Versamix Twist
Ingredients
Part Massa
Part Preparo
Part Recheio
Process
01. Grate the smoked calabresa sausage.
02. Chop the onion into cubes and mix it with the grated calabresa. Set aside.
DOUGH
01. Place the Zeelandia Versamix and part of the water (approximately 250 ml) in the dough mixer.
02. Mix on low speed (speed 1) for approximately 2 minutes.
03. Add the yeast and mix on low speed (speed 1) for another 2 minutes.
04. Add the remaining water (250 ml) and mix on high speed (speed 2) until the veil stage is reached.
05. Roll out the dough with a rolling pin to obtain a rectangle of 60 x 50 cm.
PREPARATION
01. Spread the catupiry cheese over the entire dough.
02. Then spread the reserved calabresa only on half of the dough lengthwise.
03. Fold the part of the dough without filling over the calabresa, forming a rectangle of 60 x 25 cm.
04. Brush the folded dough with beaten eggs and sprinkle grated Parmesan cheese over it.
05. Using a knife, cut into strips 2 cm thick.
06. Twist each strip to form a spiral.
07. Place on previously greased baking sheets.
08. Allow to ferment in a proofing cabinet (32°C) for approximately 30 minutes.
09. Bake at 230°C for approximately 13 minutes in a deck oven.
Tips
Yield
27 Units of 75 g
Equipment
Dough Mixer , Oven , Grater , Rolling Pin , Proofing Cabinet , Spatula , Scale , Flat Baking Sheets , Knife , Brush , Container
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 140 | % VD (*) |
| Carboidratos (g) | 13 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.5 | % VD (*) |
| Proteínas (g) | 5.8 | % VD (*) |
| Gorduras totais (g) | 7.2 | % VD (*) |
| Gorduras saturadas (g) | 3.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 459 | % 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.
Versamix Twist
Ingredients
Part Preparo
Part Recheio
How to make it
FILLING
01. Grate the smoked calabresa sausage.
02. Chop the onion into cubes and mix it with the grated calabresa. Set aside.
DOUGH
01. Place the Zeelandia Versamix and part of the water (approximately 250 ml) in the dough mixer.
02. Mix on low speed (speed 1) for approximately 2 minutes.
03. Add the yeast and mix on low speed (speed 1) for another 2 minutes.
04. Add the remaining water (250 ml) and mix on high speed (speed 2) until the veil stage is reached.
05. Roll out the dough with a rolling pin to obtain a rectangle of 60 x 50 cm.
PREPARATION
01. Spread the catupiry cheese over the entire dough.
02. Then spread the reserved calabresa only on half of the dough lengthwise.
03. Fold the part of the dough without filling over the calabresa, forming a rectangle of 60 x 25 cm.
04. Brush the folded dough with beaten eggs and sprinkle grated Parmesan cheese over it.
05. Using a knife, cut into strips 2 cm thick.
06. Twist each strip to form a spiral.
07. Place on previously greased baking sheets.
08. Allow to ferment in a proofing cabinet (32°C) for approximately 30 minutes.
09. Bake at 230°C for approximately 13 minutes in a deck oven.
Tips
Yield
27 Units of 75 g
Equipment
Dough Mixer , Oven , Grater , Rolling Pin , Proofing Cabinet , Spatula , Scale , Flat Baking Sheets , Knife , Brush , Container
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 140 | % VD (*) |
| Carboidratos (g) | 13 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.5 | % VD (*) |
| Proteínas (g) | 5.8 | % VD (*) |
| Gorduras totais (g) | 7.2 | % VD (*) |
| Gorduras saturadas (g) | 3.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 459 | % 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.