Bigotes de Piña

also called bigote · bigotes · bigote de pina · bigote de piña · moustache roll · mustache roll · pan bigote

The table

800 g(three-quarters of a batch, chilled)masa para pan dulceroll and cut 12 rectanglespipe the filling and roll upshape into moustaches, proof 60 minpipe on the paste, wash and bake at 350°F 18 min
2 Tbs(16 g)all-purpose flour
300 g(half a batch, cold)relleno de piña
1 Tbs(14 g)vegetable shortening
200 g(half a batch, plain)costra de azúcar
1 large(50 g)beaten egg
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.6 things to get out.

1roll and cut 12 rectangles

2pipe the filling and roll up

goes in with what step 1 made

3shape into moustaches, proof 60 min

goes in with what step 2 made

4pipe on the paste, wash and bake at 350°F 18 min

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 18 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 45 min.

  1. roll and cut 12 rectangles

    not timedfrom the start

  2. pipe the filling and roll up

    not timedfrom the start

  3. shape into moustaches, proof 60 min

    1 hrwalk awayfrom the start

  4. pipe on the paste, wash and bake at 350°F 18 min

    18 minwalk away1 hr in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

Goes with

See how it is written
>> title: Bigotes de Piña
>> category: Breads
>> tags: bread, mexican, pineapple, sweet, oven
>> counters: Panadería
>> aka: bigote, bigotes, bigote de pina, bigote de piña, moustache roll, mustache roll, pan bigote
>> pairs-with: pan-dulce-dough, relleno-de-pina, costra-de-azucar
>> servings: 12
>> time: 1 hr 45 min
>> step.1: roll and cut 12 rectangles
>> step.2: pipe the filling and roll up
>> step.3: shape into moustaches, proof 60 min
>> step.4: pipe on the paste, wash and bake at 350°F 18 min

Roll @masa para pan dulce{800%g}(three-quarters of a batch, chilled) to a 1/4-inch sheet on a bench dusted with @all-purpose flour{2%Tbs}(16 g) and cut 12 rectangles of about 4 by 5 inches.

Pipe @relleno de piña{300%g}(half a batch, cold) in a line down each of @&(~1)rectangles{} and roll them up into tight logs, sealing the seam.

Lay @&(~1)filled logs{} seam down on trays greased with @vegetable shortening{1%Tbs}(14 g), bend each into a shallow curve with the ends drawn down, and ~proof{60%min}. The curve is the name and the only reason to tell it apart from a rol.

Pipe three stripes of @costra de azúcar{200%g}(half a batch, plain) along the back of @&(~1)proofed bigotes{}, brush the bare dough with @beaten egg{1%large}(50 g), and bake at 350°F for ~bake{18%min}.