Bolillo
Small baguette-like bread from Mexico / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Bolillo?
Summarize this article for a 10 year old
A bolillo (Spanish pronunciation: [boˈliʝo]) (in Mexico) or pan francés (in Central America) (meaning "French bread") is a type of savory bread made in Mexico and Central America. It is a variation of the baguette, but shorter in length and is often baked in a stone oven. Brought to Mexico City in the 1860s by Emperor Maximilian's troupe of cooks, its use quickly spread throughout the country.[1]
This article needs additional citations for verification. (March 2013) |
Alternative names | Pan francés (El Salvador) |
---|---|
Type | French roll |
Place of origin | Mexico |
Region or state | Americas |
It is roughly 15 centimeters (5.9 in) long, in the shape of an ovoid (similar to an American football), with a crunchy crust and a soft inside known as migajón (Spanish pronunciation: [miɣaˈxon]). It is the main ingredient for tortas and molletes. It has a slash on top made with a slashing tool or bread lame, which permits the exhaust of steam and the expansion of bread without stressing its skin. A variation of the bolillo is the 'telera', which is very similar, but in this case, is usually softer and as a current trend sweeter. Other variations include bolillos made of alternate ingredients such as whole wheat, wheat germ, or flax.