Continue Your Baking Journey with The Mexican Bakery Masterclass Series:
The Mexican Bakery Masterclass Series
Chapter 9: Cortadillo Techniques
Chef Alex Peña guides you through creating one of Mexico's beloved cakes, the Cortadillo Rosita. Learn the creaming and aeration techniques that result in a light, tender crumb, and the proper order for adding flour, eggs, and flavorings so every batch comes together perfectly. Chef Pena shares the why behind double-acting baking powder and the importance of room-temperature ingredients, plus traditional and creative variations and substitutions. Finally, Chef Alex demos decorating with frosting and sprinkles, and shares how to slice and serve, so your finished cake looks as good as it tastes.
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 205 in The Mexican Bakery.
0:10 - Chef Alex walks through the mise en place for cortadillos and the process of combining the dry ingredients
3:11 - Demo of combining and mixing the batter in two distinct stages using the stand mixer
6:36 - How to prepare your sheet pan for perfect baking conditions using a pan extender
9:15 - Mastering a perfectly aerated batter with a step-by-step walkthrough on ingredient additions
20:14 - How to decorate the cortadillo with the classic pink frosting and sprinkles for a picture-perfect finish