Argentine breads are known for their soft texture, unique flavor and versatility. Whether served with breakfast, afternoon tea or even as a base for sandwiches, these breads have won over the palates of many people around the world.
Let's explore the revenue traditional Argentine breads, detailing the ingredients, the preparation method and a table with nutritional information. In addition, we will highlight the importance of these breads in Argentine culture and how you can reproduce them at home.
Ingredients for Argentine Breads
To prepare a revenue authentic Argentine breads, you will need the following ingredients:
- 500g wheat flour (preferably strong flour, with a high gluten content)
- 10g of salt
- 20g sugar
- 10g dry yeast
- 300ml warm water
- 30g butter or margarine
- 1 egg (for brushing)
Those ingredients are enough to prepare approximately 8 medium loaves of bread. Wheat flour is the main component, responsible for the structure and texture of the bread. The biological yeast ensures that the bread is fluffy and well-risen.
Preparation Method
Now that we have listed the ingredients, let's go to preparation method of Argentinean breads. Follow the steps below to ensure an incredible result:
- Dough preparation: In a large bowl, mix the wheat flour, salt and sugar. Then add the dry yeast and mix well. Gradually add the warm water and begin to knead the dough. The butter or margarine should be incorporated during the kneading process, ensuring that the dough is homogeneous and elastic.
- Knead the dough: Kneading is a crucial step for the success of the revenue. Knead the dough for about 10 to 15 minutes, until it is smooth and no longer sticks to your hands. If necessary, add a little more flour to prevent the dough from becoming too sticky.
- Resting the dough: After kneading, cover the dough with a damp cloth and let it rest for approximately 1 hour, or until it doubles in size. This process is known as fermentation and is essential for fluffy bread.
- Bread shaping: After fermentation, divide the dough into 8 equal parts and shape each one into the desired shape. Traditionally, Argentine breads are round or elongated. Place the breads in a greased pan or on a baking sheet lined with parchment paper.
- Second fermentation: Cover the bread with a damp cloth and let it rest for another 30 minutes. This second rest ensures that the bread rises even more before putting it in the oven.
- Preparation for the oven: Before baking, brush the tops of the buns with beaten egg. This will ensure a golden, shiny crust. If desired, you can sprinkle sesame seeds or herbs over the buns.
- Baking the breads: Preheat the oven to 180°C and bake the breads for approximately 20 to 25 minutes, or until golden brown. To check if they are baked, tap lightly on the bottom of the bread: if it sounds hollow, they are ready.
- Cooling: Remove the breads from the oven and let them cool on a rack before serving. This prevents moisture from accumulating on the bottom, maintaining the ideal texture.
Nutritional Information Table
Below, we present a table with approximate nutritional information for each Argentine bread:
| Nutrient | Amount per Bread (100g) |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 45g |
| Proteins | 8g |
| Fats | 5g |
| Fibers | 2g |
| Sugars | 3g |
These values may vary depending on the ingredients used and the size of the breads. However, the table provides a general estimate for those who want to control their calorie intake.
Conclusion
Argentine breads are a true delight, combining flavor, texture and tradition in every bite. With the revenue presented in this article, you can reproduce this delicacy in your own kitchen, surprising family and friends. Remember to follow the preparation method with care, especially during the kneading and fermentation stages, to ensure soft, well-risen bread.
