Briochette
Ingredients
Part Preparo
Process
01. Place the Zeelandia Brioche and margarine in the mixing bowl and mix at low speed (speed 1) for approximately 1 minute or until a crumbly texture forms.
02. Add the egg yolks and whole eggs and mix at low speed (speed 1) for approximately 5 minutes or until homogeneous.
03. Gradually add the fresh yeast and cold water, mixing at high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
04. Divide into 25 g portions. Shape into balls.
05. Cover with plastic wrap. Let rest for 10 minutes.
06. Shape the briochettes into balls with a small ball on top (approximately 10% of the dough) and place on pre-greased baking sheets.
07. Ferment in a proofing chamber (32°C) for approximately 1:30 hours or until the desired point is reached.
08. Brush with beaten whole eggs halfway through the fermentation time.
09. Bake at 200°C for approximately 10 minutes in a convection oven.
10. Unmold while still warm.
Tips
* Turbo oven: 180°C for approximately 6 minutes.
- It is recommended to use margarine designed for "general use" (80% fat) to improve the color and handling of the dough.
- It is possible to substitute fresh eggs with liquid eggs, although the dough will be slightly denser and the crumb slightly darker.
- Margarine can be replaced with unsalted butter.
Yield
72 Units of 22 g
Equipment
Mixing Bowl , Oven , Scale , Plain Baking Sheets , Brush , Proofing Chamber
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 191 | % VD (*) |
| Carboidratos (g) | 23 | % VD (*) |
| Açúcares totais (g) | 3.5 | % VD (*) |
| Aç adicionados (g) | 2.8 | % VD (*) |
| Proteínas (g) | 4.8 | % VD (*) |
| Gorduras totais (g) | 9.2 | % VD (*) |
| Gorduras saturadas (g) | 4.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 193 | % 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.
Briochette
Ingredients
How to make it
01. Place the Zeelandia Brioche and margarine in the mixing bowl and mix at low speed (speed 1) for approximately 1 minute or until a crumbly texture forms.
02. Add the egg yolks and whole eggs and mix at low speed (speed 1) for approximately 5 minutes or until homogeneous.
03. Gradually add the fresh yeast and cold water, mixing at high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
04. Divide into 25 g portions. Shape into balls.
05. Cover with plastic wrap. Let rest for 10 minutes.
06. Shape the briochettes into balls with a small ball on top (approximately 10% of the dough) and place on pre-greased baking sheets.
07. Ferment in a proofing chamber (32°C) for approximately 1:30 hours or until the desired point is reached.
08. Brush with beaten whole eggs halfway through the fermentation time.
09. Bake at 200°C for approximately 10 minutes in a convection oven.
10. Unmold while still warm.
Tips
* Turbo oven: 180°C for approximately 6 minutes.
- It is recommended to use margarine designed for "general use" (80% fat) to improve the color and handling of the dough.
- It is possible to substitute fresh eggs with liquid eggs, although the dough will be slightly denser and the crumb slightly darker.
- Margarine can be replaced with unsalted butter.
Yield
72 Units of 22 g
Equipment
Mixing Bowl , Oven , Scale , Plain Baking Sheets , Brush , Proofing Chamber
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 191 | % VD (*) |
| Carboidratos (g) | 23 | % VD (*) |
| Açúcares totais (g) | 3.5 | % VD (*) |
| Aç adicionados (g) | 2.8 | % VD (*) |
| Proteínas (g) | 4.8 | % VD (*) |
| Gorduras totais (g) | 9.2 | % VD (*) |
| Gorduras saturadas (g) | 4.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 193 | % 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.