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

    Go to page << Previous Page  1, 2, 3, 4
    Wed Apr 03, 2013 1:28 pm Groupie
    Thanks a lot, hon!
    Hope you don't mind if I post this to the database so it doesn't get lost.

    I actually found a site where you can get Chirimoya extract:

    Thu Apr 04, 2013 12:06 am Groupie
    Oh.My.Gosh!!! Just went on that web site and I can see my kids will be carrying LOTS of extracts when they come visit next month! That site is a goldmine!

    Thanks so much for providing that! I can see lots of new ice cream flavors in hubby's future... yummy.gif

    Thu Apr 04, 2013 5:28 pm Groupie
    Jostlori wrote:
    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!

    Hi Lori and Choc!

    I saw your post and mail now, the translation is clear. Thanks Lori!
    I was surprise about the small amount of water. icon_eek.gif
    But then I saw the amout of eggs (about 5 eggs) and 200 g butter (about 1 cup). icon_wink.gif
    I'm sure it will be very yummy! yummy.gif
    Thu Apr 04, 2013 5:43 pm Groupie
    On this site you can find 4 bread recipes and an alternative for the pan chuta...but I imagine that yours is more tasty: (bigger loafs, less egg and less butter).

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