Croissant salati con farine integrali (senza uova)
marilenainthekitchen
marilenainthekitchen
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Ingredienti

  • 100 g Farina
  • 250 ml acqua
  • 8 g sale
  • ½ cucchiaio di malto d’orzo
  • 50 ml panna
  • 40 g Parmigiano Reggiano
  • 20 g lievito compresso
  • 1 uovo per dorare
  • 295 g Burro Bavarese
  • olive
  • 300 g type 2 flour 100 g wholemeal flour
  • 100 g flour 00
  • 20 g compressed yeast
  • 250 ml water
  • 50 ml liquid cream
  • 8 g salt
  • 40 g parmesan cheese
  • 1 egg A handful of chopped olives
  • 295 g Bavarian butter
  • 10 minutes after that knead it with your hands for
  • 5 minutes and then still work with the kneading for another
  • 10 minutes and
  • 5 more minutes to finish with your hands
  • 30 minute Take the dough and repeat to browse the dough in the same way and let stand in the refrigerator for another
  • 30 minutes For the third time, repeat the browse and let the dough rest in the refrigerator for

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