Galup California
Ingredients
Part Massa
Part Cobertura
Part Recheio
Process
01. Wash the raisins.
02. Cut the Canadian bacon into cubes and mix with the washed raisins.
03. Set aside.
DOUGH
01. Place Zeelandia Focaccia, egg yolks, and gradually add cold water into the mixer.
02. Mix at low speed (speed 1) for 2 minutes.
03. Add fresh yeast and mix for another minute at low speed (speed 1).
04. Beat at high speed (speed 2) until the windowpane stage (approximately 3 minutes).
05. Add the prepared filling.
06. Mix for 1 minute at low speed (speed 1).
07. Cut into portions of 450 g.
08. Shape into balls and let rest for 10 minutes, covering with plastic.
09. Shape again and flatten inside the Galup mold.
10. Spread approximately 40 g of cream cheese on top of each Galup and sprinkle with breadcrumbs.
11. Allow to ferment until ready for baking (approximately 60 minutes).
12. Bake without steam at 180°C for approximately 40 minutes.
TOPPING
Yield
10 Units of 435 g
Equipment
Mixer , Oven , Scale , Flat Baking Sheets , Knife , Galup Mold
Suggested shelf life
48
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 179 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 6.2 | % VD (*) |
| Gorduras totais (g) | 4.4 | % VD (*) |
| Gorduras saturadas (g) | 2.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 296 | % 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.
Galup California
Ingredients
Part Cobertura
Part Recheio
How to make it
FILLING
01. Wash the raisins.
02. Cut the Canadian bacon into cubes and mix with the washed raisins.
03. Set aside.
DOUGH
01. Place Zeelandia Focaccia, egg yolks, and gradually add cold water into the mixer.
02. Mix at low speed (speed 1) for 2 minutes.
03. Add fresh yeast and mix for another minute at low speed (speed 1).
04. Beat at high speed (speed 2) until the windowpane stage (approximately 3 minutes).
05. Add the prepared filling.
06. Mix for 1 minute at low speed (speed 1).
07. Cut into portions of 450 g.
08. Shape into balls and let rest for 10 minutes, covering with plastic.
09. Shape again and flatten inside the Galup mold.
10. Spread approximately 40 g of cream cheese on top of each Galup and sprinkle with breadcrumbs.
11. Allow to ferment until ready for baking (approximately 60 minutes).
12. Bake without steam at 180°C for approximately 40 minutes.
TOPPING
Tips
Yield
10 Units of 435 g
Equipment
Mixer , Oven , Scale , Flat Baking Sheets , Knife , Galup Mold
Suggested shelf life
48 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 179 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 6.2 | % VD (*) |
| Gorduras totais (g) | 4.4 | % VD (*) |
| Gorduras saturadas (g) | 2.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 296 | % 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.