Pedro Torres Ciliberto - Cachitos Recipe

Pedro Torres Ciliberto - Cachitos Recipe

• 1.
  + Cachitos
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  + About Cachitos Cachitos arelittle ham-filled, crescent- shaped rolls. Quite popular for breakfast in Venezuela, they are sometimes called Venezuelan croissants, but they have the rich texture of a dinner roll rather than the flaky texture of a true croissant. They are also much easier to make than croissants!
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  + Ingredients  1/2 cupsugar  1 tablespoon instant yeast  2 eggs  4 cups flour  1 pound thinly sliced deli ham  4 tablespoons butter  4 tablespoons vegetable shortening  1 cup milk  1 teaspoon salt
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  + Preparation  Cut butterand shortening into small pieces and place in a heat proof bowl of a standing mixer. Bring the milk just to a boil in a saucepan over medium high heat.  Pour hot milk over shortening and butter and stir until melted. Let cool slightly.  Add sugar, salt, and 1 cup flour to butter/milk mixture and stir. Add eggs and stir well.
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  + Preparation  Add yeastand mix well. Add rest of flour and mix.  Using dough hook attachment, knead dough until smooth and stretchy, adding more flour if necessary. Knead for 5 minutes. Dough should be soft, and slightly sticky.  Place dough in a lightly greased bowl and let rise in a warm place until double in size, about 2 hours. (or chill overnight in the refrigerator).
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  + Preparation (Cont.)  Punchdown dough and divide into 4 pieces. Roll one piece out into a 10 inch circle. Using a pizza cutter, cut dough into 6 equal triangles, or pizza slices.  Take 1/4 pound of the sliced ham, and cut it into thin strips. Divide the ham among the 6 triangles, placing it on top of the wide part of the triangle.  Roll the triangles up toward the point, keeping the ham inside, and place the rolls point side down on a baking sheet, curving them slightly to form a crescent shape.
• 8.
  + Preparation (Cont. 3) Repeat with remaining dough.  Brush rolls lightly with melted butter, then let rise in a warm place until doubled.  Preheat oven to 375. Mix egg white with 1 teaspoon sugar. Bake rolls for 10 minutes. Remove, brush with egg white mixture, and return to the oven. Bake about 10 minutes more, until golden brown.  Serve warm or at room temperature.