Potato Bread Swiss Roll
Ingredients
Part Preparo
Part Acabamento
Part Recheio
Process
01. Chop the spinach, onion, and grate the ricotta. Place in a container.
02. Add the cream cheese type catupiry and mix well.
03. Set aside.
PREPARATION
01. Place Zeelandia Pão de Batata, Arti, Volumex, and eggs in the mixer and beat for approximately 8 minutes on high speed (speed 3). Use a balloon whisk.
02. Line the baking trays with parchment paper.
03. Place approximately 980 g of dough in each tray measuring 58 cm x 38 cm.
04. Bake at 200°C for approximately 10 minutes in a convection oven.
05. Cool.
06. Using a spatula, spread the reserved filling over the dough and roll it up.
FINISHING
01. Spread the cream cheese over the roulade and cover with mozzarella.
02. Bake to gratin at 230°C for approximately 7 minutes in a convection oven.
Yield
2 Units of 1866.5 g
Equipment
Dough Mixer , Oven , Spatula , Pot , Scale , Flat Baking Trays , Knife , Parchment Paper , Fermentation Chamber
Suggested shelf life
12
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 133 | % VD (*) |
| Carboidratos (g) | 7.1 | % VD (*) |
| Açúcares totais (g) | 1.3 | % VD (*) |
| Aç adicionados (g) | 0.9 | % VD (*) |
| Proteínas (g) | 7.9 | % VD (*) |
| Gorduras totais (g) | 8.1 | % VD (*) |
| Gorduras saturadas (g) | 4.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 273 | % 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.
Potato Bread Swiss Roll
Ingredients
Part Acabamento
Part Recheio
How to make it
FILLING
01. Chop the spinach, onion, and grate the ricotta. Place in a container.
02. Add the cream cheese type catupiry and mix well.
03. Set aside.
PREPARATION
01. Place Zeelandia Pão de Batata, Arti, Volumex, and eggs in the mixer and beat for approximately 8 minutes on high speed (speed 3). Use a balloon whisk.
02. Line the baking trays with parchment paper.
03. Place approximately 980 g of dough in each tray measuring 58 cm x 38 cm.
04. Bake at 200°C for approximately 10 minutes in a convection oven.
05. Cool.
06. Using a spatula, spread the reserved filling over the dough and roll it up.
FINISHING
01. Spread the cream cheese over the roulade and cover with mozzarella.
02. Bake to gratin at 230°C for approximately 7 minutes in a convection oven.
Tips
Yield
2 Units of 1866.5 g
Equipment
Dough Mixer , Oven , Spatula , Pot , Scale , Flat Baking Trays , Knife , Parchment Paper , Fermentation Chamber
Suggested shelf life
12 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 133 | % VD (*) |
| Carboidratos (g) | 7.1 | % VD (*) |
| Açúcares totais (g) | 1.3 | % VD (*) |
| Aç adicionados (g) | 0.9 | % VD (*) |
| Proteínas (g) | 7.9 | % VD (*) |
| Gorduras totais (g) | 8.1 | % VD (*) |
| Gorduras saturadas (g) | 4.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 273 | % 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.