Coconut Bread Amigo
Ingredients
Part Acabamento
Part Preparo
Process
01. Place the Zeelandia Pão Amigo, eggs, coconut essence to taste, and part of the cold water (500 ml) into the mixer and mix on low speed (speed 1) for approximately 3 minutes.
02. Gradually add the fresh yeast and the remaining cold water (120 ml), beating on high speed (speed 2) for approximately 5 minutes or until the windowpane stage is reached.
03. Add the dry grated coconut and mix for approximately 1 minute or until homogeneous.
04. Divide into 25 g portions. Shape into balls.
05. Cover with plastic wrap. Let rest for 10 minutes.
06. Shape again and place ten portions in each pre-greased loaf pan (20 x 9 x 5 cm).
07. Ferment in the fermentation chamber (32ºC) for approximately 1:45 hours or until ready.
08. Bake at 210°C for approximately 12 minutes in a deck oven. Cool.
FINISHING
01. Place the condensed milk and EL-Geleia Pronta in a container and mix until homogeneous.
02. Using a brush, spread over the surface of the breads.
03. Sprinkle the remaining dry grated coconut over the condensed milk coating.
Tips
* Turbo Oven: 170ºC for approximately 10 minutes.
Yield
12 Units of 270 g
Equipment
Mixer , Oven , Scale , Loaf Pans , Brush , Container , Fermentation Chamber
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 149 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 4.3 | % VD (*) |
| Aç adicionados (g) | 3.2 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 3.3 | % VD (*) |
| Gorduras saturadas (g) | 2.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 158 | % 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.
Coconut Bread Amigo
Ingredients
How to make it
PREPARATION
01. Place the Zeelandia Pão Amigo, eggs, coconut essence to taste, and part of the cold water (500 ml) into the mixer and mix on low speed (speed 1) for approximately 3 minutes.
02. Gradually add the fresh yeast and the remaining cold water (120 ml), beating on high speed (speed 2) for approximately 5 minutes or until the windowpane stage is reached.
03. Add the dry grated coconut and mix for approximately 1 minute or until homogeneous.
04. Divide into 25 g portions. Shape into balls.
05. Cover with plastic wrap. Let rest for 10 minutes.
06. Shape again and place ten portions in each pre-greased loaf pan (20 x 9 x 5 cm).
07. Ferment in the fermentation chamber (32ºC) for approximately 1:45 hours or until ready.
08. Bake at 210°C for approximately 12 minutes in a deck oven. Cool.
FINISHING
01. Place the condensed milk and EL-Geleia Pronta in a container and mix until homogeneous.
02. Using a brush, spread over the surface of the breads.
03. Sprinkle the remaining dry grated coconut over the condensed milk coating.
Tips
* Turbo Oven: 170ºC for approximately 10 minutes.
Yield
12 Units of 270 g
Equipment
Mixer , Oven , Scale , Loaf Pans , Brush , Container , Fermentation Chamber
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 149 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 4.3 | % VD (*) |
| Aç adicionados (g) | 3.2 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 3.3 | % VD (*) |
| Gorduras saturadas (g) | 2.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 158 | % 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.