Anonimo
Feb 4, 2006, 3:10 AM
Post #16 of 22
(2759 views)
Shortcut
|
Re: [Gayla] Making Campechanas in Zacatecas
|
Can't Post | Private Reply
|
OK; this is from memory, so I don't claim exact accuracy in my recollection.
In 1991, we visited Zacatecas for the first time. Our hotel, on Avenida Júarez, was just around the block from the delightful Plazuela Genaro Codina. (That's the plaza with the statue to Genaro Codina, posed playing a harp.) This is a good spot for foodies. Beside the stark but exemplar Menudería la Güera, is la Panadería "La Flor de México en Zacatecas." I warmed to this place quickly, which I would describe as a regular, if somewhat larger than average, Mexican bakery. The management was outstandingly friendly.
By making friends with the head cashier/manager lady*, and introducing myself as a baker from the EEUU, I was allowed to climb the stairs to the large production area above the salesroom.
There I observed, among other items, a team of three bakers making Campechanas. These are crispy, flaky and extremely sweet thin pastries, something like the "Elephant Ears" made in US bakeries.
Although the final result resembles something made from puff pastry, the technique is very different. You might wish to compare the following description, with that written by DK, as it is different.
Three bakers were seated side by side, at the large, wooden workbench:
A mass of dough was divided with a bench scraper (baker's knife) and rolled into a long cylinder. This was further cut into small segments.
The second baker rolled each piece out into a thin, oval sheet. He then smeared shortening on the ovals, and rolled each up over a broomstick rolling pin.(Basically, a dowel rod). As he rolled it up, he also stretched the dough, then slid off the rumpled piece to pass it to the third baker.
The third baker, if I recall correctly, then rolled the rumpled cylinder flat into a large, thin oval, but using granulated sugar as the rolling medium. Each dough piece was turned, and successively rolled in the sugar, before being placed on an appropriately greased full sheet pan ("charola").
As each pan became filled, it was stacked diagonally on its predecessors. (This was on the floor.) When all the pans were filled, the baking sheets were loaded into the "horno de columpios" (swinging shelves that rotate about a horizontal axis within the baking chamber, ie; a standard baker's oven.)
I don't recall how the finished and cooled product was removed from the trays.
I must say that although this was very interesting to observe, I really don't care much to eat these very sweet pastries.
I became such a habitúe of that bakery, that when we left Zacatecas, they presented me with a shop apron and a cloth cap with their logo on them. There were tearful farewells, as I took photos of the charming shop staff on duty.
*The lady manager has a very poetic and memorable name: "Rosario de las Islas del Río".
When we returned in 2001, she remembered us, and we were finally able to give her the photos.
Buen provecho, Anonimo
|
Forums Index
Search Posts
Who's Online
Log In or Sign Up
