4 h
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Table salt 6.667 g
Fresh yeast 5.0 g
Margarine 0.025 kg
Eggs 0.667 ud
Sugar 0.007 kg
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)
Fiber 1.7 g
Saturates 1.91 g
Monounsaturated fatty acids 1.73 g
Polyunsaturated fatty acids 2.32 g
Cholesterol 44.05 mg
Calcium 44.05 mg
Iron 0.84 mg
Zinc 0.63 mg
Vitamin A 65.98 ug
Vitamin C 0.45 g
Folic acid 32.53 ug
Salt (Sodium) 596.53 mg
Sugars 2.52 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.