Galup with Fruits and Chocolate
Ingredients
Part Preparo
Part Acabamento
Part Cobertura
Process
01. Place the sifted Zeelandia Icing Sugar, powdered sugar, and wheat flour in the mixer.
02. Gradually add the egg whites and mix on low speed (speed 1) until a paste forms. Use a paddle attachment.
03. Set aside.
PREPARATION
01. Wash the crystallized fruits and drain. Set aside.
02. Place the Zeelandia Brioche and margarine in the dough mixer and mix on low speed (speed 1) for 1 minute.
03. Add the egg yolks and whole eggs and mix on low speed (speed 1) for approximately 5 minutes or until homogenized.
04. Gradually add the fresh yeast and cold water, mixing on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
05. Add the reserved crystallized fruits, orange zest, and chocolate chips, and mix on low speed (speed 1) for approximately 1 minute.
06. Divide into 400 g portions. Round them into balls.
07. Cover with plastic. Let rest for 10 minutes.
08. Round again. Flatten the dough with your hands and place in Galup molds (17 cm in diameter).
09. Ferment in a fermentation chamber (32°C) for approximately 1:30 h or until reaching half the height of the mold.
10. Using a spatula, apply the reserved covering.
FINISHING
01. Mix the wheat flour, starch, sugar, and margarine until it forms a crumble.
02. Spread the almonds and the crumble over the pieces.
03. Bake at 180°C for approximately 35 minutes in a deck oven.
Tips
- If the paste thickens, achieve the desired consistency with additional egg whites.
- It is recommended to use cold egg yolks, eggs, and margarine, and frozen chocolate chips to prevent the dough from warming during mixing.
- To avoid overflowing during baking, ensure that the dough does not exceed half the height of the mold during fermentation.
- Alternative baking:
* Turbo Oven: 150°C for approximately 30 minutes.
- It is recommended to soak the almonds in cold water for approximately 30 minutes beforehand to prevent them from burning during baking.
Yield
14 Units of 625 g
Equipment
Dough Mixer , Oven , Mixer , Sieve , Spatula , Paddle Attachment , Scale , Container , Galup Mold , Fermentation Chamber
Suggested shelf life
120
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 246 | % VD (*) |
| Carboidratos (g) | 38 | % VD (*) |
| Açúcares totais (g) | 3.9 | % VD (*) |
| Aç adicionados (g) | 3.6 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 9.0 | % VD (*) |
| Gorduras saturadas (g) | 5.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 102 | % 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.
Galup with Fruits and Chocolate
Ingredients
Part Preparo
Part Acabamento
Part Cobertura
How to make it
COVERING
01. Place the sifted Zeelandia Icing Sugar, powdered sugar, and wheat flour in the mixer.
02. Gradually add the egg whites and mix on low speed (speed 1) until a paste forms. Use a paddle attachment.
03. Set aside.
PREPARATION
01. Wash the crystallized fruits and drain. Set aside.
02. Place the Zeelandia Brioche and margarine in the dough mixer and mix on low speed (speed 1) for 1 minute.
03. Add the egg yolks and whole eggs and mix on low speed (speed 1) for approximately 5 minutes or until homogenized.
04. Gradually add the fresh yeast and cold water, mixing on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
05. Add the reserved crystallized fruits, orange zest, and chocolate chips, and mix on low speed (speed 1) for approximately 1 minute.
06. Divide into 400 g portions. Round them into balls.
07. Cover with plastic. Let rest for 10 minutes.
08. Round again. Flatten the dough with your hands and place in Galup molds (17 cm in diameter).
09. Ferment in a fermentation chamber (32°C) for approximately 1:30 h or until reaching half the height of the mold.
10. Using a spatula, apply the reserved covering.
FINISHING
01. Mix the wheat flour, starch, sugar, and margarine until it forms a crumble.
02. Spread the almonds and the crumble over the pieces.
03. Bake at 180°C for approximately 35 minutes in a deck oven.
Tips
- If the paste thickens, achieve the desired consistency with additional egg whites.
- It is recommended to use cold egg yolks, eggs, and margarine, and frozen chocolate chips to prevent the dough from warming during mixing.
- To avoid overflowing during baking, ensure that the dough does not exceed half the height of the mold during fermentation.
- Alternative baking:
* Turbo Oven: 150°C for approximately 30 minutes.
- It is recommended to soak the almonds in cold water for approximately 30 minutes beforehand to prevent them from burning during baking.
Yield
14 Units of 625 g
Equipment
Dough Mixer , Oven , Mixer , Sieve , Spatula , Paddle Attachment , Scale , Container , Galup Mold , Fermentation Chamber
Suggested shelf life
120 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 246 | % VD (*) |
| Carboidratos (g) | 38 | % VD (*) |
| Açúcares totais (g) | 3.9 | % VD (*) |
| Aç adicionados (g) | 3.6 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 9.0 | % VD (*) |
| Gorduras saturadas (g) | 5.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 102 | % 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.