Recipe: Perfect Chilean Marraqueta (pan batido o pan francés)

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Chilean Marraqueta (pan batido o pan francés)

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Healthy nutrients is nutrition that is loose from unsafe ingredients and comprises nutrients that are beneficial to our bodies. The harmful constituents in question comprise msi dyes, preservatives and synthetic sweeteners. Meanwhile, nutrients that are beneficial to the body, including those containing protein, carbohydrates, fats, vitamins, water, and minerals. Nutritious food is food that meets the nutritional desires of our body. God created man with such a ideal order that he additionally needed total vitamins and minerals as a constituent (protein, carbohydrates, fats, vitamins, water and minerals). Nutritious nutrition is mindless and now not always expensive, but it have got to be natural and organic and nutritious which additionally includes numerous materials that are favourable to our bodies, including carbohydrates, which our bodies will ruin down into energy sources. Protein, which our physique wants as a body constructing substance and service broken tissue. Fat, as an power reserve and a solvent for supplements A, D, E, K. Supplementations and Minerals, which sustain staying power and health. Water, which is quite favourable if fed on 7-8 glasses / day. Fiber, which may well be obtained from greens and fruits which are beneficial for retaining the future health and digestion of our bodies.

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Hopefully the above article is useful for you and realise extra in regards to the significance of natural and organic living. Now we go back to the recipe chilean marraqueta (pan batido o pan francés). To make chilean marraqueta (pan batido o pan francés) you need 5 ingredients and 6 steps. Below is an academic on a way to cook it.

The ingredients needed to make Chilean Marraqueta (pan batido o pan francés):

  1. Get 1000 g of all purpose flour.
  2. Provide 600 ml of cold water.
  3. Get 10 g of brown sugar.
  4. Take 25 g of salt.
  5. Get 8 g of instant yeast.

Instructions to make Chilean Marraqueta (pan batido o pan francés):

  1. 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)..
  2. 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..
  3. 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..
  4. Repeat 3 or continue to 5..
  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..
  6. 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..

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