User:Aaron Liu/sandbox

| Mexico

Pan de Muerto, Spanish for "Bread of the Dead", is a sweet traditional Mexican bread that is commonly made during Day of the Dead. It is traditionally used as an offering for a dead relative. The family will eat the bread, and thus nourish the dead relative's spirit with its "essence". It is a regular bun with a cross at the top and sugar sprinkled on it.

Ingredients

 * 5 eggs
 * 80 grams (⅓ cup) unsalted margarine
 * 1 teaspoon (5 mL) salt
 * 100 grams (½ cup) sugar
 * 500 grams (4 cups) all-purpose flour
 * 60 ml (¼ cup) warm water about 110°F (43°C)
 * 2 tablespoons (30 mL) active-dry yeast
 * 80 grams (approx. ⅓ cup) butter + rest of the bar for brushing
 * Zest from 2 oranges.
 * 1 teaspoon (5 mL) orange blossom water or orange essence.
 * 2

Equipment

 * 1 mixing bowl
 * 1 mixer with paddle attachment
 * Work surface
 * Plastic wrap
 * 2 greased baking sheets
 * Oven

Procedure

 * 1) Place 4 eggs, the margarine, the salt, and half of the sugar into the mixing bowl. Work the dough with the paddle attachment for about 2 minutes.
 * 2) Add the flour in small amounts alternating with the warm water.
 * 3) Add the yeast and mix until well combined.
 * 4) Add the butter, the zest, the rest of the sugar and the orange blossom water one at a time. Mix well each time until soft dough forms.
 * 5) Transfer the dough onto a work surface and knead until smooth.
 * 6) Transfer the dough into a container and wrap in plastic wrap. Set aside in a warm place until dough doubles in size; usually takes 45 mins ~ 1 hour.
 * 7) Transfer the dough onto a work surface. Reserve 300g of dough which will be used to form the cross and separate the rest into 70g pieces.

*/ Photos of the procedures as they are completed should be in |thumb| format, so a caption identifying what step is being performed can be included in the pic. /*

Notes, tips, and variations

 * Cut the margarine and butter into smaller pieces before adding them into the mixing bowl.
 * If the dough sticks to the working surface, coat the working surface with some flour.
 * If you want two large buns instead of 16 small ones, separate the dough into two equal pieces after reserving 300g instead.

Warnings

 * Pay attention to the amount of water and flour that should be added. The correct amount is 60 ml of water and 64 tablespoons of flour.
 * Warning 2
 * etc.