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Roscón de Lañas
Roscón gallego tradicional de Lañas, una masa dulce y esponjosa aromatizada con anís y manteca de vaca clarificada, elaborado con prefermento para lograr una miga ligera como algodón. Ideal para la celebración de los Reyes o cualquier ocasión festiva.
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Cost Breakdown
Critical Success Points
- • Preparar el prefermento
- • Fermentar el prefermento
- • Amasar la masa principal
- • Primera fermentación
- • Desgasificar y preformar
- • Formado final del roscón
- • Segunda fermentación
- • Hornear
Safety Warnings
- • Manipular la manteca clarificada caliente con cuidado para evitar quemaduras.
- • Usar guantes al manejar la masa caliente después del horneado.
- • Asegurarse de que la levadura esté fresca; una levadura muerta impide la fermentación.
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