Piedras
Piedras
Shortbreads & Cookies
TBT
Circa 1998, in this picture, the breads that I am tossing in sugar are known as “piedras” or “terrones.” They are part of the pan molido variety and fall under the masas crujientes quebradas category. The chemically leavened pastry is made from a combination of old breads that are ground up and added to a cinnamon cookie dough to create a new bread product. The breakdown is 70% pan dulce and 30% pan salado or French Rolls, which makes for the perfect ratio when crafting this variety of bread. Other breads that can be made from this variety are “morenas” and “ladrillos.”
Just like the recycled parchment paper, that looks like it was used twice before, the pan molido is also an example of the frugality that supports a family bakery. The genuine smile and laughter are an example of a person who is definitely in his element.
Happy Thursday!
More posts and recipes!
Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
Master the recipe for one of the oldest cookies in the Mexican bakery showcase, and a featured recipe in Chapter 11 in The Mexican Bakery. Learn to make rings, “corn cobs”, and stamped tri-color renderings of this historically significant cookie made from blue, red, and white corn masa.