Apricot and Choconut Panhoquinha
Ingredients
Part Montagem
Part Preparo
Part Recheio
Process
01. Place the chopped apricots, water, and refined sugar in a saucepan and bring to a boil.
02. Drain the water well and mix the orange zest (10g) with the apricots. Set aside.
PREPARATION
01. Place the Semi Italian Bread in the mixing bowl.
02. Gradually add part of the cold water (500 ml) and mix on low speed (speed 1) for approximately 5 minutes.
03. Add the fresh yeast and the remaining cold water (60 ml) gradually and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Divide into 30 g portions. Roll into balls.
05. Cover with plastic. Let rest for 30 minutes.
06. Roll again.
07. Place on previously greased smooth baking sheets.
08. Ferment in a fermentation chamber (32°C) for approximately 1 hour or until ready.
09. Cut in a cross (with scissors). Sifting the wheat flour is optional.
10. Bake at 190°C for approximately 12 minutes in a deck oven with steam.
11. Cool down.
01. Remove the inside of the panhoquinhas.
02. Using a piping bag with a smooth tip, pipe approximately 30 g of Chocolatier Choconut into each bread.
03. With a spoon, place approximately 15 g of the reserved apricots.
04. Spread the grated mozzarella (15 g) over the apricots.
05. Broil at 200°C for approximately 7 minutes in a deck oven with steam.
06. Decorate with orange zest (20 g).
Tips
- Turbo Oven with Steam: 170°C for approximately 8 minutes.
Alternative baking:
Turbo Oven: 160°C for approximately 7 minutes.
Yield
52 Units of 80 g
Equipment
Mixer , Oven , Stove , Sifter , Piping Bag , Spoon , Saucepan , Scale , Smooth Baking Sheets , Smooth Tip
Suggested shelf life
48
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 194 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 12 | % VD (*) |
| Aç adicionados (g) | 10 | % VD (*) |
| Proteínas (g) | 4.2 | % VD (*) |
| Gorduras totais (g) | 8.6 | % VD (*) |
| Gorduras saturadas (g) | 3.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 142 | % 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.
Apricot and Choconut Panhoquinha
Ingredients
Part Recheio
How to make it
FILLING
01. Place the chopped apricots, water, and refined sugar in a saucepan and bring to a boil.
02. Drain the water well and mix the orange zest (10g) with the apricots. Set aside.
PREPARATION
01. Place the Semi Italian Bread in the mixing bowl.
02. Gradually add part of the cold water (500 ml) and mix on low speed (speed 1) for approximately 5 minutes.
03. Add the fresh yeast and the remaining cold water (60 ml) gradually and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Divide into 30 g portions. Roll into balls.
05. Cover with plastic. Let rest for 30 minutes.
06. Roll again.
07. Place on previously greased smooth baking sheets.
08. Ferment in a fermentation chamber (32°C) for approximately 1 hour or until ready.
09. Cut in a cross (with scissors). Sifting the wheat flour is optional.
10. Bake at 190°C for approximately 12 minutes in a deck oven with steam.
11. Cool down.
01. Remove the inside of the panhoquinhas.
02. Using a piping bag with a smooth tip, pipe approximately 30 g of Chocolatier Choconut into each bread.
03. With a spoon, place approximately 15 g of the reserved apricots.
04. Spread the grated mozzarella (15 g) over the apricots.
05. Broil at 200°C for approximately 7 minutes in a deck oven with steam.
06. Decorate with orange zest (20 g).
Tips
- Turbo Oven with Steam: 170°C for approximately 8 minutes.
Alternative baking:
Turbo Oven: 160°C for approximately 7 minutes.
Yield
52 Units of 80 g
Equipment
Mixer , Oven , Stove , Sifter , Piping Bag , Spoon , Saucepan , Scale , Smooth Baking Sheets , Smooth Tip
Suggested shelf life
48 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 194 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 12 | % VD (*) |
| Aç adicionados (g) | 10 | % VD (*) |
| Proteínas (g) | 4.2 | % VD (*) |
| Gorduras totais (g) | 8.6 | % VD (*) |
| Gorduras saturadas (g) | 3.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 142 | % 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.