Egg Bread - Brioche
Ingredients
Part Preparo
Process
02. Add the eggs and mix on low speed (speed 1) for approximately 3 minutes or until homogeneous.
03. Gradually add the fresh yeast and cold water, then beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Divide into parts of 40 g. Shape into balls.
05. Cover with plastic wrap. Rest for 10 minutes.
06. Shape again. Place on pre-greased flat baking sheets.
07. Ferment in a fermentation chamber (32°C) for approximately 2 hours or until ready.
08. Bake at 190°C for approximately 8 minutes in a stone oven without steam.
09. Cool and package.
TIP
- Alternative baking:
*Turbo Oven: 160°C for approximately 8 minutes.
Yield
98 Units of 37 g
Equipment
Mixer , Steam Oven , Scale , Flat Baking Sheets
Suggested shelf life
72
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 180 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 5.0 | % VD (*) |
| Aç adicionados (g) | 4.3 | % VD (*) |
| Proteínas (g) | 4.5 | % VD (*) |
| Gorduras totais (g) | 7.6 | % VD (*) |
| Gorduras saturadas (g) | 4.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 190 | % 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.
Egg Bread - Brioche
Ingredients
How to make it
01. Place Zeelandia Brioche margarine and sugar in the mixer and mix on low speed (speed 1) for approximately 1 minute or until forming a coarse mixture.
02. Add the eggs and mix on low speed (speed 1) for approximately 3 minutes or until homogeneous.
03. Gradually add the fresh yeast and cold water, then beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Divide into parts of 40 g. Shape into balls.
05. Cover with plastic wrap. Rest for 10 minutes.
06. Shape again. Place on pre-greased flat baking sheets.
07. Ferment in a fermentation chamber (32°C) for approximately 2 hours or until ready.
08. Bake at 190°C for approximately 8 minutes in a stone oven without steam.
09. Cool and package.
TIP
- Alternative baking:
*Turbo Oven: 160°C for approximately 8 minutes.
Tips
Yield
98 Units of 37 g
Equipment
Mixer , Steam Oven , Scale , Flat Baking Sheets
Suggested shelf life
72 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 180 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 5.0 | % VD (*) |
| Aç adicionados (g) | 4.3 | % VD (*) |
| Proteínas (g) | 4.5 | % VD (*) |
| Gorduras totais (g) | 7.6 | % VD (*) |
| Gorduras saturadas (g) | 4.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 190 | % 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.