Choco Amigo Bread
Ingredients
Part Preparo
Process
02. Place Zeelandia Pão Amigo, eggs, and cold water in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
03. Add fresh yeast and mix for another minute.
04. Beat on high speed (speed 2) until reaching the veil stage.
05. Round the dough, cover with plastic wrap, and let rest for 10 minutes.
06. With the help of a rolling pin, roll out the dough into a rectangle approximately 65 x 40 cm.
07. Cut into triangles approximately 20 x 5 cm.
08. Place about 5 g of Zeelandia Brigadeiro Filling and chocolate chips at the base of each triangle.
09. Fold the ends of the triangle base together over the filling and roll up to achieve a homemade shape.
10. Place on pre-greased baking sheets.
11. Ferment in a proofing chamber (32°C) for approximately 2 hours or until ready.
12. Bake at 210°C for approximately 12 minutes in a deck oven.
13. Brush the bread with unsalted butter and dust with the reserved chocolate and milk powder mixture.
Tips
* Turbo Oven: 180ºC for approximately 10 minutes.
Yield
40 Units of 42 g
Equipment
Mixer , Oven , Sifter , Rolling Pin , Scale , Flat Baking Sheets , Knife , Brush , Bowl , Proofing Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 180 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 5.5 | % VD (*) |
| Aç adicionados (g) | 4.4 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 5.5 | % VD (*) |
| Gorduras saturadas (g) | 3.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 158 | % 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.
Choco Amigo Bread
Ingredients
Part Preparo
How to make it
01. Place the milk powder and cocoa powder in a bowl and mix. Set aside.
02. Place Zeelandia Pão Amigo, eggs, and cold water in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
03. Add fresh yeast and mix for another minute.
04. Beat on high speed (speed 2) until reaching the veil stage.
05. Round the dough, cover with plastic wrap, and let rest for 10 minutes.
06. With the help of a rolling pin, roll out the dough into a rectangle approximately 65 x 40 cm.
07. Cut into triangles approximately 20 x 5 cm.
08. Place about 5 g of Zeelandia Brigadeiro Filling and chocolate chips at the base of each triangle.
09. Fold the ends of the triangle base together over the filling and roll up to achieve a homemade shape.
10. Place on pre-greased baking sheets.
11. Ferment in a proofing chamber (32°C) for approximately 2 hours or until ready.
12. Bake at 210°C for approximately 12 minutes in a deck oven.
13. Brush the bread with unsalted butter and dust with the reserved chocolate and milk powder mixture.
Tips
* Turbo Oven: 180ºC for approximately 10 minutes.
Yield
40 Units of 42 g
Equipment
Mixer , Oven , Sifter , Rolling Pin , Scale , Flat Baking Sheets , Knife , Brush , Bowl , Proofing Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 180 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 5.5 | % VD (*) |
| Aç adicionados (g) | 4.4 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 5.5 | % VD (*) |
| Gorduras saturadas (g) | 3.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 158 | % 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.