In 2013, a Mexican Coca-Cola bottler announced it would stop using cane sugar in favor of glucose-fructose syrup. It is now readily available at most grocery stores throughout the United States. Mexican Coke was first sold at grocers who served Latino clientele, but as its popularity grew among non-Latinos, by 2009 larger chains like Costco, Sam's Club and Kroger began to stock it. primarily to sell it to Mexican immigrants who grew up with that formula. The Coca-Cola Company originally imported the Mexican-produced version into the U.S. ![]() Monterrey-based FEMSA is currently the largest Coca-Cola bottler in Mexico and most of Latin America. The Coca-Cola Company opened its first bottling franchise in Mexico around 1921 with Grupo Tampico, and then Grupo ARMA. Some tasters have said that Mexican Coca-Cola tastes better, while other blind tasting tests reported no perceptible differences in flavor.Ĭoca-Cola made in the United States uses a different recipe, containing sugar, high-fructose corn syrup, and artificial sweetener sucralose, with a can containing one-third less sugar than the export product. Mexican Coca-Cola is sweetened with white sugar instead of the high-fructose corn syrup used in the U.S. Storage information: Wrap the bread loosely and store it at room temperature for up to several days freeze for longer storage.In the United States and Canada, Mexican Coca-Cola, or Mexican Coke ( Spanish: Coca Cola de Vidrio, English: Glass Coca-Cola, or Coca-Cola in a glass bottle) or, informally, "Mexicoke", refers to Coca-Cola produced in and imported from Mexico. Repeat the process with the two remaining loaves. After a total of 27 to 30 minutes of baking, remove the loaves from the oven and allow them to cool on a rack. (Leave the stone in place.) Moving them to the rack allows the baking stone or steel to become hot again in preparation for the next two loaves. Allow the other two loaves to continue to rest.īake the loaves for 15 minutes, then transfer them, from the stone or steel, directly onto a rack in the upper third of the oven for an additional 13 to 15 minutes. If space is tight and the full sheet of parchment won’t fit on the stone or steel, cut the parchment between the two loaves and arrange them as best you can. To bake the bread: Carefully slide the two loaves (still resting on the parchment) into the oven onto the preheated stone or steel. The loaves are ready for the oven when there are a few large bubbles on the surface of each loaf and they feel light and airy. (If you don't have a stone or steel, see "tips," below.) Allow the oven to preheat for 1 hour to ensure it’s thoroughly heated. While the loaves are resting, preheat the oven to 475☏ with a baking stone or steel on a lower rack. Repeat with the remaining two pieces of dough, placing them on another piece of parchment.Īllow the loaves to rest at room temperature for 2 hours, uncovered. Gently place two pieces on a piece of parchment, leaving space between them. Then, working as gently as possible, use a bench knife or other sharp knife to divide it into four pieces. Sprinkle a generous amount of flour on top of the dough, leaving no exposed sticky spots. To divide the dough: As gently as possible, turn the dough out onto a heavily floured surface, maintaining the rectangle or square shape - be careful not to deflate the delicate dough. Cover the dish and allow the dough to rest for about 80 minutes. Repeat the coil fold one last time, using only one or two folds if the dough is relatively strong. ![]() Cover the dish and allow the dough to rest for 20 minutes. ![]() Repeat the coil fold using only two or three folds this time. Cover the dish and allow the dough to rest for 20 minutes.Īt this point, the dough should be easier to handle and feel tighter.
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