Sweet Braid
Ingredients
Part Acabamento
Part Preparo
Process
01. Place Zeelandia Versamix, sugar, and margarine in the mixer bowl.
02. Mix on low speed (speed 1) for approximately 3 minutes.
03. Add part of the cold water (350 ml) to the mixer bowl and mix on low speed (speed 1) for approximately 5 minutes.
04. Gradually add the fresh yeast and the remaining cold water (100 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
05. Divide into pieces of 50 g.
06. Cover with plastic and let rest for 15 minutes.
07. Shape into a braid and place the pieces on a previously greased baking sheet.
08. Ferment in a fermentation chamber (32ºC) for approximately 1 hour or until ready.
09. Brush with eggs.
10. Bake at 200°C for approximately 15 minutes in a deck oven.
11. Cool.
TIP
*Alternative baking:
- Turbo Oven: 170ºC for approximately 10 minutes.
FINISHING
01. Place EL-Geleia Pronta and condensed milk in a container and mix until smooth.
02. Using a brush, spread over the surface of the braids.
TIP
- Add grated coconut to taste.
Yield
30 Units of 53 g
Equipment
Mixer , Oven , Scale , Flat Baking Sheets , Brush , Container , Fermentation Chamber
Suggested shelf life
48
Nutritional table
| A serving of Porção de 80g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 252 | % VD (*) |
| Carboidratos (g) | 44 | % VD (*) |
| Açúcares totais (g) | 4.7 | % VD (*) |
| Aç adicionados (g) | 3.7 | % VD (*) |
| Proteínas (g) | 5.3 | % VD (*) |
| Gorduras totais (g) | 6.5 | % VD (*) |
| Gorduras saturadas (g) | 3.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 315 | % 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 Braid
Ingredients
How to make it
PREPARATION
01. Place Zeelandia Versamix, sugar, and margarine in the mixer bowl.
02. Mix on low speed (speed 1) for approximately 3 minutes.
03. Add part of the cold water (350 ml) to the mixer bowl and mix on low speed (speed 1) for approximately 5 minutes.
04. Gradually add the fresh yeast and the remaining cold water (100 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
05. Divide into pieces of 50 g.
06. Cover with plastic and let rest for 15 minutes.
07. Shape into a braid and place the pieces on a previously greased baking sheet.
08. Ferment in a fermentation chamber (32ºC) for approximately 1 hour or until ready.
09. Brush with eggs.
10. Bake at 200°C for approximately 15 minutes in a deck oven.
11. Cool.
TIP
*Alternative baking:
- Turbo Oven: 170ºC for approximately 10 minutes.
FINISHING
01. Place EL-Geleia Pronta and condensed milk in a container and mix until smooth.
02. Using a brush, spread over the surface of the braids.
TIP
- Add grated coconut to taste.
Tips
Yield
30 Units of 53 g
Equipment
Mixer , Oven , Scale , Flat Baking Sheets , Brush , Container , Fermentation Chamber
Suggested shelf life
48 hours
Nutritional table
| Porção de 80g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 252 | % VD (*) |
| Carboidratos (g) | 44 | % VD (*) |
| Açúcares totais (g) | 4.7 | % VD (*) |
| Aç adicionados (g) | 3.7 | % VD (*) |
| Proteínas (g) | 5.3 | % VD (*) |
| Gorduras totais (g) | 6.5 | % VD (*) |
| Gorduras saturadas (g) | 3.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 315 | % 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.