Puff Pastry Bread with Focaccia
Ingredients
Part Massa
Part Preparo
Process
01. Place the Zeelandia Focaccia and cold water gradually in the mixer.
02. Mix for approximately 2 minutes on low speed (speed 1).
03. Add the fresh yeast and mix for another minute on low speed (speed 1).
04. Beat for approximately 3 minutes on high speed (speed 2) until reaching the veil stage.
05. Sprinkle the table with flour and using a rolling pin, roll out the dough.
06. Use a brush to remove excess flour from the dough.
07. Cover 2/3 of the dough with margarine for puff pastries at room temperature.
08. Fold the unbuttered part over half of the part with margarine, then fold the remaining third with margarine over it.
09. Roll out the dough again (2nd time). Remove excess flour.
10. Fold the dough again into 3 overlapping layers.
11. Roll out the dough (3rd time) and fold again into 3 overlapping layers.
12. Cover with plastic and let it rest for 10 minutes.
PREPARATION
01. Roll out the dough for the 4th and final time until obtaining a rectangle of 30 cm x 1.20 m.
02. Spread slices of ham and mozzarella cheese over the dough.
03. Roll the dough into a log shape.
04. Cut into pieces 15 cm long.
05. Place on previously greased French bread baking trays.
06. Score the top (using a knife).
07. Let it ferment in a fermentation chamber (32°C) for approximately 1 hour.
08. Brush with beaten eggs.
09. Bake at 200°C for approximately 25 minutes in a deck oven with steam.
Tips
Yield
9 Units of 288 g
Equipment
Mixer , Steam Oven , Rolling Pin , Fermentation Cabinet , Scale , French Bread Baking Tray , Knife
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 172 | % VD (*) |
| Carboidratos (g) | 13 | % VD (*) |
| Açúcares totais (g) | 0.4 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.9 | % VD (*) |
| Gorduras totais (g) | 9.0 | % VD (*) |
| Gorduras saturadas (g) | 3.4 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 348 | % 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 Bread with Focaccia
Ingredients
Part Preparo
How to make it
DOUGH
01. Place the Zeelandia Focaccia and cold water gradually in the mixer.
02. Mix for approximately 2 minutes on low speed (speed 1).
03. Add the fresh yeast and mix for another minute on low speed (speed 1).
04. Beat for approximately 3 minutes on high speed (speed 2) until reaching the veil stage.
05. Sprinkle the table with flour and using a rolling pin, roll out the dough.
06. Use a brush to remove excess flour from the dough.
07. Cover 2/3 of the dough with margarine for puff pastries at room temperature.
08. Fold the unbuttered part over half of the part with margarine, then fold the remaining third with margarine over it.
09. Roll out the dough again (2nd time). Remove excess flour.
10. Fold the dough again into 3 overlapping layers.
11. Roll out the dough (3rd time) and fold again into 3 overlapping layers.
12. Cover with plastic and let it rest for 10 minutes.
PREPARATION
01. Roll out the dough for the 4th and final time until obtaining a rectangle of 30 cm x 1.20 m.
02. Spread slices of ham and mozzarella cheese over the dough.
03. Roll the dough into a log shape.
04. Cut into pieces 15 cm long.
05. Place on previously greased French bread baking trays.
06. Score the top (using a knife).
07. Let it ferment in a fermentation chamber (32°C) for approximately 1 hour.
08. Brush with beaten eggs.
09. Bake at 200°C for approximately 25 minutes in a deck oven with steam.
Tips
Yield
9 Units of 288 g
Equipment
Mixer , Steam Oven , Rolling Pin , Fermentation Cabinet , Scale , French Bread Baking Tray , Knife
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 172 | % VD (*) |
| Carboidratos (g) | 13 | % VD (*) |
| Açúcares totais (g) | 0.4 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.9 | % VD (*) |
| Gorduras totais (g) | 9.0 | % VD (*) |
| Gorduras saturadas (g) | 3.4 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 348 | % 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.