- Preheat the oven to 180 ºC.
- Weigh all the ingredients inside the kneading bucket (except eggs and butter)
- Add the cracked eggs.
- Knead the dough using a dough hook on low speed and then on high speed until the dough is ready.
- Add the butter (previously softened) in small bits, little by little.
- Beat until the dough separates from the sides of the kneading bucket.
- Allow the dough to rest in the kneading bucket for 30 minutes, as it has to lose elasticity, remove from the bucket, and place it in a separate bowl, cover it with plastic wrap and keep it in the fridge until the dough is properly cold on the inside (it is advisable to let rest till the next day).
- Shape the dough into a cylinder, removing the gas stored.
- Place the dough into a rectangular mold, and allow it to rise until the dough is ¾ above the edge of the baking mold.
- Bake in the oven, remove from the mold, set aside to cool, and use a serrated utility knife to remove the rind, and finally cut the rind into even-shaped sticks.
Nutritional information (1 portion)
Fiber 0.85 g
Saturates 6.19 g
Monounsaturated fatty acids 3.37 g
Polyunsaturated fatty acids 0.69 g
Cholesterol 94.0 mg
Calcium 14.92 mg
Iron 0.7 mg
Zinc 0.46 mg
Vitamin A 135.8 ug
Vitamin C 0.0 g
Folic acid 28.17 ug
Salt (Sodium) 220.05 mg
Sugars 2.38 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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