I have eaten bolillos in Mexico, some of which were very good others not so. The ones that were not so good in my opinion were virtually hollow. When you bit into them they broke down into powder almost. I am curious what would cause this to take place?
Hi Bryan, I want to try baking your pan de coco! Speak to me of coconut. Are you grating it fresh? Is there a pregrated version you would/could recommend? I live north of you (near Gainesville) so coconut availability is not ideal. What do you recommend? I promise to venture south some time soon in order to try your bread in person!