Fruit Panetone Powder - Galup - Sponge Process
Ingredients
Part Reforço
Part Cobertura
Part Esponja
Process
01. Mix all the covering ingredients, reserving 300 g of Zeelandia Confectioner’s Sugar.
02. Set aside.
SPONGE
01. Place the wheat flour and part of the cold water (220 mL) in the mixer.
02. Mix on low speed (speed 1) until a dough forms.
03. Add the fresh yeast and the remaining cold water (110 mL) to the mixer and mix on low speed (speed 1) for approximately 6 minutes or until homogeneous.
04. Round the dough.
05. Cover with plastic. Let it rest for 1 hour.
STRENGTHENING
01. Add Zeelandia Panetone and part of the cold water (500 mL) to the sponge and mix on low speed (speed 1) for approximately 2 minutes.
02. Gradually add the remaining cold water (160 mL) and mix on low speed (speed 1) for approximately 12 minutes or until reaching the veil point.
03. Add the candied fruits and raisins and mix on low speed (speed 1) for another 1 minute.
04. Divide into parts of 410 g.
05. Round the dough again.
06. Cover with plastic. Let it rest for 15 minutes.
07. Round it again, flatten the dough with your hands, and place it in Galup molds.
08. Ferment for approximately 1 hour or until reaching the middle of the mold.
09. Apply the covering on the pieces and sprinkle the reserved Zeelandia Confectioner’s Sugar.
10. Bake at 180ºC for approximately 1 hour in a deck oven.
Tips
- If preparing the covering in advance (more than 1 hour), it will become too thick, so adjust the consistency using more egg white.
- Alternative baking:
* Turbo oven: 150ºC for approximately 50 minutes.
- Do not allow the dough to rise above half of the mold during fermentation.
Yield
12 Units of 520 g
Equipment
Mixer , Oven , Scale , Container , Galup Mold
Suggested shelf life
720
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 206 | % VD (*) |
| Carboidratos (g) | 42 | % VD (*) |
| Açúcares totais (g) | 3.7 | % VD (*) |
| Aç adicionados (g) | 3.4 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 3.0 | % VD (*) |
| Gorduras saturadas (g) | 1.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 84 | % 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.
Fruit Panetone Powder - Galup - Sponge Process
Ingredients
Part Cobertura
Part Esponja
How to make it
COVERING
01. Mix all the covering ingredients, reserving 300 g of Zeelandia Confectioner’s Sugar.
02. Set aside.
SPONGE
01. Place the wheat flour and part of the cold water (220 mL) in the mixer.
02. Mix on low speed (speed 1) until a dough forms.
03. Add the fresh yeast and the remaining cold water (110 mL) to the mixer and mix on low speed (speed 1) for approximately 6 minutes or until homogeneous.
04. Round the dough.
05. Cover with plastic. Let it rest for 1 hour.
STRENGTHENING
01. Add Zeelandia Panetone and part of the cold water (500 mL) to the sponge and mix on low speed (speed 1) for approximately 2 minutes.
02. Gradually add the remaining cold water (160 mL) and mix on low speed (speed 1) for approximately 12 minutes or until reaching the veil point.
03. Add the candied fruits and raisins and mix on low speed (speed 1) for another 1 minute.
04. Divide into parts of 410 g.
05. Round the dough again.
06. Cover with plastic. Let it rest for 15 minutes.
07. Round it again, flatten the dough with your hands, and place it in Galup molds.
08. Ferment for approximately 1 hour or until reaching the middle of the mold.
09. Apply the covering on the pieces and sprinkle the reserved Zeelandia Confectioner’s Sugar.
10. Bake at 180ºC for approximately 1 hour in a deck oven.
Tips
- If preparing the covering in advance (more than 1 hour), it will become too thick, so adjust the consistency using more egg white.
- Alternative baking:
* Turbo oven: 150ºC for approximately 50 minutes.
- Do not allow the dough to rise above half of the mold during fermentation.
Yield
12 Units of 520 g
Equipment
Mixer , Oven , Scale , Container , Galup Mold
Suggested shelf life
720 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 206 | % VD (*) |
| Carboidratos (g) | 42 | % VD (*) |
| Açúcares totais (g) | 3.7 | % VD (*) |
| Aç adicionados (g) | 3.4 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 3.0 | % VD (*) |
| Gorduras saturadas (g) | 1.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 84 | % 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.