Broccoli Esfiha with Trigale 57% Whole Light
Ingredients
Part Preparo
Part Recheio
Process
01. Chop the sliced bacon.
02. Fry the chopped bacon until golden and place on a paper towel to remove excess fat. Set aside.
03. Drizzle olive oil in a hot frying pan and sauté the quickly chopped cooked broccoli.
04. Add the fried garlic, salt, and ground white pepper to taste. Let cool.
05. Place the prepared béchamel sauce, reserved bacon, and broccoli in a container and mix until homogeneous. Set aside.
PREPARATION
01. Place Trigale Integral Light in the mixer, add part of the cold water (600 ml) and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (120 ml) and mix on high speed (speed 2) for approximately 3 minutes or until the veil stage is reached.
03. Divide into 50 g portions. Form into balls.
04. Cover with plastic. Let rest for 20 minutes.
05. Roll out each dough with your fingers into equal parts on a mixture of cornmeal and flour to taste, ensuring the center is thinner and the edges thicker.
06. Place the esfiha dough on pre-greased baking trays.
07. Add the reserved filling to each esfiha.
08. Bake immediately at 230ºC for approximately 8 minutes in a deck oven.
Tips
Alternative baking:
* Turbo Oven: 190ºC for approximately 6 minutes.
Yield
35 Units of 100 g
Equipment
Mixer , Oven , Stove , Spoon , Scale , Flat Baking Trays , Knife , Container , Cutting Board , Frying Pan , Paper Towel
Suggested shelf life
12
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 93 | % VD (*) |
| Carboidratos (g) | 9.8 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.8 | % VD (*) |
| Gorduras totais (g) | 4.7 | % VD (*) |
| Gorduras saturadas (g) | 2.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.4 | % VD (*) |
| Sódio (mg) | 117 | % 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.
Broccoli Esfiha with Trigale 57% Whole Light
Ingredients
Part Recheio
How to make it
FILLING
01. Chop the sliced bacon.
02. Fry the chopped bacon until golden and place on a paper towel to remove excess fat. Set aside.
03. Drizzle olive oil in a hot frying pan and sauté the quickly chopped cooked broccoli.
04. Add the fried garlic, salt, and ground white pepper to taste. Let cool.
05. Place the prepared béchamel sauce, reserved bacon, and broccoli in a container and mix until homogeneous. Set aside.
PREPARATION
01. Place Trigale Integral Light in the mixer, add part of the cold water (600 ml) and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (120 ml) and mix on high speed (speed 2) for approximately 3 minutes or until the veil stage is reached.
03. Divide into 50 g portions. Form into balls.
04. Cover with plastic. Let rest for 20 minutes.
05. Roll out each dough with your fingers into equal parts on a mixture of cornmeal and flour to taste, ensuring the center is thinner and the edges thicker.
06. Place the esfiha dough on pre-greased baking trays.
07. Add the reserved filling to each esfiha.
08. Bake immediately at 230ºC for approximately 8 minutes in a deck oven.
Tips
Alternative baking:
* Turbo Oven: 190ºC for approximately 6 minutes.
Yield
35 Units of 100 g
Equipment
Mixer , Oven , Stove , Spoon , Scale , Flat Baking Trays , Knife , Container , Cutting Board , Frying Pan , Paper Towel
Suggested shelf life
12 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 93 | % VD (*) |
| Carboidratos (g) | 9.8 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.8 | % VD (*) |
| Gorduras totais (g) | 4.7 | % VD (*) |
| Gorduras saturadas (g) | 2.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.4 | % VD (*) |
| Sódio (mg) | 117 | % 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.