Pão De Ló Prime
Ingredients
Part Preparo
Process
02. Mix on low speed (speed 1) for approximately 1 minute or until homogenized. Use a whip attachment.
03. Beat on high speed (speed 3) for approximately 5 minutes.
04. Place 700 g in each flat baking tray (60 x 40 x 2 cm) previously greased and lined with parchment paper.
05. Bake at 220°C for approximately 6 minutes in a deck oven.
Tips
* Turbo Oven: 200°C for approximately 6 minutes.
- Other Yields:
* 650 g of batter in a round mold (24 cm diameter x 5 cm height) - 6 units of 562 g.
* Deck Oven: 190°C for approximately 25 minutes.
* 950 g of batter in each flat baking tray (60 x 40 x 2 cm) - 4 units of 765 g.
Deck Oven: 220°C for approximately 10 minutes.
Yield
5 Units of 565 g
Equipment
Oven , Mixer , Whisk Attachment , Scale , Parchment Paper , Rectangular Mold
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 219 | % VD (*) |
| Carboidratos (g) | 33 | % VD (*) |
| Açúcares totais (g) | 19 | % VD (*) |
| Aç adicionados (g) | 18 | % VD (*) |
| Proteínas (g) | 4.3 | % VD (*) |
| Gorduras totais (g) | 7.6 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 106 | % 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.
Pão De Ló Prime
Ingredients
How to make it
01. Place the Zeelandia Pão de Ló, Zeelandia Prime Cake, eggs, water, and oil in the mixer.
02. Mix on low speed (speed 1) for approximately 1 minute or until homogenized. Use a whip attachment.
03. Beat on high speed (speed 3) for approximately 5 minutes.
04. Place 700 g in each flat baking tray (60 x 40 x 2 cm) previously greased and lined with parchment paper.
05. Bake at 220°C for approximately 6 minutes in a deck oven.
Tips
* Turbo Oven: 200°C for approximately 6 minutes.
- Other Yields:
* 650 g of batter in a round mold (24 cm diameter x 5 cm height) - 6 units of 562 g.
* Deck Oven: 190°C for approximately 25 minutes.
* 950 g of batter in each flat baking tray (60 x 40 x 2 cm) - 4 units of 765 g.
Deck Oven: 220°C for approximately 10 minutes.
Yield
5 Units of 565 g
Equipment
Oven , Mixer , Whisk Attachment , Scale , Parchment Paper , Rectangular Mold
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 219 | % VD (*) |
| Carboidratos (g) | 33 | % VD (*) |
| Açúcares totais (g) | 19 | % VD (*) |
| Aç adicionados (g) | 18 | % VD (*) |
| Proteínas (g) | 4.3 | % VD (*) |
| Gorduras totais (g) | 7.6 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 106 | % 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.