Bride's Dream
Ingredients
Part Preparo
Part Recheio
Process
01. Place the seasoned shredded chicken, cream, and cream cheese in a container and mix until homogeneous.
02. Set aside.
PREPARATION
01. Place Zeelandia Versamix, part of the eggs (100 g), and part of the cold water (300 ml) in the mixer on low speed (speed 1) for approximately 3 minutes.
02. Gradually add the fresh yeast and the remaining cold water (70 ml), and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
03. Divide into portions of 50 g.
04. Shape into balls and cover with plastic.
05. Let rest for approximately 10 minutes.
06. Shape again, moisten the pieces with eggs (100 g), and coat them in breadcrumbs.
07. Ferment for approximately 1 hour in a fermentation chamber.
08. Fry the top side in oil at 180ºC for 4 minutes, fry the bottom side for 2 minutes, flip, and fry for another 1 minute on the top side.
09. Place on absorbent paper.
10. Allow to cool for approximately 30 minutes.
11. Make a cut on the top of the pieces until reaching the middle.
12. Using a piping bag and a large plain tip, apply 50g of the reserved filling.
13. Roll in potato sticks to finish.
Tips
Yield
30 Units of 90 g
Equipment
Mixer , Fryer , Scale , Container , Plain Tip , Serrated Knife , Fermentation Chamber , Absorbent Paper
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 118 | % VD (*) |
| Carboidratos (g) | 12 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0.4 | % VD (*) |
| Proteínas (g) | 6.1 | % VD (*) |
| Gorduras totais (g) | 5.0 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 150 | % 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.
Bride's Dream
Ingredients
Part Recheio
How to make it
FILLING
01. Place the seasoned shredded chicken, cream, and cream cheese in a container and mix until homogeneous.
02. Set aside.
PREPARATION
01. Place Zeelandia Versamix, part of the eggs (100 g), and part of the cold water (300 ml) in the mixer on low speed (speed 1) for approximately 3 minutes.
02. Gradually add the fresh yeast and the remaining cold water (70 ml), and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
03. Divide into portions of 50 g.
04. Shape into balls and cover with plastic.
05. Let rest for approximately 10 minutes.
06. Shape again, moisten the pieces with eggs (100 g), and coat them in breadcrumbs.
07. Ferment for approximately 1 hour in a fermentation chamber.
08. Fry the top side in oil at 180ºC for 4 minutes, fry the bottom side for 2 minutes, flip, and fry for another 1 minute on the top side.
09. Place on absorbent paper.
10. Allow to cool for approximately 30 minutes.
11. Make a cut on the top of the pieces until reaching the middle.
12. Using a piping bag and a large plain tip, apply 50g of the reserved filling.
13. Roll in potato sticks to finish.
Tips
Yield
30 Units of 90 g
Equipment
Mixer , Fryer , Scale , Container , Plain Tip , Serrated Knife , Fermentation Chamber , Absorbent Paper
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 118 | % VD (*) |
| Carboidratos (g) | 12 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0.4 | % VD (*) |
| Proteínas (g) | 6.1 | % VD (*) |
| Gorduras totais (g) | 5.0 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 150 | % 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.