Puff Pastry with Ciabatta
Ingredients
Part Preparo
Part Recheio de Calabresa
Part Recheio de Queijo
Process
01. Place the Ciabatta in the mixer, along with part of the water (approximately 500 ml). Mix for 5 minutes on low speed (speed 1).
02. Gradually add the fresh yeast and the remaining water. Beat on high speed (speed 2) until the windowpane stage is reached.
03. Divide into portions.
04. Dust the table.
05. Roll out the dough with a rolling pin and remove excess flour using a brush.
06. Add 400 g of margarine, covering 2/3 of the dough. Fold in thirds.
07. Roll out the dough again with the rolling pin and fold the dough into thirds. Repeat this operation 3 times in total.
08. In the end, roll out the dough and add the desired filling (cheese or sausage).
09. Fold into 4 parts and cut into strips.
10. Roll like a "rope" and form a ring.
11. Allow to ferment for approximately 70 minutes.
12. Bake with steam at 200°C for approximately 25 minutes.
CHEESE FILLING
SAUSAGE FILLING
Yield
1 Total of 1600 g
Equipment
Mixer , Oven , Rolling Pin , Scale
Suggested shelf life
48
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 177 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 0.4 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.7 | % VD (*) |
| Gorduras totais (g) | 9.1 | % VD (*) |
| Gorduras saturadas (g) | 3.8 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 451 | % 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.
Puff Pastry with Ciabatta
Ingredients
Part Recheio de Calabresa
Part Recheio de Queijo
How to make it
PREPARATION
01. Place the Ciabatta in the mixer, along with part of the water (approximately 500 ml). Mix for 5 minutes on low speed (speed 1).
02. Gradually add the fresh yeast and the remaining water. Beat on high speed (speed 2) until the windowpane stage is reached.
03. Divide into portions.
04. Dust the table.
05. Roll out the dough with a rolling pin and remove excess flour using a brush.
06. Add 400 g of margarine, covering 2/3 of the dough. Fold in thirds.
07. Roll out the dough again with the rolling pin and fold the dough into thirds. Repeat this operation 3 times in total.
08. In the end, roll out the dough and add the desired filling (cheese or sausage).
09. Fold into 4 parts and cut into strips.
10. Roll like a "rope" and form a ring.
11. Allow to ferment for approximately 70 minutes.
12. Bake with steam at 200°C for approximately 25 minutes.
CHEESE FILLING
SAUSAGE FILLING
Tips
Yield
1 Total of 1600 g
Equipment
Mixer , Oven , Rolling Pin , Scale
Suggested shelf life
48 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 177 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 0.4 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.7 | % VD (*) |
| Gorduras totais (g) | 9.1 | % VD (*) |
| Gorduras saturadas (g) | 3.8 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 451 | % 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.