The sugar is grimace in the coffee grinder.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make roscón: |
| 400 gr of strength flour 150 gr of white sugar 12 gr of salt zest of lemon and orange 2 medium eggs 100 gr of butter (in ointment) 2 tablespoons of orange blossom 1 pacifier of rum :: 40 gr of fresh yeast (or 13gr of lyophilized yeast) 140 ml of whole milk (tibia) 160 gr of strength flour |
Ingredients to make roscón:
2. almost a lemon and almost a median orange washed and the scratches are thrown (3/4 lemon and 3/4 orange), with nothing white, on sugar.
3. Then revolved again and again until you integrate them into sugar forming a land of a very pleasant smell.
4. The 2 eggs are poured on that, if they are small throw 2 eggs and a yolk, and there is a rod pass until homogenized.
5. Now throw the butter into ointment, the orange blossom water, the rum and the mother mass made hours before.
6. again another rod pass with the same purpose is given.
7. The dough is placed as a ball in a container, and isolate again from the outside with film and on top, with a blanket and put in a warm place.
8. We leave it all night on day 5.
9. The dough will double its volume.
10. Third fermentation, second kneaded (January 6, 2012 at 9:00).
11. The mass of the plastic is removed and kneaded.
12. It is about removing all the air from the dough based on a new kneading, brief but effective.
13. You can grease the table with some butter but more flour will never be thrown.
