Tigella

Ingredients:

Procedure:

Mix all ingredients 5 minutes at speed 1 and 5 minutes at speed 2.
Let the dough rest for 30-40 minutes.
Roll out the dough sheeter with a thickness of 1 cm, cut the round shapes with a diameter of 8-10 cm.
Cover with plastic sheeting, or put in proover for 45-50 minutes at 35 ° C with humidity R. equal to 75/80%.
Bake in the plate at high temperature or in an oven at high temperature
The cooking time is 8-10 minutes
Tigelle should be served hot.

 

 

 

 

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