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Recipe of Cemitas Integrales
Recipe

Cemitas Integrales

1 h
Easy
37
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It is a recipe for making wholemeal bread, you can make shells, rolls, empanadas or bread that you like; However, in this case we will make spongy aniseed cemites. Accompany them with your favorite drink.

Ingredients

24 servings
  • 500 grams of wheat flour
  • 250 grams of brown sugar
  • 100 grams of vegetable shortening
  • 20 grams of yeast powder
  • 3 pieces of egg
  • 10 grams of anise
  • 50 milliliters of Water
  • 10 grams of Salt

    Preparation

    We put all the powders on the table, flour, sugar, salt, anise and stir.
    We make a source and put the yeast in the center with a little water to hydrate the water must be warm not too hot because the yeast dies to more than 60 degrees.
    Incorporate the eggs and begin to knead adding little by little the water and finally continue kneading and add the butter until we have a soft and elastic dough.
    Then cut balls as 90 grams and boleamos, then the paloteamos on wheat flour or whole wheat and put them on a greased tray let ferment in a warm place for about 30 minutes and bake at 250ºC for about 20 minutes and ready.

    TIPS

    We can also make empanadas stuffed with pineapple jam or piloncillo, these are not rolled in flour but are varnished with eggs.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    132
    kcal
    6.6%
    Carbohydrates
    25.8
    g
    8.6%
    Proteins
    3.2
    g
    6.4%
    Lipids
    2.8
    g
    4.2%
    Fiber
    2.2
    g
    4.5%
    Sugar
    10.5
    g
    12%
    Cholesterol
    2.3
    mg
    0.8%
    Esha
    Rate this tip
    Ratings (2)
    Anonymous
    23/08/2015 00:04:35
    delicioso hay les pongo esta receta de cemitas espero les guste
    Max Orozco Betancourt
    25/03/2013 20:28:21
    esta receta lleva 1/2 kilo de harina y1/2 kilo de harina integral y 1/2 litro de agua todo lo demas esta bien cuando hacemos panes de levadura casi siempre lleva la mitad de agua de el peso de la harina

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