Pan de pipas y cacahuetes
2 h 30 min

Allergens
Ingredients for 5 portions
Calculate portions
Goxo flour (W 170 - 200)
0.588 kg
Water
0.282 l
Table salt
11.765 g
Sourdough
0.118 kg
Flour enhancer
5.882 g
Yeast
17.647 g
Sunflower seeds
0.053 kg
Shelled peanuts
0.053 kg
Goxo flour (W 170 - 200)
0.471 kg
Water
0.235 l
Table salt
0.941 g
Elaboration
TIEMPO TOTAL DE AMASADO 13´
TEMPERATURA DE LA MASA 23 ºC
1ª FERMENTACIÓN (masa sin dividir) 10´
2ª FERMENTACIÓN ( bola de masa dividida) 10´
3ª FERMENTACIÓN ( pieza formada) 90´
TIEMPO DE COCCIÓN 18´
TEMPERATURA DEL HORNO 210 ºC
ELABORACIÓN
- Amasar todos los ingredientes a excepción de la levadura y amasar 8 minutos.
- Añadir la levadura y amasar 5 minutos más.
- Incorporar las pipas y cacahuetes y mezclar.
- Dejar reposar la masa 10 minutos y dividir en piezas de 225 g, bolear y dejar reposar 10 minutos.
- Formar las piezas en forma de cacahuete.
- Fermentar a 30 ºC y 75 % de humedad.
- Realizar tres cortes en cada una de la esquina.
- Hornear con vapor tiro cerrado a 210 ºC durante 18 minutos.
Nutritional information (1 portion)
Energy
917.68
kcal
Carbohydrates
172.39
g
Proteins
26.27
g
Lipids
11.54
g
Fiber
9.38
g
Saturates
1.86
g
Monounsaturated fatty acids
3.8
g
Polyunsaturated fatty acids
4.24
g
Cholesterol
0.0
mg
Calcium
48.46
mg
Iron
3.31
mg
Zinc
2.51
mg
Vitamin A
0.23
ug
Vitamin C
0.0
g
Folic acid
113.82
ug
Salt (Sodium)
997.71
mg
Sugars
1.0
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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