Recipe
Chipa (Main Recipe)
Ingredients
Part Preparo
Chipa1 Kg
Eggs200 g
Liquid Milk300 ml
Grated Mozzarella Cheese500 g
Process
01. Place Zeelandia Chipa in the mixer.
02. Add the grated mozzarella cheese, eggs, and milk, and mix on medium speed (speed 2) for approximately 3 minutes. Use a paddle attachment.
03. Roll out the dough into strips.
04. Divide into 40 g portions.
05. Shape into a half-moon.
06. Bake at 200°C for approximately 12 to 15 minutes in a deck oven.
02. Add the grated mozzarella cheese, eggs, and milk, and mix on medium speed (speed 2) for approximately 3 minutes. Use a paddle attachment.
03. Roll out the dough into strips.
04. Divide into 40 g portions.
05. Shape into a half-moon.
06. Bake at 200°C for approximately 12 to 15 minutes in a deck oven.
Tips
- The raw chipa dough can be frozen for 30 days or refrigerated for 24 hours without affecting the final product.
- Sprinkling grated Parmesan cheese on the chipa before baking enhances the flavor and appearance.
- It is not recommended to keep the Chipa in a warming cabinet as it will quickly become limp and elastic. The suggestion is to reheat it before consumption. It will become warm and crispy again.
- It is possible to substitute fresh egg with liquid egg.
- Alternative baking:
* Turbo Oven: 160°C for approximately 12 minutes.
- Flavor variations (add to each 500 g of prepared dough)
Savory
* Olive: add 50 g of chopped olives.
* Calabresa: add 50 g of chopped calabresa sausage.
* Onion: add 50 g of chopped onion.
* Garlic: add 3 g of chopped garlic.
* Oregano: add 1 g of oregano.
* Salami: add 50 g of chopped salami.
* Dried meat: add 50 g of shredded unsalted dried meat.
* Bacon: add 50 g of chopped bacon.
* Cheddar: fill each unit with a strip of approximately 10 g of processed cheddar cheese.
* Processed cheese: fill each unit with a strip of approximately 10 g of processed cheese.
Sweet
* Goiabada: fill each unit with a strip of approximately 7 cm (10 g) of goiabada cascão.
- Sprinkling grated Parmesan cheese on the chipa before baking enhances the flavor and appearance.
- It is not recommended to keep the Chipa in a warming cabinet as it will quickly become limp and elastic. The suggestion is to reheat it before consumption. It will become warm and crispy again.
- It is possible to substitute fresh egg with liquid egg.
- Alternative baking:
* Turbo Oven: 160°C for approximately 12 minutes.
- Flavor variations (add to each 500 g of prepared dough)
Savory
* Olive: add 50 g of chopped olives.
* Calabresa: add 50 g of chopped calabresa sausage.
* Onion: add 50 g of chopped onion.
* Garlic: add 3 g of chopped garlic.
* Oregano: add 1 g of oregano.
* Salami: add 50 g of chopped salami.
* Dried meat: add 50 g of shredded unsalted dried meat.
* Bacon: add 50 g of chopped bacon.
* Cheddar: fill each unit with a strip of approximately 10 g of processed cheddar cheese.
* Processed cheese: fill each unit with a strip of approximately 10 g of processed cheese.
Sweet
* Goiabada: fill each unit with a strip of approximately 7 cm (10 g) of goiabada cascão.
Yield
48 Units of 35 g
Equipment
Oven , Mixer , Paddle Attachment , Scale , Flat Baking Trays
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 189 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.1 | % VD (*) |
| Proteínas (g) | 4.3 | % VD (*) |
| Gorduras totais (g) | 10.0 | % VD (*) |
| Gorduras saturadas (g) | 4.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 282 | % 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.
Chipa (Main Recipe)
Ingredients
How to make it
01. Place Zeelandia Chipa in the mixer.
02. Add the grated mozzarella cheese, eggs, and milk, and mix on medium speed (speed 2) for approximately 3 minutes. Use a paddle attachment.
03. Roll out the dough into strips.
04. Divide into 40 g portions.
05. Shape into a half-moon.
06. Bake at 200°C for approximately 12 to 15 minutes in a deck oven.
Tips
- The raw chipa dough can be frozen for 30 days or refrigerated for 24 hours without affecting the final product.
- Sprinkling grated Parmesan cheese on the chipa before baking enhances the flavor and appearance.
- It is not recommended to keep the Chipa in a warming cabinet as it will quickly become limp and elastic. The suggestion is to reheat it before consumption. It will become warm and crispy again.
- It is possible to substitute fresh egg with liquid egg.
- Alternative baking:
* Turbo Oven: 160°C for approximately 12 minutes.
- Flavor variations (add to each 500 g of prepared dough)
Savory
* Olive: add 50 g of chopped olives.
* Calabresa: add 50 g of chopped calabresa sausage.
* Onion: add 50 g of chopped onion.
* Garlic: add 3 g of chopped garlic.
* Oregano: add 1 g of oregano.
* Salami: add 50 g of chopped salami.
* Dried meat: add 50 g of shredded unsalted dried meat.
* Bacon: add 50 g of chopped bacon.
* Cheddar: fill each unit with a strip of approximately 10 g of processed cheddar cheese.
* Processed cheese: fill each unit with a strip of approximately 10 g of processed cheese.
Sweet
* Goiabada: fill each unit with a strip of approximately 7 cm (10 g) of goiabada cascão.
- Sprinkling grated Parmesan cheese on the chipa before baking enhances the flavor and appearance.
- It is not recommended to keep the Chipa in a warming cabinet as it will quickly become limp and elastic. The suggestion is to reheat it before consumption. It will become warm and crispy again.
- It is possible to substitute fresh egg with liquid egg.
- Alternative baking:
* Turbo Oven: 160°C for approximately 12 minutes.
- Flavor variations (add to each 500 g of prepared dough)
Savory
* Olive: add 50 g of chopped olives.
* Calabresa: add 50 g of chopped calabresa sausage.
* Onion: add 50 g of chopped onion.
* Garlic: add 3 g of chopped garlic.
* Oregano: add 1 g of oregano.
* Salami: add 50 g of chopped salami.
* Dried meat: add 50 g of shredded unsalted dried meat.
* Bacon: add 50 g of chopped bacon.
* Cheddar: fill each unit with a strip of approximately 10 g of processed cheddar cheese.
* Processed cheese: fill each unit with a strip of approximately 10 g of processed cheese.
Sweet
* Goiabada: fill each unit with a strip of approximately 7 cm (10 g) of goiabada cascão.
Yield
48 Units of 35 g
Equipment
Oven , Mixer , Paddle Attachment , Scale , Flat Baking Trays
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 189 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.1 | % VD (*) |
| Proteínas (g) | 4.3 | % VD (*) |
| Gorduras totais (g) | 10.0 | % VD (*) |
| Gorduras saturadas (g) | 4.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 282 | % 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.