120 min
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.139 kg
Plain flour 0.139 kg
Beer 0.139 l
Table salt 5.556 g
Flour enhancer 2.778 g
Yeast 16.667 g
Sugar 0.017 kg
Creamed margarine 0.033 kg
Eggs 0.556 ud

Kneading time: 13´.

Temperature of the dough: 25 ºC.

1st Fermentation of the dough without dividing:

2nd Fermentation of a piece of the divided dough.

3rd Fermentation of a formed piece: 1 h

Baking time: 13´.

Temperature of the oven: 230 ºC.


  • Knead all the ingredients to get a thin and elastic dough.
  • Divide it into pieces of the desired size and make balls.
  • Ferment them at 30 ºC and 75% the time needed to double its initial volume.
  • The fermentation of the pieces will be on sheets.
  • Glaze the pieces with beaten egg.
  • Steam bake.
Nutritional information (1 portion)
Fiber 2.89 g
Saturates 1.75 g
Monounsaturated fatty acids 1.76 g
Polyunsaturated fatty acids 2.94 g
Cholesterol 33.19 mg
Calcium 16.04 mg
Iron 1.02 mg
Zinc 0.65 mg
Vitamin A 12.63 ug
Vitamin C 0.0 g
Folic acid 69.18 ug
Salt (Sodium) 501.44 mg
Sugars 3.58 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.