Equipment to be used: Kneader, plastic container, greased trays.
Ingredients:
Finished product shelf life:
3 days (depending on display conditions)
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Procedure:
1 Pour the flour into the kneader bowl and make a small hole with your hand to place the yeast and water in it, leave it to activate for ten minutes.
2 Incorporate the other ingredients and knead until the dough reaches fabric-type point.
3 It is highly recommended to allow a first leavening by keeping the dough in the machine, or better yet, placing it into a greased container and let it rest for about 45 minutes.
4 Once the dough has matured, proceed to weigh the sticks which, according to the type of product we intend to prepare, may weigh from 1.8Kg / 3Lb 14Oz to 3.1Kg / 6Lb 13.5Oz.
5 For the quills (bones) it is necessary to separate a little from the total dough, which may be used without alteration or making a reduction by adding some egg and enough flour to obtain a denser dough but still retaining its elasticity.
6 Round the sticks and place them on the greased trays, then let them leaven a little, so that they lose strength and may be given the desired size.
7 Form strips with the mass of the quills and cut small pieces that should have a proportional weight with respect to the weight of the stick, for example: if the piece weighs 50g / 1.76Oz, the quill may weigh 10g / 0.25Oz each.
8 The quills are formed by rotating the sticks between the fingers, letting out a part of the dough between them. Then they are placed on the sticks forming a cross.
9 Let them leaven up to 2.5 times the initial volume.
10 Baking: depending on the size, temperature may be from 175 ° C / 350 ° F to 200 ° C / 390 °F; the time also varies according to the weight of the piece.
11 Upon removing from the oven, let it cool, and then varnish with melted Euro Orange margarine, allow it to cool and before it dries, frost with refined sugar.
Procedure:
1 Pour the flour into the kneader bowl and make a small hole with your hand to place the yeast and water in it, leave it to activate for ten minutes.
2 Incorporate the other ingredients and knead until the dough reaches fabric-type point.
3 It is highly recommended to allow a first leavening by keeping the dough in the machine, or better yet, placing it into a greased container and let it rest for about 45 minutes.
4 Once the dough has matured, proceed to weigh the sticks which, according to the type of product we intend to prepare, may weigh from 1.8Kg / 3Lb 14Oz to 3.1Kg / 6Lb 13.5Oz.
5 For the quills (bones) it is necessary to separate a little from the total dough, which may be used without alteration or making a reduction by adding some egg and enough flour to obtain a denser dough but still retaining its elasticity.
6 Round the sticks and place them on the greased trays, then let them leaven a little, so that they lose strength and may be given the desired size.
7 Form strips with the mass of the quills and cut small pieces that should have a proportional weight with respect to the weight of the stick, for example: if the piece weighs 50g / 1.76Oz, the quill may weigh 10g / 0.25Oz each.
8 The quills are formed by rotating the sticks between the fingers, letting out a part of the dough between them. Then they are placed on the sticks forming a cross.
9 Let them leaven up to 2.5 times the initial volume.
10 Baking: depending on the size, temperature may be from 175 ° C / 350 ° F to 200 ° C / 390 °F; the time also varies according to the weight of the piece.
11 Upon removing from the oven, let it cool, and then varnish with melted Euro Orange margarine, allow it to cool and before it dries, frost with refined sugar.