Potato Roll with Ham and Cheese
Ingredients
Part Preparo
Process
02. Gradually add the fresh yeast and the remaining cold water (50 ml), beating on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
03. Divide the dough into two equal parts and shape into sticks approximately 80 cm long.
04. Cover with plastic. Let rest for 10 minutes.
05. Open the dough with your hands into a rectangular shape (15 x 80 cm).
06. Fill with sliced ham and mozzarella cheese, and sprinkle with oregano to taste.
07. Roll up like a jelly roll.
08. Cut into slices 2 cm thick.
09. Place on previously greased flat baking sheets.
10. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until ready.
11. Brush the surface with beaten whole eggs and then with tomato sauce halfway through the fermentation time.
12. Sprinkle grated Parmesan cheese over the surface of the dough.
13. Bake at 200°C for approximately 13 minutes in a deck oven on a French bread baking sheet.
Tips
* Turbo Oven: 160°C for approximately 7 minutes.
Yield
92 Units of 20 g
Equipment
Mixing Bowl , Oven , Scale , French Bread Baking Sheet , Flat Baking Sheets , Knife , Brush , Container , Fermentation Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 131 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 1.8 | % VD (*) |
| Aç adicionados (g) | 1.4 | % VD (*) |
| Proteínas (g) | 5.3 | % VD (*) |
| Gorduras totais (g) | 5.9 | % VD (*) |
| Gorduras saturadas (g) | 2.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 323 | % 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.
Potato Roll with Ham and Cheese
Ingredients
Part Preparo
How to make it
01. Place Zeelandia Potato Bread and part of the cold water (400 ml) in the mixing bowl and mix on low speed (speed 1) for approximately 2 minutes.
02. Gradually add the fresh yeast and the remaining cold water (50 ml), beating on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
03. Divide the dough into two equal parts and shape into sticks approximately 80 cm long.
04. Cover with plastic. Let rest for 10 minutes.
05. Open the dough with your hands into a rectangular shape (15 x 80 cm).
06. Fill with sliced ham and mozzarella cheese, and sprinkle with oregano to taste.
07. Roll up like a jelly roll.
08. Cut into slices 2 cm thick.
09. Place on previously greased flat baking sheets.
10. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until ready.
11. Brush the surface with beaten whole eggs and then with tomato sauce halfway through the fermentation time.
12. Sprinkle grated Parmesan cheese over the surface of the dough.
13. Bake at 200°C for approximately 13 minutes in a deck oven on a French bread baking sheet.
Tips
* Turbo Oven: 160°C for approximately 7 minutes.
Yield
92 Units of 20 g
Equipment
Mixing Bowl , Oven , Scale , French Bread Baking Sheet , Flat Baking Sheets , Knife , Brush , Container , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 131 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 1.8 | % VD (*) |
| Aç adicionados (g) | 1.4 | % VD (*) |
| Proteínas (g) | 5.3 | % VD (*) |
| Gorduras totais (g) | 5.9 | % VD (*) |
| Gorduras saturadas (g) | 2.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 323 | % 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.