Pamix Plus - Galup with Apricot and Nuts
Ingredients
Part Preparo
Part Acabamento
Process
01. Place Zelandia Pamix Plus, wheat flour and part of the cold water (250ml) in the mixer and mix on low speed (speed 1) until a dough is formed.
02. Gradually add the fresh yeast and the remaining cold water (250 ml) and mix on low speed (speed 1) for approximately 15 minutes or until it reaches the veil stage.
03. Add the chopped apricot and crushed nuts,
04. Mix on low speed (speed 1) for approximately 1 minute.
05. Divide into portions of 400g. Round shape.
06. Cover with plastic. Let rest for 30 minutes.
07. Round again and place in Galup molds.
08. Ferment in a fermentation chamber (32ºC) for approximately 1:30 hours or until the desired point.
TIP
- Fresh yeast can be replaced with 20g of instant yeast.
FINISHING
01. Place the wheat flour, egg whites, and part of the confectioner’s sugar (450 g) in a container and mix until homogeneous.
02. Apply the coating on the pieces,
03. With the help of a sieve, sprinkle the remaining confectioner's sugar (150 g) over the pieces.
04. Bake at 170ºC for approximately 40 minutes in a slab oven.
TIP
*Alternative baking:
- Turbo oven: 160ºC for approximately 40 minutes.
Yield
6 Units of 525 g
Equipment
Mixer , Oven , Sieve , Scale , Knife , Container , Galup Mold , Fermentation Chamber
Suggested shelf life
720
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 224 | % VD (*) |
| Carboidratos (g) | 34 | % VD (*) |
| Açúcares totais (g) | 3.6 | % VD (*) |
| Aç adicionados (g) | 3.6 | % VD (*) |
| Proteínas (g) | 4.5 | % VD (*) |
| Gorduras totais (g) | 6.8 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.2 | % VD (*) |
| Sódio (mg) | 86 | % 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.
Pamix Plus - Galup with Apricot and Nuts
Ingredients
Part Preparo
Part Acabamento
How to make it
PREPARATION
01. Place Zelandia Pamix Plus, wheat flour and part of the cold water (250ml) in the mixer and mix on low speed (speed 1) until a dough is formed.
02. Gradually add the fresh yeast and the remaining cold water (250 ml) and mix on low speed (speed 1) for approximately 15 minutes or until it reaches the veil stage.
03. Add the chopped apricot and crushed nuts,
04. Mix on low speed (speed 1) for approximately 1 minute.
05. Divide into portions of 400g. Round shape.
06. Cover with plastic. Let rest for 30 minutes.
07. Round again and place in Galup molds.
08. Ferment in a fermentation chamber (32ºC) for approximately 1:30 hours or until the desired point.
TIP
- Fresh yeast can be replaced with 20g of instant yeast.
FINISHING
01. Place the wheat flour, egg whites, and part of the confectioner’s sugar (450 g) in a container and mix until homogeneous.
02. Apply the coating on the pieces,
03. With the help of a sieve, sprinkle the remaining confectioner's sugar (150 g) over the pieces.
04. Bake at 170ºC for approximately 40 minutes in a slab oven.
TIP
*Alternative baking:
- Turbo oven: 160ºC for approximately 40 minutes.
Tips
Yield
6 Units of 525 g
Equipment
Mixer , Oven , Sieve , Scale , Knife , Container , Galup Mold , Fermentation Chamber
Suggested shelf life
720 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 224 | % VD (*) |
| Carboidratos (g) | 34 | % VD (*) |
| Açúcares totais (g) | 3.6 | % VD (*) |
| Aç adicionados (g) | 3.6 | % VD (*) |
| Proteínas (g) | 4.5 | % VD (*) |
| Gorduras totais (g) | 6.8 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.2 | % VD (*) |
| Sódio (mg) | 86 | % 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.