Preparation
Ingredients
- Cerealnero 1000g
- Water 440g
- Lard 100g
- Vegetable oil 100g
- Brewer’s yeast 40g
Preparation
Mix all ingredients for 5 minutes on low speed and another 5 minutes on medium speed, or until a smooth and homogeneous dough is obtained. Let the dough rest at room temperature for 15 minutes after brushing the surface with oil. Roll out the dough, giving a single fold followed by a double fold, and cut into rectangular strips about 1 cm wide. Proof in a proofer at 30°C with 80% humidity for approximately 1 hour. Decorate the surface as desired, sprinkling with flour or buckwheat groats. Bake in a static oven at 200°C or in a ventilated oven at 180–190°C for 20–22 minutes (keeping the vent open for the last 10 minutes).
