Chilean Marraqueta bread (pan batido o pan francés). Transfer to oiled bowl and cover with film. La marraqueta is probably the most popular bread in Chile, and una marraqueta is something many Chileans enjoy every day. Marraquetas (also known as pan chileno, pan frances, and pan batido) are crusty rolls made with flour, water, yeast and salt, similar to French bread.
Marraqueta (also known as pan batido and pan francés) is the most popular bread in Chile, a staple food that is often consumed three times a day. It is made with flour, water, salt, and yeast. Two balls of dough are typically pressed together, then nearly split down the middle before the bread is baked in the oven, usually with a pan of water which gives marraqueta its characteristical crust. You can have Chilean Marraqueta bread (pan batido o pan francés) using 5 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Chilean Marraqueta bread (pan batido o pan francés)
- You need 1000 g of all purpose flour.
- It’s 600 ml of cold water.
- Prepare 10 g of brown sugar.
- Prepare 25 g of salt.
- It’s 8 g of instant yeast.
Marraquetas Chilean Bread or Pan Francés (French rolls) or Pan Batido (whipped bread) is the most classic Chilean bread. Marraquetas are an everyday bread, not to be shared with guests, but always present on the family table. For breakfast, lunch, tea, and dinner.. Marraqueta, also known as pan francés and pan batido is a traditional Chilean bread composed of a pair of attached soft rolls.
Chilean Marraqueta bread (pan batido o pan francés) instructions
- Mix flour, water and sugar in a mixing bowl for 3 minutes with mixer in low setting. Transfer to oiled bowl and cover with film. Let rest overnight (or at least 3 hours)..
- Transfer back into mixing bowl, add yeast and salt. Mix in mixer using dough hook for 20 minutes in low-medium setting. Transfer to oiled bowl and cover with fil. Let rest 2 hours..
- On a lightly floured surface, knead the dough to remove air bubbles. Transfer to bowl an cover with film. Let rest until dough doubles in size..
- Repeat 3 or continue to 5..
- On a floured surface, knead lightly and separate into even numbered (100g) balls and plave on a buttered oven tray or baking sheet. To shape the Marraquetas, put two balls slightly flattened, next and touching each other. Then, divide the dough lengthwise with the handle of a wooden spoon (must be floured to avoid sticking), but without completely cutting the dough. Cover and let rise up to 1 hr..
- Bake in oven preheated at 200C, for 15 to 20 minutes until golden brown. To get the browning, you must put a tray with boiling water in the oven at the same tim you bake the bread..
The Chilean marraqueta is, strictly speaking, a se-tenant pair of small rolls , baked with another pair attached, comprising four rolls in total; some confusion can be caused when ordering one marraqueta, as this may be. It's a little more common than a silver spoon in one's mouth, and far more democratic, as the marraqueta, pan batido or pan francés — as it's called outside of the capital city of Santiago. Este tipo en de pan en chile tiene varios nombres. marraqueta, pan batido o pan francés? como le dicen en tu región? Sígueme en mis redes sociales; instagr. Then place the shaped pieces of dough on a baking tray with parchment paper.