Pamix Plus 10 - Bolo Rei - Direct Process
Ingredients
Part Decoração
Part Massa
Process
01. Wash the candied fruits and raisins and let them drain.
02. Crush the walnuts. Set aside.
03. Place the wheat flour and Pamix Plus in the mixer. Mix at low speed (speed 1) for approximately 3 minutes.
04. Add part of the water (approximately 840 ml) until a dough forms.
05. Gradually add the fresh yeast and then the remaining water (approximately 160 ml). Mix at low speed (speed 1) for approximately 15 minutes or until the veil stage.
06. Add the reserved candied fruits, raisins, and crushed walnuts.
07. Mix at low speed (speed 1) for another minute.
08. Divide into 500 g portions, round them, and let them rest for 30 minutes covered with plastic.
09. Shape into a ring and place inside the pre-greased 20 cm diameter pan.
10. Let it ferment for approximately 90 minutes.
11. Brush the pieces with beaten eggs.
01. Decorate the Bolo Rei with peach, fig, pineapple, cherry, and Confectioners' Sugar.
02. Bake in a deck oven at 180°C for approximately 30 minutes.
03. Allow to cool and brush the Ready Jelly over the fruits.
Tips
Yield
12 Units of 585 g
Equipment
Mixer , Oven , Spoon , Scale , Flat Baking Sheets , Knife , Brush , Container , 20 cm Ring , Drainer
Suggested shelf life
120
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 182 | % VD (*) |
| Carboidratos (g) | 36 | % VD (*) |
| Açúcares totais (g) | 3.8 | % VD (*) |
| Aç adicionados (g) | 3.8 | % VD (*) |
| Proteínas (g) | 2.9 | % VD (*) |
| Gorduras totais (g) | 3.4 | % VD (*) |
| Gorduras saturadas (g) | 1.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.2 | % VD (*) |
| Sódio (mg) | 85 | % 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.
Pamix Plus 10 - Bolo Rei - Direct Process
Ingredients
Part Decoração
Part Massa
How to make it
DOUGH
01. Wash the candied fruits and raisins and let them drain.
02. Crush the walnuts. Set aside.
03. Place the wheat flour and Pamix Plus in the mixer. Mix at low speed (speed 1) for approximately 3 minutes.
04. Add part of the water (approximately 840 ml) until a dough forms.
05. Gradually add the fresh yeast and then the remaining water (approximately 160 ml). Mix at low speed (speed 1) for approximately 15 minutes or until the veil stage.
06. Add the reserved candied fruits, raisins, and crushed walnuts.
07. Mix at low speed (speed 1) for another minute.
08. Divide into 500 g portions, round them, and let them rest for 30 minutes covered with plastic.
09. Shape into a ring and place inside the pre-greased 20 cm diameter pan.
10. Let it ferment for approximately 90 minutes.
11. Brush the pieces with beaten eggs.
01. Decorate the Bolo Rei with peach, fig, pineapple, cherry, and Confectioners' Sugar.
02. Bake in a deck oven at 180°C for approximately 30 minutes.
03. Allow to cool and brush the Ready Jelly over the fruits.
Tips
Yield
12 Units of 585 g
Equipment
Mixer , Oven , Spoon , Scale , Flat Baking Sheets , Knife , Brush , Container , 20 cm Ring , Drainer
Suggested shelf life
120 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 182 | % VD (*) |
| Carboidratos (g) | 36 | % VD (*) |
| Açúcares totais (g) | 3.8 | % VD (*) |
| Aç adicionados (g) | 3.8 | % VD (*) |
| Proteínas (g) | 2.9 | % VD (*) |
| Gorduras totais (g) | 3.4 | % VD (*) |
| Gorduras saturadas (g) | 1.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.2 | % VD (*) |
| Sódio (mg) | 85 | % 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.