12/15/2023 0 Comments Dia de los muertos 2021 oaxaca![]() ![]() These faces are called “ alfeñiques“ and are a form of folk art on their own, originated in Italy and brought to Mexico by the Spaniards, mainly with religious themes. In Oaxaca, during the last days of October, prior to the Day of the Dead (November 2), bakers make a hard paste, roll it, and shape pieces of it into little faces (“caritas”) with moulds they are hand painted and baked, and then, placed at one end of the oval shapes of dough before baking the bread. Remove from oven and let rest for a few minutes: ![]() Some people use a new/kitchen-dedicated blade from a box cutter (such as X-acto™) I used a ceramic knife:īake loaves for 15 minutes, then switch trays and rotate each tray so the side facing the back faces the front of the oven bake for another 10 to 15 minutes, until they turn a dark, rich golden-brown colour: Trace a shallow cut along the centre of each loaf with a very sharp knife. Once all the dough portions have been formed, let them rest on the lined trays: Bread right after forming shapes (regular round at the top, and Day of the Dead special shapes at the bottom)Ĭover loosely with clean kitchen towels until they rise again, about another two hours until they double in size: Bread shapes after rising For an even more dramatic look, once the oval is formed, pinch oval on the short sides, then pull and fold to form crossed arms, resembling a mummy:īrush and coat as the other shapes. With each portion, form a ball, pulling and pinching the dough towards the centre, and rolling on the working surface to smooth it out (photo below, left) for regular round loaves, brush one half with egg white, then press that side onto a plate with sesame seed, flattening onto a disk (see below, left, on tray lined with parchment paper):įor a Day of the Dead presentation, follow the first steps but once the ball is formed, pull to form an oval with tapered ends, before brushing and coating. Some bakers make one giant loaf, others divide into single portions (about sixteen) I divided into eight pieces, and the final loaves were about four inches in diameter. ![]() Place risen dough back on the working surface, knead for another minute and divide into portions, depending on the desired size. Prepare two baking sheets by lining with parchment paper, and a plate with sesame seeds, and set aside along with the egg whites and a food-grade brush. Start yeast by mixing the lukewarm water, 2 tablespoons of the flour and one tablespoon of the sugar in a small bowl or cup, then sprinkling the yeast over (photos below, left and centre) mix lightly and let rest until it bubbles and expands to about double its volume, approximately 20 minutes (photo below, right): ½ cup plus 2 tbsp unsalted butter softened, but not melted Yolk Bread – Pan de yemaġ envelope (11 g) traditional active dry yeastĤ cups (500 g) all-purpose flour, plus more for sprinkling working surface Pan de yema translates as “yolk bread”, an apt name since a batch contains several eggs and a few extra yolks, giving them their characteristic flaky texture and slightly yellow tone. ![]() This year, I am making a bread from the Mexican state of Oaxaca, which is really baked all year round, but decorated in a very special way for the Day of the Dead (observed on November 2.) All wheat-based bread in Mexico has a clear Spanish or French influence, and this particular one can be traced to Spanish recipes, which some families have been using in Oaxaca for several generations. In my previous post, I re-published a recipe from last year for a Day of the Dead bread, popular in Mexico City and in contemporary bakeries around the country, citing conflicting versions of how and when this bread was created. ![]()
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