Friend Tapioca Bread
Ingredients
Part Preparo
Process
02. Add fresh yeast and mix for another minute.
03. Beat at high speed (speed 2) until reaching the windowpane stage.
04. Divide into 190 g pieces. Round them into balls.
05. Cover with plastic. Let rest for 15 minutes.
06. Shape into batard form.
07. Place on pre-greased baking sheets.
08. Proof in a fermentation chamber (32°C) for approximately 1 hour.
09. Make slashes (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 stone 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
Mixer , Oven , Sieve , Scale , Flat Baking Sheets , Knife , Container , Dough Blade , 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.
Friend Tapioca Bread
Ingredients
How to make it
01. Place Zeelandia Pão Amigo, the tapioca starch (500 g), eggs, and cold water in the mixer and mix at low speed (speed 1) for approximately 5 minutes.
02. Add fresh yeast and mix for another minute.
03. Beat at high speed (speed 2) until reaching the windowpane stage.
04. Divide into 190 g pieces. Round them into balls.
05. Cover with plastic. Let rest for 15 minutes.
06. Shape into batard form.
07. Place on pre-greased baking sheets.
08. Proof in a fermentation chamber (32°C) for approximately 1 hour.
09. Make slashes (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 stone 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
Mixer , Oven , Sieve , Scale , Flat Baking Sheets , Knife , Container , Dough Blade , 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.