Four Cheese Biscuit
Ingredients
Part Preparo
Part Acabamento
Process
01. Grate the standard Minas cheese (semi-cured), mozzarella cheese, and cheese prato. Set aside.
02. Place the Zeelandia Chipa in the mixer.
03. Add the reserved standard Minas cheese (semi-cured), mozzarella cheese, and cheese prato, along with the milk and eggs, and mix at medium speed (speed 2) for approximately 3 minutes. Use a paddle attachment.
04. Shape into sticks and cut into pieces of approximately 5 cm. Set aside.
FINISHING
01. Grate the fine provolone cheese and place it in a container.
02. Dip each of the reserved sticks in the grated provolone.
03. Place them on greased flat baking sheets, ensuring a distance of approximately 3 cm between each stick.
04. Bake at 190°C for approximately 20 minutes in a refractory oven on a French bread baking sheet.
Tips
* Turbo Oven: 150°C for approximately 15 minutes.
- Alternative Yield:
* For larger biscuits, divide the dough into portions of 30 g and shape into sticks (approximately 25 cm in length) yielding 73 units of 23 g.
* Refractory Oven: 220ºC for approximately 10 minutes.
Yield
1 Unit of 1500 g
Equipment
Oven , Mixer , Grater , Paddle Attachment , Scale , French Bread Baking Sheet , Flat Baking Sheets , Knife , Container
Suggested shelf life
48
Nutritional table
| A serving of Porção de 30g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 138 | % VD (*) |
| Carboidratos (g) | 12 | % VD (*) |
| Açúcares totais (g) | 0.1 | % VD (*) |
| Aç adicionados (g) | 0.1 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 7.9 | % VD (*) |
| Gorduras saturadas (g) | 3.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 253 | % 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.
Four Cheese Biscuit
Ingredients
Part Preparo
Part Acabamento
How to make it
PREPARATION
01. Grate the standard Minas cheese (semi-cured), mozzarella cheese, and cheese prato. Set aside.
02. Place the Zeelandia Chipa in the mixer.
03. Add the reserved standard Minas cheese (semi-cured), mozzarella cheese, and cheese prato, along with the milk and eggs, and mix at medium speed (speed 2) for approximately 3 minutes. Use a paddle attachment.
04. Shape into sticks and cut into pieces of approximately 5 cm. Set aside.
FINISHING
01. Grate the fine provolone cheese and place it in a container.
02. Dip each of the reserved sticks in the grated provolone.
03. Place them on greased flat baking sheets, ensuring a distance of approximately 3 cm between each stick.
04. Bake at 190°C for approximately 20 minutes in a refractory oven on a French bread baking sheet.
Tips
* Turbo Oven: 150°C for approximately 15 minutes.
- Alternative Yield:
* For larger biscuits, divide the dough into portions of 30 g and shape into sticks (approximately 25 cm in length) yielding 73 units of 23 g.
* Refractory Oven: 220ºC for approximately 10 minutes.
Yield
1 Unit of 1500 g
Equipment
Oven , Mixer , Grater , Paddle Attachment , Scale , French Bread Baking Sheet , Flat Baking Sheets , Knife , Container
Suggested shelf life
48 hours
Nutritional table
| Porção de 30g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 138 | % VD (*) |
| Carboidratos (g) | 12 | % VD (*) |
| Açúcares totais (g) | 0.1 | % VD (*) |
| Aç adicionados (g) | 0.1 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 7.9 | % VD (*) |
| Gorduras saturadas (g) | 3.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 253 | % 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.