Doguinho Vittale
Ingredients
Part Preparo
Part Recheio
Process
01. Place the sausages in a pot with water and bring to a boil.
02. Drain and cool.
03. Cut the sausages in half (without separating the parts).
04. Place the potato purée in the opened cut.
05. Set aside.
PREPARATION
01. Place the Energia Vittale Vitaminado and the eggs in the mixer.
02. Gradually add the cold water and mix on low speed (speed 1) for approximately 3 minutes.
03. Add the fresh yeast and mix on high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
04. Let rest for 10 minutes.
05. With the help of a rolling pin, roll the dough into a rectangle shape.
06. Cut into strips of 23 x 2.5 cm.
07. With the dough strips, wrap the sausage with reserved purée.
08. Place on previously greased baking sheets.
09. Let ferment in a fermentation chamber (32°C) for approximately 1 hour or until ready.
10. Brush with beaten whole eggs.
11. Bake at 200°C for approximately 10 minutes in a deck oven.
Tips
* Turbo Oven: 160°C for approximately 10 minutes.
Yield
38 Units of 100 g
Equipment
Mixer , Oven , Stove , Rolling Pin , Pot , Scale , Flat Baking Sheets , Knife , Brush , Fermentation Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 121 | % VD (*) |
| Carboidratos (g) | 9.4 | % VD (*) |
| Açúcares totais (g) | 1.5 | % VD (*) |
| Aç adicionados (g) | 1.3 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 7.6 | % VD (*) |
| Gorduras saturadas (g) | 3.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 320 | % 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.
Doguinho Vittale
Ingredients
Part Recheio
How to make it
FILLING
01. Place the sausages in a pot with water and bring to a boil.
02. Drain and cool.
03. Cut the sausages in half (without separating the parts).
04. Place the potato purée in the opened cut.
05. Set aside.
PREPARATION
01. Place the Energia Vittale Vitaminado and the eggs in the mixer.
02. Gradually add the cold water and mix on low speed (speed 1) for approximately 3 minutes.
03. Add the fresh yeast and mix on high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
04. Let rest for 10 minutes.
05. With the help of a rolling pin, roll the dough into a rectangle shape.
06. Cut into strips of 23 x 2.5 cm.
07. With the dough strips, wrap the sausage with reserved purée.
08. Place on previously greased baking sheets.
09. Let ferment in a fermentation chamber (32°C) for approximately 1 hour or until ready.
10. Brush with beaten whole eggs.
11. Bake at 200°C for approximately 10 minutes in a deck oven.
Tips
* Turbo Oven: 160°C for approximately 10 minutes.
Yield
38 Units of 100 g
Equipment
Mixer , Oven , Stove , Rolling Pin , Pot , Scale , Flat Baking Sheets , Knife , Brush , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 121 | % VD (*) |
| Carboidratos (g) | 9.4 | % VD (*) |
| Açúcares totais (g) | 1.5 | % VD (*) |
| Aç adicionados (g) | 1.3 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 7.6 | % VD (*) |
| Gorduras saturadas (g) | 3.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 320 | % 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.