Panhoquinha De Carne Seca E Queijo Coalho
Ingredients
Part Preparo
Part Recheio
Process
01. Chop the parsley. Set aside.
02. Place the butter in a pot and sauté the onion.
03. Add the cooked and shredded dried meat and sauté quickly.
04. Remove from heat and cool.
05. Add the cream cheese and the reserved chopped parsley and mix.
06. Add the diced queijo coalho and mix.
07. Set aside.
PREPARATION
01. Place Zeelandia Rustique Madre in the mixer and add part of the cold water (1.15 L) and mix on low speed (Speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (150 ml) and beat on high speed (Speed 2) for approximately 5 minutes or until reaching the windowpane stage.
03. Place the dough in a previously greased plastic box.
04. Cover with plastic. Let it rest for 30 minutes.
05. Divide into 30 g portions. Round into balls.
06. Cover with plastic. Let it rest for another 15 minutes on a flour-dusted table.
07. Round again and place on a previously greased baking tray.
08. Ferment in a fermentation chamber at 32ºC for approximately 90 minutes.
09. Make a cross-cut with scissors.
10. Bake in a deck oven with steam at 200ºC for approximately 15 minutes.
01. With the help of scissors, remove the core of the panhoquinhas and place approximately 30 g of the reserved filling.
02. Bake for about 7 minutes at 200ºC to gratin.
Tips
*Turbo Oven: Preheat the oven to 185ºC for approximately 25 minutes or until done.
- Turbo oven: 180ºC for approximately 5 minutes.
Yield
112 Units of 55 g
Equipment
Mixer , Oven With Steam , Scissors , Pot , Scale , Flat Baking Trays , Container , Fermentation Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 110 | % VD (*) |
| Carboidratos (g) | 12 | % VD (*) |
| Açúcares totais (g) | 0.4 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.0 | % VD (*) |
| Gorduras totais (g) | 4.6 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 2125 | % 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.
Panhoquinha De Carne Seca E Queijo Coalho
Ingredients
Part Recheio
How to make it
FILLING
01. Chop the parsley. Set aside.
02. Place the butter in a pot and sauté the onion.
03. Add the cooked and shredded dried meat and sauté quickly.
04. Remove from heat and cool.
05. Add the cream cheese and the reserved chopped parsley and mix.
06. Add the diced queijo coalho and mix.
07. Set aside.
PREPARATION
01. Place Zeelandia Rustique Madre in the mixer and add part of the cold water (1.15 L) and mix on low speed (Speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (150 ml) and beat on high speed (Speed 2) for approximately 5 minutes or until reaching the windowpane stage.
03. Place the dough in a previously greased plastic box.
04. Cover with plastic. Let it rest for 30 minutes.
05. Divide into 30 g portions. Round into balls.
06. Cover with plastic. Let it rest for another 15 minutes on a flour-dusted table.
07. Round again and place on a previously greased baking tray.
08. Ferment in a fermentation chamber at 32ºC for approximately 90 minutes.
09. Make a cross-cut with scissors.
10. Bake in a deck oven with steam at 200ºC for approximately 15 minutes.
01. With the help of scissors, remove the core of the panhoquinhas and place approximately 30 g of the reserved filling.
02. Bake for about 7 minutes at 200ºC to gratin.
Tips
*Turbo Oven: Preheat the oven to 185ºC for approximately 25 minutes or until done.
- Turbo oven: 180ºC for approximately 5 minutes.
Yield
112 Units of 55 g
Equipment
Mixer , Oven With Steam , Scissors , Pot , Scale , Flat Baking Trays , Container , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 110 | % VD (*) |
| Carboidratos (g) | 12 | % VD (*) |
| Açúcares totais (g) | 0.4 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.0 | % VD (*) |
| Gorduras totais (g) | 4.6 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 2125 | % 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.