Strawberry Brioche
Ingredients
Part Preparo
Process
02. Place Zeelandia Brioche and margarine in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a crumbly mixture forms.
03. Add the eggs and mix on low speed (speed 1) for approximately 3 minutes or until homogeneous.
04. Gradually add the fresh yeast and cold water, mixing on high speed (speed 2) for approximately 5 minutes or until you reach the windowpane stage.
05. Divide into pieces of 125 g. Roll into balls.
06. Cover with plastic. Let rest for 10 minutes.
07. Roll each piece into a rectangular shape (15 x 6 cm).
08. Using a spatula, spread the reserved filling.
09. Roll the dough into a Swiss roll shape. Ensure the filling does not show.
10. Place 3 strips in an "S" shape in a 20 cm diameter ring on a pre-greased flat baking sheet.
11. Let ferment in a fermentation chamber (32°C) for approximately 1:40 hours.
12. Brush with beaten whole eggs halfway through the fermentation time.
13. Sift Zeelandia Icing Sugar over the bread.
14. Bake at 180°C for approximately 35 minutes in a deck oven.
15. Cool. Remove from the mold. Package.
Tips
* Turbo Oven: 150º C for approximately 30 minutes.
Yield
5 Units of 510 g
Equipment
Mixer , Oven , Sifter , Spatula , Scale , Flat Baking Sheets , Brush , Rings , Bowl , Fermentation Chamber
Suggested shelf life
96
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 143 | % VD (*) |
| Carboidratos (g) | 23 | % VD (*) |
| Açúcares totais (g) | 9.4 | % VD (*) |
| Aç adicionados (g) | 8.8 | % VD (*) |
| Proteínas (g) | 2.5 | % VD (*) |
| Gorduras totais (g) | 4.8 | % VD (*) |
| Gorduras saturadas (g) | 2.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 117 | % 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.
Strawberry Brioche
Ingredients
Part Preparo
How to make it
01. Place Zeelandia Ready-to-use Pastry Cream and Zeelandia Strawberry Filling in a bowl and mix until homogeneous. Set aside.
02. Place Zeelandia Brioche and margarine in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a crumbly mixture forms.
03. Add the eggs and mix on low speed (speed 1) for approximately 3 minutes or until homogeneous.
04. Gradually add the fresh yeast and cold water, mixing on high speed (speed 2) for approximately 5 minutes or until you reach the windowpane stage.
05. Divide into pieces of 125 g. Roll into balls.
06. Cover with plastic. Let rest for 10 minutes.
07. Roll each piece into a rectangular shape (15 x 6 cm).
08. Using a spatula, spread the reserved filling.
09. Roll the dough into a Swiss roll shape. Ensure the filling does not show.
10. Place 3 strips in an "S" shape in a 20 cm diameter ring on a pre-greased flat baking sheet.
11. Let ferment in a fermentation chamber (32°C) for approximately 1:40 hours.
12. Brush with beaten whole eggs halfway through the fermentation time.
13. Sift Zeelandia Icing Sugar over the bread.
14. Bake at 180°C for approximately 35 minutes in a deck oven.
15. Cool. Remove from the mold. Package.
Tips
* Turbo Oven: 150º C for approximately 30 minutes.
Yield
5 Units of 510 g
Equipment
Mixer , Oven , Sifter , Spatula , Scale , Flat Baking Sheets , Brush , Rings , Bowl , Fermentation Chamber
Suggested shelf life
96 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 143 | % VD (*) |
| Carboidratos (g) | 23 | % VD (*) |
| Açúcares totais (g) | 9.4 | % VD (*) |
| Aç adicionados (g) | 8.8 | % VD (*) |
| Proteínas (g) | 2.5 | % VD (*) |
| Gorduras totais (g) | 4.8 | % VD (*) |
| Gorduras saturadas (g) | 2.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 117 | % 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.