Crackling Muffin
Ingredients
Part Preparo 1
Part Preparo 2
Part RECHEIO
Process
01. Place the dulce de leche and cream cheese in a bowl, mix until homogenized.
02. Set aside.
PREPARATION 1
01. Place the Zeelandia Cake Doce de Leite, the wheat flour, margarine, and eggs (75 g) in the mixer and mix on low speed (speed 1) until homogenized. Use a paddle attachment. (Be careful not to overmix to prevent the dough from binding.)
02. Place the dough in a plastic bag and refrigerate for approximately 2 hours.
03. Using a rolling pin, roll out the dough to an approximate thickness of 3 mm and cut with a 9 cm round cutter. Set aside.
04. In a bowl, place the granulated sugar and set aside.
PREPARATION 2
01. Place the Zeelandia Versamix, eggs (100 g), and part of the cold water (300 ml) in the mixer on low speed (speed 1) for approximately 4 minutes.
02. Gradually add the fresh yeast and the remaining cold water (70 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Divide into portions of 35g. Round into balls.
04. Cover with plastic and let rest for 10 minutes.
05. Round again.
06. Completely cover the pieces with the reserved dough (9 cm discs).
07. Dip the pieces in the reserved granulated sugar, ensuring they are fully coated.
08. Place in pre-greased rings of 7x1.5 cm in height.
09. Let ferment for approximately 1 hour in a fermentation chamber.
10. Bake at 180ºC for approximately 15 minutes in a deck oven. Set aside.
Tips
* Turbo Oven: 160ºC for approximately 12 minutes
FINISHING
01. Using a knife, make a hole in the bottom of the pieces.
02. Using a piping bag with a medium smooth tip, fill with the reserved filling (approximately 45g per piece).
Yield
42 Units of 100 g
Equipment
Mixer , Oven , Mixer , Rolling Pin , Piping Bag , Fermentation Cabinet , Paddle Attachment , Scale , Rings , Bowl , Smooth Tip
Suggested shelf life
48
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 230 | % VD (*) |
| Carboidratos (g) | 31 | % VD (*) |
| Açúcares totais (g) | 5.2 | % VD (*) |
| Aç adicionados (g) | 4.8 | % VD (*) |
| Proteínas (g) | 4.2 | % VD (*) |
| Gorduras totais (g) | 9.8 | % VD (*) |
| Gorduras saturadas (g) | 5.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 163 | % 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.
Crackling Muffin
Ingredients
Part RECHEIO
How to make it
FILLING
01. Place the dulce de leche and cream cheese in a bowl, mix until homogenized.
02. Set aside.
PREPARATION 1
01. Place the Zeelandia Cake Doce de Leite, the wheat flour, margarine, and eggs (75 g) in the mixer and mix on low speed (speed 1) until homogenized. Use a paddle attachment. (Be careful not to overmix to prevent the dough from binding.)
02. Place the dough in a plastic bag and refrigerate for approximately 2 hours.
03. Using a rolling pin, roll out the dough to an approximate thickness of 3 mm and cut with a 9 cm round cutter. Set aside.
04. In a bowl, place the granulated sugar and set aside.
PREPARATION 2
01. Place the Zeelandia Versamix, eggs (100 g), and part of the cold water (300 ml) in the mixer on low speed (speed 1) for approximately 4 minutes.
02. Gradually add the fresh yeast and the remaining cold water (70 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Divide into portions of 35g. Round into balls.
04. Cover with plastic and let rest for 10 minutes.
05. Round again.
06. Completely cover the pieces with the reserved dough (9 cm discs).
07. Dip the pieces in the reserved granulated sugar, ensuring they are fully coated.
08. Place in pre-greased rings of 7x1.5 cm in height.
09. Let ferment for approximately 1 hour in a fermentation chamber.
10. Bake at 180ºC for approximately 15 minutes in a deck oven. Set aside.
Tips
* Turbo Oven: 160ºC for approximately 12 minutes
FINISHING
01. Using a knife, make a hole in the bottom of the pieces.
02. Using a piping bag with a medium smooth tip, fill with the reserved filling (approximately 45g per piece).
Yield
42 Units of 100 g
Equipment
Mixer , Oven , Mixer , Rolling Pin , Piping Bag , Fermentation Cabinet , Paddle Attachment , Scale , Rings , Bowl , Smooth Tip
Suggested shelf life
48 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 230 | % VD (*) |
| Carboidratos (g) | 31 | % VD (*) |
| Açúcares totais (g) | 5.2 | % VD (*) |
| Aç adicionados (g) | 4.8 | % VD (*) |
| Proteínas (g) | 4.2 | % VD (*) |
| Gorduras totais (g) | 9.8 | % VD (*) |
| Gorduras saturadas (g) | 5.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 163 | % 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.