Panettone Powder - Chocolate Easter Dove - Sponge Process
Ingredients
Part Reforço
Part Acabamento
Part Cobertura
Part Esponja
Process
01. Mix all the covering ingredients. Set aside.
FINISHING
01. Mix all the finishing ingredients. 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 homogenized.
04. Round the dough into a ball.
05. Cover with plastic. Let it rest for 1 hour.
REINFORCEMENT
01. Add the Zeelandia Panettone 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 the veil stage.
03. Add the candied fruits and raisins and mix on low speed (speed 1) for approximately 1 minute.
04. Divide into portions of 410 g.
05. Round the dough into balls.
06. Cover with plastic. Let it rest for 15 minutes.
07. Shape into cylinders approximately 40 cm long. Then cut to obtain 3 pieces of dough: 1 piece 20 cm long and 2 pieces 10 cm long.
08. Place the dough in the pans: the larger cylinder in the center and the smaller ones on the sides (standard 500 g pan, dimensions 27 x 20 x 6 cm).
09. Ferment for approximately 1:30 hours or until the dough reaches the middle of the pan.
10. Apply the covering on the pieces and sprinkle with the reserved finishing mixture.
11. Bake at 180ºC for approximately 1 hour in a deck oven.
TIP
- Alternative baking:
* Turbo oven: 160ºC for approximately 60 minutes.
Tips
- If preparing the covering in advance (more than 1 hour), it will become too thick, so adjust the consistency by adding more egg white.
Yield
12 Units of 540 g
Equipment
Mixer , Oven , Sieve , Scale , Container , Galup Pan
Suggested shelf life
720
Nutritional table
| A serving of Porção de 80g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 332 | % VD (*) |
| Carboidratos (g) | 52 | % VD (*) |
| Açúcares totais (g) | 7.7 | % VD (*) |
| Aç adicionados (g) | 7.3 | % VD (*) |
| Proteínas (g) | 5.7 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 7.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 110 | % 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 - Chocolate Easter Dove - Sponge Process
Ingredients
Part Acabamento
Part Cobertura
Part Esponja
How to make it
COVERING
01. Mix all the covering ingredients. Set aside.
FINISHING
01. Mix all the finishing ingredients. 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 homogenized.
04. Round the dough into a ball.
05. Cover with plastic. Let it rest for 1 hour.
REINFORCEMENT
01. Add the Zeelandia Panettone 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 the veil stage.
03. Add the candied fruits and raisins and mix on low speed (speed 1) for approximately 1 minute.
04. Divide into portions of 410 g.
05. Round the dough into balls.
06. Cover with plastic. Let it rest for 15 minutes.
07. Shape into cylinders approximately 40 cm long. Then cut to obtain 3 pieces of dough: 1 piece 20 cm long and 2 pieces 10 cm long.
08. Place the dough in the pans: the larger cylinder in the center and the smaller ones on the sides (standard 500 g pan, dimensions 27 x 20 x 6 cm).
09. Ferment for approximately 1:30 hours or until the dough reaches the middle of the pan.
10. Apply the covering on the pieces and sprinkle with the reserved finishing mixture.
11. Bake at 180ºC for approximately 1 hour in a deck oven.
TIP
- Alternative baking:
* Turbo oven: 160ºC for approximately 60 minutes.
Tips
- If preparing the covering in advance (more than 1 hour), it will become too thick, so adjust the consistency by adding more egg white.
Yield
12 Units of 540 g
Equipment
Mixer , Oven , Sieve , Scale , Container , Galup Pan
Suggested shelf life
720 hours
Nutritional table
| Porção de 80g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 332 | % VD (*) |
| Carboidratos (g) | 52 | % VD (*) |
| Açúcares totais (g) | 7.7 | % VD (*) |
| Aç adicionados (g) | 7.3 | % VD (*) |
| Proteínas (g) | 5.7 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 7.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 110 | % 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.