and wet ingredients that were being set aside.
4. after combining the dry and wet ingredients, gently add the vegetable oil.
5. Rest overnight
6. On the next day roll dough on the table flatly, use flour dusting
7. Thickness of the flattened dough should be 2-3 mins or on desired thickness
8. Lay on flour dust bread pan
9. Shape with a rosquillos puncher
10. Bake at 180c for 12-15 mins.

1. sift and set aside
2. Using a paddle attachment, cream sugar and margarine until mixture become lighter in color.
3. Add egg yolk and egg white and continue mixing in high speed until fluffy
4. Fold-in dry ings and cover. Set aside and rest overnight under the chiller. If under room temp maximum 4 hours
5. The next the day, flatten the dough with 2 -3 mm thickness
6. Cut the dough using rosquillorscutter or molder
7. Arrange in flour dusted non greased baking sheets.
8. Bake at 180C for 15 mins.
9. Cool and depan