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    You are in: Home / Community Forums / Recipe Requests - General / Peruvian Flat Bread
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    Peruvian Flat Bread

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    Chef #1209854
    Mon Mar 23, 2009 1:09 pm
    Newbie "Fry Cook" Poster
    Thanks for all your research. It's amazing that with all the recipes out there in web world, nothing on 'pan chuta'.
    Mon Mar 23, 2009 4:31 pm Groupie
    Seems like with all the thousands of members here on Zaar there would be at least a couple from Peru or familiar with the local breads there.

    Good work Chocolatl and Charmed!
    Chef #1209854
    Mon Mar 23, 2009 5:13 pm
    Newbie "Fry Cook" Poster
    I know. How can something that is sold all over the country
    not have a recipe attached to it. A secret society??
    Mon Mar 23, 2009 5:35 pm Groupie
    I called the Peruvian embassy but the person they said could probably give me the recipe wasn't there.
    lol. Let us know... I'm real curious who this person is now. Is it some sort of cultural attache, or like one of the ladies who works in the kitchen and knows all the home cooked recipes?
    Mon Mar 23, 2009 6:35 pm Groupie
    Mon Mar 23, 2009 10:15 pm Groupie

    Could this be a hint? At the bottom of this the person left a comment calling it cusqueno bread.
    Cusqueno is a beer made in Peru but I also think it might also refer to an ancient tribe or group of people.
    Mon Mar 23, 2009 10:18 pm Groupie
    Mon Mar 23, 2009 11:01 pm Groupie
    oropesa bread is the big ones.

    "cusqueño" is the adjective for Cusco.

    (Man, I hope we get to go on jeopardy and the final category is "chuta".)
    Tue Mar 24, 2009 3:23 am Groupie
    realbirdlady wrote:
    oropesa bread is the big ones.

    "cusqueño" is the adjective for Cusco.

    (Man, I hope we get to go on jeopardy and the final category is "chuta".)

    icon_lol.gif icon_lol.gif icon_lol.gif

    I sure hope somebody comes up with the recipe!

    I've noticed that there are actually very few bread recipes on the Peruvian websites. I don't know if they are keeping the bread a secret, or if they think the technique is so commonplace that it isn't worth writing down.
    It's possible, I suppose, that this is basically Grandma's home recipe, that everybody's got a version of, and nobody thinks to put in an official recipe form. But didn't some of those pictures look like commercial establishments?
    Tue Mar 24, 2009 12:54 pm Groupie
    You might be right. Many of the searches referred to that area as the bread capital and had many local bakery shops.
    Tue Mar 24, 2009 4:25 pm Groupie
    realbirdlady wrote:

    (Man, I hope we get to go on jeopardy and the final category is "chuta".)

    LOL!! icon_lol.gif
    Tue Apr 02, 2013 3:38 pm Groupie
    I know it's been several years, but I finally found it! It is on this website:

    Here it is in Spanish:
    harina panadera 1,500 kg.
    levadura fresca 90 gr.
    agua 350- 450 ml.
    sal 15 gr.
    huevos 250 gr.
    anís tostado 15 gr.
    manteca 200 gr.
    esencia de vainilla 3 ml.
    esencia de chirimoya 3 ml.

    manteca para bandejas.
    ajonjolí para decorar.

    Pesar y medir los ingredientes.
    Mezclar los insumos secos, harina, anís.
    Disolver en el agua, la sal y los huevos.
    Unir la mezcla y la disolución. Luego agregar la manteca y las esencias y formar una masa homogénea.
    Sobar hasta llegar al punto gluten.
    Fraccionar en 300 gr cada unidad.
    Formar según el modelo elegido.
    Poner en latas engrasadas.
    Fermentar de 60-90 minutos a 30°C y humedad relativa 75 %.
    Hornear a 150 - 160°C por un tiempo aproximado de 20 minutos

    This is the english translation
    1,500 kg bread flour.
    90g fresh yeast.
    water 350 to 450 ml.
    salt 15 gr.
    eggs 250 gr.
    toasted anise15 gr.
    200g butter.
    3 ml vanilla essence.
    essence of cherimoya 3 ml.

    shortening trays.
    sesame seeds for garnish.

    Weigh and measure ingredients.
    Mix the dry supplies, flour, anise.
    Dissolve in water, salt and eggs.
    Merge mixing and dissolution. Then add the butter and the essence and form a homogeneous mass.
    Sobar gluten to the point.
    Split in 300 gr each unit.
    Form depending on the model.
    Place in greased tins.
    Ferment for 60-90 minutes at 30 ° C and 75% relative humidity.
    Bake at 150-160 ° C for a period of approximately 20 minutes.

    I realize this translation is pretty sad. Maybe someone who is a native Spanish speaker can help me with this, or I'll try to fix it in the next few days.

    Anyway, here it is! icon_biggrin.gif
    Tue Apr 02, 2013 3:46 pm Groupie
    1,500 kilos of flour? icon_eek.gif That's more than a ton and a half of flour!
    Europeans use a comma instead of a decimal point, so for U.S. purposes that should be 1.5 kilos, or about 3.3 pounds.
    Sobar is to knead or to rub. Manteca can also mean lard.
    Tue Apr 02, 2013 11:20 pm Groupie
    At Molly's request, here's my attempt at translation. Keep in mind that in order to convert to U.S. measurements, there is no exactness in metric to tsp/tbsp/cups - so some are close approximations!!! icon_rolleyes.gif

    Here goes:

    3.3 lbs or 16 ½ c bread flour
    3.175 oz or 5 tbsp yeast
    13 ½ oz water
    3 tsp salt
    4 large eggs ( approx 1 cup)
    3 tsp toasted anise
    7 oz butter (14 tbsp)
    1 oz vanilla essence (slightly more than ½ tsp).
    1 oz Cherimoya essence (slightly more than ½ tsp)
    Lard (or shortening) for greasing baking tins
    Sesame seeds for garnish.

    Grease loaf tins
    In a bowl, combine the flour and anise, set aside.
    In a separate large bowl, combine water, salt and eggs.
    Add the dry ingredients to the egg mixture, mix well. Then add the butter, vanilla and cherimoya extracts, combine until a dough forms..
    Knead the dough until it reaches the gluten point.
    Divide dough into approx. ½ lb portions
    Form into desired loaf shape
    Place in greased tins
    Let rise for 60-90 minutes at 86 ° F and 75% relative humidity.
    Sprinkle with sesame seeds and bake at 300-320° F for approximately 20 minutes.

    I have a friend that works at the US Embassy in Lima, Peru. I'll shoot her an email and see if we can find another version. No idea where you would find Cherimoya extract. Other than the Cherimoya, possibly, this sounds very much like a bread we used to eat on vacations to Mexico. Good luck!!!
    Tue Apr 02, 2013 11:29 pm Groupie
    One thing stumped me in that recipe - "kneading to the gluten point". I'm not much of a bread baker, so I looked it up. Here, from is this:

    After about five minutes of slapping, stretching, and folding, the dough will hold together easily and feel smooth and silky.

    At this point, whether you have kneaded with a machine or by hand, you should be able to check that the gluten in the dough is properly developed by using the "Windowpane test". To do this, you pull off a piece of dough about as big as a walnut shell and gently pull and stretch it out into a thin membrane. If you can stretch it thin enough to see light through without it tearing, then it has been kneaded enough. If it tears, knead it for another minute, then test again.

    Hope this helps!
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