Bombocado
Ingredients
Part Acabamento
Part Preparo
Process
01. Place Zeelandia Bolo de Aipim, Arti, and grated Parmesan cheese in the mixer and mix on low speed (speed 1) for about 1 minute. Use a paddle attachment.
02. Add milk and eggs and mix on low speed (speed 1) for approximately 2 minutes or until homogeneous.
03. Line muffin pans with size zero paper liners.
04. Place 60g of batter in each pan.
05. Bake at 180°C for approximately 30 minutes in a deck oven.
06. Remove from pans and cool.
TIP
- Alternative baking method.
* Turbo Oven: 145°C for approximately 25 minutes.
FINISHING
01. Brush the surface of the bombocados with EL-Geleia Pronta.
02. Decorate to taste with shredded coconut.
Yield
29 Units of 59 g
Equipment
Oven , Mixer , Paddle Attachment , Scale , Brush , Size 0 Paper Liners , Muffin Pans
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 211 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 21 | % VD (*) |
| Aç adicionados (g) | 21 | % VD (*) |
| Proteínas (g) | 4.8 | % VD (*) |
| Gorduras totais (g) | 7.9 | % VD (*) |
| Gorduras saturadas (g) | 3.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 204 | % 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.
Bombocado
Ingredients
How to make it
PREPARATION
01. Place Zeelandia Bolo de Aipim, Arti, and grated Parmesan cheese in the mixer and mix on low speed (speed 1) for about 1 minute. Use a paddle attachment.
02. Add milk and eggs and mix on low speed (speed 1) for approximately 2 minutes or until homogeneous.
03. Line muffin pans with size zero paper liners.
04. Place 60g of batter in each pan.
05. Bake at 180°C for approximately 30 minutes in a deck oven.
06. Remove from pans and cool.
TIP
- Alternative baking method.
* Turbo Oven: 145°C for approximately 25 minutes.
FINISHING
01. Brush the surface of the bombocados with EL-Geleia Pronta.
02. Decorate to taste with shredded coconut.
Tips
Yield
29 Units of 59 g
Equipment
Oven , Mixer , Paddle Attachment , Scale , Brush , Size 0 Paper Liners , Muffin Pans
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 211 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 21 | % VD (*) |
| Aç adicionados (g) | 21 | % VD (*) |
| Proteínas (g) | 4.8 | % VD (*) |
| Gorduras totais (g) | 7.9 | % VD (*) |
| Gorduras saturadas (g) | 3.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 204 | % 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.