Small Baguette with Mortadella and Sicilian Lemon
Ingredients
Part Preparo
Part Recheio
Process
01. Place the slices of mortadella, the zest, and the juice of Sicilian lemon in a container and let marinate for about 1 hour.
02. Set aside.
PREPARATION
01. Mix the ingredients according to the Zeelandia Semi Italian Bread recipe (recipe No. 1181).
02. Divide into 100 g portions, round them and let rest covered with plastic for about 40 minutes.
03. Roll out the pieces on an oiled or greased surface until they reach approximately 18 cm x 20 cm.
04. Place 50 g of drained mortadella in each piece.
05. Roll the dough around the mortadella so that it is in the center of the small baguette.
06. Dip in egg white (without excess), then coat with breadcrumbs.
07. Leave in a fermentation chamber for about 40 minutes.
08. Make cuts typical of baguettes with 1 cm spacing between each cut, exposing the mortadella inside.
09. Bake in a stone oven with steam at 210ºC with steam for approximately 18 minutes.
Tips
- Turbo oven: 180ºC for 15 minutes with steam.
Yield
15 Units of 135 g
Equipment
Mixer , Steam Oven , Scale , Flat Baking Sheets , Container , Dough Cutter , Fermentation Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 118 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0.2 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 2.2 | % VD (*) |
| Gorduras saturadas (g) | 0.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 286 | % 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.
Small Baguette with Mortadella and Sicilian Lemon
Ingredients
Part Recheio
How to make it
FILLING
01. Place the slices of mortadella, the zest, and the juice of Sicilian lemon in a container and let marinate for about 1 hour.
02. Set aside.
PREPARATION
01. Mix the ingredients according to the Zeelandia Semi Italian Bread recipe (recipe No. 1181).
02. Divide into 100 g portions, round them and let rest covered with plastic for about 40 minutes.
03. Roll out the pieces on an oiled or greased surface until they reach approximately 18 cm x 20 cm.
04. Place 50 g of drained mortadella in each piece.
05. Roll the dough around the mortadella so that it is in the center of the small baguette.
06. Dip in egg white (without excess), then coat with breadcrumbs.
07. Leave in a fermentation chamber for about 40 minutes.
08. Make cuts typical of baguettes with 1 cm spacing between each cut, exposing the mortadella inside.
09. Bake in a stone oven with steam at 210ºC with steam for approximately 18 minutes.
Tips
- Turbo oven: 180ºC for 15 minutes with steam.
Yield
15 Units of 135 g
Equipment
Mixer , Steam Oven , Scale , Flat Baking Sheets , Container , Dough Cutter , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 118 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0.2 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 2.2 | % VD (*) |
| Gorduras saturadas (g) | 0.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 286 | % 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.