Como elaborar Guaguas de Pan Ecuador (Con el Toque de Luis)

For the sale of our digital book "Traditional Ecuadorian Bakery and Pastry, Volume 1," you can purchase it on my website https://www.coneltoquedeluis.com/ Or, you can make a deposit using the following information: Deposit or transfer in Ecuador to Banco Pichincha Savings Account: 2205908924 Name: Luis Llerena ID: 1715088165 Send a photo of the deposit to [email protected]. Send a photo of the deposit to WhatsApp: 0995964214. Once you have completed these steps, you will receive your digital book. Thank you for your purchase. For our nature-loving friends, my friend Oswaldo Ponce published his book, Birds in the Middle of the World. You can view and order it at this link: https://owiphoto.com/Book-Birds-aroun... For our followers who want to upload photos, follow us here, comment, and post. Please follow: https://www.instagram.com/coneltoqued...   / coneltoquedeluis   Tik Tok: @panpastconeltoquedeluis How to make Ecuadorian Bread Guaguas (With Luis's Touch) Ingredients All-purpose white flour 1000 g (8 cups) 2.2 pounds Salt 20 g (1 heaped tablespoon) Sugar 80 g (4 heaped tablespoons) Fresh yeast 40 g (2 heaped tablespoons pressed) or 20 g dry yeast (2 tablespoons) (heaped tablespoons) or instant yeast 12 to 13 g (1 heaped tablespoon) 6 Eggs 350 g (1 1/2 cups) unsalted butter 320 ml (1 1/4 cups) milk Filling Blackberry jam Soursop jam Dark chocolate ganache (see my donut video or moist chocolate cake) Royal icing 1 egg white 200 g (2 cups) powdered sugar Powdered or liquid food coloring #breadbabies #ecuadorianbreadbabies #withthetouchofluis #traditionalbreadbabies #easybreadbabies #superfoodbreadbabies #stuffedbreadbabies