Romeo and Juliet with Australian Bread
Ingredients
Part Acabamento
Part Preparo
Process
01. Place the Zeelandia Pão Australiano in the mixer and gradually add part of the cold water (300 ml), mixing at low speed (speed 1) for approximately 3 minutes.
02. Add the fresh yeast and the remaining cold water (60 ml) and mix at high speed (speed 2) for approximately 3 minutes or until reaching the veil point.
03. Round the dough.
04. Cover with plastic. Let it rest for 10 minutes.
05. Using a rolling pin, roll out the dough into a rectangle (60 x 40 cm).
06. Divide the dough in half lengthwise.
07. Spread the Zeelandia Recheio Goiaba on one edge of the dough along the length.
08. Using a piping bag, apply the cream cheese over the Zeelandia Recheio Goiaba.
09. Roll the dough into a roll shape without squeezing the filling to prevent it from spilling out.
10. Cut into slices of approximately 3 cm each.
11. Place 4 slices in pre-greased loaf pans (20 x 7.5 x 6 cm).
12. Ferment in a fermentation cabinet at room temperature for approximately 90 minutes or until ready.
13. Bake at 180°C for approximately 25 minutes in a deck oven.
TIP
- Alternative Baking
* Turbo Oven: 150 °C for approximately 20 minutes.
FINISHING
01. Place the Zeelandia Açúcar Gelado, the catupiry-style cream cheese, and unsalted butter in a container and mix until homogeneous.
02. Apply over the still warm breads.
03. Sift the powdered milk over the breads.
Yield
6 Units of 460 g
Equipment
Mixer , Oven , Sifter , Rolling Pin , Piping Bag , Fermentation Cabinet , Spoon , Scale , Loaf Pans , Knife , Container , Ruler
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 170 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 8.5 | % VD (*) |
| Aç adicionados (g) | 7.9 | % VD (*) |
| Proteínas (g) | 3.2 | % VD (*) |
| Gorduras totais (g) | 8.2 | % VD (*) |
| Gorduras saturadas (g) | 4.8 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 138 | % 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.
Romeo and Juliet with Australian Bread
Ingredients
Part Acabamento
How to make it
PREPARATION
01. Place the Zeelandia Pão Australiano in the mixer and gradually add part of the cold water (300 ml), mixing at low speed (speed 1) for approximately 3 minutes.
02. Add the fresh yeast and the remaining cold water (60 ml) and mix at high speed (speed 2) for approximately 3 minutes or until reaching the veil point.
03. Round the dough.
04. Cover with plastic. Let it rest for 10 minutes.
05. Using a rolling pin, roll out the dough into a rectangle (60 x 40 cm).
06. Divide the dough in half lengthwise.
07. Spread the Zeelandia Recheio Goiaba on one edge of the dough along the length.
08. Using a piping bag, apply the cream cheese over the Zeelandia Recheio Goiaba.
09. Roll the dough into a roll shape without squeezing the filling to prevent it from spilling out.
10. Cut into slices of approximately 3 cm each.
11. Place 4 slices in pre-greased loaf pans (20 x 7.5 x 6 cm).
12. Ferment in a fermentation cabinet at room temperature for approximately 90 minutes or until ready.
13. Bake at 180°C for approximately 25 minutes in a deck oven.
TIP
- Alternative Baking
* Turbo Oven: 150 °C for approximately 20 minutes.
FINISHING
01. Place the Zeelandia Açúcar Gelado, the catupiry-style cream cheese, and unsalted butter in a container and mix until homogeneous.
02. Apply over the still warm breads.
03. Sift the powdered milk over the breads.
Tips
Yield
6 Units of 460 g
Equipment
Mixer , Oven , Sifter , Rolling Pin , Piping Bag , Fermentation Cabinet , Spoon , Scale , Loaf Pans , Knife , Container , Ruler
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 170 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 8.5 | % VD (*) |
| Aç adicionados (g) | 7.9 | % VD (*) |
| Proteínas (g) | 3.2 | % VD (*) |
| Gorduras totais (g) | 8.2 | % VD (*) |
| Gorduras saturadas (g) | 4.8 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 138 | % 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.