Custard Braid
Ingredients
Part Acabamento
Part Preparo
Process
01. Place Zeelandia Brioche, Zeelandia Pão Amigo, and powdered milk in the mixer and mix until homogeneous.
02. Add part of the cold water (350 ml), the eggs, and the cream and mix on low speed (speed 1) for approximately 4 minutes.
03. Gradually add the fresh yeast and the remaining cold water (200 ml), mixing on high speed (speed 2) for approximately 5 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 a single braid.
07. Place on greased baking sheets.
08. Ferment in a proofing chamber (32°C) for approximately 2 hours or until ready.
09. Bake at 190°C for approximately 15 minutes in a deck oven without steam.
10. Cool.
FINISHING
01. Place unsalted butter in a saucepan and heat until melted.
02. Using a brush, spread the melted butter over the breads.
03. Mix Zeelandia Açúcar Gelado and powdered milk in a bowl until homogeneous.
04. Sift over the breads.
05. Pack.
Tips
* Turbo Oven: 150°C for approximately 12 minutes.
Yield
30 Units of 96 g
Equipment
Mixer , Oven , Stove , Sifter , Spoon , Saucepan , Scale , Greased Baking Sheets , Brush , Bowl , Proofing Chamber
Suggested shelf life
96
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 175 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 4.7 | % VD (*) |
| Aç adicionados (g) | 3.8 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 5.5 | % VD (*) |
| Gorduras saturadas (g) | 3.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 194 | % 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.
Custard Braid
Ingredients
How to make it
PREPARATION
01. Place Zeelandia Brioche, Zeelandia Pão Amigo, and powdered milk in the mixer and mix until homogeneous.
02. Add part of the cold water (350 ml), the eggs, and the cream and mix on low speed (speed 1) for approximately 4 minutes.
03. Gradually add the fresh yeast and the remaining cold water (200 ml), mixing on high speed (speed 2) for approximately 5 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 a single braid.
07. Place on greased baking sheets.
08. Ferment in a proofing chamber (32°C) for approximately 2 hours or until ready.
09. Bake at 190°C for approximately 15 minutes in a deck oven without steam.
10. Cool.
FINISHING
01. Place unsalted butter in a saucepan and heat until melted.
02. Using a brush, spread the melted butter over the breads.
03. Mix Zeelandia Açúcar Gelado and powdered milk in a bowl until homogeneous.
04. Sift over the breads.
05. Pack.
Tips
* Turbo Oven: 150°C for approximately 12 minutes.
Yield
30 Units of 96 g
Equipment
Mixer , Oven , Stove , Sifter , Spoon , Saucepan , Scale , Greased Baking Sheets , Brush , Bowl , Proofing Chamber
Suggested shelf life
96 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 175 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 4.7 | % VD (*) |
| Aç adicionados (g) | 3.8 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 5.5 | % VD (*) |
| Gorduras saturadas (g) | 3.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 194 | % 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.