[ENG-SPA] Panadería Casera / PAN CANILLA

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    flordulceysalado

    Published on Aug 31, 2021
    About :

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    Saludos queridos amigos, amantes de la buena comida, acá les muestro la preparación de un pan muy conocido en el mundo y que a todos gusta. Es un pan salado, grueso, con concha, ideal para cenas, desayunos y meriendas.

    Ingredientes:

    • 1 kg de Harina de Panadería
    • 1 cucharada de levadura
    • 2 Tazas de agua
    • 5 Cucharadas de aceite
    • 1 Cucharada de sal.
      .

    Greetings dear friends, lovers of good food, here I show you the preparation of a bread very well known in the world and that everyone likes. It is a salty bread, thick, with a shell, ideal for dinners, breakfasts and snacks.

    Ingredients:

    • 1 kg of baker's flour
    • 1 tablespoon of yeast
    • 2 cups of water
    • 5 spoonfuls of oil
    • 1 tablespoon of salt.

    Preparación:

    • El agua debe tibiarse (no calentar solo sacar frío) mezclar con la levadura y dejar fermentar eso 15 minutos.

    • Con la harina hacer un volcan y en el centro agregar aceite y agua fermentada y por fuera la sal.

    • Amasar hasta integrar bien.

    • Dejar reposar 15 minutos las masa.

    • Pasado el reposo, cortar en porciones iguales para armar de 8 a 10 canillas.

    • Estirar cada porción con rodillo.

    • Enrollar de punta a punta la masa estirada, cerrar bien y estirar el rollo de adentro hacia afuera para dar forma de canilla.

    • Se colocan en bandeja, se les hace un corte a cada pan.

    • Se dejan reposar 2 horas y luego se hornean a 180º por 30 minutos aprox.

    • Listo, fácil, rápido y deliciosos.

    Espero este video haya sido de utilidad para aquellos en busqueda de conocimientos culinarios. Hasta un próximo encuentro. Gracias por visitar mi post.

    Preparation:

    • The water must be lukewarm (do not heat, just take it out cold), mix with the yeast and let it ferment for 15 minutes.

    • With the flour make a volcano and in the center add oil and fermented water and salt on the outside.

    • Knead until well integrated.

    • Let the dough rest for 15 minutes.

    • Once the dough has rested, cut into equal portions to make 8 to 10 bobbins.

    • Roll out each portion with a rolling pin.

    • Roll the stretched dough from end to end, close well and stretch the roll from the inside out to give it the shape of a bobbin.

    • Place on a tray, cut a slit in each loaf.

    • Let them rest for 2 hours and then bake them at 180º for about 30 minutes.

    • Ready, easy, fast and delicious.

    I hope this video has been useful for those in search of culinary knowledge. See you next time. Thanks for visiting my post.

    Translated with www.DeepL.com/Translator (free version)

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