Rabbit Shaped Cornbreads

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Rabbit Shaped Cornbreads
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
1120
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,120 kcal(53 %)
Protein24.65 g(25 %)
Fat25.62 g(22 %)
Carbohydrates199.3 g(133 %)
Sugar added1.06 g(4 %)
Roughage6.18 g(21 %)
Vitamin A32.42 mg(4,053 %)
Vitamin D0 μg(0 %)
Vitamin E0.18 mg(2 %)
Vitamin B₁0.63 mg(63 %)
Vitamin B₂0.35 mg(32 %)
Niacin5.67 mg(47 %)
Vitamin B₆0.29 mg(21 %)
Folate69.09 μg(23 %)
Pantothenic acid0.5 mg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium528.09 mg(13 %)
Calcium72.93 mg(7 %)
Magnesium49.06 mg(16 %)
Iron5.34 mg(36 %)
Zinc1.08 mg(14 %)
Saturated fatty acids3.16 g
Cholesterol0 mg

Ingredients

for
6
Ingredients
½ cube
fresh Yeast 21 grams (approximately 1.5 ounces)
½ teaspoon
300 grams
200 grams
1 teaspoon
3 tablespoons
Pastry flour (for kneading)
Olive oil (for greasing the mold)

Preparation steps

1.

Dissolve the yeast and sugar in 250 ml (approximately 1 cup) of lukewarm water. Sift together the flour, cornmeal and salt and make a well in the center. Pour the yeast mixture and olive oil into the well and knead with the dough hook attachment of a hand mixer until a smooth dough is formed. If the dough is too dry or wet, add a bit more water or flour. 

2.

Transfer the dough to a floured surface and knead vigorously with hands for about 10 minutes. Place back in the bowl, cover and let rise in a warm place for about 1 hour. 

3.

Grease 6 rabbit baking molds, about 12 cm (approximately 5 inches) in height, with olive oil. Divide the dough into 6 equal portions and press into the baking molds. Cover and let rise for another 20 minutes. 

4.

Preheat the oven to 180°C (approximately 350°F). Brush the surface of the dough with water and bake for 25 minutes, until golden brown. 

5.

Remove from the oven and cool slightly before turning out of the rabbit molds. Cool completely on a wire rack.