Pan brioche de calabaza

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Pan brioche de calabaza. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Pan brioche de calabaza is one of the most popular of recent trending foods in the world. It's easy, it's quick, it tastes yummy. It is enjoyed by millions daily. They're fine and they look fantastic. Pan brioche de calabaza is something that I've loved my whole life.

Many things affect the quality of taste from Pan brioche de calabaza, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pan brioche de calabaza delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pan brioche de calabaza is 940 grs. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can cook Pan brioche de calabaza using 9 ingredients and 7 steps. Here is how you can achieve that.

Esta exquisitez enamora! No vas a poder dejar de comerlo. En tostadas, un tostado de queso y tomate, así fresquito. Pruebenlo y después me cuentan! Logré un pan de 940 gr, inmenso... con un sutil sabor a calabaza (casi imperceptible pero que le dio un dulzor riquísimo y humedad, esponjoso y tierno! Me duró fuera de la heladera 7 días (porque solo lo estoy comiendo yo, sino volaba! )

Ingredients and spices that need to be Get to make Pan brioche de calabaza:

1. 500 grs harina 0000
2. 1 huevo
3. 8 grs levadura seca
4. 200 grs puré de calabaza frío
5. 150 cc leche tibia
6. 50 grs manteca pomada
7. 80 grs azúcar
8. 1 pizca sal
9. Semillas de sésamo (para cubrir)

Steps to make to make Pan brioche de calabaza

1. Poner la calabaza en el horno o microondas y cocinar. TIP: no lo hierbas porque absorberá mucho líquido. Luego hacer un puré y dejar que se enfríe.
2. Pre fermento: disolver la levadura en la mitad de la leche tibia (35 grados) y un poquito del azúcar. Dejar descansar hasta que se active.
3. En el bowl colocar la harina y al costado la sal. En el centro colocar los restantes ingredientes, el fermento y amasar hasta que quede todo bien integrado y la masa lisa.
4. Hacer un bollo y dejar descansar en molde aceitado, 1 hora o hasta que duplique el volumen. Tapado con nylon (aceitado para que no se pegue a la masa).
5. Luego poner un poco de harina en la mesada y estirar para desgasificar. Si vas a hacerlo con forma de trenza o de bollitos separados (como mi foto) te conviene pesar la masa (si tenés balanza) para que te salgan parejos. Si no córtalo a ojo, lo más parecido posible.
6. Darle la forma deseada y colocar el molde (yo usé uno de budín de 30 de largo por 8.5 de ancho por 7.5 de alto). Cubrir con semillas de sésamo si te gusta y dejar leudar tapado con un paño hasta que duplique el volumen. Antes de hornearlo podes pintarlo con huevo si querés darle brillo. Yo solo lo pinté con un poquito de leche y azúcar
7. Precalentar el horno moderado y cocinar unos 40'. 30' de la cocción podes poner una fuente con agua hirviendo para que le dé humedad. Luego sacarla. TIP: si ves que se dora mucho podes taparlo, en la última etapa de cocción, con papel de aluminio. Cuando lo sacas, si no querés que la corteza quede dura podes pulverzarlo con agua y taparlo 10' con un repasador limpio. Luego desmolda y deja enfriar en rejilla

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So that's going to wrap it up with this exceptional food Recipe of Favorite Pan brioche de calabaza. Thank you very much for reading. I'm sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!