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traditional Panquemaos

Ingredients (original recipe)

• 12 eggs
• 2 "Michet" (*) mild olive oil
• 750 gr.
• sugar 4 "Michet" water
• 2,500 gr.
• flour Pinch of salt 1
• yeast tablet (of the big bakery)
  

(I have divided all the ingredients in the recipe by 4, so I used about 30 gr. or fresh yeast 10 g of dry baker's yeast)

Ingredients or start Poolish

• 3 gr.
• dry yeast 85 gr. water (1 Micheta)
• 100 gr.
flour

Development

• Mix and leave a few hours until bubbly, tightly covered with plastic wrap.
• Put in a bowl the flour, beaten eggs, sugar, and go start stirring.
• Then add the remaining yeast, stir a little, then the salt and then mixing a little oil.
• has become a flabby pasta, I made a little rest, and occasionally returned to amass a little (2 or 3 minutes) and let stand again, and four times.
• Then I left to ferment until doubled in volume, I have given and I find a kneading the dough could work either spraying the surface with a little oil.
• Shape and let it stand tightly covered with plastic dipped in oil.
• Paint with egg and sprinkle with sugar.
• Bake at 180 ° with no steam resistance.

NOTES

• Recipe "panquemaos" Amparo howl.
• (*) The recipe has some measures, "Michet", equivalent to the capacity of a small glass of these Duralex.
• As you'll see no leads or overwritten, or liqueur, or orange blossom water, as it is a pretty recipe former of which were made with what was usual.
• I put in some chocolate chips at the request of the babies.