Milk bun
4 h

Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Elaboration
Kneading time: 13´.
Temperature of the dough: 24 ºC/26 ºC.
1st Fermentation of the dough without dividing:
2nd Fermentation of a piece of the divided dough: 10´.
3ª Fermentation of a formed piece: 1h 15´.
Baking time: 20'/25'.
Temperature of the oven: 195 ºC.
METHOD
- Knead everything until you get a tight, soft and yellowish dough.
- Divide it into pieces of 100 g and make balls.
- Once the dough has rested, form long loaves using a lot of pressure, similar to a breadstick.
- Roll them up as if they were snail.
- Ferment on sheets at 30 ºC and 75 % humidity.
- Once fermented, paint with beaten egg and bake.
- Bake without steam.
Nutritional information (1 portion)
Energy
261.57
kcal
Carbohydrates
42.78
g
Proteins
6.99
g
Lipids
6.48
g
Fiber
1.98
g
Saturates
1.89
g
Monounsaturated fatty acids
1.69
g
Polyunsaturated fatty acids
2.31
g
Cholesterol
39.87
mg
Calcium
43.43
mg
Iron
0.82
mg
Zinc
0.61
mg
Vitamin A
63.91
ug
Vitamin C
0.45
g
Folic acid
31.99
ug
Salt (Sodium)
596.73
mg
Sugars
2.64
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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