Roscon de reyes de prado camacho

Roscon de reyes de prado camacho

cocina

Roscon de reyes with thermomix

Add the flour little by little and knead with your hands or in a mixer until you see that the ingredients are completely integrated and the dough is consistent. Cover and let it rise until it doubles its volume.

After the time, take out the dough and with the hands moistened in oil knead it a little to remove the air. Divide the dough into two or three similar portions, forming a ball with each portion. To handle the dough, grease your hands again with oil, so it will not stick. Cover each ball with a cloth and let it rest for 10 minutes.

To make the roscón, take each ball and make a hole in the center and stretch outwards to make the hole wider. We have to leave a fairly large hole because in the second rising and baking it tends to close. Some people put a ring or a greased glass to prevent it from closing but if you make a good hole, it is not necessary to put anything, as you can see in mine.

Preheat the oven to 180 degrees with a metal bowl full of water in the bottom of the oven (this will make the roscón more fluffy) and once it reaches that temperature introduce one by one the roscones, baking between 20 to 25 minutes each.

Recipe roscón de reyes thermomix

Tags: BUTTER WATER – SULGAR – SUGAR – FORCE HAARIN – EGGS – MILK – FRESH YEAST – PRADO CAMACHO – LEMON SHARP – ORANGE SHARP – ROSCON DE REYES WITHOUT MASA MADRE – ROSCON EXPRESS – THERMOMIX TM31 – TRADITIONAL

Here I bring you another recipe for roscon de reyes very ricoo and best of all is that it is express the recipe is from my friend PRADO CAMCHO thanks for your friendship and for the recipe, this super rich and the best thing is that you do not have to wait so many levados, leave three roscon normalitos or a super roscon, and ricoo…. rich.

We make a hole in the center and give it the shape of roscón stretching to the sides, I usually grease the center a little and place inside a plating ring so that the hole in the center does not disappear, if you do not have a plating ring you can use a glasso….let rise until it doubles in volume…..

Garnish with stewed fruit and bake, put in the oven, previously heated to 180 °, 20-25 minutes, heat up and down…. and place a rrecipiente inside the oven with water, so that it comes out more fluffy (type Duralex ovenproof) and do not forget to put the surprise…..

Roscón de reyes by prado camacho

Add the flour little by little and knead with your hands or in a mixer until you see that the ingredients are completely integrated and the dough is consistent. Cover and let it rise until it doubles its volume.

After the time, take out the dough and with the hands moistened in oil knead it a little to remove the air. Divide the dough into two or three similar portions, forming a ball with each portion. To handle the dough, grease your hands again with oil, so it will not stick. Cover each ball with a cloth and let it rest for 10 minutes.

To make the roscón, take each ball and make a hole in the center and stretch outwards to make the hole wider. We have to leave a fairly large hole because in the second rising and baking it tends to close. Some people put a ring or a greased glass to prevent it from closing but if you make a good hole, it is not necessary to put anything, as you can see in mine.

Preheat the oven to 180 degrees with a metal bowl full of water in the bottom of the oven (this will make the roscón more fluffy) and once it reaches that temperature, introduce one by one the roscones, baking between 20 to 25 minutes each.

Roscón de reyes (thermomix)

Tags: BUTTER WATER – SUGAR – FORCE HAARIN – EGGS – MILK – FRESH YEAST – PRADO CAMACHO – LEMON SHARP – ORANGE SHARP – ROSCON DE REYES WITHOUT MASA MADRE – ROSCON EXPRESS – THERMOMIX TM31 – TRADITIONAL

Here I bring you another recipe for roscon de reyes very ricoo and best of all is that it is express the recipe is from my friend PRADO CAMCHO thanks for your friendship and for the recipe, this super rich and the best thing is that you do not have to wait so many levados, leave three roscon normalitos or a super roscon, and ricoo…. rich.

We make a hole in the center and give it the shape of roscón stretching to the sides, I usually grease the center a little and place inside a plating ring so that the hole in the center does not disappear, if you do not have a plating ring you can use a glasso….let rise until it doubles in volume…..

Garnish with stewed fruit and bake, put in the oven, previously heated to 180 °, 20-25 minutes, heat up and down…. and place a rrecipiente inside the oven with water, so that it comes out more fluffy (type Duralex ovenproof) and do not forget to put the surprise…..