Galup Apple and Cinnamon
Ingredients
Part Acabamento
Part Preparo
Process
01. Place Zeelandia Brioche and margarine in the mixer and mix on low speed (speed 1) for approximately 1 minute or until it forms a crumbly mixture.
02. Add the eggs and mix on low speed (speed 1) for approximately 3 minutes or until homogeneous.
03. Gradually add fresh yeast and cold water, and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Divide into portions of 270 g. Shape into balls.
05. Cover with plastic. Let rest for 10 minutes.
06. Roll out the dough into a disc 20 cm in diameter.
07. Place in previously greased round pans 20 x 5 or in paper molds for Galup.
FINISHING
01. Using a spatula, spread 150 g of Zeelandia Apple and Cinnamon Filling over each dough piece.
02. Place the wheat flour, brown sugar, starch, and unsalted butter in a container and mix until homogeneous.
03. Spread approximately 140 g of crumb mixture over the apple and cinnamon filling.
04. Ferment in a fermentation chamber (32°C) for approximately 1:40 hours or until ready.
05. Bake at 180°C for approximately 35 minutes in a deck oven.
Tips
* Turbo oven: 150 °C for approximately 30 minutes.
Yield
7 Units of 510 g
Equipment
Mixer , Oven , Spatula , Scale , Container , Galup Mold , Round Mold , Fermentation Chamber
Suggested shelf life
96
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 228 | % VD (*) |
| Carboidratos (g) | 35 | % VD (*) |
| Açúcares totais (g) | 11 | % VD (*) |
| Aç adicionados (g) | 10.0 | % VD (*) |
| Proteínas (g) | 3.2 | % VD (*) |
| Gorduras totais (g) | 8.6 | % VD (*) |
| Gorduras saturadas (g) | 4.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 125 | % 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.
Galup Apple and Cinnamon
Ingredients
Part Acabamento
How to make it
PREPARATION
01. Place Zeelandia Brioche and margarine in the mixer and mix on low speed (speed 1) for approximately 1 minute or until it forms a crumbly mixture.
02. Add the eggs and mix on low speed (speed 1) for approximately 3 minutes or until homogeneous.
03. Gradually add fresh yeast and cold water, and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Divide into portions of 270 g. Shape into balls.
05. Cover with plastic. Let rest for 10 minutes.
06. Roll out the dough into a disc 20 cm in diameter.
07. Place in previously greased round pans 20 x 5 or in paper molds for Galup.
FINISHING
01. Using a spatula, spread 150 g of Zeelandia Apple and Cinnamon Filling over each dough piece.
02. Place the wheat flour, brown sugar, starch, and unsalted butter in a container and mix until homogeneous.
03. Spread approximately 140 g of crumb mixture over the apple and cinnamon filling.
04. Ferment in a fermentation chamber (32°C) for approximately 1:40 hours or until ready.
05. Bake at 180°C for approximately 35 minutes in a deck oven.
Tips
* Turbo oven: 150 °C for approximately 30 minutes.
Yield
7 Units of 510 g
Equipment
Mixer , Oven , Spatula , Scale , Container , Galup Mold , Round Mold , Fermentation Chamber
Suggested shelf life
96 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 228 | % VD (*) |
| Carboidratos (g) | 35 | % VD (*) |
| Açúcares totais (g) | 11 | % VD (*) |
| Aç adicionados (g) | 10.0 | % VD (*) |
| Proteínas (g) | 3.2 | % VD (*) |
| Gorduras totais (g) | 8.6 | % VD (*) |
| Gorduras saturadas (g) | 4.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 125 | % 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.