Coca de forner con piñones (sin gluten)

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Coca de forner con piñones (sin gluten). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Coca de forner con piñones (sin gluten) is one of the most popular of recent trending foods on earth. It's simple, it's quick, it tastes delicious. It's appreciated by millions every day. They are nice and they look wonderful. Coca de forner con piñones (sin gluten) is something which I've loved my whole life.

Many things affect the quality of taste from Coca de forner con piñones (sin gluten), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coca de forner con piñones (sin gluten) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Coca de forner con piñones (sin gluten) estimated approx 2h30m.

To begin with this recipe, we have to prepare a few ingredients. You can cook Coca de forner con piñones (sin gluten) using 9 ingredients and 9 steps. Here is how you cook it.

Típica coca de forner, que he intentado adaptarla para celíacos 😋 #singluten

Ingredients and spices that need to be Take to make Coca de forner con piñones (sin gluten):

1. 280 g agua a temperatura ambiente (21°)
2. 25 g aceite de oliva virgen extra
3. 4 g sal
4. 300 g harina panificable Mix pan Shar
5. 50 g harina de trigo sarraceno(es sin gluten)
6. 14 g levadura fresca prensada
7. Piñones
8. Azúcar
9. Anís

Instructions to make to make Coca de forner con piñones (sin gluten)

1. Con una amasadora, robot de cocina, Thermomix, Panificadora o a mano en un cuenco, se mezclan todos los ingredientes durante unos 12 minutos, teniendo en cuenta que la sal no debe tocar directamente la levadura.
2. Después se deja fermentar hasta que doble su volumen en un lugar cálido.Yo lo metí en el horno apagado, con el cuenco y con una olla con agua caliente (ayudará a subir y a que tenga humedad)
3. Se saca la masa y, sin amasarla, se divide en 2 partes (es aconsejable untarse las manos con aceite). En papel de horno les vamos dando forma y estirándola poco a poco, sin hundirla demasiado.Si no nos coge las dos en una bandeja, la ponemos una en cada.
4. Las untamos con bastante aceite, les ponemos los piñones y le añadimos el azúcar por encima (sin escatimar de ningún ingrediente) ya que la masa no lleva azúcar y perderíamos sabor.
5. Volvemos a dejarlas reposar hasta que doblen su volumen, yo volví a ponerlas en el horno con la olla de agua hirviendo en 30 minutos deberían estar.
6. Cuando ya estén subidas, las sacamos del horno. La olla con agua también la retiramos del horno.
7. Precalentamos el horno a 250°. Cuando esté caliente, empezamos a hornear, misma temperatura unos 12 minutos. Yo lo hice en dos tongadas, la bandeja la puse a mitad del horno.
8. Cuando ya veamos que están dorados por arriba y cocido por abajo, sacamos del horno. Con las cocas calientes tiramos un buen chorro de anís por encima.
9. La verdad que salen unas cocas muy ricas y tiernas, bastante bien para ser sin gluten. Espero que os guste 😉

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So that is going to wrap this up with this exceptional food How to Prepare Ultimate Coca de forner con piñones (sin gluten). Thanks so much for your time. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!