Brioche Crumble
Ingredients
Part Preparo
Part Crumble
Process
01. Place the unsalted butter and the powdered sugar in the mixer and beat on medium speed (speed 2) until a whitish cream is obtained. Use a paddle attachment.
02. Add the wheat flour and mix on low speed (speed 1) until homogeneous.
03. Divide into two parts of 700 g each.
04. Place inside a plastic bag and spread out until a rectangle of 25 x 35 cm and 0.5 cm in height is obtained.
05. Place in the freezer until firm.
06. Cut into 0.5 cm cubes and keep in the freezer until ready to use.
PREPARATION
01. Place the Zeelandia Brioche and margarine in the dough mixer and mix on low speed (speed 1) for approximately 1 minute or until a crumb-like texture forms.
02. Add the egg yolks and whole eggs and mix on low speed (speed 1) for approximately 5 minutes or until homogenized.
03. Add the fresh yeast and mix on low speed (speed 1) for another minute.
04. Gradually add the cold water and beat on high speed (speed 2) for approximately 5 minutes or until achieving the veil point.
05. Divide into parts of 250 g. Round into balls.
06. Place in pre-greased cake pans (19 cm diameter x 3 cm height).
07. Cover with plastic wrap. Rest for 10 minutes in the refrigerator.
08. Stretch the dough inside the pan using fingertips moistened with oil, leaving the central part thinner and the edges thicker to fill the entire side of the pan.
09. Spread approximately 125 g of Apple Cinnamon Filling over each dough.
10. Spread approximately 100 g of reserved crumble cubes over the blueberry filling.
11. Ferment in a fermentation chamber at room temperature for approximately 30 minutes or until the point is reached. Care: do not let it reach the maximum growth point.
12. Brush the edges of the brioches with whole beaten eggs and sprinkle the sliced almonds.
13. Bake at 170°C for approximately 45 minutes in a stone oven with steam on a French bread baking sheet.
Tips
- Alternate baking:
* Turbo Oven: 150°C for approximately 35 minutes.
- The Apple Cinnamon Filling can be replaced with Strawberry Filling or Guava Filling.
- The cake pans can be replaced with Galup pans.
Yield
14 Units of 445 g
Equipment
Dough Mixer , Oven , Mixer , Refrigerator , Freezer , Fermentation Cabinet , Paddle Attachment , Scale , French Bread Baking Sheet , Knife , Brush , Cake Pan , Plastic Bag
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 232 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 11 | % VD (*) |
| Aç adicionados (g) | 9.7 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 5.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 126 | % 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.
Brioche Crumble
Ingredients
Part Preparo
Part Crumble
How to make it
CRUMBLE
01. Place the unsalted butter and the powdered sugar in the mixer and beat on medium speed (speed 2) until a whitish cream is obtained. Use a paddle attachment.
02. Add the wheat flour and mix on low speed (speed 1) until homogeneous.
03. Divide into two parts of 700 g each.
04. Place inside a plastic bag and spread out until a rectangle of 25 x 35 cm and 0.5 cm in height is obtained.
05. Place in the freezer until firm.
06. Cut into 0.5 cm cubes and keep in the freezer until ready to use.
PREPARATION
01. Place the Zeelandia Brioche and margarine in the dough mixer and mix on low speed (speed 1) for approximately 1 minute or until a crumb-like texture forms.
02. Add the egg yolks and whole eggs and mix on low speed (speed 1) for approximately 5 minutes or until homogenized.
03. Add the fresh yeast and mix on low speed (speed 1) for another minute.
04. Gradually add the cold water and beat on high speed (speed 2) for approximately 5 minutes or until achieving the veil point.
05. Divide into parts of 250 g. Round into balls.
06. Place in pre-greased cake pans (19 cm diameter x 3 cm height).
07. Cover with plastic wrap. Rest for 10 minutes in the refrigerator.
08. Stretch the dough inside the pan using fingertips moistened with oil, leaving the central part thinner and the edges thicker to fill the entire side of the pan.
09. Spread approximately 125 g of Apple Cinnamon Filling over each dough.
10. Spread approximately 100 g of reserved crumble cubes over the blueberry filling.
11. Ferment in a fermentation chamber at room temperature for approximately 30 minutes or until the point is reached. Care: do not let it reach the maximum growth point.
12. Brush the edges of the brioches with whole beaten eggs and sprinkle the sliced almonds.
13. Bake at 170°C for approximately 45 minutes in a stone oven with steam on a French bread baking sheet.
Tips
- Alternate baking:
* Turbo Oven: 150°C for approximately 35 minutes.
- The Apple Cinnamon Filling can be replaced with Strawberry Filling or Guava Filling.
- The cake pans can be replaced with Galup pans.
Yield
14 Units of 445 g
Equipment
Dough Mixer , Oven , Mixer , Refrigerator , Freezer , Fermentation Cabinet , Paddle Attachment , Scale , French Bread Baking Sheet , Knife , Brush , Cake Pan , Plastic Bag
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 232 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 11 | % VD (*) |
| Aç adicionados (g) | 9.7 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 5.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 126 | % 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.