3 h
Additional culinary preparation: Sweet
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Water 0.013 l
Sourdough 0.013 kg
Table salt 1.333 g
Fresh yeast 4.0 g
Flour enhancer 0.667 g
Butter 0.004 kg
Eggs 0.167 ud
Sugar 0.011 kg
Elaboration

Kneading time: 20'/25'

Dough temperature: 27 ºC.

1st fermentation one unit: 

2nd fermentation dough portions:  15' 

3rd fermentation formed dough: 2h more or less.

Cooking time: 10'/13'

Oven temperature: 230 ºC.

 

METHOD

  • Knead together, until you get a very elastic dough and practically transparent.
  • Take the dough out from the mixer, divide it into pieces of 150g making two balls and let chill. 
  • Prepare sticks with enough pressure of 30-40 cm length.
  • Ferment at 30ºC and 75% humidity.
  • When the pieces are fermented, ‘paint’ them with beaten egg.
  • Bake without steam without drying too much.
Nutritional information (1 portion)
Fiber 0.82 g
Saturates 0.7 g
Monounsaturated fatty acids 0.68 g
Polyunsaturated fatty acids 0.98 g
Cholesterol 10.92 mg
Calcium 8.56 mg
Iron 0.38 mg
Zinc 0.26 mg
Vitamin A 11.86 ug
Vitamin C 0.05 g
Folic acid 19.15 ug
Salt (Sodium) 118.09 mg
Sugars 2.16 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.