Puffed Potato Bread
Ingredients
Part Massa
Part Recheio
Process
01. Chop all the filling ingredients and set aside.
DOUGH
01. Place all the dough ingredients in the mixer, except for the margarine for puff pastry.
02. Mix for approximately 5 minutes on low speed (speed 1), adding water gradually.
03. Beat until reaching the veil point (approximately 3 minutes) on high speed (speed 2).
FOLDING
01. Roll out the dough (1st time) to a thickness of approximately 1 cm on a floured surface.
02. Remove excess flour from the dough using a brush.
03. Cover 2/3 of the dough with margarine for puff pastry and fold the dough so that all the margarine is enveloped (the part without margarine over the part with margarine and on top the third part with margarine).
04. Roll out the dough (2nd time) to achieve a thickness of approximately 1 cm again.
05. Fold the dough into 3 overlapping layers.
06. Roll out the dough (3rd time) to achieve a thickness of approximately 1 cm again.
07. Cut into strips (approximately 1.5 cm wide).
08. Shape into rosettes.
09. Arrange on previously greased baking trays.
10. Place the filling in the center of the dough.
11. Let rise for approximately 30 minutes until ready.
12. Bake with steam at 180°C for approximately 15 minutes.
Tips
Yield
1 Total of 2070 g
Equipment
Mixer , Steam Oven , Rolling Pin , Scale , Perforated Baking Tray , Knife
Suggested shelf life
5
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 169 | % VD (*) |
| Carboidratos (g) | 16 | % VD (*) |
| Açúcares totais (g) | 2.0 | % VD (*) |
| Aç adicionados (g) | 1.6 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 8.4 | % VD (*) |
| Gorduras saturadas (g) | 3.4 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 246 | % 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.
Puffed Potato Bread
Ingredients
Part Recheio
How to make it
FILLING
01. Chop all the filling ingredients and set aside.
DOUGH
01. Place all the dough ingredients in the mixer, except for the margarine for puff pastry.
02. Mix for approximately 5 minutes on low speed (speed 1), adding water gradually.
03. Beat until reaching the veil point (approximately 3 minutes) on high speed (speed 2).
FOLDING
01. Roll out the dough (1st time) to a thickness of approximately 1 cm on a floured surface.
02. Remove excess flour from the dough using a brush.
03. Cover 2/3 of the dough with margarine for puff pastry and fold the dough so that all the margarine is enveloped (the part without margarine over the part with margarine and on top the third part with margarine).
04. Roll out the dough (2nd time) to achieve a thickness of approximately 1 cm again.
05. Fold the dough into 3 overlapping layers.
06. Roll out the dough (3rd time) to achieve a thickness of approximately 1 cm again.
07. Cut into strips (approximately 1.5 cm wide).
08. Shape into rosettes.
09. Arrange on previously greased baking trays.
10. Place the filling in the center of the dough.
11. Let rise for approximately 30 minutes until ready.
12. Bake with steam at 180°C for approximately 15 minutes.
Tips
Yield
1 Total of 2070 g
Equipment
Mixer , Steam Oven , Rolling Pin , Scale , Perforated Baking Tray , Knife
Suggested shelf life
5 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 169 | % VD (*) |
| Carboidratos (g) | 16 | % VD (*) |
| Açúcares totais (g) | 2.0 | % VD (*) |
| Aç adicionados (g) | 1.6 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 8.4 | % VD (*) |
| Gorduras saturadas (g) | 3.4 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 246 | % 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.