Beer bun
120 min

Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Strong flour
0.083 kg
Plain flour
0.083 kg
Beer
0.083 l
Table salt
3.333 g
Flour enhancer
1.667 g
Yeast
10.0 g
Sugar
0.01 kg
Creamed margarine
0.02 kg
Eggs
0.333 ud
Elaboration
Kneading time: 13´.
Temperature of the dough: 25 ºC.
1st Fermentation of the dough without dividing:
2nd Fermentation of a piece of the divided dough.
3rd Fermentation of a formed piece: 1 h
Baking time: 13´.
Temperature of the oven: 230 ºC.
METHOD
- Knead all the ingredients to get a thin and elastic dough.
- Divide it into pieces of the desired size and make balls.
- Ferment them at 30 ºC and 75% the time needed to double its initial volume.
- The fermentation of the pieces will be on sheets.
- Glaze the pieces with beaten egg.
- Steam bake.
Nutritional information (1 portion)
Energy
181.12
kcal
Carbohydrates
29.4
g
Proteins
4.66
g
Lipids
4.19
g
Fiber
1.73
g
Saturates
1.05
g
Monounsaturated fatty acids
1.06
g
Polyunsaturated fatty acids
1.76
g
Cholesterol
19.91
mg
Calcium
9.62
mg
Iron
0.61
mg
Zinc
0.39
mg
Vitamin A
7.58
ug
Vitamin C
0.0
g
Folic acid
41.51
ug
Salt (Sodium)
300.87
mg
Sugars
2.15
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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