The chubby of cream are a type of bread made with cream of milk and that it is common to find at the fairs of our country. This traditional sweet bread has its origin in the state of Tlaxcala, Mexico. In recipesgratis.net we show you how to do this and many more traditional Mexican dishes. Keep reading and do not miss the step by step how to make Mexican cream chubby.
| 🚻 5 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Targetedness Media |
| Ingredients to make tlaxcala style chubby: |
| 200 grams of cream 2 pieces of egg ¾ cup (150 grams) 1 teaspoon of vanilla ½ kilogram of flour ½ tablespoon of baking powder ½ tablespoon bicarbonate soup ½ teaspoon of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, iron, |
Ingredients to make tlaxcala style chubby:
1. The first step to make our Mexican chubby is to enlist all the ingredients to use.
2. Place the cream in a deep bowl and with a manual balloon whipper we will beat a little, just to soften. Add the eggs and mix well. If in the place where you live they do not sell cream, you can make this substitution:- 45 grams of butter
– 45 grams of acid cream (no cream to beat)
Mix very well butter and cream and with this replace the cream, the rest of the ingredients are the same.
3. Add the sugar and vanilla. It integrates very well, it will remain as a cake mixture. Reserve.
4. Apart, mix flour, baking powder, bicarbonate and salt.
5. Add the flour mixture to the cream mixture little by little and pass it previously through a strainer.
6. integrate little by little with the help of a spoon. When you can no longer beat with the spoon, use the hands and integrate until a soft and smooth dough is.
7. If the chubby dough feels dry you can add 2 tablespoons of milk or acid cream, but only if necessary.
8. Let the dough rest in the refrigerator, inside a plastic bag or in a mold with a lid so that it does not dry. It rests at least half an hour, if it is for longer it is much better.
9. Once the time has elapsed, extend the mass to which it has an approximate thickness of 5 cm. They should not be very thick to cook well. Form the chubby with the help of a round cutter or with your favorite figure.
10. Cuece Las Gorditas in a very hot comal or pan on short fire so that they do not burn and are brown on the outside and cooked inside. The trick so that the chubby sponge well is to turn them carefully while they are still raw.
11. turns the chubby again when they have already sponged very well and lets cook for the part that was half raw. When they are brown on both sides they will be ready. You can keep the chubby wrapped in a napkin or in a plastic bag to stay soft.
12. The chubby of cream are sweet and tasty by themselves, but you can accompany them with jam, honey, condensed milk or cajeta to taste. As you will see, Tlaxcalas cream chubby are very easy to do, so don stay with the desire and encourage them to try them.
