Sonhotone
Ingredients
Part Preparo
Process
02. Add the egg yolks and part of the cold water (300 ml) and mix at low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (100 ml) and mix at low speed (speed 1) for approximately 15 minutes or until reaching the veil stage.
04. Divide into 40 g portions. Roll into balls.
05. Cover with plastic. Let rest for 10 minutes.
06. Roll into balls. Place on pre-greased smooth baking sheets.
07. Ferment in a fermentation chamber (32ºC) for approximately 1 hour or until ready.
08. Bake at 190°C for approximately 15 minutes in a deck oven.
Tips
- Alternative baking:
*Turbo oven: 140°C for approximately 15 minutes.
- Suggested fillings: Cremulzin Ready Pastry Cream (Recipe 2362) and Chocolatier Choconut.
- Cremulzin Ready Pastry Cream (Recipe 2362).
- Cream: Pistachio Paste and Chocolatier Chocoblanc.
Yield
47 units of 35 g
Equipment
Mixer , Oven , Mixer , Scale , Smooth Baking Sheets , Fermentation Chamber
Suggested shelf life
240
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 224 | % VD (*) |
| Carboidratos (g) | 33 | % VD (*) |
| Açúcares totais (g) | 6.7 | % VD (*) |
| Aç adicionados (g) | 6.7 | % VD (*) |
| Proteínas (g) | 5.7 | % VD (*) |
| Gorduras totais (g) | 7.3 | % VD (*) |
| Gorduras saturadas (g) | 3.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 291 | % 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.
Sonhotone
Ingredients
How to make it
01. Place Pamix Plus 10, wheat flour, and salt in the mixer and mix at low speed (speed 1) for approximately 3 minutes.
02. Add the egg yolks and part of the cold water (300 ml) and mix at low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (100 ml) and mix at low speed (speed 1) for approximately 15 minutes or until reaching the veil stage.
04. Divide into 40 g portions. Roll into balls.
05. Cover with plastic. Let rest for 10 minutes.
06. Roll into balls. Place on pre-greased smooth baking sheets.
07. Ferment in a fermentation chamber (32ºC) for approximately 1 hour or until ready.
08. Bake at 190°C for approximately 15 minutes in a deck oven.
Tips
- Alternative baking:
*Turbo oven: 140°C for approximately 15 minutes.
- Suggested fillings: Cremulzin Ready Pastry Cream (Recipe 2362) and Chocolatier Choconut.
- Cremulzin Ready Pastry Cream (Recipe 2362).
- Cream: Pistachio Paste and Chocolatier Chocoblanc.
Yield
47 units of 35 g
Equipment
Mixer , Oven , Mixer , Scale , Smooth Baking Sheets , Fermentation Chamber
Suggested shelf life
240 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 224 | % VD (*) |
| Carboidratos (g) | 33 | % VD (*) |
| Açúcares totais (g) | 6.7 | % VD (*) |
| Aç adicionados (g) | 6.7 | % VD (*) |
| Proteínas (g) | 5.7 | % VD (*) |
| Gorduras totais (g) | 7.3 | % VD (*) |
| Gorduras saturadas (g) | 3.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 291 | % 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.