Argentines eat bread for everything. Flour and carbohydrates are the basis of our diet. Between invoices and creollitos, the Cordobeses make us the best snacks. The Santafesinos have the masitas; the Sanjuaninos have the Semita; and the Cordobeses have the Creollitos. In general, throughout the territory of Cordoba, they are known as “libritos” or “bizcochitos”. But they’re not the same. The Cordovan Creollito is unique in its kind, and hopefully it will never be extinct.
Every bakery has its trick. Tinted or traditional, Creollites are a bomb. With sugar above (the most gourmet variety) or saladitos. Sometimes buttery, sometimes lighter. However, they always have prominence in together with friends, snacks and more… We’ll tell you the recipe to see if you dare to cook them:
- Flour 0000 1 kg
- Salt 25 g
- Bovine fat 300 g, or butter
- Fresh yeast 40 g
- Sugar 1 tsp.
- Water C/N
Step to step we make creollitos
- Dissolve the yeast with a little water and a teaspoon of sugar.
- Sift salt and flour, add yeast and liquid fat. Form the dough incorporating the amount of water you need.
- Leave to rest for about 40 minutes.
- Degassify the dough and stretch into a half-centimeter rectangle, brush half with grease and fold together the two parts. Roll out with stick and book for 15 minutes.
- Re-stretch the dough, brush it with grease and repeat the operation 2 more times.
- The dough is stretched so that it is about 3 cm thick and squares of 2×2 are cut.
- Place on greased plate until they fold in volume.
- Cook at 180º until golden brown.
- On the way out, and in hot, you brush them again with grease.
- And when your fingers don’t burn, get in!
It is a process that requires your time, so it is always better to go to the nearest bakery and buy some creole. They are the best option for snack. And you can eat them with sweet milk, butter, cream cheese or jam. They are for all tastes and great!!
Argentina, nacida en Córdoba. Investigadora en el área de lingüística. En formación constante sobre las Letras y sobre la vida, gracias a la Universidad Nacional de Córdoba. Mis experiencias en viajes me llevaron a aprender cada vez más idiomas y querer conocer diversas culturas desde adentro. Pienso en la escritura como una herramienta para transformar el mundo y volverlo un espacio justo y equilibrado.
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