120 min
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
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

Kneading time: 

Dough temperature: 23 ºC

First bulk fermentation: 

Second fermentation (dough divided): 10'

Shaping and third fermentation: 1h

Baking time: 20'

Oven temperature: 210 ºC


  • Knead for 5 minutes and stretch with a rolling pin as if you were making a 'sobao' bread.
  • Divide the dough into portions of 1 kg and shape them into a ball.
  • Roll out the balls and place 300 g. of margarine in each 1kg portion as if you were making puff pastry.
  • Keep rolling the balls without making any turns and cut 5 x 5 cm squares.
  • You can also cut it with a dough cutter and in any other shape (triangular etc).
  • Place them onto a baking tray and let them rest in the fridge at 30 ºC and a humid environment (75 %).
  • Bake with steam.
Nutritional information (1 portion)
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.