Melon Bread
Ingredients
Part Preparo
Process
02. Gradually add fresh yeast and the remaining cold water (200 ml) and beat on high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
03. Divide into 285 g portions. Round them into balls.
04. Cover with plastic. Let rest for 20 minutes.
05. Shape into short loaves.
06. Place in pre-greased perforated baking sheets.
07. Ferment in a fermentation chamber (32°C) for approximately 1:40 h or until the desired point is achieved.
08. Brush the surface with beaten egg yolks mixed with milk to taste halfway through the fermentation time.
09. Using a dough cutter, make lengthwise cuts from end to end.
10. Bake at 170°C for approximately 25 minutes in a deck oven.
11. Cool down. Package.
TIP
- Alternative baking:
* Turbo Oven: 140°C for approximately 20 minutes.
Yield
10 Units of 250 g
Equipment
Mixer , Oven , Scale , Perforated Baking Sheet , Brush , Container , Dough Cutter , Fermentation Chamber
Suggested shelf life
168
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 165 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 4.6 | % VD (*) |
| Aç adicionados (g) | 3.2 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 3.6 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 197 | % 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.
Melon Bread
Ingredients
How to make it
01. Place Zeelandia Pão Amigo, eggs, margarine, and part of the cold water (300 ml) in the mixer and mix on low speed (speed 1) for approximately 3 minutes.
02. Gradually add fresh yeast and the remaining cold water (200 ml) and beat on high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
03. Divide into 285 g portions. Round them into balls.
04. Cover with plastic. Let rest for 20 minutes.
05. Shape into short loaves.
06. Place in pre-greased perforated baking sheets.
07. Ferment in a fermentation chamber (32°C) for approximately 1:40 h or until the desired point is achieved.
08. Brush the surface with beaten egg yolks mixed with milk to taste halfway through the fermentation time.
09. Using a dough cutter, make lengthwise cuts from end to end.
10. Bake at 170°C for approximately 25 minutes in a deck oven.
11. Cool down. Package.
TIP
- Alternative baking:
* Turbo Oven: 140°C for approximately 20 minutes.
Tips
Yield
10 Units of 250 g
Equipment
Mixer , Oven , Scale , Perforated Baking Sheet , Brush , Container , Dough Cutter , Fermentation Chamber
Suggested shelf life
168 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 165 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 4.6 | % VD (*) |
| Aç adicionados (g) | 3.2 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 3.6 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 197 | % 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.