Panettone Powder - Panettone Loaf with Fruits - Sponge Process
Ingredients
Part Reforço
Part Cobertura
Part Esponja
Process
01. Mix all the ingredients. Set aside.
SPONGE
01. Place the wheat flour and part of the cold water (220 ml) in the mixer and mix at low speed (speed 1) until a dough forms.
02. Add the fresh yeast and the remaining cold water (110 ml) and mix until homogeneous (Attention: Do not reach the veil point).
03. Round the dough.
04. Cover with plastic. Let rest for 1 hour.
STRENGTHENING
01. Add Zeelandia Panetone and part of the cold water (500 ml) to the sponge and mix at low speed (speed 1) for about 2 minutes.
02. Gradually add the remaining cold water (160 ml) and mix at low speed (speed 1) for approximately 12 minutes or until reaching the veil point.
03. Add the candied fruits and raisins and mix at low speed (speed 1) for about 1 minute.
04. Cut into portions of 500 g. Round the dough.
05. Cover with plastic. Let rest for 15 minutes.
06. Shape into a loaf.
07. Place in a loaf pan (22 x 11 x 10 cm) that has been previously greased.
08. Ferment in a fermentation cabinet at room temperature for about 3 hours or until it reaches the right point.
09. Apply 130 g of covering on each panettone.
10. Bake at 180°C for approximately 1 hour in a deck oven.
11. Cool. Package.
Tips
- If preparing the covering in advance (more than 1 hour), it will become too thick, then the consistency should be adjusted by adding more egg white.
- Alternate baking:
* Turbo oven: 150ºC for approximately 50 minutes.
Yield
10 Units of 556 g
Equipment
Mixer , Oven , Fermentation Cabinet , Scale , Loaf Pan , Container
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) | 54 | % VD (*) |
| Açúcares totais (g) | 5.5 | % VD (*) |
| Aç adicionados (g) | 5.0 | % VD (*) |
| Proteínas (g) | 5.0 | % VD (*) |
| Gorduras totais (g) | 4.4 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 124 | % 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 - Panettone Loaf with Fruits - Sponge Process
Ingredients
Part Cobertura
Part Esponja
How to make it
COVERING
01. Mix all the ingredients. Set aside.
SPONGE
01. Place the wheat flour and part of the cold water (220 ml) in the mixer and mix at low speed (speed 1) until a dough forms.
02. Add the fresh yeast and the remaining cold water (110 ml) and mix until homogeneous (Attention: Do not reach the veil point).
03. Round the dough.
04. Cover with plastic. Let rest for 1 hour.
STRENGTHENING
01. Add Zeelandia Panetone and part of the cold water (500 ml) to the sponge and mix at low speed (speed 1) for about 2 minutes.
02. Gradually add the remaining cold water (160 ml) and mix at low speed (speed 1) for approximately 12 minutes or until reaching the veil point.
03. Add the candied fruits and raisins and mix at low speed (speed 1) for about 1 minute.
04. Cut into portions of 500 g. Round the dough.
05. Cover with plastic. Let rest for 15 minutes.
06. Shape into a loaf.
07. Place in a loaf pan (22 x 11 x 10 cm) that has been previously greased.
08. Ferment in a fermentation cabinet at room temperature for about 3 hours or until it reaches the right point.
09. Apply 130 g of covering on each panettone.
10. Bake at 180°C for approximately 1 hour in a deck oven.
11. Cool. Package.
Tips
- If preparing the covering in advance (more than 1 hour), it will become too thick, then the consistency should be adjusted by adding more egg white.
- Alternate baking:
* Turbo oven: 150ºC for approximately 50 minutes.
Yield
10 Units of 556 g
Equipment
Mixer , Oven , Fermentation Cabinet , Scale , Loaf Pan , Container
Suggested shelf life
720 hours
Nutritional table
| Porção de 80g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 274 | % VD (*) |
| Carboidratos (g) | 54 | % VD (*) |
| Açúcares totais (g) | 5.5 | % VD (*) |
| Aç adicionados (g) | 5.0 | % VD (*) |
| Proteínas (g) | 5.0 | % VD (*) |
| Gorduras totais (g) | 4.4 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 124 | % 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.