Pare all the ingredients, adding the yeast to the middle of the kneading. (The kneading is prolonged, due to excess fat).
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make frozen kings threads: |
| 100 percent of great strength 20 percent of water 1.5 Porcio Sal 30 Porchcus |
Ingredients to make frozen kings threads:
2. Give block rest of about 4 or 5 hours (depending on ambient temperature). Weigh and form as usual. Ferment from 2´30 to 3 hours approx. on camera at 30º C. and 70 percent hr.
3. Cook for 30 minutes (1 kg threads) approx according to oven.
4. After cooling, freezing.
5. Note: Due to the amount of sugars put in this formula, the piece tends to colorate quickly (in oven), so the oven temperature should not be high, and the shot must be opened when about 10 minutes of cooking pass .
6. Finish: I have not mentioned it, but it is understood that before cooking the roscons, they will be painted with egg and will be decorated with confined fruit (Calabazate, melon, orange, kiwi, etc.)
7. After taking out the roscones from the freezer, they are painted with a syrup (see formula), and decorates with granillo de sugar, in other places also called flying sugar (if you do not know how to do it tell me).
8. Almibar formula: 1 kg sugar, 0.4 liters water, 100 gr glucose.
