Bolillos - Mexico’s Favorite White Bread 🍞

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 .