Sweet Bread
Ingredients
Part Preparo
Process
02. Gradually add the cold water and mix on low speed (speed 1) for approximately 3 minutes or until homogenized.
03. Add the fresh yeast and mix on high speed (speed 2) for approximately 3 minutes or until reaching the windowpane stage.
04. Divide into 100 g portions.
05. Cover with plastic. Let rest for 10 minutes.
06. Shape into the desired form.
07. Place on greased baking sheets.
08. Ferment in a fermentation chamber (32ºC) for approximately 2:30 hours or until ready.
09. Brush the surface with whole beaten eggs halfway through the fermentation time.
10. Bake at 200ºC for approximately 15 minutes in a deck oven.
11. Cool and package.
Tips
- Alternate baking:
* Turbo Oven: 160°C for approximately 12 minutes.
- Baking time may vary depending on the size of the piece.
- Before baking, the breads can be decorated with Zeelandia Cremulzin.
- After baking and cooling, apply Zeelandia Fondant and/or Zeelandia Ready Jelly.
Yield
72 Units of 90 g
Equipment
Mixer , Oven , Scale , Plain Baking Sheets , Brush , Fermentation Chamber
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 112 | % VD (*) |
| Carboidratos (g) | 23 | % VD (*) |
| Açúcares totais (g) | 3.8 | % VD (*) |
| Aç adicionados (g) | 3.2 | % VD (*) |
| Proteínas (g) | 2.9 | % VD (*) |
| Gorduras totais (g) | 1.1 | % VD (*) |
| Gorduras saturadas (g) | 0.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 190 | % 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.
Sweet Bread
Ingredients
How to make it
01. Place the Zeelandia Pao Macio and eggs in the mixer.
02. Gradually add the cold water and mix on low speed (speed 1) for approximately 3 minutes or until homogenized.
03. Add the fresh yeast and mix on high speed (speed 2) for approximately 3 minutes or until reaching the windowpane stage.
04. Divide into 100 g portions.
05. Cover with plastic. Let rest for 10 minutes.
06. Shape into the desired form.
07. Place on greased baking sheets.
08. Ferment in a fermentation chamber (32ºC) for approximately 2:30 hours or until ready.
09. Brush the surface with whole beaten eggs halfway through the fermentation time.
10. Bake at 200ºC for approximately 15 minutes in a deck oven.
11. Cool and package.
Tips
- Alternate baking:
* Turbo Oven: 160°C for approximately 12 minutes.
- Baking time may vary depending on the size of the piece.
- Before baking, the breads can be decorated with Zeelandia Cremulzin.
- After baking and cooling, apply Zeelandia Fondant and/or Zeelandia Ready Jelly.
Yield
72 Units of 90 g
Equipment
Mixer , Oven , Scale , Plain Baking Sheets , Brush , Fermentation Chamber
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 112 | % VD (*) |
| Carboidratos (g) | 23 | % VD (*) |
| Açúcares totais (g) | 3.8 | % VD (*) |
| Aç adicionados (g) | 3.2 | % VD (*) |
| Proteínas (g) | 2.9 | % VD (*) |
| Gorduras totais (g) | 1.1 | % VD (*) |
| Gorduras saturadas (g) | 0.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 190 | % 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.