Potato Pratic (Main Recipe)
Ingredients
Part Preparo
Process
02. Gradually add the fresh yeast and the remaining cold water (550 ml), and mix on high speed (speed 2) for about 5 minutes or until the veil point is reached.
03. Divide into portions of 1.5 kg. Pre-shape into balls.
04. Cover with plastic. Let rest for 10 minutes.
05. Divide into portions of 50 g. Shape.
06. Place on previously greased baking trays.
07. Ferment in fermentation chamber (32ºC) for approximately 1:30 hours or until ready.
08. Brush the surface with whole eggs beaten with milk halfway through the fermentation time.
09. Bake at 180°C for approximately 17 minutes in a deck oven.
TIP
- The breads can be filled with calabrese sausage, ground beef, or chicken with cream cheese seasoned to taste.
Yield
150 Units of 42 g
Equipment
Mixing Bowl , Oven , Scale , Flat Baking Trays , Brush , Container , Fermentation Chamber
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 140 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 4.6 | % VD (*) |
| Aç adicionados (g) | 3.9 | % VD (*) |
| Proteínas (g) | 3.4 | % VD (*) |
| Gorduras totais (g) | 1.4 | % VD (*) |
| Gorduras saturadas (g) | 0.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 257 | % 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.
Potato Pratic (Main Recipe)
Ingredients
How to make it
01. Place Zeelandia Potato Pratic and part of the cold water (1.7 L) in the mixing bowl and mix on low speed (speed 1) for approximately 2 minutes.
02. Gradually add the fresh yeast and the remaining cold water (550 ml), and mix on high speed (speed 2) for about 5 minutes or until the veil point is reached.
03. Divide into portions of 1.5 kg. Pre-shape into balls.
04. Cover with plastic. Let rest for 10 minutes.
05. Divide into portions of 50 g. Shape.
06. Place on previously greased baking trays.
07. Ferment in fermentation chamber (32ºC) for approximately 1:30 hours or until ready.
08. Brush the surface with whole eggs beaten with milk halfway through the fermentation time.
09. Bake at 180°C for approximately 17 minutes in a deck oven.
TIP
- The breads can be filled with calabrese sausage, ground beef, or chicken with cream cheese seasoned to taste.
Tips
Yield
150 Units of 42 g
Equipment
Mixing Bowl , Oven , Scale , Flat Baking Trays , Brush , Container , Fermentation Chamber
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 140 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 4.6 | % VD (*) |
| Aç adicionados (g) | 3.9 | % VD (*) |
| Proteínas (g) | 3.4 | % VD (*) |
| Gorduras totais (g) | 1.4 | % VD (*) |
| Gorduras saturadas (g) | 0.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 257 | % 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.