Toña, burned bread, panquemao, or fogaseta: these are some of the names given to this typical Valencian sweet that is prepared during Holy Week and can be found in the bakeries throughout the year. The dough is similar to that of the Roscón de Reyes or that of the famous Easter monkey, but some ingredients change according to the area or locality in which it is prepared. To prepare the burned bread, the only thing you will need is time, since the secret of a good mass requires a certain rest time for its loyal. The interesting thing is that in this panquemao recipe, you will not have to prepare preferements or poolish so that you have a spectacular mass. Would you like to have a burned bread for breakfast or snack tomorrow? There is nothing like what is done at home, so in Recipesgatis we want to show you how to make burned bread so that it is sweet and exquisite. Once you try it, never forget it!
| 🚻 4 Diners | 🕘 8h | 🍵 Breakfast | 🤯 Difting |
| Ingredients to make burned bread: |
| 25 grams of soft olive oil 40 grams of white sugar 200 grams of strength flour 2 eggs (one for brush) 40 grams of warm milk 10 grams of bakers yeast (fresh) Rallastadura of 1 lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon 1 teaspoon of salt 2 tablespoons of sugar dessert to decorate above 2 teaspoons of orange blossom water |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make burned bread:
1. RALLA The lemon or orange peel. You can add both if you wish.
2. put the ingredients in a masking bucket. Add the liquids first, that is, milk, oil, egg, orange blossom water. Then, sprinkle the yeast above the liquids. Prepare them so that when kneading they mix without any problem.
3. Now, add the dry ingredients in this order: the zest of the lemon, the sugar, the flour and, finally, the salt. It is convenient to say that salt should not touch the yeast, because it cancels the power of the muddy. It kneads 15 minutes and, if you don have a kneader or bakery, try to knead at least 7 minutes.
Trick: The kneading, as well as the times of levate in this type of Toña, is very important.
4. Fróte yourself oil in your hands and remove the dough forming a ball. Leave it in a deep container to rest and make your first loyal. Put a clean kitchen cloth or a piece of film paper above the dough and introduce it into the oven off. Let stand about 3 hours.
Trick: If the temperature of your home is cold, you can preheat the oven 15 minutes before at 80 ºC for 5 minutes.
5. One of the characteristics that you will see in the dough is that it will be quite sticky and a bit difficult to handle. Do not add more flour to be able to handle it, because your pancake will be less spongy. Instead, sprinkle a little flour in the work and knead area to remove the air from the dough and wear down (with 3 minutes it will be enough).
6. Fodo a baking sheet with sulphurized paper, forms a ball with the dough again and leave it on the baking sheet. Beat an egg and paint the burn bread. Put it again in the oven for 1 hour and a half for the second and last slim.
Trick: When you have already removed the dough from the second loyal, put the oven to preheat 200 ºC.
7. Take out the dough and, with a scissors, make two cross cuts. Sprinkle the sugar to decorate on the cross and, if you feel like it, you can also add ground almond. Take your baked bread and lower the temperature to 180 ºC. Let it bake at a half height up and down for 25 minutes.
Trick: If you see that the burned bread is browning you more, cover it above with aluminum foil.
8. Remove the burned bread from the oven and feel proud of your preparation! Your loved ones will be delighted and will be a perfect bread to enjoy in snacks or breakfast. You can keep it 3 days in the fridge in a bag or tupper.
