Rustic Onion and Parsley Grissini
Ingredients
Part Preparo
Part Acabamento
Process
01. Place Zeelandia Rustique Cebola Crispy and part of the cold water (400 ml) in the mixing bowl and mix on low speed (speed 1) for approximately 2 minutes.
02. Gradually add the fresh yeast and the remaining cold water (180 ml) and mix on high speed (speed 2) for approximately 8 minutes or until reaching the windowpane stage.
03. Add the crispy onion and chopped parsley and homogenize for 30 seconds.
FOLDING
01. Roll the margarine for puff pastry into a rectangular shape until a thickness of approximately 1 cm is achieved. Set aside.
02. Roll the dough (1st time) into a rectangular shape until a thickness of approximately 1 cm over a surface previously dusted with flour.
03. Using a brush, remove excess flour from the dough.
04. Cover 2/3 of the dough with the reserved margarine for puff pastry.
05. Fold the part without margarine over half of the part with margarine, then fold the remaining third with margarine over them.
06. Roll the dough (2nd time) until a thickness of approximately 1 cm is achieved.
07. Fold the dough again into 3 overlapping layers.
08. Cover with plastic wrap. Rest for 10 minutes.
FINISHING
01. Using a brush, moisten the surface of the dough with water.
02. Sprinkle grated Parmesan cheese over the surface of the dough.
03. Roll the dough for the last time (3rd time) into a rectangular shape (40 x 70 cm).
04. Cut into strips of approximately 1 x 20 cm.
05. Twist the strips.
06. Place on previously greased flat trays.
07. Ferment in a fermentation chamber (32°C) for approximately 40 minutes.
08. Bake at 180°C for approximately 30 minutes in a steam oven.
TIP
- Alternative baking:
* Turbo Oven with steam: 160°C for approximately 25 minutes.
Yield
1 Total of 1270 g
Equipment
Mixing Bowl , Steam Oven , Measuring Jug , Scale , Flat Trays , 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) | 145 | % VD (*) |
| Carboidratos (g) | 16 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0 | % VD (*) |
| Proteínas (g) | 2.9 | % VD (*) |
| Gorduras totais (g) | 6.2 | % VD (*) |
| Gorduras saturadas (g) | 2.6 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 271 | % 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.
Rustic Onion and Parsley Grissini
Ingredients
Part Preparo
Part Acabamento
How to make it
PREPARATION
01. Place Zeelandia Rustique Cebola Crispy and part of the cold water (400 ml) in the mixing bowl and mix on low speed (speed 1) for approximately 2 minutes.
02. Gradually add the fresh yeast and the remaining cold water (180 ml) and mix on high speed (speed 2) for approximately 8 minutes or until reaching the windowpane stage.
03. Add the crispy onion and chopped parsley and homogenize for 30 seconds.
FOLDING
01. Roll the margarine for puff pastry into a rectangular shape until a thickness of approximately 1 cm is achieved. Set aside.
02. Roll the dough (1st time) into a rectangular shape until a thickness of approximately 1 cm over a surface previously dusted with flour.
03. Using a brush, remove excess flour from the dough.
04. Cover 2/3 of the dough with the reserved margarine for puff pastry.
05. Fold the part without margarine over half of the part with margarine, then fold the remaining third with margarine over them.
06. Roll the dough (2nd time) until a thickness of approximately 1 cm is achieved.
07. Fold the dough again into 3 overlapping layers.
08. Cover with plastic wrap. Rest for 10 minutes.
FINISHING
01. Using a brush, moisten the surface of the dough with water.
02. Sprinkle grated Parmesan cheese over the surface of the dough.
03. Roll the dough for the last time (3rd time) into a rectangular shape (40 x 70 cm).
04. Cut into strips of approximately 1 x 20 cm.
05. Twist the strips.
06. Place on previously greased flat trays.
07. Ferment in a fermentation chamber (32°C) for approximately 40 minutes.
08. Bake at 180°C for approximately 30 minutes in a steam oven.
TIP
- Alternative baking:
* Turbo Oven with steam: 160°C for approximately 25 minutes.
Tips
Yield
1 Total of 1270 g
Equipment
Mixing Bowl , Steam Oven , Measuring Jug , Scale , Flat Trays , 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) | 145 | % VD (*) |
| Carboidratos (g) | 16 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0 | % VD (*) |
| Proteínas (g) | 2.9 | % VD (*) |
| Gorduras totais (g) | 6.2 | % VD (*) |
| Gorduras saturadas (g) | 2.6 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 271 | % 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.