“Bocado de Dama” (Lady’s Bite) or Macarena bread, also known as “miracle bread,” is a small Chilean bread with a white and tasty crumb and a very distinctive spiral structure that makes it unmistakable.
Contents
How to make “Bocado de Dama” Bread?
Macarena bread or “Bocado de Dama” is a medium-sized bread with soft shapes, characterized by a spiral distribution of refined dough and overlapping layers, with a white and appetizing crumb.
Nutritional Information
Category: Breads
Cuisine: Chilean
Calories: 300
Preparation: 75 minutes
Baking: 30 minutes
Servings: 8 breads
Chilean “Bocado de Dama” Bread Recipe
Ingredients
- 500 g of flour
- 150 ml of water
- 35 g of butter
- 10 g of salt
- 5 g of baking powder
- ½ teaspoon of sugar
- 1 egg
- Oil
Preparation
- In a bowl with warm water, add the baking powder, sugar, let it rest for 5 minutes, and stir until dissolved.
- In a large bowl, sift the flour, add the salt, and stir. Create a well in the center and add the yeast mixture, room-temperature butter, and knead all the ingredients for about 10 minutes, adding more water if necessary until you obtain a firm, smooth, and homogeneous consistency. Form a ball, cover it with a kitchen cloth, and let it rise for 60 minutes.
- Transfer the dough to a floured, smooth surface, roll out the mixture to form a rectangular distribution of approximately ½ centimeter thick, and cut the edges with a sharp knife to level the profile.
- Brush oil over the entire surface of the dough, flatten one of the edges with your fingers, and gently roll the dough from the opposite edge to the end, sealing it. Trim the ends of the rolled dough and cut it into segments about 5 cm wide (3 fingers). Separate the rolls and, on each of them, flatten the center of the dough perpendicularly to the direction of the roll using the handle of a wooden spoon or a skewer brushed with oil.
- Butter a baking sheet and distribute the breads on it, keeping the same distance as their size. Cover with a cloth and let them rest for about 10 minutes.
- Preheat the oven to 180°C (356°F) for at least 10 minutes.
- Beat the egg and brush each of the breads with the mixture. Bake in the preheated oven for about 20 to 30 minutes until they are lightly golden and sound hollow when tapped with your fingers. Cool on a rack.
- Serve the “Bocado de Dama” bread preferably warm, on its own or with butter or your choice of jams.
History and origin of “Bocado de Dama”
Bread It is believed that “Bocado de Dama” or Macarena bread is an originally Chilean product that developed during the colonial era, especially prepared for aristocratic ladies and consumed at tea time.
Its name, “Bocado de Dama,” is said to come from the custom of consuming these exclusive products using only three fingers, a practice of the ladies of the time.
Did you know?
Currently, this bread is considered “endangered,” and one of its most famous advocates has been the Spanish master baker Josep Pascual, who regularly praises its uniqueness, stating that “it’s one of those breads that enchant, that doesn’t exist anywhere else on the planet,” which is why he now teaches it in his classes throughout Europe.
