RECIPES FOR 16 VANILLA SHELLS

FOR THE BREAD

1/2KG FLOUR
3/4 OR 150 GR SUGAR
3/4 OR 180 ML WARM MILK
11 GR YEAST
2 EGGS + 1 YOLK ROOM TEMP
140 GR OR 1 ½ STICK UNSALT BUTTER
3/4 tsp SALT
2 tbsp VANILLA ESSENCE

SOMETIMES I ADD SALT BUTTER AND IT IS NO LONGER NECESSARY TO ADD THE 3/4 tsp SALT

PREPARATION

FIRST ACTIVATE THE YEAST
3 tbsp FLOUR (WHAT WE ALREADY WEIGHED)
1 tbsp SUGAR (WHAT WE ALREADY WEIGHED)
WARM MILK
FIRST STIR THE DRY INGREDIENTS THEN ADD THE LIQUID AND LET IT REST FOR 20 MIN IN A WARM PLACE.

NEXT
MAKE A VOLCANO WITH THE FLOUR AND PUT SUGAR AROUND IT, IN THE MIDDLE ADD THE ALREADY ACTIVATED YEAST PLUS THE EGGS + THE YOLK AND THE VANILLA, MIX IT LITTLE BY LITTLE AND INCORPORATE THE BUTTER IN 3 PARTS, KNEAD UNTIL IT NO LONGER STICKS TO YOUR HANDS, MAXIMUM 30 MIN, (IT IS VERY IMPORTANT NOT TO ADD MORE FLOUR IN THE KNEADING SINCE IT COULD ALTER THE RESULT. AT FIRST IT LOOKS GUMMY BUT AS YOU KNEAD IT TAKES BODY) LET IT REST FOR 1 HOUR IN A COVERED BOWL IN A WARM PLACE!

FOR THE CRUST
150 GR BUTTER
150 GR ICING SUGAR
150 GR FLOUR
3/4 tsp VANILLA

MIX THE INGREDIENTS AND DIVIDE INTO 27 GR PORTIONS AND PRESS THEM AS IF THEY WERE TORTILLAS.

BACK TO THE BREAD

ONCE THE DOUGH HAS RESTED, PUNCH IT AND DIVIDE IT INTO 65 GR PORTIONS, PLACE IT ON A BAKING TRAY AND PRESS THE EDGES TO FORM A SMALL VOLCANO AND SPREAD JUST A LITTLE VEGETABLE BUTTER SO THAT THE CRUST STICKS, LET IT REST FOR 1 HOUR, ONCE THAT HOUR HAS PASSED, BAKE IT AT 180° FOR 20 MINUTES OR UNTIL THEY LOOK GOLDEN.