Hello and welcome back to Views on the road .
I'm your host , Steph .
And today I'm gonna be showing you how to perfect your and don't skip too far ahead because I'm going to be showing you a technique to achieve some .
You're gonna start by adding your water into your bowl .
Sugar , yeast , butter , shortening .
And for those of you that don't like to use shortening , you can just use butter .
It's gonna work out just as good .
Add your flour and you wanna make sure to add the salt after your flour .
You don't wanna add the salt into your yeast because you could possibly kill it .
And that's not what you want .
So just take precaution and place it over your flour and with your hook attachment , you're gonna start slowly and you're gonna combine all your ingredients and that's gonna take you anywhere from 8 to 10 minutes .
Give or take .
After about 10 minutes , your dough should be ready .
It should be nice and soft and not overly sticky .
Has a little stick to it but not too much .
Do you see that ?
That's what you want .
So you're gonna get your dough .
I'm gonna place it back in the bowl and I'm gonna let it rest and rise for 30 minutes .
And for those of you that are wanting to try a new flavor of your right after you add your water , you're gonna add your chili powder and your Mexican oregano .
Now , for those of you that need a little bit more spice and really want to enhance the flavor .
You can use something like uh garlic powder , onion powder and cumin to give it more of that Southwestern feel that I love .
But I think these two ingredients really bring in the flavor that you need .
So that way whenever you're using your , for your uh for your Tortas or to dip into something , it's gonna taste equally as good as your regular .
And you know , just a a little kick to let them know that you made them at home .
And for that first rice , you don't want to go over 45 minutes to your dough .
OK ?
If you go over that , you're gonna change the flavor and I speak from experience , but look at how beautiful and soft this dough is and now it's time to mold it a little bit so we can make our Bolio balls and we're aiming for a dozen of and I'm squeezing like I want my tortilla balls .
Once you divide your dough into 12 pieces , you're gonna form your balls and you're gonna notice that when you divide them , some of them are gonna be slightly bigger than the other .
And guess what ?
That's OK .
You're not a machine .
We're here to champion your humanity .
You are a beautiful human and I love you .
So go ahead and tag me on the imperfect ones because I know they taste just as good as the production ones .
This is your , make it or break it moment for your perfectly shaped .
You take one , you're gonna pull it .
Once you pull it , you're gonna place it this way , pull and fold and you're gonna start shaping it as if you're looking at a croissant , you're gonna give it another pull , give it another fold and on this side , you're gonna do the same another fold .
And at this point , you should have almost like a butterfly shape .
OK ?
And that's when you're gonna bring this site over and you're gonna press it hard , press it in these little corners , you're gonna bring them and press them in and you're gonna start shaping it as you would .
A croissant .
Granted you don't make croissants like that .
But you know what I'm talking about , then you're gonna start rolling and when you roll it , you have to make sure that all of your corners or creases are sealed .
If you don't seal it , it's gonna pop open and not the way you want it to .
You're gonna dip it into your flour dust off the excess and place it on your baking sheet .
Once you're done .
Forming your , you're gonna let them sit on your counter for 45 minutes to an hour .
We want them to double in size and all you're gonna do is place a cover .
I'm using parchment paper and I'll see you guys in 45 minutes to an hour and while our bread has been resting for 45 minutes and doubling in size , I've also been preheating my oven at 380 degrees .
And as you can see , no matter how hard you try it , when you're making it by hand , they're gonna do what they wanna do .
They're like Children .
But what we're gonna do now is we're gonna give them some beautiful curves and you want to use the blade of choice for the next step .
I'm using a very sharp knife and I'm gonna give it a nice curvy slit ready , 123 and follow through with some pressure .
Now , if you don't want a curvaceous boil , that's OK .
You can give it a straight line .
But you know , this bread does have to resemble the owner and a special shout out to , I'll link his channel down below .
He showed me how to perfect my , not just in flavor but the appearance and he suggests using oil right after you create a slit and that's gonna allow them to puff up and give it that tear and that crackling that we love .
Oh And it works .
It works .
He knows what he's doing you guys and now it's time to bake your boil in the oven at 385 degrees for 20 to 22 minutes .
I've allowed our with chile to rest for one hour and this is what you have going on .
Not only do you have a nice fluffy boil bread .
You also developed a perfect crust and boom done .
We have perfect every time and then you just wanna arrange your basket .
You know , you work so hard making your bolio .
It should look and taste beautiful for you .
I'm gonna need somebody very special to say uh I fried it just like a steak so that it can stay in place and cloud gets the most perfect bite of her life .
Thanks girl , I love you .
I love you too .
And boom done .
You have a beautiful delicious torta with your homemade .
I'm gonna need somebody very special to say ah I'll be having my with the delicious and the recipe that I use for today's is our instant and I'll go ahead and link that in the description area for those of you that love spice .
Go ahead and add a little bit of your thank you .
And there's gonna be nothing like eating a homemade made from scratch .
Hm .
Where's your coke ?
I'm kidding .
I'm kidding .
We're laughing because we're both on sugary drink restrictions right now .
We got a little carried away during the holidays .
I did , I did too .
I was having hot chocolate every day .
I was having everything that I can get my hands on every day .
Look away it's gonna get dangerous and I don't want to gross anybody out but this you can't eat it any other way but to dig in .
Mm .
And this is absolutely delicious .
I hope you guys enjoy this as much as we do .
Mm As always .
And I are wishing you the best .
We absolutely adore you .
We hope you love our take on and on that one .
We'll see you guys tomorrow .
Bye .