Egyptian Fino Bread

يحيى الكافيChef

Ingredjenti

• Fino flour
  0.5 kilogram
• Zokkor
  1 cup
• Yeast
  1.5 tablespoon
• Żejt
  0.3 cup
• Warm water
  1 cup
• Water for dough as needed
  0

Passi

1. 1

   Take a cup of flour from the half kilogram of flour and add the yeast, sugar, and a cup of warm water, and let them rise for 10 minutes.

   Għodda meħtieġa:

   Bowl tal-ħawt

   10 min
2. 2

   After the previous mixture has risen, add the remaining amount of flour and 1/4 cup of oil, and add water as needed until the dough no longer sticks to your hands, then cut the dough into fino or hamburger finger shapes.

   Għodda meħtieġa:

   Bowl tal-ħawt

   10 min
3. 3

   Then place the dough fingers on oiled baking sheets and let them rise in a warm place for about an hour, then bake in a hot oven until the bread is browned on the top and bottom.

   Għodda meħtieġa:

   Tegħlija tal-forn

   Forn

   60 min

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Zokkorgħal kull 100g

Enerġija387 kcal

Karboidrati100 g

Zokkor Totali100 g

Yeastgħal kull 100g

Enerġija325 kcal

Proteini8 g

Xaħam Totali4 g

Karboidrati60 g

Żejtgħal kull 100g

Enerġija884 kcal

Xaħam Totali100 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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