Tapioca Bread Amigo
Ingredients
Part Preparo
Process
02. Add fresh yeast and mix for another minute.
03. Beat on high speed (speed 2) until the veil stage is reached.
04. Divide into 190 g portions. Round them up.
05. Cover with plastic. Let rest for 15 minutes.
06. Shape into batard.
07. Place on previously greased baking sheets.
08. Ferment in a fermentation chamber (32°C) for approximately 1 hour.
09. Give the cuts (2 cuts).
10. Moisten the surface with water and sift the remaining tapioca starch over the pieces.
11. Bake at 190°C for approximately 20 minutes in a deck oven.
Tips
* Turbo Oven: 150°C for approximately 15 minutes.
- The breads can be filled according to preference.
Yield
10 Units of 175 g
Equipment
Dough Mixer , Oven , Sieve , Scale , Flat Baking Sheets , Knife , Container , Dough Cutter , Fermentation Chamber
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 120 | % VD (*) |
| Carboidratos (g) | 23 | % VD (*) |
| Açúcares totais (g) | 3.2 | % VD (*) |
| Aç adicionados (g) | 2.3 | % VD (*) |
| Proteínas (g) | 3.1 | % VD (*) |
| Gorduras totais (g) | 1.4 | % VD (*) |
| Gorduras saturadas (g) | 0.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 138 | % 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.
Tapioca Bread Amigo
Ingredients
How to make it
01. Place Zeelandia Pão Amigo, tapioca starch (500 g), eggs, and cold water in the dough mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Add fresh yeast and mix for another minute.
03. Beat on high speed (speed 2) until the veil stage is reached.
04. Divide into 190 g portions. Round them up.
05. Cover with plastic. Let rest for 15 minutes.
06. Shape into batard.
07. Place on previously greased baking sheets.
08. Ferment in a fermentation chamber (32°C) for approximately 1 hour.
09. Give the cuts (2 cuts).
10. Moisten the surface with water and sift the remaining tapioca starch over the pieces.
11. Bake at 190°C for approximately 20 minutes in a deck oven.
Tips
* Turbo Oven: 150°C for approximately 15 minutes.
- The breads can be filled according to preference.
Yield
10 Units of 175 g
Equipment
Dough Mixer , Oven , Sieve , Scale , Flat Baking Sheets , Knife , Container , Dough Cutter , Fermentation Chamber
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 120 | % VD (*) |
| Carboidratos (g) | 23 | % VD (*) |
| Açúcares totais (g) | 3.2 | % VD (*) |
| Aç adicionados (g) | 2.3 | % VD (*) |
| Proteínas (g) | 3.1 | % VD (*) |
| Gorduras totais (g) | 1.4 | % VD (*) |
| Gorduras saturadas (g) | 0.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 138 | % 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.