Sweet Corn Flaky Doughnuts
Ingredients
Part Acabamento
Part Preparo
Part Folheamento e Montagem
Process
01. Place Trigale Milho Light and sugar in the mixer and mix on low speed (speed 1) until homogeneous.
02. Add part of the cold water (800 ml) and mix on low speed (speed 1) for approximately 5 minutes.
03. Add fresh yeast and the remaining cold water (100 ml) and mix on high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
LAMINATION AND ASSEMBLY Roll the dough (1st time) into a rectangular shape until achieving a thickness of approximately 0.5 cm on a flour-dusted table.
02. Use a brush to remove excess flour from the dough.
03. Cover 2/3 of the dough with margarine for pastries at room temperature.
04. Fold the unbuttered part over half of the buttered part and then fold the remaining third with margarine over them.
05. Roll out the dough (2nd time) until achieving a thickness of approximately 0.5 cm.
06. Use a brush to remove excess flour from the dough.
ASSEMBLY
01. Place the Ready Pastry Cream and dry shredded coconut in a bowl and mix until homogeneous.
02. Spread the cream over the dough.
03. Roll it up into a log shape.
04. Cut into slices of 1.5 cm thickness and place in center hole molds (20 cm diameter x 8 cm height).
05. Ferment in a fermentation chamber (32°C) for approximately 40 minutes or until adequate.
06. Bake at 180°C for approximately 45 minutes in a deck oven.
FINISHING
01. Apply Zeelandia Ready Jam over the doughnuts.
Tips
* Turbo Oven: 160°C for approximately 30 minutes.
- The topping can be substituted with Zeelandia Fondant.
Yield
8 Units of 550 g
Equipment
Mixer , Oven , Measuring Cup , Scale , Center Hole Molds , Brush , Knife , Fermentation Chamber
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 118 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 5.0 | % VD (*) |
| Aç adicionados (g) | 4.5 | % VD (*) |
| Proteínas (g) | 2.5 | % VD (*) |
| Gorduras totais (g) | 3.0 | % VD (*) |
| Gorduras saturadas (g) | 1.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 121 | % 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 Corn Flaky Doughnuts
Ingredients
Part Folheamento e Montagem
How to make it
PREPARATION
01. Place Trigale Milho Light and sugar in the mixer and mix on low speed (speed 1) until homogeneous.
02. Add part of the cold water (800 ml) and mix on low speed (speed 1) for approximately 5 minutes.
03. Add fresh yeast and the remaining cold water (100 ml) and mix on high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
LAMINATION AND ASSEMBLY Roll the dough (1st time) into a rectangular shape until achieving a thickness of approximately 0.5 cm on a flour-dusted table.
02. Use a brush to remove excess flour from the dough.
03. Cover 2/3 of the dough with margarine for pastries at room temperature.
04. Fold the unbuttered part over half of the buttered part and then fold the remaining third with margarine over them.
05. Roll out the dough (2nd time) until achieving a thickness of approximately 0.5 cm.
06. Use a brush to remove excess flour from the dough.
ASSEMBLY
01. Place the Ready Pastry Cream and dry shredded coconut in a bowl and mix until homogeneous.
02. Spread the cream over the dough.
03. Roll it up into a log shape.
04. Cut into slices of 1.5 cm thickness and place in center hole molds (20 cm diameter x 8 cm height).
05. Ferment in a fermentation chamber (32°C) for approximately 40 minutes or until adequate.
06. Bake at 180°C for approximately 45 minutes in a deck oven.
FINISHING
01. Apply Zeelandia Ready Jam over the doughnuts.
Tips
* Turbo Oven: 160°C for approximately 30 minutes.
- The topping can be substituted with Zeelandia Fondant.
Yield
8 Units of 550 g
Equipment
Mixer , Oven , Measuring Cup , Scale , Center Hole Molds , Brush , Knife , Fermentation Chamber
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 118 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 5.0 | % VD (*) |
| Aç adicionados (g) | 4.5 | % VD (*) |
| Proteínas (g) | 2.5 | % VD (*) |
| Gorduras totais (g) | 3.0 | % VD (*) |
| Gorduras saturadas (g) | 1.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 121 | % 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.