INGREDIENTS
- I knead:
- -Harina 000 0.500kg.
- -Malt flour 0.005kg.
- -Sugar 0.010kg.
- -Water 0.250L.
- -Sal 0.015kg.
- -Refined beef fats 0.025kg.
- -Contemporary yeast 0.020kg.
- Filling:
- -Refined beef fats (mushy) 0.125kg.
- -Flour 0.035kg.
1.In a bowl add the flour, malt, sugar, yeast, salt and water.
2.Combine all of the components till the dough is fashioned, which shouldn’t be mushy; Then cowl it with movie and let it relaxation for quarter-hour.
3.Paste: the flour is combined with the fats and given an oblong form, then positioned on the rested dough and closed in order that the fats doesn’t escape.
4.With a sobadora or stick, stretch the dough one centimeter and make a single flip, let it relaxation for quarter-hour and make one other double flip.
5.Then the dough is stretched and the totally different items and codecs are made, allowed to double in quantity, saved on greased plates and cooked within the oven at 190ºC for 15 to twenty minutes, relying on the scale of the items.
EAT NOW!.
