Hbb
120 min
Suitable for vegetarians
Temperature:
Room temperature
Type of dish:
Pastries
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Patissiere flour
1.0 kg
Water
0.2 l
Table salt
16.667 g
Flour enhancer
8.333 g
Sugar
0.117 kg
Inverted sugar
83.333 g
Eggs
5.0 ud
Orange blossom water
0.008 l
Orange peel paste
0.004 kg
Elaboration
Kneading time: 15´
Temperature of the dough: 26 ºC
1st Fermentation of the dough without dividing: 10´
2nd Fermentation per piece of the divided dough: 15´
3rd Fermentation of a formed piece: 1h 30´
Baking time: +/- 15´
Temperature of the oven: 200 ºC
METHOD
- Kneading must be intense, as it is a strong flour. The time used in its kneading can sometimes double that of the common bread.
- Once the dough has rested, divide the pieces according to the desired size, make balls and give them a ring shape.
- Place the pieces, tightly, in sheets and ferment at 30 ºC and 75 % moisture.
- Brush with a beaten egg and decorate with candied fruits (melon, orange,), sugar and nuts such as pine nuts, almonds, hazelnuts, etc.
- Bake without steam and with the oven’s air intake open.
- Make sure it doesn’t cook in excess, avoiding in that way that the cake dries and loses its sponginess.
Nutritional information (1 portion)
Energy
52435.89
kcal
Carbohydrates
11284.72
g
Proteins
31.32
g
Lipids
42.84
g
Fiber
9.63
g
Saturates
20.26
g
Monounsaturated fatty acids
11.17
g
Polyunsaturated fatty acids
3.0
g
Cholesterol
321.68
mg
Calcium
71.89
mg
Iron
4.21
mg
Zinc
2.73
mg
Vitamin A
444.9
ug
Vitamin C
0.0
g
Folic acid
231.4
ug
Salt (Sodium)
168071.67
mg
Sugars
11123.4
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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