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
Txuri flour (R) 0.333 kg
Water 0.1 l
Sourdough 0.067 kg
Table salt 0.003 g
Flour enhancer 3.333 g
Fresh yeast 16.667 g
Sugar 0.02 kg
Creamed margarine 0.008 kg
Anise seed 5.0 g
Elaboration

Kneading time: 15'

Temperature of the dough: 26 ºC.

1st Fermentation of the dough without dividing:

2ª Fermentation of a piece of the divided dough: 10´.

3rd Fermentation of a formed piece: 1h

Baking time: 15'

Temperature of the oven: 230 ºC.

METHOD

  • Knead all the ingredients to obtain a thin and elastic dough.
  • Divide into pieces of the desired size and round them.
  • Once the balls have rested shape them trying to obtain an oval shape.
  • Once the cakes are formed, coat them with sugar.
  • Ferment on sheets at 30º C and 75% humidity.
  • During the fermentation process the cakes should not rise too much.
  • Decorate the cakes with sugar forming lines across the cakes.
  • Bake without steam.
Nutritional information (1 portion)
Fiber 4.23 g
Saturates 3.15 g
Monounsaturated fatty acids 5.92 g
Polyunsaturated fatty acids 13.24 g
Cholesterol 2.02 mg
Calcium 19.29 mg
Iron 1.59 mg
Zinc 1.07 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 78.89 ug
Salt (Sodium) 55.69 mg
Sugars 3.8 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.