Txoripan
6 h
Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens:
Ingredients for 5 portions
Calculate portions
Stew chorizo sausages
0.2 kg
Strong flour
0.167 kg
Water
0.092 l
Table salt
3.333 g
Yeast
5.0 g
Flour enhancer
1.667 g
Sourdough
0.033 kg
Goxo flour (W 170 - 200)
0.133 kg
Water
0.067 l
Table salt
0.267 g
Elaboration
- Chop the chorizo and cook it in wine or water to make it leaner.
- Weigh all the ingredients and add the flour, levain, additives and water into the bowl of the stand mixer.
- Mix for 3 minutes at low speed.
- Raise the speed and mix for another 10 minutes.
- Lastly, add in the salt and the yeast.
- First bulk fermentation of 10 minutes.
- Divide the dough into portions of 60 g.
- Second fermentation of 15 minutes.
- Place the chorizo into the portions and fully cover them.
- Third fermentation: 1 hour and 30 minutes.
- Bake them with steam at 200 ºc for 25-30 minutes.
Nutritional information (1 portion)
Energy
367.6
kcal
Carbohydrates
48.93
g
Proteins
14.62
g
Lipids
13.23
g
Fiber
2.32
g
Saturates
4.79
g
Monounsaturated fatty acids
5.48
g
Polyunsaturated fatty acids
1.97
g
Cholesterol
27.94
mg
Calcium
17.67
mg
Iron
1.67
mg
Zinc
0.98
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
29.34
ug
Salt (Sodium)
281.72
mg
Sugars
0.12
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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