Crispy Onion Rustic Panhoquinha
Ingredients
Part Preparo
Part Recheio
Process
01. Place a drizzle of olive oil to taste in a hot skillet and sauté chopped onion. Set aside.
02. Remove the sausage casing and mix with the sautéed onion and grated mozzarella cheese. Set aside.
PREPARATION
01. Place Zeelandia Rustique Cebola Crispy and part of the cold water (400 ml) in the mixer 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 it reaches the veil stage.
03. Add the crispy onion and mix for 30 seconds.
04. Divide into 55 g portions. Shape into balls.
05. Cover with plastic wrap. Let rest for 15 minutes.
06. Shape each dough by hand into a round form, making the center thicker.
07. Place approximately 40 g of the reserved filling and bring the edges together to form a ball.
08. Place on pre-greased flat baking trays.
09. Ferment in a fermentation chamber (32°C) for approximately 50 minutes.
10. Cut the top of the bun in a cross shape until reaching the filling.
11. Bake at 210°C for approximately 15 minutes in a steam deck oven.
TIP
- Alternative baking:
* Turbo oven with steam: 180°C for approximately 15 minutes.
- The filling can be substituted for another according to preference.
Yield
30 Units of 79 g
Equipment
Mixer , Steam Oven , Stove , Spoon , Scale , Flat Baking Trays , Knife , Container , Cutting Board , Skillet , Fermentation Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 143 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.4 | % VD (*) |
| Gorduras totais (g) | 5.7 | % VD (*) |
| Gorduras saturadas (g) | 2.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 384 | % 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.
Crispy Onion Rustic Panhoquinha
Ingredients
Part Recheio
How to make it
FILLING
01. Place a drizzle of olive oil to taste in a hot skillet and sauté chopped onion. Set aside.
02. Remove the sausage casing and mix with the sautéed onion and grated mozzarella cheese. Set aside.
PREPARATION
01. Place Zeelandia Rustique Cebola Crispy and part of the cold water (400 ml) in the mixer 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 it reaches the veil stage.
03. Add the crispy onion and mix for 30 seconds.
04. Divide into 55 g portions. Shape into balls.
05. Cover with plastic wrap. Let rest for 15 minutes.
06. Shape each dough by hand into a round form, making the center thicker.
07. Place approximately 40 g of the reserved filling and bring the edges together to form a ball.
08. Place on pre-greased flat baking trays.
09. Ferment in a fermentation chamber (32°C) for approximately 50 minutes.
10. Cut the top of the bun in a cross shape until reaching the filling.
11. Bake at 210°C for approximately 15 minutes in a steam deck oven.
TIP
- Alternative baking:
* Turbo oven with steam: 180°C for approximately 15 minutes.
- The filling can be substituted for another according to preference.
Tips
Yield
30 Units of 79 g
Equipment
Mixer , Steam Oven , Stove , Spoon , Scale , Flat Baking Trays , Knife , Container , Cutting Board , Skillet , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 143 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.4 | % VD (*) |
| Gorduras totais (g) | 5.7 | % VD (*) |
| Gorduras saturadas (g) | 2.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 384 | % 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.