PÃO DE MIGA - Crustless sandwich bread recipe for the classic Argentine sandwich
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► Spreadsheet to calculate ingredients according to weight and quantity:
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🖐️ Recipe that teaches you how to KNEAD THE DOUGH IN A MIXER:
• SHOKUPAN (Pão Hokkaido) - Receita de pão d...
A square loaf of bread cut into thin slices. This is the classic Argentinian bread sandwich. We will detail the step-by-step process to prepare bread from scratch, without any special ingredients and baked in a domestic oven. At the end, we will also learn the tricks to assemble a moist, compact sandwich cut with millimeter precision.
🛒 UTENSILS AND SUPPLIES
Kitchen scale
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Cooling rack
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30x10x10 Loaf Pan (with lid)
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📝 INGREDIENTS
Dough
600 g (4¾ cups) of wheat flour
6 g (1 teaspoon) of instant dry yeast
12 g (1 teaspoon) of salt
24 g (2 tablespoons) of sugar
350 to 400 ml (⅓ cup) of whole milk
60 g (4½ tablespoons) of unsalted butter Salt
Filling
Mayonnaise
Whole milk
2 slices of ham (for each sandwich)
2 slices of cheese (for each sandwich)
🔢 YIELD: 16 large slices of white bread
⏰ TIME: 30 min (handling) / 3 to 4 hours (total)
🔖 CHAPTERS
00:00 Introduction
00:29 Origin
01:23 Yield
01:40 Mixing the ingredients
02:55 Kneading
04:02 First fermentation
04:33 Bread shaping
05:13 Shaping
06:00 Second fermentation
06:27 Baking
06:51 Baked bread
07:17 Sandwich assembly
©️ Images used in the video:
The Pullman Company - Chicago/Illinois https://cdn.britannica.com/65/191465-...
Pullman Dining Car Service https://thecookscook.com/wp-content/u...
Tramezino Italiano https://www.tasteatlas.com/Images/Dis...
Google Arts & Culture - The Mighty Miga Sandwich at Confitería Caren https://artsandculture.google.com/sto...
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Taste Atlas https://cdn.tasteatlas.com//images/di...
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