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INGREDIENTS FOR THE DOUGH
320 G WHEAT FLOUR
20 G COMPRESSED YEAST
190 G MILK
4 G SALT
10 G STARTER DOUGH. (IF YOU HAVE IT)
OTHER INGREDIENTS
SHAVED JOSELITO HAM
NOTE: THIS IS THE MINIMUM RECOMMENDED QUANTITY. THE RECIPE MAKES APPROXIMATELY 100 ROUNDS.
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1. DISSOLVE THE YEAST IN THE MILK AT 12OC.
2. SIFT THE FLOUR AND PUT INTO A MIXER WITH THE STARTER DOUGH.
3. OPERATE AT MEDIUM SPEED WITH THE DOUGH HOOK, ADDING THE MILK AND SALT.
4. WORK THE DOUGH UNTIL SMOOTH AND UNIFORM.
5. KNOCK THE DOUGH DOWN, CUT INTO FOUR EQUAL PORTIONS AND SET IT ASIDE TO FERMENT. LEAVE TO FERMENT AT 5OC FOR 1 HOUR.
6. PUT THROUGH A DOUGH ROLLING MACHINE AT MAXIMUM THICKNESS. LET THE DOUGH REST FOR APPROXIMATELY 1 MINUTE COVERED WITH A DAMP CLOTH.
7. RETURN THE DOUGH TO THE ROLLING MACHINE, THIS TIME ON MINIMUM THICKNESS. COVER WITH A DAMP CLOTH AND LET REST FOR 1 MINUTE.
8. REPEAT THE OPERATION SEVERAL TIMES UNTIL YOU HAVE A 0.5 MM SHEET.
9. CUT 3.5 CM CIRCLES USING DOUGH CUTTING RING. LET REST FOR 10 MINUTES TO ACHIEVE A SMALL RISE.
10. COOK IN THE OVEN AT 250OC FOR 2 MINUTES AND TURN THEM OVER TO FINISH COOKING.
11. CUT THE TOP OFF THE AIR-BAG, FILL WITH A TEASPOON OF JOSELITO OIL AND ADD A SLICE OF HAM ON TOP.
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