DOUGH PREPARATION
Ingredients
Preparation
-Knead all the ingredients until a smooth and velvety dough is obtained.
-Let rest for 20–25 minutes at room temperature.
FINAL COMPOSITION
-Shape portions of 750 or 1,000 grams.
-Roll them and place them in the appropriate paper molds.
-Let them proof in a fermentation chamber at 28–30°C for about 2 hours, until the top of the dough nearly rises above the molds.
-Brush the surface with egg and bake at 200°C for 35–40 minutes for the 750-gram portions and 45–50 minutes for the 1,000-gram portions.
P.S. It is possible to replace the butter with an equal weight of margarine.
IRCA products in the recipe
PASTRY
