Fazenda Bread
Ingredients
Part Preparo
Process
02. Mix on low speed (speed 1) for approximately 1 minute.
03. Add the eggs, part of the cold water (900 ml), and mix on low speed (speed 1) for approximately 4 more minutes.
04. Gradually add the fresh yeast and the remaining cold water (300 ml), mixing on medium speed (speed 2) until the dough reaches the windowpane stage.
05. Divide into 400 g portions. Round them into balls.
06. Cover with plastic. Allow to rest for 10 minutes.
07. Shape into rosettes, short loaves, or according to preference.
08. Place in previously greased baking trays.
09. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until the desired point is reached.
10. Using a spray bottle, moisten the surface of the bread and sift a thin layer of wheat flour for decoration.
11. Bake at 180°C for approximately 23 minutes in a deck oven without steam.
Tips
* Turbo Oven: 150°C for approximately 23 minutes.
Yield
22 Units of 370 g
Equipment
Mixer , Oven , Sifter , Scale , Baking trays , Fermentation Chamber , Spray Bottle
Suggested shelf life
48
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 156 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 4.7 | % VD (*) |
| Aç adicionados (g) | 3.9 | % VD (*) |
| Proteínas (g) | 4.2 | % VD (*) |
| Gorduras totais (g) | 3.7 | % VD (*) |
| Gorduras saturadas (g) | 1.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 201 | % 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.
Fazenda Bread
Ingredients
How to make it
01. Place Zeelandia Brioche, Zeelandia Energia Vitalle Vitaminado, margarine, and fresh yeast in the mixer.
02. Mix on low speed (speed 1) for approximately 1 minute.
03. Add the eggs, part of the cold water (900 ml), and mix on low speed (speed 1) for approximately 4 more minutes.
04. Gradually add the fresh yeast and the remaining cold water (300 ml), mixing on medium speed (speed 2) until the dough reaches the windowpane stage.
05. Divide into 400 g portions. Round them into balls.
06. Cover with plastic. Allow to rest for 10 minutes.
07. Shape into rosettes, short loaves, or according to preference.
08. Place in previously greased baking trays.
09. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until the desired point is reached.
10. Using a spray bottle, moisten the surface of the bread and sift a thin layer of wheat flour for decoration.
11. Bake at 180°C for approximately 23 minutes in a deck oven without steam.
Tips
* Turbo Oven: 150°C for approximately 23 minutes.
Yield
22 Units of 370 g
Equipment
Mixer , Oven , Sifter , Scale , Baking trays , Fermentation Chamber , Spray Bottle
Suggested shelf life
48 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 156 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 4.7 | % VD (*) |
| Aç adicionados (g) | 3.9 | % VD (*) |
| Proteínas (g) | 4.2 | % VD (*) |
| Gorduras totais (g) | 3.7 | % VD (*) |
| Gorduras saturadas (g) | 1.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 201 | % 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.