Rosquilleta
4 h
Suitable for vegetarians
Type of dish:
Bread and pastries
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Goxo flour (W 170 - 200)
0.083 kg
Water
0.029 l
Sourdough
0.017 kg
Table salt
0.002 g
Yeast
2.5 g
Flour enhancer
0.833 g
Olive oil
0.021 l
Anise seed
0.333 g
Goxo flour (W 170 - 200)
0.017 kg
Water
0.01 l
Elaboration
Kneading time: 15'
Temperature of the dough: 25 ºC.
1st Fermentation of the dough without dividing:
2ª Fermentation of a piece of the divided dough: 10´.
3ª Fermentation of a formed piece: 45´.
Baking time: 17'
Temperature of the oven: 210 ºC.
METHOD
- Make a thin and elastic dough.
- Divide it into pieces of 30 g and let them rest 10 '.
- Form breadsticks of 20/25 cm long and place them on an oven tray.
- Make a cut lengthwise in the centre of the breadsticks.
- Ferment in the fridge at 30 ºC and 75% humidity.
- They should rise substantially during fermentation.
- Once the pieces are fermented bake .
- Bake them with steam.
Nutritional information (1 portion)
Energy
114.57
kcal
Carbohydrates
16.11
g
Proteins
2.12
g
Lipids
4.45
g
Fiber
0.83
g
Saturates
0.58
g
Monounsaturated fatty acids
3.32
g
Polyunsaturated fatty acids
0.44
g
Cholesterol
0.02
mg
Calcium
3.16
mg
Iron
0.26
mg
Zinc
0.18
mg
Vitamin A
8.33
ug
Vitamin C
0.0
g
Folic acid
12.27
ug
Salt (Sodium)
1.13
mg
Sugars
0.06
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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