- Cocol
-
Cocol is one of the oldest types of bread known in Mexico. It was created when the Spanish invaded Mexico. The Spanish taught Mexicans how to bake a bread and Mexicans made their own with the ingredients that were common at that time, this new bread was called Cocol, and it is known as Torito in some parts of the country. The Cocol is made out of wheat flour, milk and some eggs. Before it is baked, the mass is given the figure of a rhombus. It is usually eaten with any jam on it.
References
- Castelló Yturbide, Teresa; María Josefa del Río de Redo. Delicias de antaño : historia y recetas de los conventos mexicanos.
Mexican breads Bolillo • Buñuelos • Cemita • Cocol • Garibaldi biscuit • Pan de muerto • Totopo
Recipes on WikiBooks · 
Category:Mexican breads · 
The Food Portal · 
The Mexico PortalBread Types Ingredients Equipment Processes Autolysis • Chorleywood bread process • Leavening • Maillard reaction • Proofing • Kneading • Baking • SteamingUses Other Breadmaking • Baker percentageCategories:- Mexican breads
- Bread stubs
- Mexican cuisine stubs
Wikimedia Foundation. 2010.
