Ham and Cheese Roll
Ingredients
Part Preparo
Part Recheio
Process
01. Place a slice of mozzarella on top of a slice of ham.
02. Spread 20 g of cream cheese (catupiry type) on the slices and roll them up. Set aside.
PREPARATION
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 beat on high speed (speed 2) for approximately 5 minutes or until reaching the windowpane stage.
03. Divide into 80 g portions. Round them into balls.
04. Cover with plastic wrap. Let rest for 10 minutes.
05. Roll out the dough into a rectangle (10 x 15 cm).
06. Place the reserved filling in the center of the pieces and fold the edges over the filling so that it is completely enclosed in the dough.
07. Place on greased baking sheets.
08. Let ferment in the proofing cabinet at room temperature for approximately 40 minutes or until puffy.
09. Using a knife, make three diagonal cuts on each piece.
10. Brush the surface with beaten whole eggs and sprinkle oregano to taste.
11. Bake at 190°C for approximately 17 minutes in a stone oven.
TIP
- Alternative baking:
* Turbo Oven: 140°C for approximately 15 minutes.
Yield
18 Units of 130 g
Equipment
Mixer , Oven , Proofing Cabinet , Scale , Brush , Container , Dough Cutter , Baking Sheets
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 130 | % VD (*) |
| Carboidratos (g) | 16 | % VD (*) |
| Açúcares totais (g) | 2.5 | % VD (*) |
| Aç adicionados (g) | 2.1 | % VD (*) |
| Proteínas (g) | 5.8 | % VD (*) |
| Gorduras totais (g) | 4.8 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 305 | % 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.
Ham and Cheese Roll
Ingredients
Part Recheio
How to make it
FILLING
01. Place a slice of mozzarella on top of a slice of ham.
02. Spread 20 g of cream cheese (catupiry type) on the slices and roll them up. Set aside.
PREPARATION
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 beat on high speed (speed 2) for approximately 5 minutes or until reaching the windowpane stage.
03. Divide into 80 g portions. Round them into balls.
04. Cover with plastic wrap. Let rest for 10 minutes.
05. Roll out the dough into a rectangle (10 x 15 cm).
06. Place the reserved filling in the center of the pieces and fold the edges over the filling so that it is completely enclosed in the dough.
07. Place on greased baking sheets.
08. Let ferment in the proofing cabinet at room temperature for approximately 40 minutes or until puffy.
09. Using a knife, make three diagonal cuts on each piece.
10. Brush the surface with beaten whole eggs and sprinkle oregano to taste.
11. Bake at 190°C for approximately 17 minutes in a stone oven.
TIP
- Alternative baking:
* Turbo Oven: 140°C for approximately 15 minutes.
Tips
Yield
18 Units of 130 g
Equipment
Mixer , Oven , Proofing Cabinet , Scale , Brush , Container , Dough Cutter , Baking Sheets
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 130 | % VD (*) |
| Carboidratos (g) | 16 | % VD (*) |
| Açúcares totais (g) | 2.5 | % VD (*) |
| Aç adicionados (g) | 2.1 | % VD (*) |
| Proteínas (g) | 5.8 | % VD (*) |
| Gorduras totais (g) | 4.8 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 305 | % 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.