Welcome to Paulina Cocina! Today we are going to discover how to make a Marraqueta crunchy and delicious, also known as Bread BeatenThis Chilean bread, also called beaten bread or French bread, is a classic that cannot be missing from your kitchen. With this recipe, you will achieve a perfect bread that you will love.
You will see that it is really simple to make your homemade Marraqueta. It is a bread that can be used for many preparations and if you do it the way I do, you will do well. It is super crunchyOf course, below we are going to give you the best tips for this.
About La Marraqueta
The recipe for the malletis a secret kept by many Chilean bakeries. A type of homemade bread traditionally widely consumed in Chileknown for its crispy crust and soft crumb.
This bread, also called beaten breadis a staple in the daily diet of Chileans and has become an icon of Chilean bakery. Its Versatility and delicious flavor makes it ideal for any occasion.
Each bakery may have its own variation, but generally speaking, it is made with flour, water, salt and yeastSo don’t get too wrapped up in this recipe and pay attention to the step-by-step instructions.
The Marraqueta as an Icon of Chilean Bakery
It is a type of bread traditionally consumed in Chile and known by several names such as marraqueta breadpan batido or simply Chilean bread. This bread is a fundamental part of the daily diet of many people in the country and has become an icon of Chilean baking.
It is versatile and is consumed in various ways in Chilean cuisine. It can be enjoyed as a side dish, as a base for sandwiches or accompanied by coffee or tea. Its popularity is due to its delicious flavor and the tradition it entails, being an essential element in the daily diet of Chileans.
Marraqueta vs. Pan Batido: What’s the Difference?
The beaten bread, also known as mallet In Chile, it is a bread with a crispy crust and soft crumb. An integral part of Chilean daily meals. It is distinguished by its unique shape, often elongated and with shallow cuts on the top, which gives it a distinctive appearance.
The process of making beaten bread is an art that requires skill and experience.Each bakery may have its own recipe and technique to achieve the characteristic texture and flavor of this bread so loved by Chileans.
Marraqueta: Versatility in Chilean Cuisine
The mallettypically considered a unit of bread in Chilean tradition. With an elongated shape, crispy crust and soft crumb, this bread is essential on the daily table. Although the size may vary slightly, it is designed to be shared and enjoyed in individual portions.
In the Chilean bakeriesRows of marraquetas are displayed, each one representing the artisanal skill of the baker and the authenticity of the recipe. Its versatility makes it an ideal accompaniment to various meals or as the star in traditional sandwiches.
Beyond being a simple bread, it embodies the cultural and culinary identity of Chile, being an unmistakable element on the table and in the daily life of Chileans.
Origins of the Marraqueta: a little bit of Chilean history
This bread has its roots in the metropolitan region of Santiago, Chileand dates back to the 19th century. When the bakery was consolidated as an important trade in urban life, and the Creation of the marraqueta responded to the need to offer accessible and affordable bread for the population.
- Influenced by Immigrant techniques French and Italians, this bread evolved to become a symbol of Chilean bakery.
Not only is it appreciated for its delicious flavor and crunchy texture, but it has also managed to preserve its place in Chilean culture, being an essential component in the daily diet and in traditional celebrations.
Tips for Crispy Marraqueta: Techniques and Tips
This bread is well known for its irresistible crispy crust and its airy crumb, an aspect for which it is also one of the most popular breads. Achieve the perfect crispy texture and the desired flavor requires a little mastery in certain baking techniquesbut don’t worry, it’s not too complicated. Below, we present a series of essential tips to obtain marraquetas with the crispiest and most delicious crust.
- Kneading and resting: Take time to knead to develop the gluten, which contributes to the crispy texture. Allow the dough to rest properly for optimal results.
- Controlled hydration: Adjust the amount of water in the dough to avoid making it too wet, which could affect the crispy texture of the crust.
- Proper fermentation: Allow the dough to ferment sufficiently. This will develop the flavours and contribute to a better crispy texture.
- Shallow cut: Make shallow slits in the top of the dough before baking. This allows for controlled expansion during baking and helps develop a crispier crust.
- Hot oven: Preheat the oven to a high temperature. Baking at higher temperatures at the beginning of the process can help achieve a crispy crust.
- Initial steam: Introduce steam at the beginning of baking, either by spraying water into the oven or by using a container of water. Steam promotes the formation of a crispy crust.
- Proper cooling: Allow the marraquetas to cool completely on a wire rack after baking. This prevents moisture from building up, keeping the crust crispy.
Conclusion on an Indispensable Ingredient in Chilean Cuisine
The marraqueta is not just a food; it is part of the cultural identity of ChileIt is common to hear songs and poems that mention the marraqueta, and it is not unusual to see references to this bread in Chilean literature and cinema. In many families, the preparation of the marraqueta is a tradition that is passed down from generation to generation.
The marraqueta is more than just bread; it is a pillar of Chilean culture. With its Crispy crust and soft crumbthis bread has earned a special place in everyday cooking. By following these simple steps, you can prepare a homemade marraqueta that will delight everyone.
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Marraqueta recipe
Yields: 6 servings
Preparation time: 2 hours
Ingredients
- 500 gr of wheat flour (preferably strong)
- 10 gr of salt
- 10 gr of sugar
- 15 gr of fresh yeast
- 300 ml of warm water
6 steps for a crispy marraqueta
- In a large bowl, mix the flour and salt. Make a well in the center. Dissolve the sugar in the warm water and add the yeast. Let it rest for a few minutes until the yeast activates and forms foam.
- Pour the yeast mixture into the flour well. Gradually add the flour from the edges to the center until a dough forms.
- Knead the mixture on a floured surface for 10-15 minutes, or until you have a smooth, elastic dough.
- Allow the dough to rise in a bowl covered with a damp cloth in a warm place for 1 hour, or until it has doubled in size. Preheat the oven to 220°C.
- Divide the dough into portions and form elongated balls. Place them on a floured baking tray and make shallow cuts in the top of each ball, approximately 1 cm deep.
- Let the marraquetas rest for about 15-20 minutes. Just before baking, lightly moisten the marraquetas with water.
- Bake for 15-20 minutes, or until the marraquetas are golden and sound hollow when tapped on the bottom. Allow to cool on a wire rack before serving.
Source: www.paulinacocina.net
