Savory Bomb
Ingredients
Part Preparo
Part Montagem
Part Recheio
Process
01. Remove the skin and seeds from the tomatoes.
02. Cut the tomatoes into cubes. Set aside.
03. Chop the onions.
03. Place the oil in a pan and sauté the chopped onion, garlic, and tomatoes.
04. Add the cooked and shredded chicken and mix.
05. Add salt, ground white pepper, and chopped parsley to taste and mix.
06. Remove from heat and add the cream cheese (requeijão tipo catupiry), mixing until homogeneous.
07. Cool down. Set aside.
PREPARATION
01. Chop the green seasoning and onions. Set aside.
02. Place Zeelandia Bomba and the oil in a mixer and mix on low speed (speed 1) for approximately 1 minute or until a paste forms. Use a paddle attachment.
03. Gradually add the eggs and water, mixing on low speed (speed 1) for approximately 1 minute or until homogeneous.
04. Beat on high speed (speed 3) for approximately 5 minutes or until the dough is smooth.
05. Add the reserved chopped onion and green seasoning, along with the grated Parmesan cheese, and mix on low speed (speed 1) for approximately 1 minute or until homogeneous.
06. Using a piping bag with a fluted tip, pipe the dough into approximately 4 cm diameter rounds on previously greased smooth trays.
07. Bake at 200 °C for approximately 15 minutes in a deck oven.
ASSEMBLY
01. Grate the mozzarella cheese. Set aside.
02. Cut the bombs in half without fully separating the parts (do not cut all the way through).
03. Using a spoon, fill each bomb with approximately 22 g of the reserved chicken filling.
04. Using a piping bag with a plain tip, apply and spread cream cheese (approximately 4.5 g) on each bomb.
05. Sprinkle the grated mozzarella cheese over the cream cheese.
06. Bake at 230°C for approximately 7 minutes in a deck oven or until golden brown.
Tips
- Alternative Baking:
* Turbo Oven: 180°C for approximately 12 minutes.
- Alternative baking:
* Turbo Oven: 200°C for approximately 5 minutes or until golden brown.
Yield
75 units of 43 g
Equipment
Oven , Mixer , Piping Bag , Spoon , Paddle Attachment , Scale , Smooth Trays , Knife , Cutting Board
Suggested shelf life
12
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 119 | % VD (*) |
| Carboidratos (g) | 4.8 | % VD (*) |
| Açúcares totais (g) | 0.3 | % VD (*) |
| Aç adicionados (g) | 0.1 | % VD (*) |
| Proteínas (g) | 7.1 | % VD (*) |
| Gorduras totais (g) | 7.9 | % VD (*) |
| Gorduras saturadas (g) | 2.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 138 | % 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.
Savory Bomb
Ingredients
Part Preparo
Part Montagem
Part Recheio
How to make it
FILLING
01. Remove the skin and seeds from the tomatoes.
02. Cut the tomatoes into cubes. Set aside.
03. Chop the onions.
03. Place the oil in a pan and sauté the chopped onion, garlic, and tomatoes.
04. Add the cooked and shredded chicken and mix.
05. Add salt, ground white pepper, and chopped parsley to taste and mix.
06. Remove from heat and add the cream cheese (requeijão tipo catupiry), mixing until homogeneous.
07. Cool down. Set aside.
PREPARATION
01. Chop the green seasoning and onions. Set aside.
02. Place Zeelandia Bomba and the oil in a mixer and mix on low speed (speed 1) for approximately 1 minute or until a paste forms. Use a paddle attachment.
03. Gradually add the eggs and water, mixing on low speed (speed 1) for approximately 1 minute or until homogeneous.
04. Beat on high speed (speed 3) for approximately 5 minutes or until the dough is smooth.
05. Add the reserved chopped onion and green seasoning, along with the grated Parmesan cheese, and mix on low speed (speed 1) for approximately 1 minute or until homogeneous.
06. Using a piping bag with a fluted tip, pipe the dough into approximately 4 cm diameter rounds on previously greased smooth trays.
07. Bake at 200 °C for approximately 15 minutes in a deck oven.
ASSEMBLY
01. Grate the mozzarella cheese. Set aside.
02. Cut the bombs in half without fully separating the parts (do not cut all the way through).
03. Using a spoon, fill each bomb with approximately 22 g of the reserved chicken filling.
04. Using a piping bag with a plain tip, apply and spread cream cheese (approximately 4.5 g) on each bomb.
05. Sprinkle the grated mozzarella cheese over the cream cheese.
06. Bake at 230°C for approximately 7 minutes in a deck oven or until golden brown.
Tips
- Alternative Baking:
* Turbo Oven: 180°C for approximately 12 minutes.
- Alternative baking:
* Turbo Oven: 200°C for approximately 5 minutes or until golden brown.
Yield
75 units of 43 g
Equipment
Oven , Mixer , Piping Bag , Spoon , Paddle Attachment , Scale , Smooth Trays , Knife , Cutting Board
Suggested shelf life
12 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 119 | % VD (*) |
| Carboidratos (g) | 4.8 | % VD (*) |
| Açúcares totais (g) | 0.3 | % VD (*) |
| Aç adicionados (g) | 0.1 | % VD (*) |
| Proteínas (g) | 7.1 | % VD (*) |
| Gorduras totais (g) | 7.9 | % VD (*) |
| Gorduras saturadas (g) | 2.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 138 | % 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.