Coconut Bread
Ingredients
Part Esponja
Part Reforço
Part Decoração
Process
01. Place Zeelandia Sonho and part of the cold water (500 ml) in the mixer.
02. Mix at low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (250 ml), mixing at low speed (speed 1) for approximately 4 minutes or until homogenized.
04. Round the dough into balls.
05. Cover with plastic. Let it rest for 1 hour.
REINFORCEMENT
01. Place Zeelandia Sonho, sugar, eggs, dry grated coconut, coconut essence, and the reserved sponge in the mixer and mix at low speed (speed 1) for approximately 3 minutes.
02. Gradually add the cold water and mix at high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Divide into 40 g portions. Round the dough into balls.
04. Cover with plastic. Let it rest for 10 minutes. Round the dough again.
05. Moisten the surface of the dough and coat with dry grated coconut for decoration.
06. Place in greased baking trays.
07. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until ready.
08. Bake at 200°C for approximately 12 minutes in a deck oven without steam.
DECORATION
Tips
* Turbo Oven: 160°C for approximately 12 minutes.
Yield
212 Units of 37 g
Equipment
Mixer , Oven , Scale , Container , Baking Trays , Fermentation Chamber
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 164 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 5.5 | % VD (*) |
| Aç adicionados (g) | 4.7 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 5.5 | % VD (*) |
| Gorduras saturadas (g) | 3.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 165 | % 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.
Coconut Bread
How to make it
SPONGE
01. Place Zeelandia Sonho and part of the cold water (500 ml) in the mixer.
02. Mix at low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (250 ml), mixing at low speed (speed 1) for approximately 4 minutes or until homogenized.
04. Round the dough into balls.
05. Cover with plastic. Let it rest for 1 hour.
REINFORCEMENT
01. Place Zeelandia Sonho, sugar, eggs, dry grated coconut, coconut essence, and the reserved sponge in the mixer and mix at low speed (speed 1) for approximately 3 minutes.
02. Gradually add the cold water and mix at high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Divide into 40 g portions. Round the dough into balls.
04. Cover with plastic. Let it rest for 10 minutes. Round the dough again.
05. Moisten the surface of the dough and coat with dry grated coconut for decoration.
06. Place in greased baking trays.
07. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until ready.
08. Bake at 200°C for approximately 12 minutes in a deck oven without steam.
DECORATION
Tips
* Turbo Oven: 160°C for approximately 12 minutes.
Yield
212 Units of 37 g
Equipment
Mixer , Oven , Scale , Container , Baking Trays , Fermentation Chamber
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 164 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 5.5 | % VD (*) |
| Aç adicionados (g) | 4.7 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 5.5 | % VD (*) |
| Gorduras saturadas (g) | 3.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 165 | % 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.