Pamix Plus 10 - Stolen - Direct Process
Ingredients
Part Decoração
Part Massa
Part Marzipã
Process
01. Place the icing sugar, granulated sugar, and almond flour in the mixer and mix on low speed (speed 1) until homogeneous. Use a paddle attachment.
02. Gradually add the egg whites until a dough forms.
03. Divide into pieces of 85 g and shape into sticks approximately 17 cm long.
04. Set aside.
DOUGH
01. Soak the almonds in hot water for about 5 minutes.
02. Drain the water, remove the skins from the almonds, and set aside.
03. Rinse the candied fruits and raisins and let them drain.
04. Place the Pamix Plus and wheat flour in the dough mixer. Mix on low speed (speed 1) for about 3 minutes.
05. Add part of the water (approximately 840 mL) and mix until a dough forms.
06. Gradually add the fresh yeast followed by the remaining water (approximately 160 mL). Mix on low speed (speed 1) until the windowpane stage (approximately 15 minutes).
07. Add the candied fruits, raisins, and reserved almonds.
08. Mix on low speed (speed 1) for 1 minute.
09. Divide into pieces of 400 g, round them, and let rest for 30 minutes covered with plastic.
10. Roll the dough into a round disc, place the marzipan in the center of the dough and seal by bringing the edges together.
11. Score the dough with a PVC stick and place on pre-greased baking sheets.
12. Let it ferment for approximately 90 minutes.
13. Score the dough with a PVC stick for the second time.
14. Bake in a deck oven at 180ºC for approximately 30 minutes.
15. Allow to cool for decoration.
DECORATION
01. Mix the icing sugar and granulated sugar. Set aside.
02. Place the butter in a pan and heat to melt.
03. Brush the Stolen with the melted butter.
04. Coat the Stolen in the reserved icing sugar and sugar mixture.
05. Dust the Sugar Icing using a sieve over the entire Stolen.
Tips
Yield
13 Units of 490 g
Equipment
Dough Mixer , Oven , Stove , Sieve , Spoon , Pan , Paddle Attachment , Scale , PVC Stick , Knife , Brush , Container , Baking Sheets , Colander
Suggested shelf life
240
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 247 | % VD (*) |
| Carboidratos (g) | 39 | % VD (*) |
| Açúcares totais (g) | 10 | % VD (*) |
| Aç adicionados (g) | 10 | % VD (*) |
| Proteínas (g) | 5.1 | % VD (*) |
| Gorduras totais (g) | 8.5 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.8 | % 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 - Stolen - Direct Process
Ingredients
Part Massa
Part Marzipã
How to make it
MARZIPAN
01. Place the icing sugar, granulated sugar, and almond flour in the mixer and mix on low speed (speed 1) until homogeneous. Use a paddle attachment.
02. Gradually add the egg whites until a dough forms.
03. Divide into pieces of 85 g and shape into sticks approximately 17 cm long.
04. Set aside.
DOUGH
01. Soak the almonds in hot water for about 5 minutes.
02. Drain the water, remove the skins from the almonds, and set aside.
03. Rinse the candied fruits and raisins and let them drain.
04. Place the Pamix Plus and wheat flour in the dough mixer. Mix on low speed (speed 1) for about 3 minutes.
05. Add part of the water (approximately 840 mL) and mix until a dough forms.
06. Gradually add the fresh yeast followed by the remaining water (approximately 160 mL). Mix on low speed (speed 1) until the windowpane stage (approximately 15 minutes).
07. Add the candied fruits, raisins, and reserved almonds.
08. Mix on low speed (speed 1) for 1 minute.
09. Divide into pieces of 400 g, round them, and let rest for 30 minutes covered with plastic.
10. Roll the dough into a round disc, place the marzipan in the center of the dough and seal by bringing the edges together.
11. Score the dough with a PVC stick and place on pre-greased baking sheets.
12. Let it ferment for approximately 90 minutes.
13. Score the dough with a PVC stick for the second time.
14. Bake in a deck oven at 180ºC for approximately 30 minutes.
15. Allow to cool for decoration.
DECORATION
01. Mix the icing sugar and granulated sugar. Set aside.
02. Place the butter in a pan and heat to melt.
03. Brush the Stolen with the melted butter.
04. Coat the Stolen in the reserved icing sugar and sugar mixture.
05. Dust the Sugar Icing using a sieve over the entire Stolen.
Tips
Yield
13 Units of 490 g
Equipment
Dough Mixer , Oven , Stove , Sieve , Spoon , Pan , Paddle Attachment , Scale , PVC Stick , Knife , Brush , Container , Baking Sheets , Colander
Suggested shelf life
240 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 247 | % VD (*) |
| Carboidratos (g) | 39 | % VD (*) |
| Açúcares totais (g) | 10 | % VD (*) |
| Aç adicionados (g) | 10 | % VD (*) |
| Proteínas (g) | 5.1 | % VD (*) |
| Gorduras totais (g) | 8.5 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.8 | % 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.