Ricotta Spinach Muffin
Ingredients
Part Massa
Part Empanamento
Part Recheio
Process
01. Chop the spinach and sauté, seasoning to taste.
02. Mix the sautéed spinach with the mashed ricotta and set aside.
DOUGH
01. Place Zeelandia Salgadinhos in the mixer and gradually add water and milk (the amounts of water and milk may vary between 650 and 700 ml).
02. Mix on low speed (speed 1) until a homogeneous dough is obtained (approximately 5 minutes) using a paddle attachment.
03. Divide the dough into 50 g portions and fill them, shaping as desired.
BREADING
01. Mix the water and eggs for the breading.
02. Moisten the muffins in this mixture and coat with breadcrumbs.
03. Fry in heated oil at 180°C for 3 minutes.
Tips
- To avoid sogginess and cracks, reduce the quantity of snacks fried at one time.
- For breading, use the minimum amount of liquids possible.
- It is possible to substitute raw eggs with liquid eggs for the breading.
- Freezing
* The snacks can be frozen for up to 2 months at -18°C.
* To fry frozen snacks, initially heat the oil to 200°C.
* For snacks over 50 g, thaw them so the filling is also heated.
- Molding Machine
* When using molding machines, reduce the amount of milk by 5% and water by 5%.
* The chicken filling used in molding machines should be moister and pastier.
* The molds and fittings of the molding machine should be greased with general-purpose margarine.
* To adjust the size of the snacks, use only the dough as a test, which can be reused afterward.
Yield
48 Units of 75 g
Equipment
Mixer , Stove , Fryer , Paddle Attachment , Scale
Suggested shelf life
6
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 75 | % VD (*) |
| Carboidratos (g) | 9.6 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 2.8 | % VD (*) |
| Gorduras totais (g) | 2.8 | % VD (*) |
| Gorduras saturadas (g) | 1.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 190 | % 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.
Ricotta Spinach Muffin
Ingredients
Part Empanamento
Part Recheio
How to make it
FILLING
01. Chop the spinach and sauté, seasoning to taste.
02. Mix the sautéed spinach with the mashed ricotta and set aside.
DOUGH
01. Place Zeelandia Salgadinhos in the mixer and gradually add water and milk (the amounts of water and milk may vary between 650 and 700 ml).
02. Mix on low speed (speed 1) until a homogeneous dough is obtained (approximately 5 minutes) using a paddle attachment.
03. Divide the dough into 50 g portions and fill them, shaping as desired.
BREADING
01. Mix the water and eggs for the breading.
02. Moisten the muffins in this mixture and coat with breadcrumbs.
03. Fry in heated oil at 180°C for 3 minutes.
Tips
- To avoid sogginess and cracks, reduce the quantity of snacks fried at one time.
- For breading, use the minimum amount of liquids possible.
- It is possible to substitute raw eggs with liquid eggs for the breading.
- Freezing
* The snacks can be frozen for up to 2 months at -18°C.
* To fry frozen snacks, initially heat the oil to 200°C.
* For snacks over 50 g, thaw them so the filling is also heated.
- Molding Machine
* When using molding machines, reduce the amount of milk by 5% and water by 5%.
* The chicken filling used in molding machines should be moister and pastier.
* The molds and fittings of the molding machine should be greased with general-purpose margarine.
* To adjust the size of the snacks, use only the dough as a test, which can be reused afterward.
Yield
48 Units of 75 g
Equipment
Mixer , Stove , Fryer , Paddle Attachment , Scale
Suggested shelf life
6 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 75 | % VD (*) |
| Carboidratos (g) | 9.6 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 2.8 | % VD (*) |
| Gorduras totais (g) | 2.8 | % VD (*) |
| Gorduras saturadas (g) | 1.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 190 | % 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.