Stuffed Brioche Roseta
Ingredients
Part Preparo
Process
02. Place Zeelandia Brioche and margarine in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a crumbly texture is formed.
03. Add the eggs and mix on low speed (speed 1) for approximately 3 minutes or until homogeneous.
04. Gradually add the fresh yeast and cold water, mixing on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
05. Divide into 30 g portions. Round them into balls.
06. Cover with plastic wrap. Let rest for 10 minutes.
07. Roll out the dough into a disk approximately 10 cm in diameter and fill with the reserved chicken.
08. Shape into a rosetta.
09. Place on previously greased smooth baking sheets.
10. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until ready.
11. Brush with beaten whole eggs to taste halfway through the fermentation time.
12. Bake at 200°C for approximately 10 minutes in a deck oven.
Tips
* Turbo oven: 160 °C for approximately 7 minutes.
Yield
62 Units of 42 g
Equipment
Mixer , Oven , Scale , Smooth Baking Sheets , Brush , Container , Fermentation Chamber
Suggested shelf life
48
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 157 | % VD (*) |
| Carboidratos (g) | 15 | % VD (*) |
| Açúcares totais (g) | 2.3 | % VD (*) |
| Aç adicionados (g) | 1.8 | % VD (*) |
| Proteínas (g) | 8.8 | % VD (*) |
| Gorduras totais (g) | 6.7 | % VD (*) |
| Gorduras saturadas (g) | 3.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 165 | % 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.
Stuffed Brioche Roseta
Ingredients
Part Preparo
How to make it
01. Place the shredded seasoned cooked chicken and the cream cheese in a container and mix until homogeneous. Set aside.
02. Place Zeelandia Brioche and margarine in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a crumbly texture is formed.
03. Add the eggs and mix on low speed (speed 1) for approximately 3 minutes or until homogeneous.
04. Gradually add the fresh yeast and cold water, mixing on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
05. Divide into 30 g portions. Round them into balls.
06. Cover with plastic wrap. Let rest for 10 minutes.
07. Roll out the dough into a disk approximately 10 cm in diameter and fill with the reserved chicken.
08. Shape into a rosetta.
09. Place on previously greased smooth baking sheets.
10. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until ready.
11. Brush with beaten whole eggs to taste halfway through the fermentation time.
12. Bake at 200°C for approximately 10 minutes in a deck oven.
Tips
* Turbo oven: 160 °C for approximately 7 minutes.
Yield
62 Units of 42 g
Equipment
Mixer , Oven , Scale , Smooth Baking Sheets , Brush , Container , Fermentation Chamber
Suggested shelf life
48 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 157 | % VD (*) |
| Carboidratos (g) | 15 | % VD (*) |
| Açúcares totais (g) | 2.3 | % VD (*) |
| Aç adicionados (g) | 1.8 | % VD (*) |
| Proteínas (g) | 8.8 | % VD (*) |
| Gorduras totais (g) | 6.7 | % VD (*) |
| Gorduras saturadas (g) | 3.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 165 | % 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.