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Anyone have a recipe for authentic Puerto Rican pan de agua?

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See my post here: http://chowhound.chow.com/topics/9123...

Got no replies so made the 2nd recipe I listed there--the one with bread flour and no sugar or egg wash. Delivered it hot today and the young man told me diplomatically that while he appreciated my efforts, his mother told him Puerto Rican ingredients (i.e., the flour) taste different than they do here in the States.

Can anyone get me closer to what he's looking for? One thing that he told me was that the crust was very smooth; when I made a slash down the center as the instructions stated, I realized that it wouldn't be a smooth crust anymore--and came out looking more like a loaf of Italian bread.

Any help would be appreciated!

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