Frozen Cheese Bread Dough
Ingredients
Part Preparo
Process
02. Place the Max and the grated cheese in the mixer.
03. Mix for approximately 30 seconds.
04. Add 400 ml of water and 400 g of eggs, and beat at medium speed (speed 2) for approximately 3 minutes.
05. Round the dough into balls.
Tips
- It is possible to substitute fresh eggs with liquid eggs.
FREEZING
01. Distribute the rounded dough pieces on baking sheets, ensuring they are not stacked.
02. Place in the freezer until frozen. (The time depends on the size of the pieces)
03. Remove the frozen pieces from the baking sheet and place them in the sales packaging, and keep in the freezer. They can be stored in this condition for 90 days.
TIPS
- After shaping and distributing on baking sheets, the pieces should be placed in the freezer immediately.
BAKING
01. Remove from the freezer and distribute on the baking sheet.
02. Place in the oven, with the dough still frozen, at 200°C until starting to color. (The time depends on the size of the pieces).
TIPS
- As a reference, the baking time for frozen dough is about 20% longer than for normal, non-frozen dough.
Yield
44 Units of 40 g
Equipment
Oven , Mixer , Freezer , Baking sheets
Suggested shelf life
2160
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 130 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 0.3 | % VD (*) |
| Aç adicionados (g) | 0.2 | % VD (*) |
| Proteínas (g) | 2.9 | % VD (*) |
| Gorduras totais (g) | 5.7 | % VD (*) |
| Gorduras saturadas (g) | 2.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 296 | % 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.
Frozen Cheese Bread Dough
Ingredients
How to make it
01. Grate the meia-cura cheese or standard cheese in advance.
02. Place the Max and the grated cheese in the mixer.
03. Mix for approximately 30 seconds.
04. Add 400 ml of water and 400 g of eggs, and beat at medium speed (speed 2) for approximately 3 minutes.
05. Round the dough into balls.
Tips
- It is possible to substitute fresh eggs with liquid eggs.
FREEZING
01. Distribute the rounded dough pieces on baking sheets, ensuring they are not stacked.
02. Place in the freezer until frozen. (The time depends on the size of the pieces)
03. Remove the frozen pieces from the baking sheet and place them in the sales packaging, and keep in the freezer. They can be stored in this condition for 90 days.
TIPS
- After shaping and distributing on baking sheets, the pieces should be placed in the freezer immediately.
BAKING
01. Remove from the freezer and distribute on the baking sheet.
02. Place in the oven, with the dough still frozen, at 200°C until starting to color. (The time depends on the size of the pieces).
TIPS
- As a reference, the baking time for frozen dough is about 20% longer than for normal, non-frozen dough.
Yield
44 Units of 40 g
Equipment
Oven , Mixer , Freezer , Baking sheets
Suggested shelf life
2160 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 130 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 0.3 | % VD (*) |
| Aç adicionados (g) | 0.2 | % VD (*) |
| Proteínas (g) | 2.9 | % VD (*) |
| Gorduras totais (g) | 5.7 | % VD (*) |
| Gorduras saturadas (g) | 2.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 296 | % 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.