Maize starch-based basic mix (85%). Gluten free. Ingredients: corn starch, sugar, thickener (xanthan gum), emulsifier (mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids), salt, raising agents (disodium diphosphate, sodium bicarbonate).
To make 8 rolls:
Ingredients: 410g PROCELI BASIC MIX, 240ml (1 glass) water, 20g fresh yeast, 40g (2 tablespoons) sugar, 90g (3 heaped tablespoons) margerine or butter, a little maize flour.Optionally: milk or beaten egg to paint on, seeds to decorate (linseed, poppy seed, sesame seed, sunflower seed, pumpkin seed, etc.)
1) PREPARE DOUGH:Put the BASIC MIX and the sugar into a bowl and mix them together. Add the margerine or butter in small pieces.Put 240ml of warm water in another bowl and dissolve the fresh yeast thoroughly. Make a hollow in the middle of the previous mixture and work in the dissolved yeast. Knead vigorously to make a smooth dough with no lumps. Divide the dough into 8 equal portions and shape each portion of dough as desired.
2) FERMENT:Cover the oven tray with baking paper and place the 8 portions on it. Leave to stand in a warm place. This process can last around 40-50 minutes. Once the pieces have doubled in size, paint the surface with beaten egg or milk to get golden rolls.
3) BAKE:Place the tray at medium height in an oven preheated to 200ºC for 25 minutes, until the surface goes golden.After baking, take the rolls out of the oven and put them on a wire rack to cool.
Enjoy your rolls! They’re delicious on their own or with any accompaniment, sweet or savoury.
|Energy value||1467 kJ / 346 kcal|
|of wich saturates||1g|
|of wich sugar||4,7g|
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