Pan Reventado

11082020

Hello friends and family!!!
Welcome back to In The Kitchen With RC!
I will be baking Pan Reventado from my country Ecuador.

Internal Dough:
4 cups of flour
1 heaped (but not so much) teaspoon of salt
3 tablespoons of sugar
1 heaped tablespoon of yeast (activated)*
1/4 cup plus a tablespoon of margarine/butter
1 cup of water

*Process to activate dry yeast:
1⁄2 cup of warm water.
1⁄4 cup of warm milk.
1 heaped tablespoon of dry yeast.
Add a little bit of the sugar from our ingredients.
Add a little bit of the flour from our ingredients.
Mix it well and let it sit for 15 minutes until it gets bubbly.

Mix all ingredients in the order shown above.
Knead the dough for 7 minutes.

Cover dough with plastic wrap and let it rest for 40~60 minutes.

External Dough:
4 cups of flour
1 heaped (but not so much) teaspoon of salt
2 heaped (but not so much) tablespoons of sugar
1 heaped tablespoon of yeast (activated)*
2 eggs
1/2 cup plus two tablespoons of margarine/butter (or between lard and margarine/butter)
3/4 cups of water

*Process to activate dry yeast:
1⁄2 cup of warm water.
1⁄4 cup of warm milk.
1 heaped tablespoon of dry yeast.
Add a little bit of the sugar from our ingredients.
Add a little bit of the flour from our ingredients.
Mix it well and let it sit for 15 minutes until it gets bubbly.

Mix all ingredients in the order shown above.
Knead the dough for 5 minutes.

Cover dough with plastic wrap and let it rest for 40~60 minutes.

Shaping the Dough:
Make small balls with the dough, you should be able to make at least 24 balls with each dough.

Cover them with plastic wrap and let them sit for 15 minutes.

Place one internal dough into one external and seal it at the top.

Let them rest for 40 minutes to rise.

Preheat oven to 350F

Bake for 18~20 minutes.

Let me know what you think and enjoy!!!
#bakingtime #hobby #cookingathome #familytime💕