Mineirinho Amigo
Ingredients
Part Preparo
Process
02. Place Zeelandia Pão Amigo, eggs, and cold water in the mixing bowl and mix on low speed (speed 1) for approximately 5 minutes.
03. Add the fresh yeast and mix for another 1 minute.
04. Beat on high speed (speed 2) until reaching the veil point.
05. Shape into balls, cover with plastic, and let rest for 10 minutes.
06. Using a rolling pin, roll out the dough until obtaining a rectangle of approximately 90 x 25 cm.
07. Cut into strips of 25 x 3 cm.
08. Wrap the stick of provolone cheese with the dough strip. Tip: Seal the ends well to prevent the melted cheese from leaking during baking.
09. Place on pre-greased baking sheets.
10. Ferment in a fermentation chamber (32°C) for approximately 2 hours or until ready.
11. Bake at 210°C for approximately 10 minutes in a deck oven.
12. Brush the bread with unsalted butter and sprinkle with oregano to taste.
Tips
- Other baking methods:
* Turbo Oven: 180ºC for approximately 8 minutes.
Yield
30 Units of 65 g
Equipment
Mixing Bowl , Oven , Rolling Pin , Scale , Flat Baking Sheets , Knife , Brush , Container , Cutting Board , Fermentation Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 166 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 2.9 | % VD (*) |
| Aç adicionados (g) | 2.1 | % VD (*) |
| Proteínas (g) | 7.4 | % VD (*) |
| Gorduras totais (g) | 6.7 | % VD (*) |
| Gorduras saturadas (g) | 3.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 283 | % 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.
Mineirinho Amigo
Ingredients
Part Preparo
How to make it
01. Cut the provolone cheese into sticks (10 x 1.5 cm). Set aside.
02. Place Zeelandia Pão Amigo, eggs, and cold water in the mixing bowl and mix on low speed (speed 1) for approximately 5 minutes.
03. Add the fresh yeast and mix for another 1 minute.
04. Beat on high speed (speed 2) until reaching the veil point.
05. Shape into balls, cover with plastic, and let rest for 10 minutes.
06. Using a rolling pin, roll out the dough until obtaining a rectangle of approximately 90 x 25 cm.
07. Cut into strips of 25 x 3 cm.
08. Wrap the stick of provolone cheese with the dough strip. Tip: Seal the ends well to prevent the melted cheese from leaking during baking.
09. Place on pre-greased baking sheets.
10. Ferment in a fermentation chamber (32°C) for approximately 2 hours or until ready.
11. Bake at 210°C for approximately 10 minutes in a deck oven.
12. Brush the bread with unsalted butter and sprinkle with oregano to taste.
Tips
- Other baking methods:
* Turbo Oven: 180ºC for approximately 8 minutes.
Yield
30 Units of 65 g
Equipment
Mixing Bowl , Oven , Rolling Pin , Scale , Flat Baking Sheets , Knife , Brush , Container , Cutting Board , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 166 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 2.9 | % VD (*) |
| Aç adicionados (g) | 2.1 | % VD (*) |
| Proteínas (g) | 7.4 | % VD (*) |
| Gorduras totais (g) | 6.7 | % VD (*) |
| Gorduras saturadas (g) | 3.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 283 | % 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.