Pan hojaldrado
120 min

Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Plain flour
0.167 kg
Water
0.075 l
Sourdough
0.033 kg
Table salt
2.5 g
Flour enhancer
1.667 g
Yeast
1.667 g
Goxo flour (W 170 - 200)
0.133 kg
Water
0.067 l
Table salt
0.267 g
Elaboration
Tiempo de amasado: 5´
Temperatura de la masa: 23 ºC
1ª Fermentación masa sin dividir:
2ª Fermentación pieza de masa dividida: 10´
3ª Fermentación pieza formada: 1h
Tiempo de cocción: 20´
Temperatura del horno: 210 ºC
ELABORACIÓN
- Amasar 5´ y refinar posteriormente la masa como en las masas candeales.
- Dividir piezas de 1 kg y bolearlas.
- Introducir 300 g de margarina por cada bola de 1 kg.( como en el hojaldre ).
- Laminar la masa sin darle ninguna vuelta y cortar piezas de 5 x 5 cm.
- También se puede cortar con corta-pastas de cualquier otra forma, cuadradas, triangulares , tipo croissant, etc.
- Colocar en chapas y fermentar en cámara a 30 ºC y 75 % de humedad.
- Una vez fermentados hornear.
- Hornear con vapor.
Nutritional information (1 portion)
Energy
226.23
kcal
Carbohydrates
48.05
g
Proteins
5.75
g
Lipids
0.74
g
Fiber
2.13
g
Saturates
0.1
g
Monounsaturated fatty acids
0.08
g
Polyunsaturated fatty acids
0.31
g
Cholesterol
0.0
mg
Calcium
9.27
mg
Iron
0.69
mg
Zinc
0.49
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
18.45
ug
Salt (Sodium)
215.64
mg
Sugars
0.04
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Coffee, chocolate and infusion
- Main course
- Pizzas
- Soups and creams
- Legumes
- Birds
- Juices, milkshakes and beverages
- Salads
- Burguers
- Beers
- Breakfasts and brunch
- Eggs
- Pastas
- Sándwich
- Cocktails
- Meats
- Shellfish
- Dessert
- Appetizers and canapes
- Bread and pastries
- Finger foods
- Ice creams and sorbets
- Pastries
- Fish
- Rices
- Vegetables
- 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