Hbb
Ingredients for 5 portions
Calculate portions
Patissiere flour
1.0 kg
Water
0.2 l
Table salt
16.667 g
Flour enhancer
8.333 g
Sugar
0.117 kg
Inverted sugar
0.083 g
Eggs
5.0 ud
Orange blossom water
0.008 l
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)
Energy
1302.28
kcal
Carbohydrates
194.45
g
Proteins
28.74
g
Lipids
43.21
g
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.
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