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| INGREDIENTES DEL PAN DULCE NAVIDEÑO FRANCÉS |
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| ELABORACIÓN DEL PAN DULCE NAVIDEÑO FRANCÉS |
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En la superficie de trabajo disponer harina, hacer un volcán, agregar sal, azúcar, extracto de malta, huevos y leche; amasar durante 20 minutos. De a poco incorporar la manteca hasta integrar totalmente y obtener textura lisa, reservar por 30 minutos. Paso ese tiempo disponer las frutas confitadas, mezclar y reservar por 2 horas. Des gasificar y reservar por 24 horas en el frezzer, hacer bollos, levar por un par de horas y hornear a 160 C. Decorar con glasé y frutas confitadas. |
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Daniel P. @ 21:38 | comentarios (0) | Links Permanentes
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