Cassava Bread with Ham Spread
Ingredients
Part Preparo
Part Montagem
Part Recheio
Process
01. Grate the ham and mozzarella, place in a bowl, and mix.
02. Chop the olives and parsley, and mix with the grated ham and mozzarella.
03. Add the cream cheese and heavy cream, and mix until homogeneous.
04. Set aside.
PREPARATION
01. Place the Zeelandia Cassava Bread in the mixer.
02. Add part of the cold water (380 ml) and mix on low speed (speed 1) for approximately 4 minutes.
03. Add the fresh yeast, mix on high speed (speed 2), and gradually add the remaining cold water (100 ml).
04. Mix on high speed (speed 2) for approximately 5 more minutes or until reaching the windowpane stage.
05. Divide the dough into 12 g pieces. Shape into balls.
06. Place on pre-greased baking trays, keeping distance between the pieces to prevent sticking after baking.
07. Let ferment in a fermentation chamber (32°C) for approximately 1 hour.
08. Bake at 190°C for approximately 10 minutes in a deck oven on a French bread baking tray.
09. Cool.
01. Place the bacon slices on a baking tray and bake until golden and crispy.
02. Remove from the oven and place on paper towels to absorb excess fat.
03. Cut the bacon into small pieces. Set aside.
04. Cut the rolls in half, starting at the top but not separating the halves (do not cut all the way through).
05. Using a spoon, fill the rolls with the reserved ham spread.
06. Garnish with chopped bacon on top of the spread.
Tips
- As soon as they are removed from the oven, melted unsalted butter can be brushed over the rolls.
- Bacon can be substituted with potato sticks, sliced olives, or fried leeks in strips.
- To maintain freshness for longer:
* After cooling, the rolls can be stored in a plastic bag at room temperature. Fill and garnish at the time of display for sale.
Yield
120 Units of 24 g
Equipment
Mixer , Oven , Stove , Grater , Fermentation Cabinet , Spoon , Pot , Scale , French Bread Baking Tray , Flat Baking Trays , Knife , Bowl , Cutting Board , Paper Towel
Suggested shelf life
12
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 168 | % VD (*) |
| Carboidratos (g) | 12 | % VD (*) |
| Açúcares totais (g) | 1.6 | % VD (*) |
| Aç adicionados (g) | 1.2 | % VD (*) |
| Proteínas (g) | 6.9 | % VD (*) |
| Gorduras totais (g) | 10 | % VD (*) |
| Gorduras saturadas (g) | 4.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 383 | % 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.
Cassava Bread with Ham Spread
Ingredients
Part Montagem
Part Recheio
How to make it
FILLING
01. Grate the ham and mozzarella, place in a bowl, and mix.
02. Chop the olives and parsley, and mix with the grated ham and mozzarella.
03. Add the cream cheese and heavy cream, and mix until homogeneous.
04. Set aside.
PREPARATION
01. Place the Zeelandia Cassava Bread in the mixer.
02. Add part of the cold water (380 ml) and mix on low speed (speed 1) for approximately 4 minutes.
03. Add the fresh yeast, mix on high speed (speed 2), and gradually add the remaining cold water (100 ml).
04. Mix on high speed (speed 2) for approximately 5 more minutes or until reaching the windowpane stage.
05. Divide the dough into 12 g pieces. Shape into balls.
06. Place on pre-greased baking trays, keeping distance between the pieces to prevent sticking after baking.
07. Let ferment in a fermentation chamber (32°C) for approximately 1 hour.
08. Bake at 190°C for approximately 10 minutes in a deck oven on a French bread baking tray.
09. Cool.
01. Place the bacon slices on a baking tray and bake until golden and crispy.
02. Remove from the oven and place on paper towels to absorb excess fat.
03. Cut the bacon into small pieces. Set aside.
04. Cut the rolls in half, starting at the top but not separating the halves (do not cut all the way through).
05. Using a spoon, fill the rolls with the reserved ham spread.
06. Garnish with chopped bacon on top of the spread.
Tips
- As soon as they are removed from the oven, melted unsalted butter can be brushed over the rolls.
- Bacon can be substituted with potato sticks, sliced olives, or fried leeks in strips.
- To maintain freshness for longer:
* After cooling, the rolls can be stored in a plastic bag at room temperature. Fill and garnish at the time of display for sale.
Yield
120 Units of 24 g
Equipment
Mixer , Oven , Stove , Grater , Fermentation Cabinet , Spoon , Pot , Scale , French Bread Baking Tray , Flat Baking Trays , Knife , Bowl , Cutting Board , Paper Towel
Suggested shelf life
12 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 168 | % VD (*) |
| Carboidratos (g) | 12 | % VD (*) |
| Açúcares totais (g) | 1.6 | % VD (*) |
| Aç adicionados (g) | 1.2 | % VD (*) |
| Proteínas (g) | 6.9 | % VD (*) |
| Gorduras totais (g) | 10 | % VD (*) |
| Gorduras saturadas (g) | 4.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 383 | % 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.