Pastry dough
60 min

Type of dish:
Appetizers and canapes
Temperature:
Warm
Allergens
Ingredients for 5 portions
Calculate portions
Elaboration
- Cool the water down with oil, wine, butter and salt (do not exceed 40 ºC.)
- Take it off the heat and add the yeast and beaten eggs.
- Add the flour and stir until the dough begins to part away from the sides of the bowl, add any additional flour as needed.
- Let stand for about 1 or 2 hours, this dough is especially for baking.
Nutritional information (1 portion)
Energy
88.36
kcal
Carbohydrates
12.08
g
Proteins
1.9
g
Lipids
3.3
g
Fiber
0.63
g
Saturates
0.81
g
Monounsaturated fatty acids
1.91
g
Polyunsaturated fatty acids
0.3
g
Cholesterol
11.5
mg
Calcium
4.01
mg
Iron
0.26
mg
Zinc
0.17
mg
Vitamin A
16.83
ug
Vitamin C
0.0
g
Folic acid
10.8
ug
Salt (Sodium)
19.91
mg
Sugars
0.05
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
-
Type of dish
- Main course
- Pizzas
- Legumes
- Juices, milkshakes and beverages
- Burguers
- Beers
- Breakfasts and brunch
- Appetizers and canapes
- Shellfish
- Soups and creams
- Cocktails
- Dessert
- Meats
- Sándwich
- Birds
- Pastas
- Salads
- Finger foods
- Coffee, chocolate and infusion
- Pastries
- Ice creams and sorbets
- Bread and pastries
- Fish
- Rices
- Vegetables
- Eggs
- Temperature
- Cuisine type
- Additional culinary preparation
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed