French Toast Tone
Ingredients
Part Cobertura e Montagem
Part Preparo
Process
01. Place Zeelandia Panetone Madre and the flour in the mixer and mix until homogenized.
02. Add part of the cold water (98 ml) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (42 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Divide into portions of 250 g. Round the dough.
05. Cover with plastic. Let rest for 15 minutes.
06. Shape into short baguettes (approximately 25 cm). No sharp ends.
07. Place on pre-greased baguette pans.
08. Ferment in a fermentation chamber (32°C) for approximately 1 hour.
09. Make 4 cuts.
10. Bake at 180°C for approximately 30 minutes in a deck oven. Cool. Reserve.
TIP
- Alternative baking:
* Turbo oven at 160°C for approximately 25 minutes.
GLAZE AND ASSEMBLY
01. Beat the eggs in a container. Set aside.
02. Mix the sugar with the cinnamon in a container. Set aside.
03. Place Zeelandia Cake Moistening Syrup in a container. Set aside.
04. Cut the baguettes into slices of approximately 3 cm.
05. Quickly dip each slice in the syrup.
06. Then coat in the beaten eggs.
07. Heat the oil to 180ºC and fry for approximately 5 minutes.
08. Place the panetone slices on a paper towel.
09. Immediately coat with the reserved sugar and cinnamon mixture.
TIP
- To make stuffed French toast with dulce de leche, make a smaller cut with the help of a knife in the center of the slice. Using a piping bag, fill with dulce de leche to taste. Then continue with the same process as the unstuffed French toast.
Yield
24 Units of 77 g
Equipment
Mixer , Oven , Piping Bag , Scale , Baguette Pan , Container , Serrated Knife , Whisk
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 115 | % VD (*) |
| Carboidratos (g) | 18 | % VD (*) |
| Açúcares totais (g) | 11 | % VD (*) |
| Aç adicionados (g) | 10 | % VD (*) |
| Proteínas (g) | 2.8 | % VD (*) |
| Gorduras totais (g) | 3.3 | % VD (*) |
| Gorduras saturadas (g) | 1.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 62 | % 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.
French Toast Tone
Ingredients
How to make it
PREPARATION
01. Place Zeelandia Panetone Madre and the flour in the mixer and mix until homogenized.
02. Add part of the cold water (98 ml) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (42 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Divide into portions of 250 g. Round the dough.
05. Cover with plastic. Let rest for 15 minutes.
06. Shape into short baguettes (approximately 25 cm). No sharp ends.
07. Place on pre-greased baguette pans.
08. Ferment in a fermentation chamber (32°C) for approximately 1 hour.
09. Make 4 cuts.
10. Bake at 180°C for approximately 30 minutes in a deck oven. Cool. Reserve.
TIP
- Alternative baking:
* Turbo oven at 160°C for approximately 25 minutes.
GLAZE AND ASSEMBLY
01. Beat the eggs in a container. Set aside.
02. Mix the sugar with the cinnamon in a container. Set aside.
03. Place Zeelandia Cake Moistening Syrup in a container. Set aside.
04. Cut the baguettes into slices of approximately 3 cm.
05. Quickly dip each slice in the syrup.
06. Then coat in the beaten eggs.
07. Heat the oil to 180ºC and fry for approximately 5 minutes.
08. Place the panetone slices on a paper towel.
09. Immediately coat with the reserved sugar and cinnamon mixture.
TIP
- To make stuffed French toast with dulce de leche, make a smaller cut with the help of a knife in the center of the slice. Using a piping bag, fill with dulce de leche to taste. Then continue with the same process as the unstuffed French toast.
Tips
Yield
24 Units of 77 g
Equipment
Mixer , Oven , Piping Bag , Scale , Baguette Pan , Container , Serrated Knife , Whisk
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 115 | % VD (*) |
| Carboidratos (g) | 18 | % VD (*) |
| Açúcares totais (g) | 11 | % VD (*) |
| Aç adicionados (g) | 10 | % VD (*) |
| Proteínas (g) | 2.8 | % VD (*) |
| Gorduras totais (g) | 3.3 | % VD (*) |
| Gorduras saturadas (g) | 1.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 62 | % 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.