Txoripan

6 h

Type of dish: Bread and pastries

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Stew chorizo sausages 0.2 kg

Strong flour 0.167 kg

Water 0.092 l

Table salt 3.333 g

Yeast 5.0 g

Flour enhancer 1.667 g

Sourdough 0.033 kg

Goxo flour (W 170 - 200) 0.033 kg

Water 0.02 l

Elaboration

Chop the chorizo and cook it in wine or water to make it leaner.
Weigh all the ingredients and add the flour, levain, additives and water into the bowl of the stand mixer.
Mix for 3 minutes at low speed.
Raise the speed and mix for another 10 minutes.
Lastly, add in the salt and the yeast.
First bulk fermentation of 10 minutes.
Divide the dough into portions of 60 g.
Second fermentation of 15 minutes.
Place the chorizo into the portions and fully cover them.
Third fermentation: 1 hour and 30 minutes.
Bake them with steam at 200 ºc for 25-30 minutes.

Nutritional information (1 portion)

Energy

292.6

kcal

Carbohydrates

32.93

Proteins

12.76

Lipids

12.99

Sugars 0.12 g

Salt (Sodium) 261.0 mg

Folic acid 24.94 ug

Vitamin C 0.0 g

Vitamin A 0.0 ug

Zinc 0.82 mg

Iron 1.45 mg

Calcium 14.66 mg

Cholesterol 27.94 mg

Polyunsaturated fatty acids 1.87 g

Monounsaturated fatty acids 5.45 g

Saturates 4.75 g

Fiber 1.64 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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