Chocolate Chip Brioche
Ingredients
Part Preparo
Process
02. Add the egg yolks and whole eggs and mix on low speed (speed 1) for approximately 5 minutes or until homogeneous.
03. Gradually add the fresh yeast and cold water and mix on high speed (speed 2) for approximately 5 minutes or until reaching the windowpane stage.
04. Add the chocolate chips and mix until homogeneous.
05. Divide into 30 g portions. Round them into balls.
06. Cover with plastic. Let rest for 10 minutes.
07. Round again and place on pre-greased smooth baking sheets.
08. Ferment in a proofing chamber (32°C) for approximately 1:30 h or until ready.
09. Brush the surface with beaten whole eggs halfway through the fermentation time.
10. Bake at 170°C for approximately 18 minutes in a deck oven.
11. Cool. Package.
Tips
* Turbo oven: 140 °C for approximately 12 minutes.
Yield
140 Units of 27 g
Equipment
Mixer , Oven , Scale , Smooth Baking Sheets , Brush , Proofing Chamber
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 192 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 2.9 | % VD (*) |
| Aç adicionados (g) | 2.3 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 9.1 | % VD (*) |
| Gorduras saturadas (g) | 5.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 168 | % 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.
Chocolate Chip Brioche
Ingredients
How to make it
01. Place Zeelandia Brioche and margarine in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a crumb mixture forms.
02. Add the egg yolks and whole eggs and mix on low speed (speed 1) for approximately 5 minutes or until homogeneous.
03. Gradually add the fresh yeast and cold water and mix on high speed (speed 2) for approximately 5 minutes or until reaching the windowpane stage.
04. Add the chocolate chips and mix until homogeneous.
05. Divide into 30 g portions. Round them into balls.
06. Cover with plastic. Let rest for 10 minutes.
07. Round again and place on pre-greased smooth baking sheets.
08. Ferment in a proofing chamber (32°C) for approximately 1:30 h or until ready.
09. Brush the surface with beaten whole eggs halfway through the fermentation time.
10. Bake at 170°C for approximately 18 minutes in a deck oven.
11. Cool. Package.
Tips
* Turbo oven: 140 °C for approximately 12 minutes.
Yield
140 Units of 27 g
Equipment
Mixer , Oven , Scale , Smooth Baking Sheets , Brush , Proofing Chamber
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 192 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 2.9 | % VD (*) |
| Aç adicionados (g) | 2.3 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 9.1 | % VD (*) |
| Gorduras saturadas (g) | 5.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 168 | % 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.