Pão Amigo Romeu E Julieta
Ingredients
Part Preparo
Process
02. Place Zeelandia Pão Amigo, the eggs, and cold water in the mixer and mix on low speed (speed 1) for about 5 minutes.
03. Add the fresh yeast and mix for another minute.
04. Beat on high speed (speed 2) until reaching the windowpane stage.
05. Round the dough, cover with plastic, and let it rest for 10 minutes.
06. Using a rolling pin, roll the dough into a rectangle of approximately 65 x 40 cm.
07. Cut into triangles of approximately 20 x 5 cm.
08. Place about 5 g of Zeelandia Goiaba Filling and a cube of reserved fresh cheese at the base of the triangle.
09. Fold the tips of the triangle base together with the filling and roll to obtain the homemade shape.
10. Place on previously greased baking trays.
11. Let it ferment in a fermentation chamber (32°C) for about 2 hours or until the desired point.
12. Brush the bread with water and sprinkle with crystal sugar.
13. Bake at 210°C for about 12 minutes in a stone oven.
Tips
* Turbo Oven: 180°C for approximately 10 minutes.
Yield
40 Units of 46 g
Equipment
Mixer , Oven , Rolling Pin , Scale , Flat Baking Trays , 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) | 156 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 6.4 | % VD (*) |
| Aç adicionados (g) | 5.3 | % VD (*) |
| Proteínas (g) | 4.9 | % VD (*) |
| Gorduras totais (g) | 3.6 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 139 | % 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.
Pão Amigo Romeu E Julieta
Ingredients
Part Preparo
How to make it
01. Cut the Minas frescal cheese into cubes of approximately 1.5 x 1.5 cm. Set aside.
02. Place Zeelandia Pão Amigo, the eggs, and cold water in the mixer and mix on low speed (speed 1) for about 5 minutes.
03. Add the fresh yeast and mix for another minute.
04. Beat on high speed (speed 2) until reaching the windowpane stage.
05. Round the dough, cover with plastic, and let it rest for 10 minutes.
06. Using a rolling pin, roll the dough into a rectangle of approximately 65 x 40 cm.
07. Cut into triangles of approximately 20 x 5 cm.
08. Place about 5 g of Zeelandia Goiaba Filling and a cube of reserved fresh cheese at the base of the triangle.
09. Fold the tips of the triangle base together with the filling and roll to obtain the homemade shape.
10. Place on previously greased baking trays.
11. Let it ferment in a fermentation chamber (32°C) for about 2 hours or until the desired point.
12. Brush the bread with water and sprinkle with crystal sugar.
13. Bake at 210°C for about 12 minutes in a stone oven.
Tips
* Turbo Oven: 180°C for approximately 10 minutes.
Yield
40 Units of 46 g
Equipment
Mixer , Oven , Rolling Pin , Scale , Flat Baking Trays , Knife , Brush , Container , Cutting Board , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 156 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 6.4 | % VD (*) |
| Aç adicionados (g) | 5.3 | % VD (*) |
| Proteínas (g) | 4.9 | % VD (*) |
| Gorduras totais (g) | 3.6 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 139 | % 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.