Spain | Madrid
Recipe for the filling bun
INGREDIENTS:
Ingredients for Step One:
_ 7 grams of dry baker’s yeast
_ 60 ml lukewarm water
_ 4T (Tablespoon_large spoon) baking wheat flour
_ 1T (Tablespoon_large spoon) sugar
Ingredients for Step Two:
_ 100ml warm water
_ 1and 1⁄2 C (Cup) (200g) baking wheat flour
_ 2T (Tablespoon_large) sugar
_ 1⁄2 t (teaspoon_small) salt
_ 1T (Tablespoon_large) oil
_ 1t (teaspoon_small) baking powder
Receta del “bollito” para rellenar
INGREDIENTES:
Ingredientes del Primer paso:
_ 7 gr levadura seca de panadería
_ 60 ml agua templada
_ 4T (Tablespoon_cuchara grande) harina de repostería
_ 1T (Tablespoon_cuchara grande) azúcar
Ingredientes del Segundo paso:
_ 100ml agua templada
_ 1y 1⁄2 C (Taza) (200gr) harina de trigo de repostería
_ 2T (Tablespoon_cuchara grande) azúcar
_ 1⁄2 t (teaspoon_cuchara pequeña) sal
_ 1T (Tablespoon_cuchara grande) aceite
_ 1t (teaspoon_cuchara pequeña) levadura química
STEPS
Put the dry ingredients in a bowl. Dilute the yeast in warm water and let it stand for 10 minutes until the yeast is activated. Make a hole in the centre of the mixture and add the warm water. Mix until a homogeneous mass is formed. Cover with film and leave to stand for 10 minutes.
Poner los ingredientes secos en un bol. Diluir la levadura en agua templada y dejarla reposar 10 minutos hasta que la levadura se active. Hacer un hueco en el centro de la mezcla y añadir el agua templada. Mezclar hasta formar una masa homogénea. Tapar con papel film y dejar reposar 10 minutos.
Put the dry ingredients in another bowl. Add the water mixture and the oil to the flour mixture. Knead for 10 minutes (in the dough kneader or if by hand a little longer, letting the dough rest from time to time). Form a ball and place in a large bowl. Cover with film and let it rest for 1 hour and a half (it can be put in the oven off, to avoid draughts and have a constant room temperature).
Poner los ingredientes secos en otro bol. Anadir a la mezcla de harina el preparado de agua y el aceite. Amasar durante 10 minutos (en la amasadora o si es a mano algo mas de tiempo, dejando descansar de vez en cuando la masa). Formar una bola y colocar en un bol grande. Tapar con papel film y dejar reposar 1 hora y media (se puede meter en el horno apagado, para evitar las corrientes y tener una temperatura ambiente constante).
Remove the dough that has doubled in size and stretch it on a smooth surface. Sprinkle with baking powder and knead again to mix well.
Place a piece of baking paper on the work surface and place the dough on top.
Roll out the dough with a rolling pin and cut it with a 8-10cm cutter.
Flatten each circle of dough a little with the roller, place a piece of baking paper in the middle of the resulting circle and fold it over.
Sacar la masa que habrá doblado su tamaño y estirar sobre una superficie lisa. Espolvorear la levadura química y volver a amasar para mezclar bien.
Colocar un papel de horno en la encimera y poner encima la masa.
Extender con un rodillo y con un cortapastas de 8-10cm cortar la masa.
Aplanar un poco cada círculo de masa con el rodillo, colocar un papel de horno en la mitad del circulo resultante y doblar.
Cover with a clean cloth and leave to stand for about 20 minutes.
Put a pot with plenty of water on the fire. Place the steamer on top.
After the 20 minutes of rest, place the bao carefully inside the steamer. Cover and wait 20 minutes until they are ready to be filled.
Tapar con un paño limpio y dejar reposar unos 20 minutos.
Poner una olla con abundante agua al fuego. Colocar la vaporera encima.
Pasados los 20 minutos de reposo colocar los bao con cuidado dentro de la vaporera. Tapar y esperar 20 minutos a que estén listos para rellenar.
Cookie | Duración | Descripción |
---|---|---|
cookielawinfo-checkbox-analytics | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics". |
cookielawinfo-checkbox-functional | 11 months | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". |
cookielawinfo-checkbox-necessary | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary". |
cookielawinfo-checkbox-others | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. |
cookielawinfo-checkbox-performance | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance". |
viewed_cookie_policy | 11 months | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |