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Post by Don Cuevas on Oct 25, 2013 16:17:57 GMT
These are the Pan de Muertos I just made today.   These, just into the oven, were done 3 years ago.  Then, I would brush the finished loaves with melted butter or vegetable oil, and sprinkle them with sugar. Tastes good, looks nice but then soaks up moisture from the air and rus to ruin. A few days later, I tried again. These, I used the rice flour sprinkle instead of applying sugar. The rice flour is put on the egg washed loaves just before they go into the oven,   Back in 2004, these are my Panes de Muertos. The little esquéleto was made out of a clothes pin by a regular bakery customer of mine, in Mountain View, Arkansas. I still have two of his skeletons. I have requests for more pan de muertos. I'll do it even if it kills me.  |
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Post by htmb on Oct 25, 2013 22:08:18 GMT
Oh, you take requests?   |
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Post by Don Cuevas on Oct 25, 2013 23:51:25 GMT
Oh, you take requests? Sure. Please go the the online form at mexkitchen.blogspot.mx/2013/10/pan-de-muertos-through-ages.html and choose from the drop-down menus where you will see the options for size, personalization, exotic flavors. When the Review Your Order screen appears, please record your Unique Identification Number and Clave. Write a letter freely, explaining why you want this Pan de Muertos, sign and bring it with you to the bakery site when you receive notification for fingerprinting. As always, bring all records, if any, of previous transactions and,of course, your valid passport, your Social Security card or number, all copied in triplicate, not forgetting 4 (four) "baby" sized photos, taken against a white background, no glasses, no hats and forehead clearly visible. At that time, we will give you a form to take to the Mexican bank of your choice, where you will pay the sum noted on the form and receive a receipt. Be sure to have at least 2, better make it 3, legible copies of the receipt, one of which you will return to us within the working hours, 9 a.m. to 1 p.m. Again, we will notify you by email or phone, or maybe not at all, (you are free to come to the bakery site to check inperson.) Average time to pick up, 2 to 12 weeks. Thank you for shopping Panadería Cuevas! ;D Saludos, Don Cuevas |
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Post by Don Cuevas on Oct 26, 2013 13:46:59 GMT
More pan de muertos this early a.m. Integral, (whole wheat). Pictures later, now I'm dead. |
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Post by Don Cuevas on Oct 27, 2013 12:23:20 GMT
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Post by bixaorellana on Oct 27, 2013 16:25:09 GMT
You neglected to ask for the application form to accompany the letter and to caution against wearing earrings in the photo.
I'm hoping that's because you're following procedure & setting it up so the applicant will have to make at least one extra trip.
If it's simply because you don't have those requirements, I regret to inform you that I could not bring myself to do business with such a lax enterprise.
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Post by Don Cuevas on Oct 27, 2013 17:24:02 GMT
You neglected to ask for the application form to accompany the letter and to caution against wearing earrings in the photo. I'm hoping that's because you're following procedure & setting it up so the applicant will have to make at least one extra trip. If it's simply because you don't have those requirements, I regret to inform you that I could not bring myself to do business with such a lax enterprise. Snort! ;D |
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Post by Don Cuevas on Oct 27, 2013 17:26:56 GMT
A pair of pan de muertos de harina integral (sort of), sweetened with piloncillo (Mexican raw brown sugar cones.)  |
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Post by Don Cuevas on Oct 28, 2013 9:33:32 GMT
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Post by bixaorellana on Oct 28, 2013 20:36:00 GMT
They're all beautiful breads, but that last pair call out to me like sirens. I looked at the blog, so now know that the black seeds are black sesame seeds. Now that was a stroke of genius, along with the piloncillo/anise seed syrup. You say on the blog that the results were spectacular. I emphatically concur with that from looking at the picture. Have you tasted it yet?  |
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Post by Don Cuevas on Oct 28, 2013 23:59:21 GMT
I didn't get to taste the Pan de Muertos "integral" as I gave all away. I'm about to start another round, and your post makes me stop and think that I should do one last set of four, but "integral". Might be more "interesting" to call them " Tradicional", but I'm sure they have no resemblance to the local PdM tradicional, which tends to be flattish, denser, less rich, and, if my guess is right, even sweeter than mine. See this photo, taken in Quiroga, Michoacán yesterday afternoon.  Pan de Muertos tradicional, lower center of heap of breads.So, I am pausing to simmer some piloncillo- anise syrup, and then let it cool before mixing another batch of "PdM "integral". |
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Post by bixaorellana on Oct 29, 2013 4:21:16 GMT
Oh, interesting ~~ the muertos bread here looks somewhat different from that in Michoacán. Really, the bread for muertos is the regular pan de yema available all year long, but available in unimaginable quantities at this time of year. Here's a pic, along w/a recipe. I can't vouch for the recipe, but the photo of the bread is a good representation of our local product. www.directoalpaladar.com/recetas-de-panes/pan-de-yema-oaxaqueno-receta-mexicanaYou need to know that someone, somewhere felt a nasty twinge when hit by the force of the envious hatred I felt toward that lucky recipient of the integral yumminess. |
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Post by Deleted on Oct 29, 2013 7:34:33 GMT
It looks like cronuts have not yet arrived.
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Post by Don Cuevas on Oct 29, 2013 8:10:26 GMT
It looks like cronuts have not yet arrived. Being that we live in the isolated Michoacán hinterlands without tv, daily newspaper or landline telephone, we are usually way behind the times regarding the latest mad fad in the U.S. or elsewhere. "Cronuts"? Big faddin' deal.  But as a retired baker, I remember that during the Retail Bakers of America ("RBA") croissant campaign roll-out back in the 70s or 80s, when the damn croissant was everywhere, usually in a totally bastardized and often execrable interpretation, there were " croissant donuts". I may have sampled one while at a RBA convention, probably one in California. Might have been one of the conventions held at Moscone Center in SF, which I remember as particularly generous in the demonstration and dispensing of enormous quantities of donuts of various kinds from, clanking, complex machines on the convention floor. It was likely that during the Convention, there spewed forth near endless donuts, including the fried croissant. We convention goers could help ourselves to however many we wanted, directly from the donut dipping in glaze cooling and drying screens. To think that I ate not a few, hardly, but far too many of those hot donuts, sticky with sugary glaze, and endless cups of coffee to wash them down. |
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Post by Deleted on Oct 29, 2013 14:56:01 GMT
mmm...those breads look good.
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Post by Deleted on Oct 29, 2013 15:09:23 GMT
I always thought that coffee was invented to wash sugar and grease out of your mouth and esophagus.
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Post by Don Cuevas on Oct 31, 2013 18:10:32 GMT
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Post by Don Cuevas on Oct 31, 2013 18:25:51 GMT
We had most of an old loaf that was beginning to stale. I made Pan de Muertos Pudding from it, and other ingredients. This is rich stuff.  Baked Pan de Muertos Bread Pudding Pan de Muertos Bread pudding in cups, to take away.
Yellow stuff is rompope. |
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Post by bixaorellana on Oct 31, 2013 19:46:56 GMT
Recipe? pleasepleasepleasepleasepleasepleasepleasepleasepleasepleasepleasepleasepleasepleaseplease!
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Post by bixaorellana on Nov 3, 2013 20:06:59 GMT
Dear DonC ~~ to be more specific:
I of course follow your blog & will keep my beady eye on it for further elucidation of the recipe for the bread. However, I was hoping in the meantime for some guidance on the bread pudding. You will be doing a service even for those with no access to rompope, as the Christmas season looms, with its surfeit of egg nog.
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Post by Don Cuevas on Nov 3, 2013 23:16:13 GMT
Dear DonC ~~ to be more specific: I of course follow your blog & will keep my beady eye on it for further elucidation of the recipe for the bread. However, I was hoping in the meantime for some guidance on the bread pudding. You will be doing a service even for those with no access to rompope, as the Christmas season looms, with its surfeit of egg nog. I sliced an older pan de muertos, about 1 lb, (can sub pan de yema, challah, etc, toasted it lightly on a cookie sheet in a 250º oven. Turn over as necessary. Highly recommend an egg rich bread, for best results.) Let toast cool. Cut toast into largish cubes or squares. You should have 3 cups or more. Place cubes into a large bowl, melt a stick of unsalted butter, pour over the bread cubes, toss gently to distribute butter. Put a generous layer of buttered cubes into a buttered 8x8" baking dish. Have another dish at hand for surplus. A half cup or so raisins or dried sweetened cranberries, optional. Distribute among the bread cubes. In another bowl, crack 6 -7 eggs, beat well with 1/2-1 tsp salt and 2/3 cup of white sugar. Add two regular, 14 oz. cans evap milk mixed with 14 ounces water. Vanilla to taste; a tsp or two. Orange zest an option. A dash of either cinnamon or nutmeg is an option, keeping in mond that the bread is already flavored somewhat. Blend well with eggs and sugar and slowly pour over buttered bread cubes. The objective is to have substantially more custard liquid than bread cubes. After pouring, let rest 30 min to 1 hour. Heat oven to 300 º F. Get a pan large enough to contain the bread pudding pan. Place larger pan into preheated oven and add very hot water, enough to come 1 inch up the sides of the BP pan. Carefully place the filled BP pan in the hot water pan. Let bake 45 minutes; then check for doneness. If it's a little soft, fine. It sloshing wet, let bake another 15 minutes or until just set. Let cool a bit before eating. Keep uneaten portion in refri, covered. |
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Post by bixaorellana on Nov 4, 2013 6:39:02 GMT
Thanks so much. That hint about letting the bread soak up the custard mixture before baking, plus using a baño maría, would make for a lovely bread pudding.
So, did you put servings into the cups, then pour in some rompope?
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Post by Don Cuevas on Nov 4, 2013 9:29:33 GMT
"So, did you put servings into the cups, then pour in some rompope?"
Si.
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Post by Deleted on Nov 4, 2013 20:19:01 GMT
The bread pudding is looking interesting. (particularly since I am not much of a bread eater)
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