00:00Our plan today is to make sobaos pasiegos at Joselín.
00:04Excuse me, before starting the video I want to tell you that we are making sobaos for our own consumption
00:08And we were a closed group, with no other people.
00:10Obviously, the children were given it to experience it to the fullest.
00:13and that they felt like expert pastry chefs.
00:16Well, I've loved learning how to do something I've carried with me all my life.
00:20A sobao pasiego.
00:21The sobao pasiego has been my childhood breakfast, that with a good glass of cold milk.
00:26Well, and it has also been one of my biggest cravings during my pregnancies.
00:30One of the things that surprised me most to learn today is that to make a good sobao
00:33No secret too strange is needed.
00:35It's simply about good ingredients and doing things slowly and carefully.
00:4617 minutes in the oven and in the meantime we were able to see the heart of the Joselín factory from the inside
00:52and the entire process involved.
00:53We were even quite surprised that it's still a very manual process, which I loved.
01:02Joselín is a family business, he sings now, that is in its third generation.
01:06In fact, Laura, who is the girl you see in the video, is Joselín's granddaughter and it is her
01:10the third generation that continues with the legacy of their grandfather and in fact is part of this
01:14company and told us the whole story behind it, which I loved learning about.
01:17Because many times you eat something you've always eaten and you don't think about all the work and the
01:21people and the years behind them.
01:33And 16 minutes later our sobaos are ready to take out of the oven and above all
01:38Most importantly, try them out.
01:40I haven't done it yet, but I'm telling you, it's going to get much better as the hours go by.
01:45Go ahead, the cat of our sobaos.
01:48Let's see.
01:49Hmm!
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01:55Hmm!
02:00Hmm!
02:07Hmm!
02:08Hmm!
02:09Hmm!
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