The marraqueta, also known as beaten bread in Chile or French bread, is a type of traditional vegan bread, crispy and fat, perfect to accompany meals, prepare veal hamburgers and snacks or snacks or to eat it alone. Follow the steps we show you in recipes and become a great chef preparing these delicious Chilean marraquetas.
| 🚻 10 Diners | 🕘 45m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make Chilean marraquetas: |
| 1 kilogram of simple flour 20 grams of yeast ½ tablespoon of sugar 100 milliliters of oil 500 milliliters of water 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Chilean marraquetas:
1. The key to preparing this Chilean kneading bread is moisture during cooking, so it is manufactured in bakeries. Below we present some homemade techniques so that homemade marraquetas are the same as in the bakery.
2. First, mix the yeast and sugar with warm water and let the mixture of the beaten bread about 15 minutes to increase its volume.
3. incorporates the previous mixture into a flour volcano on a surface to knead. Dissolve the salt in another half cup warm water and also add it to the flour to continue with the elaboration of Chilean kneading bread
4. Add the oil and knead for about 30 minutes and see warm water to give consistency to the mass of Chilean marraquetas.
5. At the end of kneading the beaten bread, we immediately draw the portions of dough to shape the Chilean kneading breads. This technique consists of getting pairs of mass spheres, joining them only of a touch and crushing them a little with their hands against a surface.
6. Then, when we see that we have two circles of masse united in the form of 8, we sink a stick or ribbon of about 2 cm in diameter along, leaving a mark loaded along the bread, which remains about 15 20 cm long by 7 to 9 wide.
7. Then we give an oil brushstroke to each Chilean marraqueta and let them stand for 30 minutes.
8. Meanwhile, we turn on the oven at high temperature (about 250 ° C) and so that our Chilean marraquetas are in the factory, a large source with boiling water should be placed inside the oven and allowed to heat at least 15 minutes before putting The spongy kneading bread.
9. Then, in a tray previously greased with oil, you must put the beaten bread and bake over medium heat for approximately 1 hour, or until we see that it is already very golden. We keep the source with water in the oven throughout the cooking time, and if it exhausts it replenishes it with more boiling water.
10. We serve the hot Chilean marraquetas, accompanying a dish or with any filling of your taste. It is recommended to eat them the same day, and if you want a advice, try to prepare some Chilean complete classics, as in the photo.
