Sushi Bread
Ingredients
Part Preparo
Part Acabamento
Part Recheio
Process
01. Place the Trigale Integral Light in the mixer.
02. Add part of the cold water (770 ml) and mix at low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (94 ml) and beat at high speed (speed 2) for approximately 3 minutes or until the veil point is reached.
04. Divide into pieces of 700 g. Round them.
05. Cover with plastic. Let rest for 20 minutes.
06. Shape. Place in loaf pans with lids (30 x 10 x 10 cm) previously greased.
07. Ferment in a fermentation chamber (32 °C) for approximately 1:30 h or until the desired point.
08. Bake at 200 °C for approximately 50 minutes in a deck oven.
09. Immediately remove from the pans. Cool.
01. Chop the sun-dried tomatoes and place them in a container.
02. Add the catupiry-style cream cheese and mix.
03. Divide the filling into two parts. Set aside.
04. Place a slice of mozzarella cheese on top of a slice of ham.
05. Using a small plain piping bag, apply one part of the reserved filling over the cheese and ham slices horizontally.
06. Roll up. Set aside.
ASSEMBLY
01. Slice the breads vertically. Remove the crust.
02. Place the slices on a flat surface.
03. Using a roller, press the slices until achieving a thin thickness of approximately 3 mm.
04. Using a spatula, spread a thin layer of the remaining reserved filling on the surface of the slice.
05. Place the reserved ham and cheese roll at one end of the slice.
06. Roll up and press to ensure there is no space between the filling and the bread.
FINISHING
01. Mix the white and black sesame. Set aside.
02. Using a spatula, spread the catupiry-style cream cheese over the surface of the breads.
03. Cover with the reserved sesame mixture.
04. Cut into slices approximately 1.5 cm wide.
Tips
- To make it easier, it is recommended to slice the bread after 1 day of preparation.
- The Sushi Bread can be made with other breads from the Trigale Light and Energia Vittale lines (Energia Vittale Chia, Energia Vittale Light, or Energia Vittale Soy).
- Alternative Filling:
* Roast beef with mango and catupiry: Cut the mangoes into strips. Wrap a strip of mango with a slice of roast beef. Set aside. Spread a thin layer of catupiry over the surface of the slices. Place the roast beef roll at one end of the slice and roll up.
Yield
Total 3470 g
Equipment
Mixer , Oven , Refrigerator , Roller , Piping Bag , Spatula , Spoon , Scale , Flat Baking Sheets , Loaf Pan , Container , Plain Tip , Slicer , Serrated Knife , Fermentation Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 207 | % VD (*) |
| Carboidratos (g) | 16 | % VD (*) |
| Açúcares totais (g) | 0.3 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 11 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 5.0 | % VD (*) |
| Gorduras trans (g) | 0.2 | % VD (*) |
| Fibra Alimentar (g) | 3.3 | % VD (*) |
| Sódio (mg) | 432 | % 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.
Sushi Bread
Ingredients
Part Acabamento
Part Recheio
How to make it
PREPARATION
01. Place the Trigale Integral Light in the mixer.
02. Add part of the cold water (770 ml) and mix at low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (94 ml) and beat at high speed (speed 2) for approximately 3 minutes or until the veil point is reached.
04. Divide into pieces of 700 g. Round them.
05. Cover with plastic. Let rest for 20 minutes.
06. Shape. Place in loaf pans with lids (30 x 10 x 10 cm) previously greased.
07. Ferment in a fermentation chamber (32 °C) for approximately 1:30 h or until the desired point.
08. Bake at 200 °C for approximately 50 minutes in a deck oven.
09. Immediately remove from the pans. Cool.
01. Chop the sun-dried tomatoes and place them in a container.
02. Add the catupiry-style cream cheese and mix.
03. Divide the filling into two parts. Set aside.
04. Place a slice of mozzarella cheese on top of a slice of ham.
05. Using a small plain piping bag, apply one part of the reserved filling over the cheese and ham slices horizontally.
06. Roll up. Set aside.
ASSEMBLY
01. Slice the breads vertically. Remove the crust.
02. Place the slices on a flat surface.
03. Using a roller, press the slices until achieving a thin thickness of approximately 3 mm.
04. Using a spatula, spread a thin layer of the remaining reserved filling on the surface of the slice.
05. Place the reserved ham and cheese roll at one end of the slice.
06. Roll up and press to ensure there is no space between the filling and the bread.
FINISHING
01. Mix the white and black sesame. Set aside.
02. Using a spatula, spread the catupiry-style cream cheese over the surface of the breads.
03. Cover with the reserved sesame mixture.
04. Cut into slices approximately 1.5 cm wide.
Tips
- To make it easier, it is recommended to slice the bread after 1 day of preparation.
- The Sushi Bread can be made with other breads from the Trigale Light and Energia Vittale lines (Energia Vittale Chia, Energia Vittale Light, or Energia Vittale Soy).
- Alternative Filling:
* Roast beef with mango and catupiry: Cut the mangoes into strips. Wrap a strip of mango with a slice of roast beef. Set aside. Spread a thin layer of catupiry over the surface of the slices. Place the roast beef roll at one end of the slice and roll up.
Yield
Total 3470 g
Equipment
Mixer , Oven , Refrigerator , Roller , Piping Bag , Spatula , Spoon , Scale , Flat Baking Sheets , Loaf Pan , Container , Plain Tip , Slicer , Serrated Knife , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 207 | % VD (*) |
| Carboidratos (g) | 16 | % VD (*) |
| Açúcares totais (g) | 0.3 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 11 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 5.0 | % VD (*) |
| Gorduras trans (g) | 0.2 | % VD (*) |
| Fibra Alimentar (g) | 3.3 | % VD (*) |
| Sódio (mg) | 432 | % 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.