Mantecadas

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  • Approximate Yield: 156 – 2 oz. mantecadas or 104 – 3 oz. mantecadas
  • Ring Cakes, Loaf Cakes & Muffins Hispanic
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BakeMark Products Used

Trigal Dorado mantecada de mantequilla mix (#31622 1/50 lb)
Bakesense premium salad oil (#17067 1/35 lb)
Trigal Dorado red baking cup 4.5” (#41278 1m ct)
Trigal Dorado red chino baking cup (#41275 6m ct)
Westco flake sweet coconut (#08779 1/10 lb)

Alternate Products Used

Directions

MIX

Mix the batter following the directions provided on each bag of Trigal Dorado Mantecada de Mantequilla Mix for a small batch.

MAKE UP

  • Regular cups: Line muffin tins with Trigal Dorado Red Baking Cups. Deposit 2 oz. of batter into the cups.
  • Chino cups: Line muffin tins with Trigal Dorado Chino Baking Cups. Deposit 3 oz. of batter into the cups. Garnish the tops with Westco Sweet Flake Coconut or chopped pecans.

BAKE

Bake at 380°F for 10 minutes in a rack oven. Lower the temperature to 350°F and keep baking until firm to the touch (approx. 20 minutes more).

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