The most delicious Mexican bread you can make at home. If you have been to Oaxaca you will surely know the Pan de yema because it is consumed all year round always accompanied by hot chocolate, although in November it is when the day of the dead is not lacking, the date on which a little skinny face is placed before baking. , which I did not put because I do not have. This bread is baked by hand in adobe and brick ovens but you can also make them at home and you will love them.
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Ingredients for the "Pan de Yema" (2 to 8 pieces):
500 gr of All-purpose Flour (3 3/4 Cup + 2 Tbsp).
2 Eggs + 5 Yolks (100 gr of liquids (2 eggs) + 82 gr of Yolks, if need more yolks add 1 more).
120 ml of Warm Water (1/2 Cup).
2 tablespoons of anise seeds + 2 tablespoons of hot water.
90 to 120 gr of White Sugar, I use 100 gr (1/2 Cup).
8 gr of Salt.
7 g of dry yeast (2 tsp) or 21 g of fresh yeast.
60 gr of Butter.
80 gr of Butter / Vegetable or Pork Fat.
1 tsp vinegar, I use apple cider vinegar.
Sesame seeds for decorate.
Tips and Recommendations:
1. I use all-purpose flour with 9.8 grams of protein, when using another type of flour you may need a little more or less liquids, for this reason, I recommend adding the egg whites little by little and if you still feel the dry the dough, just add a little more, you can also add 1 yolk more instead if your yolks are too small, because the yolks will help you to reach the golden color.
2. Vinegar helps the dough to be more elastic and it helps to decrease the time that we spend in kneading process, I only recommend the use of vinegar if you use all-purpose flour. If you use bread flour it is not necessary because it contains more proteins that helps the dough to be more elastic.
3. You can use up to 1 Tbsp of Anise Seeds + 4 Tbsp of Boiling Water but with the 2 tsp that I use the bread will have a delicious flavor.
Episodes:
00:00 Intro.
00:34 Preparing the Preferment for the Yema Bread.
01:59 How to make the anise infusion for the Yema Bread.
02:49 Mixing the ingredients and forming the dough for the Yema Bread.
05:40 Process and time of Kneading a Yema Bread.
08:56 First rest.
09:43 Forming the Yolk Breads.
11:35 Second rest.
12:07 Marking the loaves to open.
12:41 Baking time and temperature of the Yema Bread
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