Gorgonzola and Walnut Bread Bites
Ingredients
Part Preparo
Part Recheio
Process
01. Mix the dough according to the Semi Italian Bread recipe (recipe No. 1181).
02. Divide into 30g portions, shape into balls, and let rest for 30 minutes.
03. Shape again, place on smooth baking sheets, and let ferment for approximately 60 minutes in a fermentation chamber.
04. Make a cross cut with scissors.
05. Bake for approximately 10 minutes at 190ºC with steam.
06. Set aside.
FILLING
01. In a bowl, combine gorgonzola cheese, grated mozzarella, and chopped walnuts, mix, and set aside.
ASSEMBLY
01. Using scissors, hollow out the bread bites and fill with approximately 40g of reserved filling.
02. Place in the oven to gratin for about 7 minutes with steam at 200ºC in a stone oven.
03. After baking, while still hot, drizzle honey over the surface of the bread bites.
Tips
- Turbo oven: 180ºC for approximately 5 minutes, with steam.
Yield
52 Units of 63 g
Equipment
Dough Mixer , Steam Oven , Grater , Fermentation Cabinet , Scissors , Scale , Smooth Baking Sheets , Bowl
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 196 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 0.4 | % VD (*) |
| Aç adicionados (g) | 0.1 | % VD (*) |
| Proteínas (g) | 7.7 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 4.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 281 | % 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.
Gorgonzola and Walnut Bread Bites
Ingredients
Part Recheio
How to make it
PREPARATION
01. Mix the dough according to the Semi Italian Bread recipe (recipe No. 1181).
02. Divide into 30g portions, shape into balls, and let rest for 30 minutes.
03. Shape again, place on smooth baking sheets, and let ferment for approximately 60 minutes in a fermentation chamber.
04. Make a cross cut with scissors.
05. Bake for approximately 10 minutes at 190ºC with steam.
06. Set aside.
FILLING
01. In a bowl, combine gorgonzola cheese, grated mozzarella, and chopped walnuts, mix, and set aside.
ASSEMBLY
01. Using scissors, hollow out the bread bites and fill with approximately 40g of reserved filling.
02. Place in the oven to gratin for about 7 minutes with steam at 200ºC in a stone oven.
03. After baking, while still hot, drizzle honey over the surface of the bread bites.
Tips
- Turbo oven: 180ºC for approximately 5 minutes, with steam.
Yield
52 Units of 63 g
Equipment
Dough Mixer , Steam Oven , Grater , Fermentation Cabinet , Scissors , Scale , Smooth Baking Sheets , Bowl
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 196 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 0.4 | % VD (*) |
| Aç adicionados (g) | 0.1 | % VD (*) |
| Proteínas (g) | 7.7 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 4.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 281 | % 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.