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.
- 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)
Fiber 1.17 g
Saturates 1.05 g
Monounsaturated fatty acids 1.08 g
Polyunsaturated fatty acids 1.75 g
Cholesterol 22.0 mg
Calcium 9.93 mg
Iron 0.62 mg
Zinc 0.39 mg
Vitamin A 8.61 ug
Vitamin C 0.0 g
Folic acid 41.78 ug
Salt (Sodium) 298.06 mg
Sugars 1.9 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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