Grissini with Trigale Milho and Sun-Dried Tomato
Ingredients
Part Preparo
Part Acabamento
Part Folheamento
Process
01. Place Trigale Milho Light, the chopped sun-dried tomato, and part of the cold water (300 ml) in the mixer, and mix on low speed (speed 1) for approximately 3 minutes.
02. Gradually add the fresh yeast and the remaining cold water (200 ml), mixing on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Add the oregano and chili flakes, mixing on low speed (speed 1) for approximately 1 minute or until homogenized.
LAMINATION
01. Roll out the puff pastry margarine into a rectangular shape until achieving a thickness of approximately 1 cm. Set aside.
02. Roll out the dough (1st time) into a rectangular shape until achieving a thickness of approximately 1 cm on a table previously dusted with flour.
03. Using a brush, remove excess flour from the dough.
04. Cover 2/3 of the dough with the reserved puff pastry margarine.
05. Fold the part without margarine over half of the part with margarine, and then fold the remaining third part with margarine over them.
06. Roll out the dough (2nd time) until achieving a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Cover with plastic wrap. Let rest for 10 minutes.
09. Roll out the dough (3rd time) until achieving a thickness of approximately 1 cm. Remove excess flour with the brush.
FINISHING
01. Using a brush, moisten the surface of the dough with water.
02. Sprinkle grated Parmesan cheese and oregano over the surface of the dough.
03. Fold again into 3 overlapping layers.
04. Roll out the dough for the last time (4th time) into a rectangular shape (40 x 70 cm).
05. Moisten the surface with water and sprinkle with Decoração Trigale Milho Light.
06. Cut into strips of approximately 1 x 20 cm.
07. Twist the strips.
08. Place on previously greased baking sheets.
09. Ferment in a fermentation chamber (32°C) for approximately 30 minutes.
10. Bake at 180°C for approximately 30 minutes in a stone oven with steam.
TIP
Alternative baking:
* Turbo Oven with steam: 160°C for approximately 25 minutes.
Yield
Total yield of 1620 g
Equipment
Mixer , Oven with Steam , Flour Sifter , Scale , Baking Sheets , Brush , Knife , Pastry Brush , Container , Fermentation Chamber , Ruler
Suggested shelf life
120
Nutritional table
| A serving of Porção de 30g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 132 | % VD (*) |
| Carboidratos (g) | 13 | % VD (*) |
| Açúcares totais (g) | 0.4 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 5.7 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 279 | % 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.
Grissini with Trigale Milho and Sun-Dried Tomato
Ingredients
Part Preparo
Part Acabamento
Part Folheamento
How to make it
PREPARATION
01. Place Trigale Milho Light, the chopped sun-dried tomato, and part of the cold water (300 ml) in the mixer, and mix on low speed (speed 1) for approximately 3 minutes.
02. Gradually add the fresh yeast and the remaining cold water (200 ml), mixing on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Add the oregano and chili flakes, mixing on low speed (speed 1) for approximately 1 minute or until homogenized.
LAMINATION
01. Roll out the puff pastry margarine into a rectangular shape until achieving a thickness of approximately 1 cm. Set aside.
02. Roll out the dough (1st time) into a rectangular shape until achieving a thickness of approximately 1 cm on a table previously dusted with flour.
03. Using a brush, remove excess flour from the dough.
04. Cover 2/3 of the dough with the reserved puff pastry margarine.
05. Fold the part without margarine over half of the part with margarine, and then fold the remaining third part with margarine over them.
06. Roll out the dough (2nd time) until achieving a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Cover with plastic wrap. Let rest for 10 minutes.
09. Roll out the dough (3rd time) until achieving a thickness of approximately 1 cm. Remove excess flour with the brush.
FINISHING
01. Using a brush, moisten the surface of the dough with water.
02. Sprinkle grated Parmesan cheese and oregano over the surface of the dough.
03. Fold again into 3 overlapping layers.
04. Roll out the dough for the last time (4th time) into a rectangular shape (40 x 70 cm).
05. Moisten the surface with water and sprinkle with Decoração Trigale Milho Light.
06. Cut into strips of approximately 1 x 20 cm.
07. Twist the strips.
08. Place on previously greased baking sheets.
09. Ferment in a fermentation chamber (32°C) for approximately 30 minutes.
10. Bake at 180°C for approximately 30 minutes in a stone oven with steam.
TIP
Alternative baking:
* Turbo Oven with steam: 160°C for approximately 25 minutes.
Tips
Yield
Total yield of 1620 g
Equipment
Mixer , Oven with Steam , Flour Sifter , Scale , Baking Sheets , Brush , Knife , Pastry Brush , Container , Fermentation Chamber , Ruler
Suggested shelf life
120 hours
Nutritional table
| Porção de 30g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 132 | % VD (*) |
| Carboidratos (g) | 13 | % VD (*) |
| Açúcares totais (g) | 0.4 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 5.7 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 279 | % 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.