Chilean Marraqueta (pan batido o pan francés). The bread that I am presenting today is one of the most popular ones in Chile, the famous marraqueta, Marraqueta - Traditional Chilean Recipe La marraqueta is probably the most popular bread in Chile, and una marraqueta is something many Chileans enjoy every day. Marraquetas (also known as pan chileno, pan frances, and pan batido) are crusty rolls made with flour, water, yeast and salt, similar to French bread.

It is made with flour, water, salt, and yeast. Two balls of dough are typically pressed together, then nearly split down the middle before the bread is baked in the oven, usually with a pan of water which gives marraqueta its characteristical crust. In Chile, marraqueta is also called pan batido (beaten bread) or pan francés (French bread) depending on the region. You can cook Chilean Marraqueta (pan batido o pan francés) using 5 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chilean Marraqueta (pan batido o pan francés)

You need 1000 g of all purpose flour.
You need 600 ml of cold water.
Prepare 10 g of brown sugar.
You need 25 g of salt.
Prepare 8 g of instant yeast.

The Chilean marraqueta is, strictly speaking, a se-tenant pair of small rolls , baked with another pair attached, comprising four rolls in total; some confusion can be caused when ordering one marraqueta, as this may be. Marraquetas Chilean Bread or Pan Francés (French rolls) or Pan Batido (whipped bread) is the most classic Chilean bread. Marraquetas are an everyday bread, not to be shared with guests, but always present on the family table. For breakfast, lunch, tea, and dinner.

Chilean Marraqueta (pan batido o pan francés) instructions

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)..
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..
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..
Repeat 3 or continue to 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..
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..

El pan favorito de todos los chilenos hoy está de fiesta. Mientras en la zona centra se le dice Marraqueta, en otras partes del país se le conoce como Pan Batido o Pan Francés. Recién salida del horno una Marraqueta. Esta receta esta dedicada a todos los chilenos que viven fuera de Chile y se puedan comer una rica marraqueta con palta. Hace algunos años mi buena amiga chilena P, una de las primera amigas latinoamericanas que hice en Taiwan, hace más de dos décadas :D, y que conoce de mi hobby compulsivo de hacer pan, me dijo que por qué no le hacía unas marraquetas. prepara este delicioso pan marraqueta crujiente riquisimo y muy facil en casa. acompaÑalo de matequilla mermelada huevo palta o lo que sea tu gusto. disfruta.