Sweet Bread with Zito
Ingredients
Part Preparo
Process
02. Gradually add water and mix on low speed (speed 1) for approximately 3 minutes.
03. Add the fresh yeast and mix on high speed (speed 2) for approximately 3 minutes or until reaching the windowpane stage.
04. Divide the dough into the desired size. Round it off.
05. Cover with plastic. Let it rest for 15 minutes.
06. Shape.
07. Place on previously greased baking trays.
08. Ferment in a fermentation chamber (32ºC) for approximately 1:30h or until fully risen.
09. Brush the surface with whole beaten eggs halfway through the fermentation time.
10. Decorate to taste.
11. Bake at 200ºC for approximately 20 minutes in a deck oven.
Tips
* Turbo oven: 150ºC for approximately 18 minutes.
- Before baking, the sweet breads can be decorated with Cremulzin Ready Pastry Cream (Recipe 000791), cherries, or egg threads.
- After baking and cooling, apply Zeelandia Confectioners' Sugar and/or Zeelandia Ready Jam and/or Zeelandia Fondant on the sweet breads.
Yield
106 Units of 60 g
Equipment
Mixer , Oven , Shaper , Scale , Flat Baking Trays , Brush , Container , Fermentation Chamber
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 133 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 4.1 | % VD (*) |
| Aç adicionados (g) | 4.1 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 1.4 | % VD (*) |
| Gorduras saturadas (g) | 0.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 226 | % 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.
Sweet Bread with Zito
Ingredients
How to make it
01. Place the Zito, wheat flour, and salt in the mixer.
02. Gradually add water and mix on low speed (speed 1) for approximately 3 minutes.
03. Add the fresh yeast and mix on high speed (speed 2) for approximately 3 minutes or until reaching the windowpane stage.
04. Divide the dough into the desired size. Round it off.
05. Cover with plastic. Let it rest for 15 minutes.
06. Shape.
07. Place on previously greased baking trays.
08. Ferment in a fermentation chamber (32ºC) for approximately 1:30h or until fully risen.
09. Brush the surface with whole beaten eggs halfway through the fermentation time.
10. Decorate to taste.
11. Bake at 200ºC for approximately 20 minutes in a deck oven.
Tips
* Turbo oven: 150ºC for approximately 18 minutes.
- Before baking, the sweet breads can be decorated with Cremulzin Ready Pastry Cream (Recipe 000791), cherries, or egg threads.
- After baking and cooling, apply Zeelandia Confectioners' Sugar and/or Zeelandia Ready Jam and/or Zeelandia Fondant on the sweet breads.
Yield
106 Units of 60 g
Equipment
Mixer , Oven , Shaper , Scale , Flat Baking Trays , Brush , Container , Fermentation Chamber
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 133 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 4.1 | % VD (*) |
| Aç adicionados (g) | 4.1 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 1.4 | % VD (*) |
| Gorduras saturadas (g) | 0.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 226 | % 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.