Dough for stock

30 min
Suitable for vegetarians
Additional culinary preparation: Sweet
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.125 kg
Butter 0.09 kg
Table salt 2.0 g
Sugar 0.003 kg
Egg yolk 0.01 ud
Sterilised milk 0.025 l
Elaboration
  • Kneading time: 13´.
  • Temperature of the dough: 25 ºC.
  • 1st Fermentation of the dough without dividing: 24h
  • 2nd Fermentation of a piece of the divided dough:
  • 3rd Fermentation of a formed piece:
  • Baking time:
  • Temperature of the oven:

METHOD

  • Knead all the ingredients until you get a dough with a semi-elastic texture.
  • Leave to ferment for 24 hours in the fridge protected from air.
  • After this time the dough will be ready to be used as an ingredient.
Nutritional information (1 portion)
Energy
233.99
kcal
Carbohydrates
20.75
g
Proteins
2.6
g
Lipids
15.43
g
Fiber 0.85 g
Saturates 8.24 g
Monounsaturated fatty acids 3.92 g
Polyunsaturated fatty acids 0.51 g
Cholesterol 42.58 mg
Calcium 11.42 mg
Iron 0.32 mg
Zinc 0.23 mg
Vitamin A 151.13 ug
Vitamin C 0.09 g
Folic acid 5.81 ug
Salt (Sodium) 161.32 mg
Sugars 0.73 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.