Vittale Roll
Ingredients
Part Preparo
Process
02. Gradually add the cold water and mix at low speed (speed 1) for approximately 3 minutes.
03. Add the fresh yeast and mix at high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
04. Let rest for 10 minutes.
05. Slice the tomato into rounds. Set aside.
06. Using a rolling pin, roll out the dough into a rectangle (18 x 90 x 0.5 cm thick).
07. Spread the tomato sauce in the center of the rectangle lengthwise.
08. Place the sliced ham and cheese, catupiry cream cheese, and the reserved tomato slices.
09. Fold one part of the dough over the filling and another part over the folded dough.
10. Cut into slices of approximately 10 cm in width.
11. Place in pre-greased baking sheets.
12. Ferment in a fermentation chamber (32ºC) for approximately 1 hour or until ready.
13. Brush with beaten whole eggs.
14. Bake at 200°C for approximately 10 minutes in a deck oven.
Tips
* Turbo Oven: 160°C for approximately 10 minutes.
Yield
20 Units of 113 g
Equipment
Mixer , Oven , Rolling Pin , Scale , Flat Baking Sheets , Knife , Brush , Cutting Board , Fermentation Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 106 | % VD (*) |
| Carboidratos (g) | 13 | % VD (*) |
| Açúcares totais (g) | 2.5 | % VD (*) |
| Aç adicionados (g) | 2.2 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 4.0 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 184 | % 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.
Vittale Roll
Ingredients
Part Preparo
How to make it
01. Place Energia Vittale Vitaminado and the eggs in the mixer.
02. Gradually add the cold water and mix at low speed (speed 1) for approximately 3 minutes.
03. Add the fresh yeast and mix at high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
04. Let rest for 10 minutes.
05. Slice the tomato into rounds. Set aside.
06. Using a rolling pin, roll out the dough into a rectangle (18 x 90 x 0.5 cm thick).
07. Spread the tomato sauce in the center of the rectangle lengthwise.
08. Place the sliced ham and cheese, catupiry cream cheese, and the reserved tomato slices.
09. Fold one part of the dough over the filling and another part over the folded dough.
10. Cut into slices of approximately 10 cm in width.
11. Place in pre-greased baking sheets.
12. Ferment in a fermentation chamber (32ºC) for approximately 1 hour or until ready.
13. Brush with beaten whole eggs.
14. Bake at 200°C for approximately 10 minutes in a deck oven.
Tips
* Turbo Oven: 160°C for approximately 10 minutes.
Yield
20 Units of 113 g
Equipment
Mixer , Oven , Rolling Pin , Scale , Flat Baking Sheets , Knife , Brush , Cutting Board , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 106 | % VD (*) |
| Carboidratos (g) | 13 | % VD (*) |
| Açúcares totais (g) | 2.5 | % VD (*) |
| Aç adicionados (g) | 2.2 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 4.0 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 184 | % 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.