PAN DE YEMAS GUATEMALTECO (Receta en la descripción del vídeo)

RECIPE IN OUNCES SPONGE (MAKE IT 24 HOURS AHEAD OR AT LEAST 2 HOURS BEFORE MAKING THE SECOND BATTER) SPONGE: 24 OUNCES ALL-PURPOSE FLOUR 0.30 OUNCES DRY YEAST 5.5 OUNCES WHOLE MILK 13 OUNCES EGG 2ND DOUGH: 3 1/2 POUNDS ALL-PURPOSE FLOUR 0.10 OZ SALT 25 OZ SUGAR 0.70 OZ DRY YEAST 1.50 OZ BAKING POWDER 10 OZ MARGARINE 10 OZ VEGETABLE SHORTENING 22 OZ EGGS VANILLA TO TASTE RECIPE IN GRAMS SPONGE (MAKE IT 24 HOURS AHEAD OR AT LEAST 2 HOURS BEFORE MAKING THE SECOND DOUGH) SPONGE: 681 GRAMS ALL-PURPOSE FLOUR 9 GRAMS DRY YEAST 156 GRAMS WHOLE MILK 369 GRAMS EGGS 2ND DOUGH: 1.588 KILOGRAMS OF ALL-PURPOSE FLOUR 3 GRAMS OF SALT 709 GRAMS OF SUGAR 20 GRAMS OF DRY YEAST 43 GRAMS OF BAKING POWDER 284 GRAMS OF MARGARINE 284 GRAMS OF VEGETABLE SHORTENING 624 GRAMS OF EGG VANILLA TO TASTE