Pão Amigo With Chocolate Chips
Ingredients
Part Preparo
Process
02. Gradually add the fresh yeast and the remaining water (140 ml) and mix on high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
03. Add the chocolate chips and mix until homogeneous.
04. Divide into 25 g portions. Shape into balls.
05. Cover with plastic. Rest for 15 minutes.
06. Shape again and place on previously greased flat baking trays.
07. Ferment in fermentation chamber (32ºC) for approximately 2 hours or until ready.
08. Brush the surface with beaten whole eggs halfway through the fermentation time.
09. Bake at 190ºC for approximately 15 minutes in a deck oven.
10. Cool down. Pack.
TIP
- Alternative baking:
* Turbo Oven: 150ºC for approximately 15 minutes.
Yield
133 Units of 22 g
Equipment
Mixer , Oven , Scale , Flat Baking Trays , Brush , Container , 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) | 3.9 | % VD (*) |
| Aç adicionados (g) | 2.8 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 3.7 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 173 | % 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.
Pão Amigo With Chocolate Chips
Ingredients
How to make it
01. Place Zeelandia Pão Amigo, eggs, and part of the water (500 ml) in the mixer and mix on low speed (speed 1) for approximately 3 minutes.
02. Gradually add the fresh yeast and the remaining water (140 ml) and mix on high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
03. Add the chocolate chips and mix until homogeneous.
04. Divide into 25 g portions. Shape into balls.
05. Cover with plastic. Rest for 15 minutes.
06. Shape again and place on previously greased flat baking trays.
07. Ferment in fermentation chamber (32ºC) for approximately 2 hours or until ready.
08. Brush the surface with beaten whole eggs halfway through the fermentation time.
09. Bake at 190ºC for approximately 15 minutes in a deck oven.
10. Cool down. Pack.
TIP
- Alternative baking:
* Turbo Oven: 150ºC for approximately 15 minutes.
Tips
Yield
133 Units of 22 g
Equipment
Mixer , Oven , Scale , Flat Baking Trays , Brush , Container , 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) | 3.9 | % VD (*) |
| Aç adicionados (g) | 2.8 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 3.7 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 173 | % 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.