Rustique Cebola Crispy (Main Recipe)
Ingredients
Part Preparo
Process
02. Gradually add the fresh yeast and the remaining cold water (150 ml) and beat at high speed (speed 2) for approximately 8 minutes or until reaching the veil point.
03. Add the crispy onion and homogenize for 30 seconds at low speed (speed 1).
04. Divide into 100 g portions. Pre-shape into balls.
05. Cover with plastic. Let rest for 15 minutes.
06. Shape into small baguette form (approximately 12 cm in length).
07. Place on pre-greased French bread trays.
08. Ferment in fermentation chambers (32°C) for approximately 1h30.
09. Score (2 or 3 cuts).
10. Bake at 200°C for approximately 30 minutes in a deck oven with steam.
Tips
* Turbo Oven: preheat the oven to 170°C for approximately 25 minutes.
- The small baguettes can be filled according to preference.
- It is possible to freeze raw bread dough for 30 days if 1% of Zea Massa Congelada is added to the weight of the pre-mix. It may be necessary to increase the yeast dosage and reduce the water dosage. The use of suitable equipment such as a blast freezer and fermentation chamber is recommended.
Yield
34 Baguettes of 79 g
Equipment
Mixer , Oven , Scale , Trays , Fermentation Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 167 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 1.1 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 4.0 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 341 | % 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.
Rustique Cebola Crispy (Main Recipe)
Ingredients
How to make it
01. Place the Zeelandia Rustique Cebola Crispy and part of the cold water (1.05 L) in the mixer and mix at low speed (speed 1) for approximately 2 minutes.
02. Gradually add the fresh yeast and the remaining cold water (150 ml) and beat at high speed (speed 2) for approximately 8 minutes or until reaching the veil point.
03. Add the crispy onion and homogenize for 30 seconds at low speed (speed 1).
04. Divide into 100 g portions. Pre-shape into balls.
05. Cover with plastic. Let rest for 15 minutes.
06. Shape into small baguette form (approximately 12 cm in length).
07. Place on pre-greased French bread trays.
08. Ferment in fermentation chambers (32°C) for approximately 1h30.
09. Score (2 or 3 cuts).
10. Bake at 200°C for approximately 30 minutes in a deck oven with steam.
Tips
* Turbo Oven: preheat the oven to 170°C for approximately 25 minutes.
- The small baguettes can be filled according to preference.
- It is possible to freeze raw bread dough for 30 days if 1% of Zea Massa Congelada is added to the weight of the pre-mix. It may be necessary to increase the yeast dosage and reduce the water dosage. The use of suitable equipment such as a blast freezer and fermentation chamber is recommended.
Yield
34 Baguettes of 79 g
Equipment
Mixer , Oven , Scale , Trays , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 167 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 1.1 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 4.0 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 341 | % 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.