Pizza Cone With Trigale 57% Whole Wheat Light
Ingredients
Part Preparo
Part Montagem
Process
01. Place the Trigale Whole Wheat Light and part of the cold water (600 ml) in the mixer and mix at low speed (speed 1) for approximately 3 minutes.
02. Gradually add the fresh yeast and the remaining cold water (120 ml), mixing at high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Divide into pieces of 58 g. Round them into balls.
04. Cover with plastic. Let it rest for 20 minutes.
05. With the help of a rolling pin, roll out the dough into discs approximately 15 cm in diameter.
06. Prick each disc with a fork.
07. Place on a pre-greased baking sheet.
08. Bake immediately at 220°C for approximately 2 minutes in a deck oven. Let cool.
TIP
Alternate baking:
* Turbo Oven: 180°C for approximately 2 minutes.
ASSEMBLY
01. Cut each dough disc in half.
02. Using a spatula, spread a thin layer of cream cheese (catupiry type).
03. Place half a slice of mozzarella cheese and spread the seasoned shredded cooked chicken.
04. Roll into a cone shape.
05. Bake at 200°C for approximately 10 minutes in a deck oven or until golden brown.
06. Serve immediately.
Yield
60 Units of 61 g
Equipment
Mixer , Oven , Rolling Pin , Spatula , Spoon , Scale , Flat Baking Sheets , Knife , Container
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 89 | % VD (*) |
| Carboidratos (g) | 7.2 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 8.9 | % VD (*) |
| Gorduras totais (g) | 2.9 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 115 | % 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.
Pizza Cone With Trigale 57% Whole Wheat Light
Ingredients
Part Montagem
How to make it
PREPARATION
01. Place the Trigale Whole Wheat Light and part of the cold water (600 ml) in the mixer and mix at low speed (speed 1) for approximately 3 minutes.
02. Gradually add the fresh yeast and the remaining cold water (120 ml), mixing at high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Divide into pieces of 58 g. Round them into balls.
04. Cover with plastic. Let it rest for 20 minutes.
05. With the help of a rolling pin, roll out the dough into discs approximately 15 cm in diameter.
06. Prick each disc with a fork.
07. Place on a pre-greased baking sheet.
08. Bake immediately at 220°C for approximately 2 minutes in a deck oven. Let cool.
TIP
Alternate baking:
* Turbo Oven: 180°C for approximately 2 minutes.
ASSEMBLY
01. Cut each dough disc in half.
02. Using a spatula, spread a thin layer of cream cheese (catupiry type).
03. Place half a slice of mozzarella cheese and spread the seasoned shredded cooked chicken.
04. Roll into a cone shape.
05. Bake at 200°C for approximately 10 minutes in a deck oven or until golden brown.
06. Serve immediately.
Tips
Yield
60 Units of 61 g
Equipment
Mixer , Oven , Rolling Pin , Spatula , Spoon , Scale , Flat Baking Sheets , Knife , Container
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 89 | % VD (*) |
| Carboidratos (g) | 7.2 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 8.9 | % VD (*) |
| Gorduras totais (g) | 2.9 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 115 | % 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.