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KitchenAid KSM7570 Manual

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83
Pan francés
2 paquetes de
levadura seca
2-1/2 tazas (590 mL)
de agua tibia
(105°F a 115°F
[40°C a 46°C])
1 cucharada (15 mL)
de sal
1 cucharada (15 mL)
de mantequilla o
margarina derretida
7 tazas (1.75 mL) de
harina multiusos
2 cucharadas (30 mL)
de harina de maíz
1 clara de huevo
1 cucharada (15 mL)
de agua fría
Disuelva la levadura en agua tibia en el tazón
de la batidora previamente calentado. Añada
sal, mantequilla y harina. Coloque el tazón y el
gancho para masa en la batidora. Encienda en
velocidad 2 y bata aproximadamente 1 minuto,
hasta mezclar bien. Amase en velocidad
2 aproximadamente 2 minutos más. La masa
estará pegajosa.
Coloque la masa en un tazón engrasado
moviéndola para engrasar la parte de arriba.
Tape el tazón. Deje levar en un lugar cálido,
sin corrientes de aire, aproximadamente 1 hora
o hasta que se duplique en volumen.
Pique la masa y divida por la mitad. Enrolle
cada mitad en rectángulos de 12 x 15 pulgadas
(30 x 37,5 cm). Enrolle la masa firmemente
desde el lado más largo, terminando los
extremos en punta, si se desea. Coloque los
panes en charolas para hornear engrasadas que
hayan sido espolvoreadas con harina de maíz.
Cubra la lámina. Deje levar en un lugar cálido,
sin corrientes de aire, aproximadamente 1 hora
o hasta que se duplique en volumen.
Con un cuchillo filoso, haga 4 cortes diagonales
en la parte superior de cada pan. Hornee a
450°F (230°C) durante 25 minutos. Retire del
horno. Bata la clara y el agua juntas con un
tenedor. Aplique la mezcla de huevo a cada pan
con un pincel. Vuelva a llevar al horno y hornee
5 ó 10 minutos más. Retire de las charolas para
hornear inmediatamente y enfríe en rejillas de
alambre.
Rinde: 30 porciones (15 rebanadas por pan).
Por porción: Aproximadamente 114 calorías,
3 g de proteínas, 23 g de carbohidratos, 1 g
de grasa, 0 mg de colesterol, 221 mg de sodio.
… 83 …


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