Pao Amigo With Spinach
Ingredients
Part Preparo
Part Recheio
Process
01. Chop the spinach.
02. In a heated pan, add a drizzle of olive oil to taste, the chopped onion, the chopped garlic, and sauté until golden.
03. Add the chopped spinach and season with salt and white pepper to taste.
04. Let cool.
05. Add the ricotta and catupiry cream cheese and stir until smooth.
06. Reserve in the refrigerator.
PREPARATION
01. Place Zeelandia Pão Amigo, eggs, and cold water in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Add the fresh yeast and mix for another minute.
03. Beat on high speed (speed 2) until reaching the windowpane stage.
04. Round the dough, cover with plastic, and let rest for 10 minutes.
05. With the help of a rolling pin, roll out the dough to obtain a rectangle of approximately 65 x 40 cm.
06. Cut into triangles of approximately 20 x 5 cm.
07. Place approximately 15 g of filling at the base of the triangle.
08. Fold the ends of the base of the triangle to meet with the filling and roll to obtain the homemade shape.
09. Place on previously greased baking sheets.
10. Ferment in a fermentation chamber (32°C) for approximately 2 hours or until ready.
11. Brush the bread with water and sprinkle with grated parmesan cheese.
12. Bake at 210°C for approximately 12 minutes in a deck oven.
Tips
- Alternative baking:
* Turbo Oven: 180ºC for approximately 10 minutes.
Yield
40 Units of 43 g
Equipment
Mixer , Oven , Stove , Refrigerator , Rolling Pin , Spoon , Pan , 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) | 141 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 3.2 | % VD (*) |
| Aç adicionados (g) | 2.3 | % VD (*) |
| Proteínas (g) | 5.4 | % VD (*) |
| Gorduras totais (g) | 3.8 | % VD (*) |
| Gorduras saturadas (g) | 2.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 243 | % 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.
Pao Amigo With Spinach
Ingredients
Part Preparo
Part Recheio
How to make it
FILLING
01. Chop the spinach.
02. In a heated pan, add a drizzle of olive oil to taste, the chopped onion, the chopped garlic, and sauté until golden.
03. Add the chopped spinach and season with salt and white pepper to taste.
04. Let cool.
05. Add the ricotta and catupiry cream cheese and stir until smooth.
06. Reserve in the refrigerator.
PREPARATION
01. Place Zeelandia Pão Amigo, eggs, and cold water in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Add the fresh yeast and mix for another minute.
03. Beat on high speed (speed 2) until reaching the windowpane stage.
04. Round the dough, cover with plastic, and let rest for 10 minutes.
05. With the help of a rolling pin, roll out the dough to obtain a rectangle of approximately 65 x 40 cm.
06. Cut into triangles of approximately 20 x 5 cm.
07. Place approximately 15 g of filling at the base of the triangle.
08. Fold the ends of the base of the triangle to meet with the filling and roll to obtain the homemade shape.
09. Place on previously greased baking sheets.
10. Ferment in a fermentation chamber (32°C) for approximately 2 hours or until ready.
11. Brush the bread with water and sprinkle with grated parmesan cheese.
12. Bake at 210°C for approximately 12 minutes in a deck oven.
Tips
- Alternative baking:
* Turbo Oven: 180ºC for approximately 10 minutes.
Yield
40 Units of 43 g
Equipment
Mixer , Oven , Stove , Refrigerator , Rolling Pin , Spoon , Pan , 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) | 141 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 3.2 | % VD (*) |
| Aç adicionados (g) | 2.3 | % VD (*) |
| Proteínas (g) | 5.4 | % VD (*) |
| Gorduras totais (g) | 3.8 | % VD (*) |
| Gorduras saturadas (g) | 2.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 243 | % 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.