4 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Water 0.188 l
Table salt 6.25 g
Flour enhancer 3.125 g
Yeast 9.375 g

Kneading time: 14'

Dough temperature: 25 ºC

1st Fermentation of the dough without dividing:  15´

2nd Fermentation per piece of the divided dough: 30´

3rd Fermentation of a formed piece: 1h 20´

Cooking time: 30´

Oven temperature: 210 ºC


  • Once we finish kneading we will obtain a thin, elastic dough. Make 80 g pieces and let stand for 15'.
  • Form ball shapes, place them on well-floured plates and let stand again.
  • Mark the balls with a rolling pin, stretch the pieces and ferment with the mark facing down.
  • Ferment without moisture.
  • Once fermented turn them over and place them on oven trays.
  • Steam bake.
Nutritional information (1 portion)
Fiber 2.66 g
Saturates 0.12 g
Monounsaturated fatty acids 0.08 g
Polyunsaturated fatty acids 0.34 g
Cholesterol 0.0 mg
Calcium 10.33 mg
Iron 0.84 mg
Zinc 0.56 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 43.28 ug
Salt (Sodium) 489.38 mg
Sugars 0.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.