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Pan sin gluten esponjoso para sándwiches
Receta paso a paso para preparar medio kilo de pan sin gluten, ligero y muy esponjoso, ideal para sándwiches. Incluye cómo hacer y almacenar la mezcla seca para usarla cuando quieras.
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Cost Breakdown
Critical Success Points
- • Mezclar los ingredientes secos hasta que no queden grumos.
- • Esperar a que la levadura forme espuma antes de incorporarla.
- • Integrar bien la levadura espumada con la masa para evitar puntos secos.
- • Dejar reposar la masa tapada 15 minutos antes de hornear.
- • Cubrir los panes recién horneados con un paño para mantener la ternura.
Safety Warnings
- • Manipular el horno caliente; usar guantes de cocina.
- • No tocar la masa con las manos si está muy caliente después del horneado.
- • Asegurarse de que la levadura no esté caducada para evitar que no espume.
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