Panettone Powder - Easter Dove - Sponge Process
Ingredients
Part Reforço
Part Cobertura
Part Esponja
Process
01. Mix all the covering ingredients reserving 300 g of Zeelandia Confectioner's Sugar.
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 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 homogenized.
04. Round the dough.
05. Cover with plastic. Let it rest for 1 hour.
STRENGTHENING
01. Add the Zeelandia Panettone 10 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 stage.
03. Add the candied fruits, the raisins, and mix on low speed (speed 1) for approximately 1 minute.
04. Divide into 410 g portions.
05. Round the dough.
06. Cover with plastic. Let it rest for 15 minutes.
07. Shape into a cylinder approximately 40 cm long. Then cut it to obtain 3 dough cylinders: 1 with 20 cm length and 2 with 10 cm.
08. Place the dough in the molds: the larger cylinder in the center and the smaller ones on the sides (standard mold of 500 g, dimensions 27 x 20 x 6 cm).
09. Ferment for approximately 1:30 h or until the dough reaches the middle of the mold.
10. Apply the covering over the pieces.
11. Sprinkle the reserved Confectioner's Sugar.
12. Bake at 180ºC for approximately 1 hour in a deck oven.
TIP
- Alternative baking:
* Turbo oven: 160ºC for approximately 1 hour.
Tips
- If preparing the covering in advance (more than 1 hour), it will become too thick, so the consistency should be adjusted using more egg white.
Yield
12 Units of 520 g
Equipment
Mixer , Oven , Sieve , Spoon , Scale , Container , Mold for Colomba Pascal (500g)
Suggested shelf life
720
Nutritional table
| A serving of Porção de 80g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 274 | % VD (*) |
| Carboidratos (g) | 56 | % VD (*) |
| Açúcares totais (g) | 4.9 | % VD (*) |
| Aç adicionados (g) | 4.5 | % VD (*) |
| Proteínas (g) | 4.7 | % VD (*) |
| Gorduras totais (g) | 3.9 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 112 | % 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.
Panettone Powder - Easter Dove - 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.
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 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 homogenized.
04. Round the dough.
05. Cover with plastic. Let it rest for 1 hour.
STRENGTHENING
01. Add the Zeelandia Panettone 10 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 stage.
03. Add the candied fruits, the raisins, and mix on low speed (speed 1) for approximately 1 minute.
04. Divide into 410 g portions.
05. Round the dough.
06. Cover with plastic. Let it rest for 15 minutes.
07. Shape into a cylinder approximately 40 cm long. Then cut it to obtain 3 dough cylinders: 1 with 20 cm length and 2 with 10 cm.
08. Place the dough in the molds: the larger cylinder in the center and the smaller ones on the sides (standard mold of 500 g, dimensions 27 x 20 x 6 cm).
09. Ferment for approximately 1:30 h or until the dough reaches the middle of the mold.
10. Apply the covering over the pieces.
11. Sprinkle the reserved Confectioner's Sugar.
12. Bake at 180ºC for approximately 1 hour in a deck oven.
TIP
- Alternative baking:
* Turbo oven: 160ºC for approximately 1 hour.
Tips
- If preparing the covering in advance (more than 1 hour), it will become too thick, so the consistency should be adjusted using more egg white.
Yield
12 Units of 520 g
Equipment
Mixer , Oven , Sieve , Spoon , Scale , Container , Mold for Colomba Pascal (500g)
Suggested shelf life
720 hours
Nutritional table
| Porção de 80g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 274 | % VD (*) |
| Carboidratos (g) | 56 | % VD (*) |
| Açúcares totais (g) | 4.9 | % VD (*) |
| Aç adicionados (g) | 4.5 | % VD (*) |
| Proteínas (g) | 4.7 | % VD (*) |
| Gorduras totais (g) | 3.9 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 112 | % 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.