1 cucharada levadura en polvo, granulada, instantánea.
½ taza azúcar
1 cucharadita sal
½ taza mantequilla derretida o aceite vegetal.
3/4 taza de leche liquida
4 1/2-5 tazas de harina todo uso (más otro poco para amasar y estirar)
2 huevos, ligeramente batidos
800 g, jamón en lonjas finas, cortado en tiritas
1 huevo batido para pintar (también puede ser mantequilla derretida o leche con azúcar)
1-2 cucharadas de papelón rallado (puede ser derretido)
PREPARACIÓN:
Lo Primero que vamos hacer es activar la levadura, la vamos a disolver en un ¼ taza de agua tibia con un poco del azúcar (una cucharada) por 10-15 minutos. La levadura se activa si le sale espuma y parece que creciera.
En un recipiente grande mezclamos la leche con el resto del azúcar, la mantequilla derretida pero no caliente, la sal y los dos huevos previamente batidos. Incorporamos la levadura una vez que levante y vamos agregando la harina taza por taza, revolviendo bien para que no queden grumos. Cuando esté incorporada toda la harina, amasamos vigorosamente por unos 8-10 minutos, hasta que la masa esté suave y elástica y no se pegue de los dedos.
Tal vez se necesite ir agregando más de harina (pero hacerlo poco a poco, de modo que la masa no quede demasiado seca). La cantidad de harina depende de varios factores: a veces es muy fina y absorbe más líquido, otras veces los huevos son demasiado grandes y le añaden más humedad a la mezcla. Si, por el contrario, notan que la masa está muy seca, le pueden agregar un poco más de leche.
Una vez amasada, ponemos la masa en un recipiente grande tapado con un trapo húmedo y guardamos en un sitio tibio (puede ser en el mismo horno apagado). El recipiente tiene que ser grande porque la masa va a duplicar su tamaño, y el sitio tiene que ser tibio para que la levadura se active y crezca. Esperamos por unas dos horas, así que debemos tener paciencia. Si la masa no ha crecido en este tiempo, es porque la levadura estaba mala.
Cuando crezca la masa, vamos a enharinar ligeramente la superficie de trabajo, ponemos la masa y le sacamos el aire por completo apretando con las punta de los dedos o usando los nudillos. Hacemos un disco plano y dividimos (con cuchillo) en cuatro porciones iguales. Vamos a trabajar con una porción a la vez.
Enharinamos el rodillo y vamos a estirar hasta hacer un círculo de unos 25-30 cm de diámetro (el grosor depende del gusto de cada quien: si a usted le gustan esos cachitos medio transparentes y grandes, entonces estire bien la masa; por el contrario, si usted es de esos que disfrutan del gusto dulzón de la masita, con un toque moderado de jamón, entonces déjela más gruesa).
Una vez que esté bien estirada la masa, dividimos en 8 porciones (tipo una pizza). Cada triángulo es un cachito. Usualmente hay que estirar un poco más cada triangulito por separado, para que el cachito quede de buen tamaño. Colocamos el jamón (al gusto) en la base del triángulo y enrollamos hacia la punta. Dos trucos para que el jamón no se desparrame: 1, antes de comenzar a enrollar, doblamos los bordes como haciendo un bolsillo alrededor del jamón y enrollamos hasta el final; y 2, al colocar los cachitos sobre la bandeja (previamente engrasada), ponemos con el piquito del cierre hacia abajo. Debemos dejar espacio entre cada uno al colocarlos en la bandeja porque crecen considerablemente.
Los primeros cachitos casi siempre salen horribles así que no te sientas mal, te aseguro que ya los siguientes se van pareciendo más a los que venden en la panadería. Una vez en colocados en la bandeja, pintaremos cada cachito con una mezcla de huevo batido y el papelón rallado o derretido, de esta manera quedan buenísimos!! usando una brocha de repostería (o los dedos, si no tienes brocha), los ponemos en un sitio tibio y dejamos reposar por una hora. Se recomienda barnizarlos nuevamente antes de llevarlos al horno, quedan mejor dorados así. Mas paciencia, de verdad vale la pena. Hay gente que los pinta con mantequilla derretida o con una mezcla de leche con azúcar. La idea de pintarlos es que la masa no se agriete mientras crece, y que se dore al hornear.
Pasada la hora, vamos a precalentar el horno a 350º F / 175º C y horneamos por 15 minutos (hasta que se vean doraditos).
También se usa de relleno una mezcla de jamón con tocineta picada, yo recomiendo no hacerlos a partes iguales porque quedaría muy grasoso. Hay gente que les pone un toque de diablito (jamón endiablado) junto con el jamón y les da un sabor a panadería buenísimo. También se les puede poner un poco de queso suave rallado.
Recipe:
INGREDIENTS (32 cachitos can leave): 1 tablespoon baking powder, granulated, instant. ½ cup sugar 1 teaspoon salt ½ cup melted butter or vegetable oil. 3/4 cup liquid milk 4 1 / 2-5 cups all-purpose flour (plus another little to knead and stretch) 2 eggs, lightly beaten 800 g, ham in thin slices, cut into strips 1 egg beaten to paint (can also be melted butter or milk with sugar) 1-2 tablespoons of shredded paperboard (can be melted
PREPARATION: The first thing we are going to do is activate the yeast, we will dissolve it in a ¼ cup of warm water with a little sugar (one tablespoon) for 10-15 minutes. The yeast activates if it is foamy and appears to grow. In a large bowl mix the milk with the rest of the sugar, melted but not hot butter, salt and the two eggs previously beaten. Add the yeast once it has risen and add the flour to the cup, stirring well so that there are no lumps. When all the flour is incorporated, knead vigorously for about 8-10 minutes, until the dough is soft and elastic and does not stick to your fingers.
You may need to add more flour (but gradually, so that the dough is not too dry). The amount of flour depends on several factors: sometimes it is very thin and absorbs more liquid, other times the eggs are too large and add more moisture to the mixture. If, on the other hand, you notice that the dough is very dry, you can add a little more milk. Once kneaded, put the dough into a large bowl covered with a damp cloth and store in a warm place (can be in the same oven off). The container has to be large because the dough will double in size, and the site has to be warm for the yeast to activate and grow. We waited for about two hours, so we must have patience. If the dough has not grown at this time, it is because the yeast was bad.
When the dough grows, we will lightly flour the work surface, put the dough and we extract the air completely pressing with the tips of the fingers or using the knuckles. We make a flat disk and divide (with a knife) into four equal portions. Let's work with one portion at a time. Let the flour roll and let it stretch until you make a circle of about 25-30 cm in diameter (the thickness depends on the taste of each person: if you like those little half transparent and large, then stretch the dough well, on the contrary , If you are one of those who enjoy the sweet taste of the mastic, with a moderate touch of ham, then leave it thicker). Once the dough is well stretched, divide it into 8 servings (like a pizza). Each triangle is a short. Usually it is necessary to stretch a little more each triangulito separately, so that the little one is of good size. Place the ham (to taste) at the base of the triangle and roll to the tip. Two tricks so that the ham does not spread: 1, before starting to roll, we fold the edges like making a pocket around the ham and roll up to the end; And 2, when placing the chips on the tray (previously oiled), put the pinch of the closure down. We must leave space between each one by placing them in the tray because they grow considerably.
The first few cachitos almost always come horrible so do not feel bad, I assure you that the following ones are more like those sold in the bakery. Once placed in the tray, we will paint each dough with a mixture of beaten egg and the paperón grated or melted, this way are great !! Using a pastry brush (or fingers, if you do not have a brush), put them in a warm place and let stand for an hour. It is recommended to varnish them again before they are baked, they are better golden brown as well. More patience, really worth it. Some people paint them with melted butter or a mixture of milk and sugar. The idea of painting them is that the dough does not crack as it grows, and that it browns when baking.
After the hour, we will preheat the oven to 350º F / 175º C and bake for 15 minutes (until golden brown). Also used to fill a ham mixture with chopped bacon, I recommend not to do them in equal parts because it would be very greasy. There are people who put a touch of devil (ham devil) along with the ham and gives them a taste of terrific bakery. You can also put some grated soft cheese.
Fotos referenciales.
Pasada la hora, vamos a precalentar el horno a 350º F / 175º C y horneamos por 15 minutos (hasta que se vean doraditos).
También se usa de relleno una mezcla de jamón con tocineta picada, yo recomiendo no hacerlos a partes iguales porque quedaría muy grasoso. Hay gente que les pone un toque de diablito (jamón endiablado) junto con el jamón y les da un sabor a panadería buenísimo. También se les puede poner un poco de queso suave rallado.
Recipe:
INGREDIENTS (32 cachitos can leave): 1 tablespoon baking powder, granulated, instant. ½ cup sugar 1 teaspoon salt ½ cup melted butter or vegetable oil. 3/4 cup liquid milk 4 1 / 2-5 cups all-purpose flour (plus another little to knead and stretch) 2 eggs, lightly beaten 800 g, ham in thin slices, cut into strips 1 egg beaten to paint (can also be melted butter or milk with sugar) 1-2 tablespoons of shredded paperboard (can be melted
PREPARATION: The first thing we are going to do is activate the yeast, we will dissolve it in a ¼ cup of warm water with a little sugar (one tablespoon) for 10-15 minutes. The yeast activates if it is foamy and appears to grow. In a large bowl mix the milk with the rest of the sugar, melted but not hot butter, salt and the two eggs previously beaten. Add the yeast once it has risen and add the flour to the cup, stirring well so that there are no lumps. When all the flour is incorporated, knead vigorously for about 8-10 minutes, until the dough is soft and elastic and does not stick to your fingers.
You may need to add more flour (but gradually, so that the dough is not too dry). The amount of flour depends on several factors: sometimes it is very thin and absorbs more liquid, other times the eggs are too large and add more moisture to the mixture. If, on the other hand, you notice that the dough is very dry, you can add a little more milk. Once kneaded, put the dough into a large bowl covered with a damp cloth and store in a warm place (can be in the same oven off). The container has to be large because the dough will double in size, and the site has to be warm for the yeast to activate and grow. We waited for about two hours, so we must have patience. If the dough has not grown at this time, it is because the yeast was bad.
When the dough grows, we will lightly flour the work surface, put the dough and we extract the air completely pressing with the tips of the fingers or using the knuckles. We make a flat disk and divide (with a knife) into four equal portions. Let's work with one portion at a time. Let the flour roll and let it stretch until you make a circle of about 25-30 cm in diameter (the thickness depends on the taste of each person: if you like those little half transparent and large, then stretch the dough well, on the contrary , If you are one of those who enjoy the sweet taste of the mastic, with a moderate touch of ham, then leave it thicker). Once the dough is well stretched, divide it into 8 servings (like a pizza). Each triangle is a short. Usually it is necessary to stretch a little more each triangulito separately, so that the little one is of good size. Place the ham (to taste) at the base of the triangle and roll to the tip. Two tricks so that the ham does not spread: 1, before starting to roll, we fold the edges like making a pocket around the ham and roll up to the end; And 2, when placing the chips on the tray (previously oiled), put the pinch of the closure down. We must leave space between each one by placing them in the tray because they grow considerably.
The first few cachitos almost always come horrible so do not feel bad, I assure you that the following ones are more like those sold in the bakery. Once placed in the tray, we will paint each dough with a mixture of beaten egg and the paperón grated or melted, this way are great !! Using a pastry brush (or fingers, if you do not have a brush), put them in a warm place and let stand for an hour. It is recommended to varnish them again before they are baked, they are better golden brown as well. More patience, really worth it. Some people paint them with melted butter or a mixture of milk and sugar. The idea of painting them is that the dough does not crack as it grows, and that it browns when baking.
After the hour, we will preheat the oven to 350º F / 175º C and bake for 15 minutes (until golden brown). Also used to fill a ham mixture with chopped bacon, I recommend not to do them in equal parts because it would be very greasy. There are people who put a touch of devil (ham devil) along with the ham and gives them a taste of terrific bakery. You can also put some grated soft cheese.
Fotos referenciales.
