Milk Bread (Main Recipe)
Ingredients
Part Preparo
Process
01. Place the Zeelandia Pão Amigo, eggs, and cold water in the mixing bowl and mix on low speed (speed 1) for approximately 5 minutes.
02. Add the fresh yeast and mix for another minute.
03. Beat on high speed (speed 2) until the veil stage is reached.
04. Divide into pieces of 25 g.
05. Cover with plastic. Let rest for 10 minutes.
06. Shape the dough into a droplet shape (Figure 1).
07. Pass the dough through the modeling machine starting with the thicker side to achieve the homemade shape (Figure 2).
08. Dust with wheat flour for decoration.
09. Place the loaves in pre-greased French bread pans.
10. Ferment in a fermentation chamber (32ºC) for approximately 2:30 hours or until ready.
11. Bake at 210°C for approximately 8 minutes in a deck oven.
12. Cool.
How to make it
Part 1
01. 01 02. 02
Tips
* Turbo Oven: 180ºC for approximately 5 minutes.
- Alternative shape:
* Mini Buns: Divide into pieces of 25 g. Bake at 210ºC for approximately 8 minutes in a deck oven.
- The fermentation time may vary depending on the type of yeast used.
Yield
115 Units of 22 g
Equipment
Mixing Bowl , Oven , Modeling Machine , Scale , French Bread Pan , Fermentation Chamber
Suggested shelf life
240
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 151 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 4.5 | % VD (*) |
| Aç adicionados (g) | 3.2 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 2.0 | % VD (*) |
| Gorduras saturadas (g) | 0.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0.5 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.3 | % VD (*) |
| Colesterol (mg) | 15 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 195 | % VD (*) |
| Cálcio (mg) | 195 | % 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.
Milk Bread (Main Recipe)
Ingredients
How to make it
01. Place the Zeelandia Pão Amigo, eggs, and cold water in the mixing bowl and mix on low speed (speed 1) for approximately 5 minutes.
02. Add the fresh yeast and mix for another minute.
03. Beat on high speed (speed 2) until the veil stage is reached.
04. Divide into pieces of 25 g.
05. Cover with plastic. Let rest for 10 minutes.
06. Shape the dough into a droplet shape (Figure 1).
07. Pass the dough through the modeling machine starting with the thicker side to achieve the homemade shape (Figure 2).
08. Dust with wheat flour for decoration.
09. Place the loaves in pre-greased French bread pans.
10. Ferment in a fermentation chamber (32ºC) for approximately 2:30 hours or until ready.
11. Bake at 210°C for approximately 8 minutes in a deck oven.
12. Cool.
How to make it
Part 1
01. 01 02. 02
Tips
* Turbo Oven: 180ºC for approximately 5 minutes.
- Alternative shape:
* Mini Buns: Divide into pieces of 25 g. Bake at 210ºC for approximately 8 minutes in a deck oven.
- The fermentation time may vary depending on the type of yeast used.
Yield
115 Units of 22 g
Equipment
Mixing Bowl , Oven , Modeling Machine , Scale , French Bread Pan , Fermentation Chamber
Suggested shelf life
240 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 151 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 4.5 | % VD (*) |
| Aç adicionados (g) | 3.2 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 2.0 | % VD (*) |
| Gorduras saturadas (g) | 0.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0.5 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.3 | % VD (*) |
| Colesterol (mg) | 15 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 195 | % VD (*) |
| Cálcio (mg) | 195 | % 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.