Rosquilleta

4 h
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Gluten
Gluten
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Goxo flour (W 170 - 200) 0.083 kg
Water 0.029 l
Sourdough 0.017 kg
Table salt 0.002 g
Yeast 2.5 g
Flour enhancer 0.833 g
Olive oil 0.021 l
Anise seed 0.333 g
See Recipe
Elaboration

Kneading time: 15'

Temperature of the dough: 25 ºC.

1st Fermentation of the dough without dividing:

2ª Fermentation of a piece of the divided dough: 10´.

3ª Fermentation of a formed piece: 45´.

Baking time: 17'

Temperature of the oven: 210 ºC.

METHOD

  • Make a thin and elastic dough.
  • Divide it into pieces of 30 g and let them rest 10 '.
  • Form breadsticks of 20/25 cm long and place them on an oven tray.
  • Make a cut lengthwise in the centre of the breadsticks.
  • Ferment in the fridge at 30 ºC and 75% humidity.
  • They should rise substantially during fermentation.
  • Once the pieces are fermented bake .
  • Bake them with steam.
Nutritional information (1 portion)
Energy
114.57
kcal
Carbohydrates
16.11
g
Proteins
2.12
g
Lipids
4.45
g
Fiber 0.83 g
Saturates 0.58 g
Monounsaturated fatty acids 3.32 g
Polyunsaturated fatty acids 0.44 g
Cholesterol 0.02 mg
Calcium 3.16 mg
Iron 0.26 mg
Zinc 0.18 mg
Vitamin A 8.33 ug
Vitamin C 0.0 g
Folic acid 12.27 ug
Salt (Sodium) 1.13 mg
Sugars 0.06 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.