Galup with Potato Bread
Ingredients
Part Massa
Process
01. Place the Potato Bread, egg yolks, and part of the water (approximately 600 ml) in the mixer and mix on low speed (speed 1) for about 3 minutes.
02. Gradually add the yeast and the remaining water.
03. Beat on high speed (speed 2) for about 7 minutes or until the veil stage is reached.
04. Add the chopped calabrese sausage and mix for 2 minutes on low speed (speed 1).
05. Divide into pieces of 150 g and shape into balls.
06. Let rest for 10 minutes covered with plastic.
07. Shape into a ring (join three pieces of 150 g) and place in Galup molds.
08. Ferment for approximately 90 minutes, brush with egg whites, and decorate each piece with grated parmesan cheese.
09. Bake at 170°C for approximately 40 minutes in a convection oven without steam.
10. Package after complete cooling.
How to make it
Part 1
01. 01
Yield
10 Units of 420 g
Equipment
Mixer , Oven , Scale , Knife , Brush , Galup Mold , Baking Sheets
Suggested shelf life
48
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 162 | % VD (*) |
| Carboidratos (g) | 16 | % VD (*) |
| Açúcares totais (g) | 2.0 | % VD (*) |
| Aç adicionados (g) | 1.6 | % VD (*) |
| Proteínas (g) | 5.7 | % VD (*) |
| Gorduras totais (g) | 8.2 | % VD (*) |
| Gorduras saturadas (g) | 3.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 474 | % 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 with Potato Bread
Ingredients
Part Massa
How to make it
DOUGH
01. Place the Potato Bread, egg yolks, and part of the water (approximately 600 ml) in the mixer and mix on low speed (speed 1) for about 3 minutes.
02. Gradually add the yeast and the remaining water.
03. Beat on high speed (speed 2) for about 7 minutes or until the veil stage is reached.
04. Add the chopped calabrese sausage and mix for 2 minutes on low speed (speed 1).
05. Divide into pieces of 150 g and shape into balls.
06. Let rest for 10 minutes covered with plastic.
07. Shape into a ring (join three pieces of 150 g) and place in Galup molds.
08. Ferment for approximately 90 minutes, brush with egg whites, and decorate each piece with grated parmesan cheese.
09. Bake at 170°C for approximately 40 minutes in a convection oven without steam.
10. Package after complete cooling.
How to make it
Part 1
01. 01
Tips
Yield
10 Units of 420 g
Equipment
Mixer , Oven , Scale , Knife , Brush , Galup Mold , Baking Sheets
Suggested shelf life
48 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 162 | % VD (*) |
| Carboidratos (g) | 16 | % VD (*) |
| Açúcares totais (g) | 2.0 | % VD (*) |
| Aç adicionados (g) | 1.6 | % VD (*) |
| Proteínas (g) | 5.7 | % VD (*) |
| Gorduras totais (g) | 8.2 | % VD (*) |
| Gorduras saturadas (g) | 3.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 474 | % 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.