Almond Crown
Ingredients
Part Acabamento
Part Reforço
Part Esponja
Process
01. Place the wheat flour and part of the cold water (220ml) in the mixer and mix at low speed (speed 1) until a dough forms.
02. Add the fresh yeast and the remaining cold water (110 ml) and mix at low speed (speed 1) until homogeneous. Attention: do not reach the veil stage.
02. Round the dough into a ball.
03. Cover with plastic and rest for 1 hour.
TIP
- Fresh yeast can be replaced by 20g of instant yeast.
STRENGTHENING
01. Place the Zeelandia Panetone and the butter in the mixer and mix at low speed (speed 1) for approximately 1 minute.
02. Add the sponge, egg yolks, orange zest, part of the cold water (200ml) and mix at low speed (speed 1) for approximately 3 minutes.
03. Gradually add the remaining cold water (200ml) and beat at high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Add part of the sliced almonds (400g) and mix for another minute at low speed (speed 1).
05. Divide into 50g portions. Round the dough into balls.
06. Cover with plastic and rest for 30 minutes.
07. Grease the round molds with a central hole (20cm x 9 cm) using Zeelandia Carlo and spread 30g of sliced almonds inside the molds.
08. Round the dough again and place it in the molds (6 units in each mold).
09. Ferment in a fermentation chamber (32ºC) for approximately 3 hours or until ready.
10. Bake at 180ºC for approximately 40 minutes in a deck oven.
11. Unmold and cool.
TIP
*Another baking method:
- Turbo oven: 140ºC for approximately 35 minutes.
FINISHING
01. Brush approximately 5g of Elegant Ready Gel on the top of each crown.
Yield
14 Units of 315 g
Equipment
Mixer , Oven , Scale , Flat Baking Trays , Molds with Central Hole , Fermentation Chamber
Suggested shelf life
240
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 231 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 5.5 | % VD (*) |
| Aç adicionados (g) | 5.1 | % VD (*) |
| Proteínas (g) | 6.4 | % VD (*) |
| Gorduras totais (g) | 12 | % VD (*) |
| Gorduras saturadas (g) | 3.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.8 | % VD (*) |
| Sódio (mg) | 110 | % 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.
Almond Crown
Ingredients
Part Reforço
Part Esponja
How to make it
SPONGE
01. Place the wheat flour and part of the cold water (220ml) in the mixer and mix at low speed (speed 1) until a dough forms.
02. Add the fresh yeast and the remaining cold water (110 ml) and mix at low speed (speed 1) until homogeneous. Attention: do not reach the veil stage.
02. Round the dough into a ball.
03. Cover with plastic and rest for 1 hour.
TIP
- Fresh yeast can be replaced by 20g of instant yeast.
STRENGTHENING
01. Place the Zeelandia Panetone and the butter in the mixer and mix at low speed (speed 1) for approximately 1 minute.
02. Add the sponge, egg yolks, orange zest, part of the cold water (200ml) and mix at low speed (speed 1) for approximately 3 minutes.
03. Gradually add the remaining cold water (200ml) and beat at high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Add part of the sliced almonds (400g) and mix for another minute at low speed (speed 1).
05. Divide into 50g portions. Round the dough into balls.
06. Cover with plastic and rest for 30 minutes.
07. Grease the round molds with a central hole (20cm x 9 cm) using Zeelandia Carlo and spread 30g of sliced almonds inside the molds.
08. Round the dough again and place it in the molds (6 units in each mold).
09. Ferment in a fermentation chamber (32ºC) for approximately 3 hours or until ready.
10. Bake at 180ºC for approximately 40 minutes in a deck oven.
11. Unmold and cool.
TIP
*Another baking method:
- Turbo oven: 140ºC for approximately 35 minutes.
FINISHING
01. Brush approximately 5g of Elegant Ready Gel on the top of each crown.
Tips
Yield
14 Units of 315 g
Equipment
Mixer , Oven , Scale , Flat Baking Trays , Molds with Central Hole , Fermentation Chamber
Suggested shelf life
240 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 231 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 5.5 | % VD (*) |
| Aç adicionados (g) | 5.1 | % VD (*) |
| Proteínas (g) | 6.4 | % VD (*) |
| Gorduras totais (g) | 12 | % VD (*) |
| Gorduras saturadas (g) | 3.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.8 | % VD (*) |
| Sódio (mg) | 110 | % 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.