The Mexican Bakery Masterclass Series
Chapter 12: Polvorones & Galletas
Chef Alex walks you through the techniques for mixing, shaping, and finishing several buttery shortbread cookie varieties, including cinnamon, chocolate, almond, tri-color, and traditional wedding cookies (plus tips for vegan adaptations).
(The Laminated Dough Masterclass for Chapter 12 will be available at a later date.)
Here's What’s Covered - Timeline
Note: References to page numbers in the masterclass do not correlate to the book’s recipes. See recipes starting on page 220 in The Mexican Bakery.
07:12 - Essential equipment for cookie production: mixers, spatulas, dough scrapers, and specialty tools
11:20 - Understanding the Polvorón de Canela mise en place & mixing to achieve the proper consistency
21:25 - Forming the dough for the Polvorón de Chocolate
26:29 - Creating the Polvorón de Boda (wedding cookies) & toasting walnuts for maximum flavor
41:33 - How to make the Polvorón de Almendra and prepare the toasted almonds
55:34 - Making the Polvorón Tricolor cookie dough (and how to substitute the food dye)
1:11:16 - Creating the Galleta de Molde (cut-out cookie) dough
1:24:40 - Portioning, shaping, and baking the Polvorón de Canela cookies
1:34:50 - Preparing the Polvorón de Chocolate cookies (and how to work a crumbly dough)
1:40:45 - Chef Alex goes through the makeup procedure for the Polvorón de Boda
1:53:30 - Shaping the Polvorón de Almendra cookie dough for baking
2:04:01 - Making and baking the Polvorón Tricolor cookies: rolling, layering, and binding the doughs
2:15:56 - Creating galletas: rolling, cutting, and decorating with toppings (or fillings)
2:30:21 - Finishing techniques with sugar toppings
2:41:55 - Vegan substitutions: flax eggs, plant-based butter, and date sugar substitutions