Coconut and Cassava Queijadinha
Ingredients
Part Acabamento
Part Preparo
Process
01. Using a rolling pin, roll out the sweet pie base dough to an approximate thickness of 5 mm.
02. Line the pie molds (7 x 3 cm) with the sweet pie base dough. Set aside.
03. Place Zeelandia Bolo de Aipim, the shredded dry coconut, and the grated Parmesan cheese in the mixer.
04. Mix at low speed (speed 1) for approximately 1 minute or until homogeneous. Use a paddle attachment.
05. Add the milk and eggs, and mix at low speed (speed 1) for approximately 2 minutes or until homogeneous.
06. Using a piping bag with a fluted nozzle, pipe the mixture (approximately 80 g) into the reserved molds.
07. Bake at 200°C for approximately 25 minutes in a deck oven.
FINISHING
01. Brush the surface of the cheese pastries with EL-Geleia Pronta.
Tips
- Alternative baking:
* Turbo Oven: 170°C for approximately 20 minutes.
Yield
45 Units of 102 g
Equipment
Oven , Mixer , Rolling Pin , Piping Bag , Pie Mold , Paddle Attachment , Scale , Flat Baking Sheets , Brush , Fluted Nozzle
Suggested shelf life
48
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 242 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 12 | % VD (*) |
| Aç adicionados (g) | 11 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 15 | % VD (*) |
| Gorduras saturadas (g) | 11 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 1.9 | % VD (*) |
| Sódio (mg) | 59 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Coconut and Cassava Queijadinha
Ingredients
Part Preparo
How to make it
PREPARATION
01. Using a rolling pin, roll out the sweet pie base dough to an approximate thickness of 5 mm.
02. Line the pie molds (7 x 3 cm) with the sweet pie base dough. Set aside.
03. Place Zeelandia Bolo de Aipim, the shredded dry coconut, and the grated Parmesan cheese in the mixer.
04. Mix at low speed (speed 1) for approximately 1 minute or until homogeneous. Use a paddle attachment.
05. Add the milk and eggs, and mix at low speed (speed 1) for approximately 2 minutes or until homogeneous.
06. Using a piping bag with a fluted nozzle, pipe the mixture (approximately 80 g) into the reserved molds.
07. Bake at 200°C for approximately 25 minutes in a deck oven.
FINISHING
01. Brush the surface of the cheese pastries with EL-Geleia Pronta.
Tips
- Alternative baking:
* Turbo Oven: 170°C for approximately 20 minutes.
Yield
45 Units of 102 g
Equipment
Oven , Mixer , Rolling Pin , Piping Bag , Pie Mold , Paddle Attachment , Scale , Flat Baking Sheets , Brush , Fluted Nozzle
Suggested shelf life
48 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 242 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 12 | % VD (*) |
| Aç adicionados (g) | 11 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 15 | % VD (*) |
| Gorduras saturadas (g) | 11 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 1.9 | % VD (*) |
| Sódio (mg) | 59 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.