Hey!!! What a wonderful surprised seeing your video. Did you know that in Chile we have the highest bread consumption in the world??? Well, anyways, I am Chilean and while living in the US we used to get a Portuguese bread which was the closest to the Marraqueta but, obvious not the same... Now with the pandemic, I am into learning bakery because I want to start my own business, so while searching I found you! An American guy making Marraquetas...wow, amazing! Thanks you for teaching others our typical chileam bread: the Marraqueta.💗 My mom makes pan amasado, homemade bread which is also a must.😌
¡Hola, Maricela! ¿Como se llama el pan portugués? Quizás lo haremos en el futuro. También empezamos a cocinar y hornear por la pandemia, y ¡es maravilloso que quieres empezar un negocio! ¡Buena suerte! Nos encanta que te gusta el video, ¡marraqueta es uno de nuestros favoritos que hemos hecho! Además, definitivamente investigaremos el pan amasado algún día :) ¡Gracias! Hi, Maricela! What was the Portuguese bread? Maybe we will make that in the future. We also got interested in cooking and baking during the pandemic, and that's amazing that you want to start your own business! We wish you luck! We're so glad you liked the video, marraqueta is one of our favorites that we have made so far! Also, we will definitely look into making pan amasado someday too :) Thanks!!
Great job. Learned lots of tips and techniques from you. I lived in Chile as a kid and will tell you there is nothing like going into a Chilean panaderia in the morning to get freshly made bread. The marraqueta is the "national flag" of Chilean breads, but there are many other great ones. Pan amasado is my favorite sandwich bread.
Thanks so much, my partner is from Chile living overseas for years without having this bread. I recently got a stand mixer and surprised her with a freshly baked Marraqueta with butter and she was in disbelief 😮😢🤤🤤 I'll need to make these regularly from now on I suspect! Great success! Muchas gracias 💯👍
Hola, Cristian! Gracias por esta sugerencia! Definitivamente lo investigaremos para un video futuro. Gracias! Hi, Christian! Thanks for this suggestion! We will definitely look into this for a future video. Thanks!
After you mix it in the stand mixer, how do you keep it from being sticky? Or is it being sticky mean it’s over/undermixed? Or is it okay to use a little flour for your hands and surface?
Hi, Perla! If it's super sticky, then perhaps there is too much water or not enough flour. But if you measured in grams and it looks like the video's consistency, then that level of stickiness is what you want. If you add too much flour, then it will be dense and dry, so just be careful if you do add any. I normally run my stand mixer for 5 minutes to build tension, or you can kneed by hand for 8 or so minutes. The more tension there is, the less sticky it will be and the easier to work with. Hope that helps! :)
