HIve there, hola a todos!!!!
Today I am sharing with you a recipe that I have been wanting to try for a long time.
Lately, this version of hamburger bread has become very popular, resulting in a bread with a fluffy crumb and soft crust. Have you heard of "potato bread"? Well, for me it is quite new, a little over a year ago I heard about it and tried it and I can assure you that it is the best version of bread for a good hamburger.
The truth is that I was afraid to make it because I imagined that it was something very cumbersome, and... although I must admit that it was a little difficult to get to the result, I also have to admit that I made some mistakes that made the experience more complicated than it really should be. I'll tell you about that later, but I don't want to distract you or discourage you, because it's really simple and very profitable!
| ESP | Hoy les comparto una receta que hace tiempo tenía ganas de probar. Últimamente se hizo muy conocida esta versión de pan para hamburguesas que dá como resultado un pan de miga esponjosa y corteza suave. Escucharon por ahí “Pan de papa”? Bueno, para mí es bastante novedoso, hace poco más de un año escuché de él y lo probé y puedo asegurar que es la mejor versión de pan para una buena hamburguesa. Lo cierto es que temía de hacerla porque imaginaba que era algo muy engorroso, y… si bien debo admitir que un poco me costó llegar al resultado, también tengo que reconocer que cometí algunos errores que me hicieron la experiencia más complicada de lo que realmente debería ser. Luego les cuento sobre eso, pero no quiero distraerlos ni desanimarlos, porque es de verdad sencillo y muy rendidor! |
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| ENG | ESP |
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| 450 gr of flour 000 180 gr of water 135 gr of boiled and mashed potato 125 gr of egg 40 gr fresh yeast (or 15 gr dry) 30 gr of oil 30 gr of sugar 10 grams of salt | 450 gr de harina 000 180 gr de agua 135 gr de papa hervida y pisada 125 gr de huevo 40 gr de levadura fresca (o 15gr seca) 30 gr de aceite 30 gr de azucar 10 gr de sal |
The procedure is very simple, you just have to be patient when kneading, as it takes a while to get to the point where the dough is soft but has structure.
Then place all the ingredients in a bowl, except the oil. Knead until integrated.
| ESP | El procedimiento es muy sencillo, sólo deberás ser paciente al amasar, ya que lleva un buen rato llegar al punto en que la masa esta suave pero tiene estructura. Entonces coloca en un bowl todos los ingredientes, excepto el aceite. Amasa hasta integrar. |
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Add the oil and continue kneading. At the beginning you will have a very sticky and chewy dough, don't be scared, that's how it is!v
| ESP | Agrega el aceite y continúa amasando. Al principio tendrás una masa sumamente chiclosa y pegajosa, no te asustes, es así! |
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When the dough reaches its point, divide into small balls (if you have scales, ideally 80 to 100 gr each) and place them spaced on a plate.
| ESP | Cuando la masa llegue a su punto, divide en bollitos (si tienes balanza, idealmente de 80 a 100 gr cada uno) y colócalos espaciados en una placa. |
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This step is optional, but I recommend it. Prepare a mixture of egg and milk and paint the breads. This will give them a golden color during baking.
Let them rest, covered with a towel, for 1 hour.
| ESP | Este paso es opcional, pero te lo recomiendo. Prepara una mezcla de huevo y leche y pinta los panes, Esto le aportará un color dorado en el horneado. Dejalos descansar tapados con un repasador durante 1 hora. |
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When they doubled in size I added grated cheese, I suggest you do it in the previous step.
Bake them in the oven at 200 degrees Celsius for 15 to 20 minutes until golden brown.
| ESP | Cuando duplicaron su tamaño les agregué queso rallado, yo sugiero que lo hagan en el paso anterior. Llevalos al horno a 200 grados centigrados por 15 a 20 minutos hasta que doren. |
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AND VOILÀ!
Assemble the best burgers with your freshly baked bread!!!!// Arma las mejores hamburguesas con tu pan recien hecho!!! 🍔
I used a vegan medallion and cheese of an argentine brand. 😚👌
I MUST CONFESS:
To achieve these delicious buns I had to overcome a couple of obstacles that were nothing more than mistakes due to pure distraction.
After integrating all the ingredients, including the oil and after kneading for a long time, the dough did not improve its sticky texture, it did not achieve tension and structure. After rethinking the cause I realized that: I used fresh yeast and decided to activate it before adding it , the problem is that the water I added to activate the yeast was not discounted from the total amount of water in the recipe, so I was handling a hyperhydrated dough.
The solution was, between adding flour and puree, to find the right consistency.
Here my kitchen was a disaster and between the stress I was going through, I forgot to photograph the dough before and after letting it rest. Sorry for that!
I am very happy with the result, so I will make it again and I encourage you to try it, the result can be even better!!!!
❇️ VEGAN VERSION OF SCRAMBLED EGGS// VERSION VEGANA DE HUEVOS REVUELTOS [En/Sp] GO!
❇️ HOMEMADE TOFU/ TOFU HECHO EN CASA [En/Sp] GO!
❇️ ROGEL WITH ITALIAN MERINGUE. 2 RECIPES IN 1 //ROGEL CON MERENGUE ITALIANO. 2 RECETAS EN 1 [En/Sp] GO!
❇️ GRILLED VEGAN SAUSAGES / /SALCHICHAS VEGANAS A LA PARRILLA [En/Sp] GO!
❇️ CAULIFLOWER BARBECUE WINGS //ALITAS DE COLIFLOR CON BARBACOA [En/Sp] GO!
❇️ CHEESECAKE | WITH REDFRUIT TOPPING [En/Sp] GO!
❇️ SOURDOUGH PIZZA | NAPOLETANA STYLE [En/Sp] GO!
❇️ VEGAN TUNA | ALL IN ONE RECIPE [En/Sp] GO!
❇️ VEGAN CHOCOLATE MOUSSE | WITH AQUAFABA, DID YOU KNOW IT? [En/Sp] GO!
❇️ STUFFED BUTTERNUT SQUASH | VEGETABLE MEAT RECIPE INCLUDED [En/Sp] GO!
❇️ CHIPAS | GLUTEN FREE CHEESE BREADS [En/Sp] GO!
❇️ RICE SAUSAGES | FOR VEGAN HOT DOGS [En/Sp] GO!
❇️ FATAY | VEGAN VERSION [En/Sp] GO!
❇️ OKARA PEANUT COOKIES | VEGAN FRIENDLY [En-Sp] GO!
❇️ VEGAN MOZZARELLA | MADE OF PEANUTS [En-Sp] GO!
❇️ COCHOCHIPS COOKIES | FOR TEA TIME [En-Sp] GO!
❇️ CREAMY SQUASH SOUP RECIPE [En-Sp] GO!
❇️ EGGPLANT MILANESAS | MY VEGGIE LUNCH [En-Sp] GO!
❇️ BANANA PUDDING | RECYCLED MOLD AND BANANAS [En-Sp] GO!
❇️ MUG CAKE | 10 MINUTES RECIPE [En-Sp] GO!
❇️ SNACKS DE SABADO POR LA NOCHE// SATURDAY NIGHT SNACKS [Sp/En] GO!
❇️ CLASSIC URUGUAYAN- ARGENTINIAN COOKIES // GALLETITAS CLASICAS URUGUAYAS - ARGENTINAS [Sp/ En] GO!
❇️ MASA MADRE, ¿LA CONOCIAS? // SOURDOUGH, DO YOU KNOW IT? [Sp/En] GO!
❇️ MY SOURDOUGH HAS DIED?// MI MASA MADRE HA MUERTO??? [En/Sp] GO!
❇️ MY VEGAN VERSION OF EMPANADAS CRIOLLAS// MI VERSION VEGANA DE EMPANADAS CRIOLLAS [En/Sp] GO!
❇️ DAYS OF BAKING ARE BACK. SOURDOUGH BREAD // VOLVIERON LOS DIAS DE HORNEADO. PAN DE MASA MADRE [En/Sp] GO!
❇️ LONG DAY, WELL DESERVED SNACK [En/Sp] GO!
❇️ EL MATE, ESE CURIOSO RITUAL. [Sp/En] GO!
❇️ COFFE TIME | NUECES CONFITADAS, SWEET TYPICAL OF CATAMARCA. GO!
