4 h
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Water 0.167 l
Table salt 0.556 g
Flour enhancer 2.778 g
Yeast 11.111 g
Lard 0.006 kg
Sugar 0.003 kg
Elaboration

Kneading time: 14´

Temperature of the dough: 26 ºC

1st Fermentation of the dough without dividing: 10´

2nd Fermentation per piece of the divided dough: 15´

3rd Fermentation of a formed piece: 1h 15´

Baking time: 17´

Temperature of the oven: 210 ºC

 

METHOD

  • Knead everything together until you get a fine, elastic dough.
  • For the Griol (grain) divide the dough and let rest for 10'. place on floured sheets before baking. Cut two cross shapes in the dough.
  • For the Huesitos (bones), divide 40 g pieces and round them. Let them rest for 15 minutes and then sprinkle with flour.
  • Using two balls of dough form into a bone shape.
  • Ferment the pieces at 28 ºC and 75% humidity.
  • Once the pieces have fermented and before putting them in the oven, turn the huesitos (bones) over.
  • Bake them with steam.
Nutritional information (1 portion)
Fiber 2.52 g
Saturates 0.55 g
Monounsaturated fatty acids 0.55 g
Polyunsaturated fatty acids 0.48 g
Cholesterol 0.78 mg
Calcium 9.09 mg
Iron 0.79 mg
Zinc 0.51 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 47.22 ug
Salt (Sodium) 47.61 mg
Sugars 0.8 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.