PAN DE AGUA PUERTO RICAN WATER BREAD
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- čas přidán 30. 07. 2024
- PAN DE AGUA PUERTO RICAN WATER BREAD Today, I bring you the most solicited recipe, Puerto Rican Pan de Agua Water Bread. Pan de Agua is a bread available in the majority of Puerto Rican Bakeries.
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Evita Cooks and Preps Original Recipe
Puerto Rican Pan de Agua Water Bread
5-5 1/2 cups bread flour
1/2 cup lukewarm water (105-110°)
1 1/2 cups warm water, divided
4 1/2 tsp. or 2 pkg. active dry yeast
2 Tbs. sugar
1 Tbs. salt
2 Tbs. Lard or Shortening, divided
1 tsp. cream of tartar
1 tsp. glycerin
1egg white
2 Tbs. water
2-3 cups boiling water
Preheat the oven to 400° reduce it to 350° when placing the bread in the oven.
Bake for 20 minutos more or less until the bread is done.
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Productions by Evita Cooks & Preps, Copyright © 2017-2022 All Rights Reserved. All embeds must link to Evita Cooking At the Rhythm of My Heart's channel. No editorial excerpts without permission. Recipe Copyright © 2017-2022 All rights reserved. Written, developed, and tested by Eva Suarez for Evita Cooks & Preps, LLC
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Muchas gracias por la receta quedo muy rico y super lindo y la testura ni se diga 😍
Saludos Gladys, bienvenida a mi canal. Muchas gracias por compartirnos tu experiencia con la receta. La verdad es que ese pan es delicioso, nada como el de la isla pero gracias a Dios lo podemos disfrutar en la distancia. Me llena de mucha alegria saber que lo probaste y te gusto mi receta. No olvides suscribirte y compartir la informacion del canal con tus familiares y amigos. Cuidense mucho, les deseo seguridad, bienestar y mucha salud. Dios te bendiga y a tu familia.
Perfect, easy, tasty Pan de Agua! Made it for Christmas to accompany my pernil!!
Hello Heri & Carrie, Merry Christmas . Thank you very much for taking the time to comment and share your thoughts with us. Thank you very much for your support; your comments and thumbs up help the channel grow and get to more people. God Bless you and your family. Happy New Year 🎄🎉
Probably one of the best Pan de Agua recipes on CZcams. It was so well demonstrated and explained. Thank you for sharing your wonderful recipe. There is nothing like a piece of this bread with butter and a hot cup of café con leche. 😋😋😋😋😋
Oh wow! I am so elated by your kind compliment. Thank you very much and I am glad you enjoyed this video. I agree hands down Pan de Agua is one of the best bread ever made along with pan de manteca or sobao, be sure to check out my video on how to make pan sobao too. God Bless you and your famiy, Merry Christmas!
El mejor pan que he visto hasta ahora en todas las redes sociales👌Asi es que me gusta blanquito, limpiecito, tostadito por fuera y esponjoso por dentro😃🤙
Saludos Mickey, bienvenido a mi canal. Me llena de mucho júbilo saber que te gusto el video y la receta. Es de mucho orgullo para mi poderles compartir mis recetas y tradiciones. Gracias por ver el video, por su tiempo, apoyo y por tan hermoso gesto y detalle de dejarme un comentario. Son ustedes mi motivación para continuar compartiendo mis recetas y videos. Tan pronto me recupere de mi cirugia del corazon vengo con muchas recetas y videos para ustedes. Feliz Año Nuevo! Bendiciones para usted y su familia.
I just have to add that I have tried many other pan de agua recipes, but this was the absolute best! Its easy to see, when watching your video, that you take great efforts at making delicious food. Your channel will be my "go to" for all Puerto Rican food. My husband is Puerto Rican and I love to make him food that reminds him of home. Thanks again and Merry Christmas!
Oh goodness you have made my day. Thank you very much for your kindness and for your support. Cooking is my passion, but being able to share my recipes in a way that are easy to follow and make in your homes is my greatest honor. God Bless you and your family always. 🙏🎄
You are amazing!!!! Just what I was looking for, plus you have everything in english too, so inclusive for those of us who have lost the fluency through the generations but still crave the cuisine :)
Hi John, welcome again it is an absolute joy sharing my recipes and traditions. It is an honor for me to share everything I've Iearned and a little piece of our traditions, culture, and cuisine in an effort to preserve our roots no matter our zipcodes.
My goal is to offer my videos both in English and Spanish in an effort to make it accessible to everyone. I love cooking and was blessed with a large family who loves to cook, many of my recipes are in honor of them. Thank you for supporting my channel. God bless you and your family. Happy Holidays!
Thank you so much for the English version. I used to visit Puerto Rico often and my first AND last stop was Panadaria Genesis in Guaynabo for a tripleta or cubano. I would always fly back with a few loaves of my favorite bread. Looking forward to trying this!
Hello and welcome top my channel. You're very welcome. My goal is to offer my videos in both English and Spanish for everyone to enjoy and make it at home. Glad to hear about your fond memories that's one of many reasons why I decided to share my recipes and videos. I love the connection and stories with my subscribers. God Bless. Happy Holidays!
Hi Evita. Can you tell me how long I should kneed the pan de agua dough by hand? I don't have the professional size Kitchen Aid mixer. Also, I've made this recipe a few times and had trouble with my dough looking much drier than yours, and coming out of the oven very dense instead of airy. I hope you can help!
Lost in Tennessee
Good morning Heri & Carrie. Greetings from the beautiful island of Puerto Rico 🇵🇷. For the dough anytime we one dough wether by hand or the mixer we should mix it at least 10 minutes. Folding and rotating to help develope the gluten. This will help with the density of the bread. Also, the type of flour used matters greatly, I use Pillsbury and King Arthurs. Finally, the internal temperature in your home is very important as well. If your home is too cold that would yield a dry dough, if it's too hot your dough becomes very sticky. For a colder environment we can add a bit more water and shortening or lard. If you notice the dough is still too hard or dry add 1 Tbs of lard or shortening and kneed it until the dough becomes soft. The dough should feel soft but not sticky and when pressed it should spring back. Also, it's important to rest the dough covered with a damp towel or plastic at least one hour in a warm place. My preferred place is the oven turned off with the light on. The heat from the oven light will create moisture and keep the dough moist. For the second rise, once the loaves are formed, repeat the same process, except this time you don't need to cover the loaves. Finally, to bake the loaves remove the risen loaves from the oven, place a pan filled with hot water in the bottom rack, preheat the oven at least 15 minutes and bake the bread according to the directions. I hope to have been helpful and answered your questions. It's always an honor and my pleasure. God luck with your recipe. God Bless you and your family always. Buen Provecho y Hasta la Próxima 🙏🏝🇵🇷
I’ll be making this after the pan sobao. Thank you.
Hi Lisa, welcome to my channel and thank you for your support. I'm glad you enjoyed the video be sure to let me know how it turns out. God Bless you and your family. Happy New Year!
Evita Cooking At The Rhythm of My Heart It’s my pleasure. I’m glad I found your channel. All the best in 2020!
I am very excited to have you as part of my extended CZcams family. God Bless
I have gluten allergies, can I use gluten free flour to make this bread?
Good evening! Thank you very much for the support. You can certainly make this bread using gluten free flour, just follow the directions for the flour substitutions. Buen Provecho y Hasta la Próxima
Hola!!
Me encantó ver tu receta, la intenté pero todo iba bien pero cuando la saqué del horno para comenzar a hacer los rollos se desinfló la masa y no los logre hacer, que hice mal?? Estoy loca por que me quede, ayudaaa. Gracias! !!
Saludos Johannia, gracias por el apoyo que me brindan.
Razones por las cuales se deinfla el pan: Pan de Agua
czcams.com/video/Tpy6UFhVbgQ/video.html
Es normal que la masa luego del primer crecimiento se desinfle, de hecho algunas recetas recomiendan desinflarlas atravezando el puño en el medio de la masa.
El clima tanto dentro y fuera de la casa es uno de los factores mas importantes al hacer pan, pizza, etc. Si la casa esta muy fria el proceso se demora un poquito mas, por el contrario si esta caliente este proceso es mucho mas rapido.
Siempre les recomiendo reposar o fermentar tanto la masa como los panes luego de formados dentro del horno apagado con la luz encendida. El calor de la luz del horno acelera el proceso de fermentacion y ayuda a promover el crecimiento del pan. Si su horno no tiene luz no hay problema puede poner una bandeja de agua hirviendo con mucha precaucion para que no se queme en la parrilla de abajo del horno.
No es necesario cubrir el pan en su segundo crecimiento.
Es MUY IMPORTANTE remover la bandeja con el pan formado con mucha precaucion para evitar que el pan se deinfle antes de precalentar el horno. Finalmente, luego que sus panes/bollos doblen el tamaño y los remuevo con mucha precaucion para precalentar el horno. Al momento de pintar los bollos de panes con la clara de huevo y agua debe hacerlo cuidadosa y ligera. Procure no poner mucha presion a la brocha.
El horno debe estar precalentado a 400° F y antes de poner el pan en el horno debe reducir la temperatura a 350° F
El pan se demora mas o menos 20 minutos dependiendo de su horno y el tamaño del pan.
Espero haber contestado sus preguntas, siempre es un placer. Nuevamente mil gracias por el apoyo que me brindan no olvide suscribirse al canal y compartirlo con familiares y amigos es totalmente gratis y asi lograr que el canal crezca un suscriptor a la vez como debe ser. Aqui le comparto el enlace de mi video "Preguntale a Evita sobre el Pan Sobao"
czcams.com/video/cl6VXH-BF1s/video.html donde conteste algunas preguntas referentes al pan. Tambien le comparto el enlace de mi grupo de Facebook: facebook.com/eva.suarez.9
Evita Cooking At The Rhythm of My Heart envieme la solicitud para ingresar al grupo y con mucho gusto le acepto al grupo para que comparta con la comunidad de mi CZcams fotos de sus creaciones con las recetas del canal y/o propias. Dios le bendiga grandemente y toda su familia, cuidense mucho. Buen Provecho y Hasta la Proxima.🙏🍞💖
@@EvitaCooks le agradezco mucho su respuesta. Tan pronto como mañana pondré en práctica sus recomendaciones. Muchas Gracias !!!!!🥖💖
@@johannianieves9862 Siempre un placer, recuerda que me puedes escribir atraves de Facebook messenger, por lo general recibo los mensajes mas rapido. DTB Suerte. 🙏💖🍞
Hice la receta al pie de la letra, pero el pan me quedó con buen sabor pero la masa se sentía súper densa. Alguna idea de que puede haber hecho mal? Gracias
Saludos y bendiciones Zulma. Muchas gracias por el apoyo y por su tiempo para compartir con nosotros su experiencia con la receta. El factor clima es uno de los principales motivos para que el pan nos quede muy denso también es muy importante amasar la masa por lo menos 10 minutos y reposar la masa por lo menos una hora. Si nota que la masa esta muy densa agregue un poco mas de agua tibia y amase nuevamente hasta que la masa quede suave y elástica. Y por ultimo le sugiero que si tiene una luz en el horno repose la masa en el horno apagado con la luz encendida esto ayuda para que la masa se mantenga suavecita. Nuevamente muchas gracias por el apoyo es de mucha bendición y estamos siempre a sus órdenes. Dios le bendiga y a toda su familia. Buen Provecho y Hasta la Próxima
The glyceryn is vegetable? Or is the glycerin using for restore the icing?
Hello Jurie, welcome to my channel thank you for your support. Yes, the glycerin is vegetable, here's the link for some of the brands I use: amzn.to/2Z1VWFD I have many uses for it I buy it by the gallon and this brand is the best value. Wilton also carries glycerin and you can find it in most big box crafts stores and supermarket chains such as Michael's, Joann's, Bed Bath and Beyond, Walmart, etc. Glycerin can be used in a variety of recipes and yes, it is used to restore dried out icing it's also a stabilizing agent, helps to keep moisture, and extend the shelf life of most baked goods. In my channel, you'll find a variety of recipes that call for glycerin and I'm very excited to share them with all my subscribers. I hope I answered your questions, feel free to reach out at any time. Once again I thank you for your time to view the video and for taking the time to leave me a comment. God Bless you and your family until next time, Buen Provecho y Hasta la Proxima. 🙏❤🍞