Venezuelan tap recipe

The Venezuelan tap bread is one of the most popular breads in the country. Its form reminds of the phanthelette /Emy is prepared in all the bakeries of Venezuela. It is a salty bread with an elongated shape that has a softer consistency than the phangeal. For example, in the central zone they prefer that the bodies are crispy and toasted cortex. In other places, the tap is much softer and spongy. In any case, this bread has a mandatory presence on the table and Venezuelan breakfasts. Preparing it is simple, just follow our step by step in recipes and discover how to make Venezuelan tap bread with this homemade and easy recipe.

Ingredients to make Venezuelan tap bread:

1. It weighs water and yeast. If you use natural yeast, just dissolve it in the water. If you have dry or snapshot yeast, heat the water a little, dilute the sugar and sprinkle the ferment on the surface. Wait for foam. You can perform this process in the same container in which you will make the first mixture.

2. Mix the dry ingredients: flour, salt and sugar.

3. Derritate butter or margarine. You can do it in the microwave or in a water bath.

4. In the container where the water with the yeast is, add the melted fat, vanilla and solids. With a bakery spatula, also known as Taroco or Rasqueta, gradually stir to integrate all ingredients.

5. A very little integrated mixture will be formed and full of pieces of dough. Empty in a clean and flourless inn and begins to integrate kneading for about 5 minutes. Give a 7 -minute rest time and repeat 5 minutes of kneading.

6. Little by little, the dough will be integrated until a homogeneous, elastic and soft appearance will be acquired.

7. Cover with a wet cloth or a kitchen plastic and place it in a warm area, it can be the oven off. Leave it by resting for an hour if you live in an area of ​​30 ° C or higher. In colder places, it must stand between an hour and a half and two hours.

8. The ideal is to double its size and acquire a sponged and air-full appearance.

9. Divide the dough into four parts. It is best to weigh the complete mass and divide the total number by four. The purpose is that all canillas weigh the same. In Venezuela, the dough for a tap can be between 180 and 250 grams.

10. crush a little and stretch the edges of the dough and take them to the center of it. When doing this repeatedly, you will form some balls that will be round and soft at the bottom and that will have, at the top, a kind of sewing.

11. Voltéalas and Bolea each separately. Let them rest for about 15 minutes.

12. Take each ball separately and crush each with delicacy to take an elongated form. Help yourself with the roller to form a strip of the size of the tray, but do not leave it very thin to the wide.

13. Rolle the dough on one of the sides. It is important not to tighten too much as Enrollas or leave it very loose.

14. Squeeze gently throughout the edge so that it does not open. Pay attention because the union of the dough should be at the bottom when forming your breads.

15. The cylinder with a forward and backward movement of the fingers against the table is a little more. The idea is to repeat the movement that children make when they form clay worms. Always do it gently but firmly. When you have formed your four canillas, make three or four diagonal cuts with a leaf or a very well sharp knife. The cuts should not be very deep, but not very superficial.

16. In a greased mold, take the breads to be levate for about an hour or until they double their size. Preheat the oven at about 200 ° C and wait for it to hot very well. Bake for about 35 minutes on the grill located in the middle of the oven.

17. When they take their characteristic golden color, remove the Venezuelan fabric bread from the oven and let it cool a little. You can also eat your warm bodies and fresh out of the oven.