Picos y regañás
4 h

Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Elaboration
Tiempo de amasado: 8´/4'
Temperatura de la masa: 24 ºC
1ª Fermentación masa sin dividir:
2ª Fermentación pieza de masa dividida: 8´
3ª Fermentación pieza formada: 1h
Tiempo de cocción: 12´
Temperatura del horno: 220 ºC
ELABORACIÓN
- Amasar todo junto 8' y 4' más en la refinadora.
- Dividir piezas de unos 50 g y bolearlas.
- Una vez reposadas al abrigo del aire formar picos y colocar en chapas.
- Las regañás, se laminan, en la último pase se espolvorea sésamo crudo y se pasa la espuela para que no suba, Cortar en cuadrados y colocar en placas.
- Fermentar.
- Una vez acabadas de fermentar hornear con vapor.
Nutritional information (1 portion)
Energy
908.8
kcal
Carbohydrates
160.6
g
Proteins
20.6
g
Lipids
18.64
g
Fiber
7.93
g
Saturates
2.44
g
Monounsaturated fatty acids
12.91
g
Polyunsaturated fatty acids
2.34
g
Cholesterol
0.08
mg
Calcium
32.42
mg
Iron
2.52
mg
Zinc
1.72
mg
Vitamin A
32.0
ug
Vitamin C
0.0
g
Folic acid
106.99
ug
Salt (Sodium)
1562.0
mg
Sugars
0.49
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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