Cómo preparar Pan Amasado con Chicharrones Casero — ¡Receta Chilena Irresistible!

lard

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil reduces saturated fat while maintaining moisture.

chicharrones

🥗Healthier: grilled chicken

💰Cheaper: bacon

Grilled chicken provides lean protein, while bacon is more accessible.

Cook 200 g of lard over low heat to make chicharrones.

In a bowl, make a volcano with 500 g of flour and add 10 g of yeast and 10 g of sugar.

Add a little warm water to the volcano to start fermentation and let it sit until it rises.

Add 10-12 g of salt to the edge of the flour volcano.

Pour in 200 cc of warm water to help the dough ferment faster.

Add the oil from the chicharrones to the dough mixture.

Mix the ingredients with your hands and knead for 10 minutes until smooth.

Form the dough into a ball and let it rest for about 2 hours or until doubled in size, covered with a cloth.

After fermentation, punch down the dough and add the chicharrones, incorporating them well into the dough.

Shape the dough into pieces weighing about 100 g each.

Flatten the pieces slightly to form traditional pan amasado shapes.

Cover the shaped dough with a cloth to prevent drying out.

Once the dough has risen again, poke holes in them and let them ferment for a bit longer.

Bake at over 200°C until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens