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Recipes

  1. ​Mix all ingredients (use a 4-speed blender) 2nd Speed 2 minutes and 10-12 minutes in the 3rd gear.
  2. In a spiral mixer, for 4 to 5 min mix at slow speed,
  3. After 8-10 minutes fast speed
  4. Let stand for 1 hour
  5. Despite: 425 gr
  6. Let the dough descanzar 20 to 30 minutes
  7. Mold (long form) and sprinkle lightly with flour.
  8. Let ferment in covered trays or cabinets at room temperature for 3-4 hours.
  9. Bake with steam, start by 10 minutes at 218 ° C, then 35 minutes at 199 ° C to complete (depending on size).

* To strengthen the dough, use the following recipe for sourdough
Mix all the ingredients at medium speed for 5-6 minutes. The dough temperature should be between 25 ° C to 26 ° C. Place dough in a bowl and cover for 10 hours.

(for bread 500 g)

  1. Mix all ingredients.
  2. Mold as you wish; wrap and add sesame or oatmeal.
  3. Pour into loaf pan 20 x 10 cm approx.
  4. Let ferment for 20-30 minutes.
  5. Bake at 204 ° C.

 

1) Mix all ingredients (use a 4-speed blender)
2nd Speed 2 minutes and 10-12 minutes in the 3rd gear.
2) In a spiral mixer, for 4 to 5 minutes at slow speed mixing,
After 8-10 minutes fast speed
3) Let stand for 1 hour
4) Weigh: 425 gr
5) Allow the dough descanzar 20 to 30 minutes
6) Mold (long form) and sprinkle lightly with flour.
7) Allow to ferment in covered trays or cabinets at room temperature for 3-4 hours.

Bake with steam, start by 10 minutes at 218 ° C, then 35 minutes at 199 ° C to finish
(depending on size).

* To strengthen the dough, use the following recipe for sourdough
Mix all the ingredients at medium speed for 5-6 minutes. The dough temperature should be between 25 ° C to 26 ° C. Place dough in a bowl and cover for 10 hours.

  1. Mix 6 pounds of premix for donuts, flour, water and instant yeast EL PANIFICADOR for 10 minutes at medium speed, with the help of a hook until the gluten is well developed.
  2. Add the remaining four pounds of premix for donuts and mix with the butter for 6 minutes at medium speed.
  3. Rest the dough for 10-15 minutes.
  4. Add the fruit and nuts presoaked and mix until evenly distributed, rest 10 to 15 minutes.
  5. Despite the mass of 2 pounds sliced pre-shape; of rest in the inn again for 10 minutes.
  6. Fashion traditional Stollen loaves and place on parchment-lined pans and bake for 40-45 minutes at 175 ° C.
  7. After baking, spread melted butter and surround with granulated sugar

 

  1. Place the egg whites in a bowl; premix and macaroni on egg whites.
  2. Mix all ingredients on high speed for 5 minutes (with mixer balloon), BARKING the container.
  3. Serve directly onto a silicone mat premix in small circles and repeatedly hitting the tray with the product, to eliminate air pockets.
  4. Allow the product 20 minutes before baking.
  5. Bake at 140 for 10 to 15 minutes approx.
  6. Allow to cool completely before removing the product of the silicone mat.
  7. Fill with caramel milhoja SANTILLANA, to taste.

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