Potato Bread with Cream Cheese
Ingredients
Part Preparo
Process
02. Gradually add the fresh yeast and the remaining cold water (50 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Divide into 80 g portions. Round them into balls.
04. Cover with plastic wrap. Let rest for 10 minutes.
05. Gently flatten the dough with your fingertips and place 50 g of catupiry cream cheese in the center of each piece.
06. Fold the dough by bringing the edges together to form a ball.
07. Place on previously greased baking sheets.
08. Ferment in a proofing cabinet at room temperature for approximately 1 hour or until it reaches the desired point. Be careful not to exceed the maximum growth point.
09. Using a slashing cutter, make three cuts on the bread.
10. Brush the surface with beaten whole eggs.
11. Sprinkle grated parmesan cheese over the pieces.
12. Bake at 180°C for approximately 17 minutes in a deck oven.
TIP
- Alternative baking:
* Turbo Oven: 140°C for approximately 15 minutes.
Yield
18 Units of 125 g
Equipment
Mixer , Oven , Proofing Cabinet , Scale , Flat Baking Sheets , Brush , Slashing Cutter
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 134 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 2.6 | % VD (*) |
| Aç adicionados (g) | 2.2 | % VD (*) |
| Proteínas (g) | 4.7 | % VD (*) |
| Gorduras totais (g) | 5.5 | % VD (*) |
| Gorduras saturadas (g) | 3.4 | % VD (*) |
| Gorduras trans (g) | 0.2 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 306 | % 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.
Potato Bread with Cream Cheese
Ingredients
Part Preparo
How to make it
01. Place Zeelandia Batata Pratic 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 (50 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Divide into 80 g portions. Round them into balls.
04. Cover with plastic wrap. Let rest for 10 minutes.
05. Gently flatten the dough with your fingertips and place 50 g of catupiry cream cheese in the center of each piece.
06. Fold the dough by bringing the edges together to form a ball.
07. Place on previously greased baking sheets.
08. Ferment in a proofing cabinet at room temperature for approximately 1 hour or until it reaches the desired point. Be careful not to exceed the maximum growth point.
09. Using a slashing cutter, make three cuts on the bread.
10. Brush the surface with beaten whole eggs.
11. Sprinkle grated parmesan cheese over the pieces.
12. Bake at 180°C for approximately 17 minutes in a deck oven.
TIP
- Alternative baking:
* Turbo Oven: 140°C for approximately 15 minutes.
Tips
Yield
18 Units of 125 g
Equipment
Mixer , Oven , Proofing Cabinet , Scale , Flat Baking Sheets , Brush , Slashing Cutter
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 134 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 2.6 | % VD (*) |
| Aç adicionados (g) | 2.2 | % VD (*) |
| Proteínas (g) | 4.7 | % VD (*) |
| Gorduras totais (g) | 5.5 | % VD (*) |
| Gorduras saturadas (g) | 3.4 | % VD (*) |
| Gorduras trans (g) | 0.2 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 306 | % 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.