Homemade ensaimada
4 h

Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Elaboration
Kneading time: 15´
Dough temperature: 26 ºC
1st Fermentation of dough without dividing: 10´
2nd Fermentation of a piece of the divided dough: 10´
3rd Fermentation of a formed part: 12h / 15 h
Baking time: +/- 15´
Temperature of the oven: 190 ºC
METHOD
- The kneading must be intense due to the use of strong flour.
- The texture of the dough should be extremely thin and elastic, almost transparent.
- Rest the dough for 10' to loosen.
- After resting the dough, divide the pieces into +/- 300 g, round them and let them rest again for 10 minutes.
- Grease the work table well with oil or with lard to stretch the ensaimadas.
- First, give the ensaimada length with a rolling pin greased with butter and then give width using your hands.
- Once we have stretched them being careful not to break the dough, spread with abundant lard mixed with cinnamon and sugar or just plain lard.
- If desired, place the filling on the upper end of the ensaimada (angel-hair jam, custard, etc.) and roll the dough on itself.
- Let the rolled dough rest at least 10' before giving the final shape. Place it on a baking sheet and ferment.
- Once the final fermentation volume is reached, cook without steam.
Nutritional information (1 portion)
Energy
903.1
kcal
Carbohydrates
177.7
g
Proteins
25.9
g
Lipids
8.04
g
Fiber
8.03
g
Saturates
1.9
g
Monounsaturated fatty acids
2.21
g
Polyunsaturated fatty acids
1.8
g
Cholesterol
191.4
mg
Calcium
56.92
mg
Iron
3.44
mg
Zinc
2.24
mg
Vitamin A
94.75
ug
Vitamin C
0.0
g
Folic acid
192.83
ug
Salt (Sodium)
90.0
mg
Sugars
42.19
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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