BRAZIL
FRENCH TOAST
Rabanada, also known as sliced golden slice, sliced slice or egg slice, is a sweet wheat bread (bread, baguette or other) in slices that, after soaking in milk, wine (in Minho it is used red or white green wine) or sugar syrup, are dipped in eggs and fried or roasted.
French toast is part of many Christmas Eve tables in Portugal, and in several suppers in Brazil. They are served sprinkled with cinnamon sugar or drizzled with sugar syrup, maple syrup or honey. In the past, the word “rabanada” was only used north of the Mondego river and from the south bank of that river, the name of “golden slice” or “parida slice” was attributed to the same sweet.[4] In other countries they are typical in Spanish celebrations of Lent and Holy Week, as well as in various parts of Mexico, such as Zacatecas. In Brazil, it is usually served at Christmas parties.
INGREDIENTS
BAGUETTE
1 kg of wheat flour
20g of salt
100ml of M LIQUID SOURDOUGH
5g of dry biological yeast
550ml water
FINALIZATION
2 cups of milk
1 can sweetened condensed milk
3 beaten eggs
1 pinch of cinnamon
cinnamon to taste
sugar to taste
sunflower oil for frying
METHOD OF PREPARATION
BAGUETTE
Mix the wheat flour, salt, sourdough and dry yeast for one minute at speed 1
Add the water little by little and mix for 5 minutes at low speed or until homogenized.
Turn to speed 2 and add the rest of the water
Beat until reaching the veil point
Divide into 250g pieces
Roll and rest for 30 minutes
Shape into a baguette and ferment until doubled in size
Bake in a ballast oven at 200°C for 20 minutes or in a turbo oven at 180°C for 18 minutes with steam
FINAL PREPARATION METHOD
Cut the baguette into medium slices.
In a refractory, mix the whole milk with the condensed milk and dip the slices of bread until they are very wet.
In another refractory, beat the eggs and add the cinnamon.
Dip the slices of bread soaked in milk into the beaten eggs.
Fry in hot oil and drain the french toasts on paper towels.
Then pass in a refractory with cinnamon and sugar to taste.
Serve hot or place in the fridge to serve chilled.
CHILE
Easter bread
Its origin dates back more than 700 years, in a small German town called Naumburg, where the family would only gather at the table around a piece of bread, also called the Pan of Christ. With time, this very traditional food, made with yeast and mazapán, was added to other ingredients, such as dried fruits, nuts and almonds in a way that resembled the land where Jesus was born, where these fruits are produced in abundance. Seven siglos later, in Chile you can find different Easter dishes that, to a greater or lesser extent, are inspired by the product that was consumed in this small German town.
Known as a panettone, it was a 15 cm high pan, with a mild citric flavor and a porous texture. This pan was very popular in the past, however, today it has fallen into oblivion, being replaced by the “criollo Easter pan”. This one, of Slavic influence, has very different characteristics: dark, more humid and very compact, its main ingredients are: ginger, bee honey, candied fruits, raisins and nuts.
El “Pan de Pascua Criollo” is without a doubt one of the many versions that exist for this Christmas food. One of the most traditional is the Pastel de Navidad, of English origin, which in its recipe contains cranes (typically Chilean fruit), blueberries, raisins and pan. Another example is the Peruvian bread, this is one of the most recent and therefore, the hardest to find, its particularity is in its humidity and dark color, thanks to the manzana puree that is used in its dough. There are other old recipes that are more accessible on the market, such as the “stollen” from Germany and the already mentioned panettone from Italy. El primero es más ancho, very similar to pan de campo and with a delicious core of mazapán and spices such as cardamom, almonds and a small ratio of raisins and candied fruit. The panettone is similar to the “stollen”, recognizable for its height and light color. As is well known, in Italy, each region has its own cuisine and panettone is not an exception. What is produced in Milan contains more fruit, the one from Genoa is identified for not having any fruit and for its peculiar aniseed flavor. Indispensable at the table and expected all year round by adults and children, the “Zadiguí Chorék”, literally “Pan de Pascua”, powdered with sugar glass and flavored with exotic seeds, to be offered by the guests to the hosts, as a show of the festive atmosphere that reigns in Nochebuena.
INGREDIENTS
250 g of black raisins
250 g of nueces broken by the mitad
250 g raw raw almonds with skin
250 g of toasted mani, without skin and without salt
500 g of candied fruit
45 ml dark ron
4 g of grated Tahiti lemon
3 g ground cinnamon
2 g of grated nutmeg
3 g of clove in octopus
1,100 kg of wheat flour
12 g yeast en octopus, sieved
3 g of salt
500 g unsalted butter at room temperature
500 g icing sugar
420 g eggs at room temperature
500g creamy dulce de leche/arequipe
110g BOCKER DOUGH DOUGH DIREKT 25
BOD OLEX to grease the mold
PREPARATION MODE
The day before, add the raisins, nuts, almonds, mani, candied fruit, rum, grated lemon and spices, mix well, cover with transparent film and let it rest until the next day.
In a bol, tame the harina, the yeast and the salt and reserve.
The next day, beat the butter and sugar in an electric mixer for about 5 minutes, until it is smooth and spongy.
Add the eggs one by one, beating well after each addition.
Add the dulce de leche and beat for about 3 minutes, until incorporated.
While beating, add the mixture of flour, sourdough, yeast and salt and beat until everything is incorporated.
Finally, add the remojadas fruits to the ron and mix.
Pour the dough into the mold greased with BOD OLEX and bake in a preheated oven at 150 °C for 1 hour and 15 minutes or until golden brown.
Remove from the oven, let stand for 25 minutes before demolding and let cool completely before cutting.
USA
Bread of wine with raisins
The origin of bread dates back to the beginnings of humanity and natural yeast has been used extensively throughout its history. In recent decades, industrialization has meant that natural fermentation has been gradually replaced by biological yeasts in commercial bakeries. The natural fermentation pan, called sourdough bread in English, undergoes a longer fermentation phase, has a slightly bitter taste and a better shelf life than other pans.
The history of the sourdough bread in San Francisco began during the Fiebre del Oro de California, around 1848, betrayed by gold mining immigrants from Europe. Some bakeries in the city have used the same yeast since then, like the century-old Boudin Bakery.
In the 1980s, natural yeast bread experienced a renaissance among artisan breadmakers, and this movement was quite intense in San Francisco, which today produces the most famous sourdough bread in the United States.
RECIPE
1 kg of wheat flour
15 g of salt
5 g of dried biological yeast
500 ml of smooth red wine
300 g raisins
300 g BOCKER RS LIQUID SOURDOUGH
PREPARATION MODE
The day before, remove the raisins with 750 ml of wine and let it hydrate during the night in the winter.
Mix the wheat flour, salt, dry yeast and SOURDOUGH for one minute at slow speed.
Tame the grapes and reserve.
Add the wine little by little and let it mix for 5 minutes at low speed.
After mixing, set speed 2 and continue adding the wine little by little to the recipe.
When arriving at the end of the fleece, add the breadcrumbs and mix at a slow speed until it spreads well throughout the recipe.
Remove from the kneader and divide into pieces of 300g.
Roll and let rest.
Give it the shape of an Italian bar, being able to cover it with wheat flour and take it to ferment until it doubles its size.
Bake in a ballast oven at 200°C for 25 minutes or in a turbo oven at 180°C for 20 minutes with steam.
