Mineiro Cookies with Calabresa
Ingredients
Part Preparo
Process
02. Beat at high speed (speed 3) for approximately 5 minutes or until homogeneous.
03. Using a pastry bag with a thick plain tip, pipe the dough into ring shapes of approximately 10 cm in diameter onto previously greased baking sheets.
04. Bake at 170°C for approximately 10 minutes in a turbo oven without steam to expand the cookie.
05. Reduce the oven temperature to 140ºC for approximately 20 minutes or until the cookies are completely dry.
TIP
- Alternative baking:
* Deck oven: 230ºC for 15 minutes. Keep the door ajar for approximately 5 more minutes or until the cookies are completely dry.
Yield
Total of 1800 g
Equipment
Oven , Mixer , Pastry Bag , Paddle Attachment , Scale , Flat Baking Sheets , Plain Tip
Suggested shelf life
72
Nutritional table
| A serving of Porção de 30g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 113 | % VD (*) |
| Carboidratos (g) | 12 | % VD (*) |
| Açúcares totais (g) | 0.5 | % VD (*) |
| Aç adicionados (g) | 0 | % VD (*) |
| Proteínas (g) | 2.7 | % VD (*) |
| Gorduras totais (g) | 5.6 | % VD (*) |
| Gorduras saturadas (g) | 2.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 240 | % 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.
Mineiro Cookies with Calabresa
Ingredients
Part Preparo
How to make it
01. Place the Zeelandia Biscoito Polvilho in the mixer and add the cream, eggs, grated mozzarella cheese, and grated calabresa sausage, mixing at low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Beat at high speed (speed 3) for approximately 5 minutes or until homogeneous.
03. Using a pastry bag with a thick plain tip, pipe the dough into ring shapes of approximately 10 cm in diameter onto previously greased baking sheets.
04. Bake at 170°C for approximately 10 minutes in a turbo oven without steam to expand the cookie.
05. Reduce the oven temperature to 140ºC for approximately 20 minutes or until the cookies are completely dry.
TIP
- Alternative baking:
* Deck oven: 230ºC for 15 minutes. Keep the door ajar for approximately 5 more minutes or until the cookies are completely dry.
Tips
Yield
Total of 1800 g
Equipment
Oven , Mixer , Pastry Bag , Paddle Attachment , Scale , Flat Baking Sheets , Plain Tip
Suggested shelf life
72 hours
Nutritional table
| Porção de 30g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 113 | % VD (*) |
| Carboidratos (g) | 12 | % VD (*) |
| Açúcares totais (g) | 0.5 | % VD (*) |
| Aç adicionados (g) | 0 | % VD (*) |
| Proteínas (g) | 2.7 | % VD (*) |
| Gorduras totais (g) | 5.6 | % VD (*) |
| Gorduras saturadas (g) | 2.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 240 | % 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.