Panettone Powder - Amsterdam - Sponge Process
Ingredients
Part Decoração
Part Reforço
Part Esponja
Part Recheio
Process
01. Wash the cherries and cut into pieces.
02. Squeeze the cut cherries to remove excess water.
03. Mix the cherries and chopped nuts.
04. Set aside.
SPONGE
01. Place the wheat flour and part of the cold water (220 ml) in the mixer and mix on low speed (speed 1) until a dough forms.
02. Add the fresh yeast and the remaining cold water (110 ml) and mix until homogeneous (Caution: Do not reach the veil stage).
03. Round the dough.
04. Cover with plastic. Let rest for 1 hour.
STRENGTHENING
01. Add 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 400 g portions.
05. Cover with plastic. Let rest for 15 minutes.
06. Open the dough with your hands into a square shape.
07. Spread part of the filling over the dough and roll it up.
08. Flatten with your hands and place in appropriate Amsterdam molds.
09. Ferment in a proofing cabinet at room temperature until the desired proofing.
10. Bake at 180°C for approximately 50 minutes in a deck oven.
11. Cool to decorate.
TIP
- Alternative baking:
* Turbo oven: 145 °C for approximately 40 minutes.
01. Place the honey in a pot and heat it over the fire.
02. Brush the warm honey over the Amsterdams.
03. Brush the Zeelandia Fondant only in the center of the Amsterdams.
04. Dust with ground cinnamon to taste.
Yield
12 Units of 460 g
Equipment
Mixer , Oven , Stove , Sieve , Pot , Scale , Amsterdam Molds , Brush , Baking Sheets
Suggested shelf life
120
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 140 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 4.0 | % VD (*) |
| Aç adicionados (g) | 3.8 | % VD (*) |
| Proteínas (g) | 2.5 | % VD (*) |
| Gorduras totais (g) | 4.2 | % VD (*) |
| Gorduras saturadas (g) | 1.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 58 | % 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 - Amsterdam - Sponge Process
Ingredients
Part Esponja
Part Recheio
How to make it
FILLING
01. Wash the cherries and cut into pieces.
02. Squeeze the cut cherries to remove excess water.
03. Mix the cherries and chopped nuts.
04. Set aside.
SPONGE
01. Place the wheat flour and part of the cold water (220 ml) in the mixer and mix on low speed (speed 1) until a dough forms.
02. Add the fresh yeast and the remaining cold water (110 ml) and mix until homogeneous (Caution: Do not reach the veil stage).
03. Round the dough.
04. Cover with plastic. Let rest for 1 hour.
STRENGTHENING
01. Add 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 400 g portions.
05. Cover with plastic. Let rest for 15 minutes.
06. Open the dough with your hands into a square shape.
07. Spread part of the filling over the dough and roll it up.
08. Flatten with your hands and place in appropriate Amsterdam molds.
09. Ferment in a proofing cabinet at room temperature until the desired proofing.
10. Bake at 180°C for approximately 50 minutes in a deck oven.
11. Cool to decorate.
TIP
- Alternative baking:
* Turbo oven: 145 °C for approximately 40 minutes.
01. Place the honey in a pot and heat it over the fire.
02. Brush the warm honey over the Amsterdams.
03. Brush the Zeelandia Fondant only in the center of the Amsterdams.
04. Dust with ground cinnamon to taste.
Tips
Yield
12 Units of 460 g
Equipment
Mixer , Oven , Stove , Sieve , Pot , Scale , Amsterdam Molds , Brush , Baking Sheets
Suggested shelf life
120 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 140 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 4.0 | % VD (*) |
| Aç adicionados (g) | 3.8 | % VD (*) |
| Proteínas (g) | 2.5 | % VD (*) |
| Gorduras totais (g) | 4.2 | % VD (*) |
| Gorduras saturadas (g) | 1.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 58 | % 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.