Sausage Escondidinho
Ingredients
Part Preparo
Part Acabamento
Part Recheio
Process
01. Remove the skin from the Italian sausage. Set aside.
02. Chop the onion and bacon into cubes. Set aside.
03. Heat olive oil in a pan and sauté the reserved onion and chopped garlic.
04. Add the reserved bacon and sausage. Sauté.
05. Remove from heat. Let cool.
06. Add the catupiry cheese, parsley, and salt to taste, and mix until homogeneous. Set aside.
PREPARATION
01. Place part of the Zeelandia Semi Italian Bread (1 kg) in the mixer.
02. Add part of the cold water (460 ml) and mix at low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining cold water (100 ml), mixing at high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Divide into 15 g portions. Round them into balls.
05. Cover with plastic wrap. Let rest for 15 minutes.
06. Shape into mini-loafs.
07. Place egg whites and salt to taste in a bowl and mix.
08. Soak the loaves in the egg whites and coat them in the Semi Italian Bread mixture (250 g).
09. Place in previously greased French bread baking trays.
10. Ferment in a fermentation chamber (32°C) for approximately 1 hour or until ready.
11. Bake at 200ºC for approximately 15 minutes in a deck oven with steam.
FINISHING
01. Using a spoon, press down on the top of each mini-loaf and place approximately 15 g of the reserved filling in each mini-loaf.
02. Place in flat trays with the filling side facing up.
03. Using a piping bag with a smooth tip, pipe approximately 3 g of catupiry cheese over each mini-loaf.
04. Sprinkle grated parmesan cheese over the catupiry.
05. Brown at 240°C for approximately 10 minutes in a deck oven on a French bread baking sheet or until golden.
06. Serve immediately.
Tips
- Alternate baking method:
* Turbo Oven with steam: 160°C for approximately 10 minutes.
- Alternate baking method:
* Turbo Oven: 230°C for approximately 7 minutes.
Yield
105 Units of 30 g
Equipment
Mixer , Oven with Steam , Stove , Shaping Machine , Piping Bag , Spoon , Pan , Scale , French Bread Baking Tray , Flat Baking Trays , Knife , Bowl , Smooth Tip , Cutting Board , Fermentation Chamber
Suggested shelf life
12
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 148 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0.1 | % VD (*) |
| Proteínas (g) | 6.6 | % VD (*) |
| Gorduras totais (g) | 7.3 | % VD (*) |
| Gorduras saturadas (g) | 3.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 455 | % 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.
Sausage Escondidinho
Ingredients
Part Acabamento
Part Recheio
How to make it
FILLING
01. Remove the skin from the Italian sausage. Set aside.
02. Chop the onion and bacon into cubes. Set aside.
03. Heat olive oil in a pan and sauté the reserved onion and chopped garlic.
04. Add the reserved bacon and sausage. Sauté.
05. Remove from heat. Let cool.
06. Add the catupiry cheese, parsley, and salt to taste, and mix until homogeneous. Set aside.
PREPARATION
01. Place part of the Zeelandia Semi Italian Bread (1 kg) in the mixer.
02. Add part of the cold water (460 ml) and mix at low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining cold water (100 ml), mixing at high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Divide into 15 g portions. Round them into balls.
05. Cover with plastic wrap. Let rest for 15 minutes.
06. Shape into mini-loafs.
07. Place egg whites and salt to taste in a bowl and mix.
08. Soak the loaves in the egg whites and coat them in the Semi Italian Bread mixture (250 g).
09. Place in previously greased French bread baking trays.
10. Ferment in a fermentation chamber (32°C) for approximately 1 hour or until ready.
11. Bake at 200ºC for approximately 15 minutes in a deck oven with steam.
FINISHING
01. Using a spoon, press down on the top of each mini-loaf and place approximately 15 g of the reserved filling in each mini-loaf.
02. Place in flat trays with the filling side facing up.
03. Using a piping bag with a smooth tip, pipe approximately 3 g of catupiry cheese over each mini-loaf.
04. Sprinkle grated parmesan cheese over the catupiry.
05. Brown at 240°C for approximately 10 minutes in a deck oven on a French bread baking sheet or until golden.
06. Serve immediately.
Tips
- Alternate baking method:
* Turbo Oven with steam: 160°C for approximately 10 minutes.
- Alternate baking method:
* Turbo Oven: 230°C for approximately 7 minutes.
Yield
105 Units of 30 g
Equipment
Mixer , Oven with Steam , Stove , Shaping Machine , Piping Bag , Spoon , Pan , Scale , French Bread Baking Tray , Flat Baking Trays , Knife , Bowl , Smooth Tip , Cutting Board , Fermentation Chamber
Suggested shelf life
12 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 148 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0.1 | % VD (*) |
| Proteínas (g) | 6.6 | % VD (*) |
| Gorduras totais (g) | 7.3 | % VD (*) |
| Gorduras saturadas (g) | 3.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 455 | % 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.