120 min
Temperature: Room temperature
Type of dish: Pastries
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Patissiere flour 1.0 kg
Water 0.2 l
Table salt 16.667 g
Flour enhancer 8.333 g
Yeast 50.0 g
Butter 0.2 kg
Sugar 0.117 kg
Inverted sugar 0.083 g
Eggs 5.0 ud
Orange flavour 4.167 g
Elaboration

Kneading time: 15´

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 30´

Baking time: +/- 15´

Temperature of the oven: 200 ºC

METHOD

  • Kneading must be intense, as it is a strong flour. The time used in its kneading can sometimes double that of the common bread.
  • Once the dough has rested, divide the pieces according to the desired size, make balls and give them a ring shape.
  • Place the pieces, tightly, in sheets and ferment at 30 ºC and 75 % moisture.
  • Brush with a beaten egg and decorate with candied fruits (melon, orange,), sugar and nuts such as pine nuts, almonds, hazelnuts, etc.
  • Bake without steam and with the oven’s air intake open.
  • Make sure it doesn’t cook in excess, avoiding in that way that the cake dries and loses its sponginess.
Nutritional information (1 portion)
Fiber 6.8 g
Saturates 20.44 g
Monounsaturated fatty acids 11.49 g
Polyunsaturated fatty acids 3.05 g
Cholesterol 353.0 mg
Calcium 76.54 mg
Iron 4.37 mg
Zinc 2.83 mg
Vitamin A 460.4 ug
Vitamin C 0.0 g
Folic acid 235.48 ug
Salt (Sodium) 1565.64 mg
Sugars 33.27 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.