Pan de calabaza (yo use criollo o anco)

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Pan de calabaza (yo use criollo o anco). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Pan de calabaza (yo use criollo o anco) is one of the most popular of current trending meals on earth. It's appreciated by millions daily. It is simple, it is quick, it tastes yummy. They're fine and they look wonderful. Pan de calabaza (yo use criollo o anco) is something that I have loved my whole life.

Many things affect the quality of taste from Pan de calabaza (yo use criollo o anco), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pan de calabaza (yo use criollo o anco) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Pan de calabaza (yo use criollo o anco) estimated approx 100 minutos.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Pan de calabaza (yo use criollo o anco) using 9 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Pan de calabaza (yo use criollo o anco):

1. 500 gr Harina
2. 10 gr Levadura seca
3. 10 gr Sal
4. 50 gr Azúcar
5. 150 cc Agua tibia
6. 100 gr Calabaza (puré)
7. 10 cc Extracto de malta
8. 2 Huevos
9. 65 gr Manteca

Instructions to make to make Pan de calabaza (yo use criollo o anco)

1. Preparamos el fermento, levadura seca, extracto de Malta, azúcar (1 cdita) y poca agua
2. En un bols ponemos harina, en los bordes la sal. Hacemos una corona en el medio
3. Incorporamos el fermento, el agua, los huevos y el puré de zapallo.
4. Unimos bien hasta que quede una masa homogénea. Dejamos descansar 10 minutos aprox.
5. Amasamos nuevamente por unos 10 minutos y dejamos descansar por unos 30 minutos más
6. Luego formamos bollitos del tamaño deseado, enharinamos una placa y colocamos los bollitos y llevamos al horno por unos 30 a 45 minutos (dependiendo del tamaño de los bollitos)

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