Potato Bread with Carrot
Ingredients
Part Preparo
Process
02. Add the water and blend until it forms a cream.
03. Transfer to a container and refrigerate for approximately 1 hour.
04. Place Zeelandia Potato Bread and part of the reserved carrot (400 g) in the mixer and mix at low speed (speed 1) for approximately 3 minutes.
05. Gradually add the fresh yeast and the remaining reserved carrot (200 g), blending at high speed (speed 2) for approximately 5 minutes or until achieving the veil point.
06. Divide into portions of 800 g. Round the dough.
07. Cover with plastic. Let rest for 10 minutes.
08. Divide into 25 g portions.
09. Shape.
10. Place in previously greased smooth baking trays.
11. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until ready.
12. Bake at 180°C for approximately 17 minutes in a deck oven.
Tips
* Turbo Oven: 160°C for approximately 15 minutes.
- The breads can be filled according to preference.
Yield
60 Units of 24 g
Equipment
Mixer , Oven , Blender , Refrigerator , Scale , Smooth Baking Trays , Container , Fermentation Chamber
Suggested shelf life
72
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 147 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 2.9 | % VD (*) |
| Aç adicionados (g) | 2.3 | % VD (*) |
| Proteínas (g) | 2.9 | % VD (*) |
| Gorduras totais (g) | 4.5 | % VD (*) |
| Gorduras saturadas (g) | 2.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 254 | % 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.
Potato Bread with Carrot
Ingredients
How to make it
01. Chop the carrot and place it in the blender.
02. Add the water and blend until it forms a cream.
03. Transfer to a container and refrigerate for approximately 1 hour.
04. Place Zeelandia Potato Bread and part of the reserved carrot (400 g) in the mixer and mix at low speed (speed 1) for approximately 3 minutes.
05. Gradually add the fresh yeast and the remaining reserved carrot (200 g), blending at high speed (speed 2) for approximately 5 minutes or until achieving the veil point.
06. Divide into portions of 800 g. Round the dough.
07. Cover with plastic. Let rest for 10 minutes.
08. Divide into 25 g portions.
09. Shape.
10. Place in previously greased smooth baking trays.
11. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until ready.
12. Bake at 180°C for approximately 17 minutes in a deck oven.
Tips
* Turbo Oven: 160°C for approximately 15 minutes.
- The breads can be filled according to preference.
Yield
60 Units of 24 g
Equipment
Mixer , Oven , Blender , Refrigerator , Scale , Smooth Baking Trays , Container , Fermentation Chamber
Suggested shelf life
72 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 147 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 2.9 | % VD (*) |
| Aç adicionados (g) | 2.3 | % VD (*) |
| Proteínas (g) | 2.9 | % VD (*) |
| Gorduras totais (g) | 4.5 | % VD (*) |
| Gorduras saturadas (g) | 2.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 254 | % 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.