Sheet Bread with Australian
Ingredients
Part Preparo
Process
02. Increase to medium speed (speed 2) and beat until the windowpane stage.
03. Divide the dough into 70 g pieces, round them, cover with plastic, and let rest for 20 minutes.
04. Dust the table with flour and roll out the dough with a rolling pin until it reaches a thickness of 2 mm. The piece can be round or not.
05. Place on baking sheets and use a fork to make small holes in the dough.
06. Let it rest for 10 minutes.
07. Bake in a deck oven at 220°C for approximately 1 minute, without using steam.
08. Remove from the oven and wait for it to cool.
09. Fill according to your preference.
Tips
- The product can be stored in plastic bags to prevent drying out.
Yield
10 Units of 66 g
Equipment
Mixer , Oven , Rolling Pin , Scale , Flat Baking Sheets , Fork
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 143 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 5.6 | % VD (*) |
| Aç adicionados (g) | 5.0 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 2.3 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.3 | % VD (*) |
| Sódio (mg) | 148 | % 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.
Sheet Bread with Australian
Ingredients
How to make it
01. Place all ingredients in the mixer, mix on low speed (speed 1) for 4 minutes.
02. Increase to medium speed (speed 2) and beat until the windowpane stage.
03. Divide the dough into 70 g pieces, round them, cover with plastic, and let rest for 20 minutes.
04. Dust the table with flour and roll out the dough with a rolling pin until it reaches a thickness of 2 mm. The piece can be round or not.
05. Place on baking sheets and use a fork to make small holes in the dough.
06. Let it rest for 10 minutes.
07. Bake in a deck oven at 220°C for approximately 1 minute, without using steam.
08. Remove from the oven and wait for it to cool.
09. Fill according to your preference.
Tips
- The product can be stored in plastic bags to prevent drying out.
Yield
10 Units of 66 g
Equipment
Mixer , Oven , Rolling Pin , Scale , Flat Baking Sheets , Fork
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 143 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 5.6 | % VD (*) |
| Aç adicionados (g) | 5.0 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 2.3 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.3 | % VD (*) |
| Sódio (mg) | 148 | % 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.