Danish De Coco
Ingredients
Part Folheamento
Part Preparo
Part Recheio
Part Acabamento
Process
01. Place fresh grated coconut, refined sugar, and water in a saucepan. Heat until boiling.
02. Stir to prevent sticking to the bottom of the pan and cook until all the water has evaporated. Let cool.
03. Add Zeelandia Recheio Leite Condensado and mix.
04. Set aside.
PREPARATION
01. Place Zeelandia Croissant, refined sugar, eggs, and part of the cold water (250 ml) in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add fresh yeast and the remaining cold water (50 ml) while mixing on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Round the dough.
04. Cover with plastic wrap. Let rest for 10 minutes.
05. Set aside.
LAMINATION
01. Roll the margarine for puff pastries into a rectangular shape until reaching a thickness of approximately 1 cm. Set aside.
02. Roll the dough (1st time) into a rectangular shape until reaching a thickness of approximately 1 cm on a table previously dusted with flour.
03. Using a brush, remove the excess flour from the dough.
04. Cover 2/3 of the dough with the reserved puff pastry margarine.
05. Fold the part without margarine over half of the part with margarine, and then fold the remaining third with margarine over them.
06. Roll the dough (2nd time) until reaching a thickness of approximately 1 cm.
07. Fold the dough again in 3 overlapping layers.
08. Roll the dough (3rd time) until reaching a thickness of approximately 1 cm.
09. Fold again in 3 overlapping layers.
10. Cover with plastic wrap. Let rest for 10 minutes.
11. Roll the dough for the last time (4th time) until obtaining a rectangle of 64 x 40 cm and a thickness of 0.8 cm. Remove the excess flour with the brush.
12. Cut into squares of 8 x 8 cm.
13. Using a round cutter with a diameter of 6 cm, make a half-sphere cut in the center of the dough (Figure 1).
14. Brush the surface with beaten whole eggs and place the strip of dough formed from the other side of the square over it (Figures 2, 3, and 4).
15. Using a piping bag with a plain tip, pipe the Zeelandia Recheio Brigadeiro in the center of each piece of dough.
16. Spread the reserved coconut filling over the Brigadeiro Filling.
17. Ferment in a fermentation chamber (32°C) for approximately 1:30 h or until the desired point. Brush the surface with beaten whole eggs halfway through the fermentation time.
18. Bake at 200°C for approximately 15 minutes in a deck oven.
19. Cool down.
FINISHING
01. Brush Jelim Geleia Cobertura Pronta over the danishes.
How to make it
Part 1
01. 01 02. 04 03. 03 04. 02
Tips
* Turbo Oven: 170°C for approximately 12 minutes.
- Jelim Geleia Cobertura Pronta can be substituted with Zeelandia Geleia Pronta.
Yield
40 Units of 62 g
Equipment
Mixer , Oven , Stove , Scale , Spoon , Pan , Scale , Brush , Pastry Brush , Container , Round Cutter , Baking Trays , Fermentation Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 172 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 9.3 | % VD (*) |
| Aç adicionados (g) | 8.9 | % VD (*) |
| Proteínas (g) | 2.2 | % VD (*) |
| Gorduras totais (g) | 7.8 | % VD (*) |
| Gorduras saturadas (g) | 5.1 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 1.5 | % VD (*) |
| Sódio (mg) | 133 | % 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.
Danish De Coco
Ingredients
Part Acabamento
How to make it
FILLING
01. Place fresh grated coconut, refined sugar, and water in a saucepan. Heat until boiling.
02. Stir to prevent sticking to the bottom of the pan and cook until all the water has evaporated. Let cool.
03. Add Zeelandia Recheio Leite Condensado and mix.
04. Set aside.
PREPARATION
01. Place Zeelandia Croissant, refined sugar, eggs, and part of the cold water (250 ml) in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add fresh yeast and the remaining cold water (50 ml) while mixing on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Round the dough.
04. Cover with plastic wrap. Let rest for 10 minutes.
05. Set aside.
LAMINATION
01. Roll the margarine for puff pastries into a rectangular shape until reaching a thickness of approximately 1 cm. Set aside.
02. Roll the dough (1st time) into a rectangular shape until reaching a thickness of approximately 1 cm on a table previously dusted with flour.
03. Using a brush, remove the excess flour from the dough.
04. Cover 2/3 of the dough with the reserved puff pastry margarine.
05. Fold the part without margarine over half of the part with margarine, and then fold the remaining third with margarine over them.
06. Roll the dough (2nd time) until reaching a thickness of approximately 1 cm.
07. Fold the dough again in 3 overlapping layers.
08. Roll the dough (3rd time) until reaching a thickness of approximately 1 cm.
09. Fold again in 3 overlapping layers.
10. Cover with plastic wrap. Let rest for 10 minutes.
11. Roll the dough for the last time (4th time) until obtaining a rectangle of 64 x 40 cm and a thickness of 0.8 cm. Remove the excess flour with the brush.
12. Cut into squares of 8 x 8 cm.
13. Using a round cutter with a diameter of 6 cm, make a half-sphere cut in the center of the dough (Figure 1).
14. Brush the surface with beaten whole eggs and place the strip of dough formed from the other side of the square over it (Figures 2, 3, and 4).
15. Using a piping bag with a plain tip, pipe the Zeelandia Recheio Brigadeiro in the center of each piece of dough.
16. Spread the reserved coconut filling over the Brigadeiro Filling.
17. Ferment in a fermentation chamber (32°C) for approximately 1:30 h or until the desired point. Brush the surface with beaten whole eggs halfway through the fermentation time.
18. Bake at 200°C for approximately 15 minutes in a deck oven.
19. Cool down.
FINISHING
01. Brush Jelim Geleia Cobertura Pronta over the danishes.
How to make it
Part 1
01. 01 02. 04 03. 03 04. 02
Tips
* Turbo Oven: 170°C for approximately 12 minutes.
- Jelim Geleia Cobertura Pronta can be substituted with Zeelandia Geleia Pronta.
Yield
40 Units of 62 g
Equipment
Mixer , Oven , Stove , Scale , Spoon , Pan , Scale , Brush , Pastry Brush , Container , Round Cutter , Baking Trays , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 172 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 9.3 | % VD (*) |
| Aç adicionados (g) | 8.9 | % VD (*) |
| Proteínas (g) | 2.2 | % VD (*) |
| Gorduras totais (g) | 7.8 | % VD (*) |
| Gorduras saturadas (g) | 5.1 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 1.5 | % VD (*) |
| Sódio (mg) | 133 | % 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.