Attention bakers and bakers of the Paulina Kitchen team! If there is something we like in Argentina (in addition to the mate, of course) they are the butter Figacitas . This spongy pancito is a classic for eating bleeds, spreading jam or for any pre-assured chopped.
That is why we are here, to tell you how to do butter Figacitas and that they were the same as my aunt Irma brought in the last roast. Perfect like those of the bakery in your neighborhood.
In addition to the recipe for Figacitas de Manteca , we will share all the tips to keep them, ways to prepare them, secrets so that they are well spongy and soft , and some ideas to innovate and give them extra touches of flavor. To the dough!
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About butter figacitas
What exactly are butter figacitas? It is a small bread, round but flattened and soft. The Figacitas are characterized by their spongy crumb and their delicate butter flavor.
They are ideal to accompany the food, for a demechada Bondiola sandwich (Pulled Pors) , to eat with faste, or for breakfast with dulce de leche.
These butter pancitos , also known as PAN Figacita or simply figures of butter , are a classic of the Argentine bakeries.
And although it seems simple, achieving texture and the perfect flavor is an art, so we are going to leave you all the details of Figacitas's recipe to come out beautiful.
The origin of butter figures
These little butter pancitos have their origin in the European baker's tradition, but like everything in Argentina, here we put our mark. It is believed that the Italian influence, with its loaves and focaccias, played an important role, hence his name " Figazza de Manteca ".
Because of their versatility and softness, the Figacitas de Manteca earned their place at the tables of family gatherings, snacks and even birthdays . Who does not remember to open a bag of figacitas with ham and cheese in the picnic or on the beach? It is nostalgia made bread!
CHARACTERISTICS OF THE RECIPE OF FIGACITAS DE PINCO
- Sponge: the soft texture is key. If they are hard, they are not butter figures.
- Irresistible aroma : butter not only provides flavor, but also a perfume that fills the house with happiness.
- Easy to do : With basic ingredients and a little love, anyone can achieve tasty butter figacitas.
- Versatile : butter figures serve both sweet and savory . Spreaded with dulce de leche or with cream cheese , they are a delicacy!
- Fair size : ideal for an individual portion ... although they are likely to eat more than one!
- Adaptable : To the recipe of Figacitas de Manteca you can add herbs or spices, or even seeds or grated cheese on the surface, before baking. A personal and different touch.
- Perfect to freeze : if butter pancitos (difficult, but can happen), they can be saved and reheat without problems.
The secret of some spongy butter figacitas
For the recipe for butter figacitas, as for any homemade bread, yeast is the star ! And for that you have to activate it well . It can be done with warm water or milk (never hot) so that the yeast "wakes up."
- In case you don't have yeast, you can do with baking powder , but the result will be a less spongy crumb.
Another key step to make butter figures is to let the dough be enough . For that, the ambient temperature must be taken into account. Cold days the masses need more time. Leaving them close to the oven can help the process.
Finally, the kneading also plays a key role: you have to work the dough just and necessary to develop gluten. About 5 or 10 minutes of kneading, including some blows on the table, are enough.
10 tips so that the recipe for butter Figacitas comes out perfect
- Use fresh and quality ingredients: Check that the flour is fresh (yes, the flour also expires), the yeast is active and the butter is of good quality (and good taste!).
- Respect the loyal times: here there are no shortcuts or troubles. The yeast needs time to make its magic and give the butter figacitas that soft and airy crumb that we all want.
- Wear carefully: Once the dough lifted, you have to gently wear down. This means pressing it a bit to eliminate excess air , but without destroying it. This step ensures a uniform texture and prevents giant bubbles in the crumb.
- Make balls of the same size: so that butter figacitas are cooked uniformly, it is important that all mass balls are the same size . An easy trick is to use a balance to weigh them (yes, it seems exaggerated, but makes the difference).
- The golden touch: before baking them, prick the figacitas with a little milk or corn starch in water, so that they are golden and with a soft surface. For a brighter touch, the milk can be mixed with a little melted butter.
- Preheat the oven: never put the figacitas in the cold oven. Preheat at 180 ° C is essential for cooking to be cooking in a couple and do not lose their form. A hot oven from the beginning will give them that perfect gold on the outside and the spongy inside.
- Place them with space among themselves: butter Figacitas need space to expand while cooked. If they are placed too much together, they could stick and lose their shape. Leave at least a separation finger between each one in the tray.
- Do not cook them more: a common mistake is to leave them in the oven longer than necessary, which can dry them. The ideal time is between 15 and 20 minutes , depending on its size. When they are barely brown at the top, remove them from the oven.
- Let them cool on a rack to prevent the base of the butter figacitas from being wet , placing them on a rack as soon as they leave the oven. This allows the air to circulate and are perfect everywhere.
- Keep them well: If you are not going to eat all butter figacitas the same day it is best to save them in a well -closed plastic bag or in a hermetic tupper to stay soft. So that they last more they can freeze and reheat in the oven or microwave.
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Butter
Yield: 20 Figacitas
Preparation time: 2 hours and 20 minutes.
Ingredients
- 500 g of flour 0000
- 10 g of salt
- 20 g of sugar
- 50 g of butter (at room temperature, almost ointment)
- 15 g of fresh yeast (or 5 g of dry yeast)
- 250 ml of water or warm milk
- Painting milk (or 1 tablespoon of corn starch dissolved in water)
How to make butter figacitas step by step
- Dissolve yeast in water or warm milk with sugar. Let stand 10 minutes until it spumes (bubbles are formed).
- In a large bowl, mix the flour with the salt. Make a hole in the center and add the yeast mixture and butter at room temperature. Integrate everything outside with the hands or a rigid spatula, to form a bun.
- Knead about 8-10 minutes until you get a smooth and homogeneous mass. Leave the dough covered with a wet cloth for 1 hour or until it doubles its size.
- Wear the dough and form balls of the desired size, trying to be couples.
- Place the figacitas on a plaque enmantecada, crushing them slightly and leaving a space finger between them. Let rise again for 30 minutes.
- Paint with milk or with the starch and water mixture. Preheated oven bake at 180 ° C for 15-20 minutes or until the surface is slightly golden.
- Let cool on a rack and enjoy the chosen ingredients.
