Savarin - Gastronomía Vasca: Escuela de Hostelería Leioa

Name: Savarin - Gastronomía Vasca: Escuela de Hostelería Leioa
Ingredients: Goxo flour (W 170 - 200) 0.25 kg; Water 0.025 l; Sterilised milk 0.025 l; Table salt 1.25 g; Butter 0.088 kg; Sugar 0.025 kg; Eggs 4.5 ud; Yeast 10.0 g; Basic syrup 0.125 l

www.gastronomiavasca.net

Recipe: Savarin. Room temperature, Sweet

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Ingredients

Goxo flour (W 170 - 200) 0.25 kg
Water 0.025 l
Sterilised milk 0.025 l
Table salt 1.25 g
Butter 0.088 kg
Sugar 0.025 kg
Eggs 4.5 ud
Yeast 10.0 g
Basic syrup 0.125 l

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Savarin - Gastronomía Vasca: Escuela de Hostelería Leioa

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