Wrap With Trigale 57% Whole Grain Light
Ingredients
Part Preparo
Part Recheio
Process
01. Place the Trigale Whole Grain Light in the mixer, add part of the cold water (600 ml) and mix at low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (120 ml) and beat at high speed (speed 2) for approximately 3 minutes or until reaching the windowpane stage.
03. Divide into 80 g portions. Roll into balls.
04. Cover with plastic. Let rest for 20 minutes.
05. Sprinkle the table with wheat flour and roll out the dough using a rolling pin until forming disks of approximately 22 cm in diameter.
06. Place on smooth perforated baking trays, previously greased with Zeelandia Carlo release agent.
07. Ferment in a fermentation chamber (32ºc) for approximately 30 minutes.
08. Bake at 220°C for approximately 3 minutes in a stone oven without steam.
09. Remove from the oven. Place in plastic bags while still warm. Cool.
TIP
- Alternate Baking:
* Turbo oven: 200°C for approximately 2 minutes.
FILLING
01. Place the disks on the parchment paper of approximately 30 x 30 cm.
02. With the help of a spatula, spread approximately 20 g of cream cheese over the surface of the disk.
03. Place approximately 20 g of arugula on top of the cream cheese.
04. Place approximately 40 g or two slices of mozzarella cheese on the arugula.
05. Place approximately 30 g or two slices of turkey breast on the mozzarella.
06. Place approximately 20 g of cream cheese in the center of the turkey breast.
07. Place approximately 20 g of grated carrot on the cream cheese.
08. Using the parchment paper, roll the wrap while pinching and twisting the ends.
09. Make a cross-cut through the middle of the wrap.
TIP
- The cream cheese can be substituted with cream cheese spread and arugula with lettuce.
Yield
21 Units of 225 g
Equipment
Mixer , Oven , Grater , Rolling Pin , Fermentation Cabinet , Spatula , Scale , Perforated Baking Tray , Knife , Parchment Paper , Cutting Board
Suggested shelf life
72
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 79 | % VD (*) |
| Carboidratos (g) | 7.6 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.8 | % VD (*) |
| Gorduras totais (g) | 3.2 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.3 | % VD (*) |
| Sódio (mg) | 123 | % 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.
Wrap With Trigale 57% Whole Grain Light
Ingredients
Part Recheio
How to make it
PREPARATION
01. Place the Trigale Whole Grain Light in the mixer, add part of the cold water (600 ml) and mix at low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (120 ml) and beat at high speed (speed 2) for approximately 3 minutes or until reaching the windowpane stage.
03. Divide into 80 g portions. Roll into balls.
04. Cover with plastic. Let rest for 20 minutes.
05. Sprinkle the table with wheat flour and roll out the dough using a rolling pin until forming disks of approximately 22 cm in diameter.
06. Place on smooth perforated baking trays, previously greased with Zeelandia Carlo release agent.
07. Ferment in a fermentation chamber (32ºc) for approximately 30 minutes.
08. Bake at 220°C for approximately 3 minutes in a stone oven without steam.
09. Remove from the oven. Place in plastic bags while still warm. Cool.
TIP
- Alternate Baking:
* Turbo oven: 200°C for approximately 2 minutes.
FILLING
01. Place the disks on the parchment paper of approximately 30 x 30 cm.
02. With the help of a spatula, spread approximately 20 g of cream cheese over the surface of the disk.
03. Place approximately 20 g of arugula on top of the cream cheese.
04. Place approximately 40 g or two slices of mozzarella cheese on the arugula.
05. Place approximately 30 g or two slices of turkey breast on the mozzarella.
06. Place approximately 20 g of cream cheese in the center of the turkey breast.
07. Place approximately 20 g of grated carrot on the cream cheese.
08. Using the parchment paper, roll the wrap while pinching and twisting the ends.
09. Make a cross-cut through the middle of the wrap.
TIP
- The cream cheese can be substituted with cream cheese spread and arugula with lettuce.
Tips
Yield
21 Units of 225 g
Equipment
Mixer , Oven , Grater , Rolling Pin , Fermentation Cabinet , Spatula , Scale , Perforated Baking Tray , Knife , Parchment Paper , Cutting Board
Suggested shelf life
72 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 79 | % VD (*) |
| Carboidratos (g) | 7.6 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.8 | % VD (*) |
| Gorduras totais (g) | 3.2 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.3 | % VD (*) |
| Sódio (mg) | 123 | % 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.