Chocolate and Cherry Flower
Ingredients
Part Preparo
Process
02. Add part of the cold water (175 ml) and mix at low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (75 ml) and mix at high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Divide into pieces of 50 g. Round them into balls.
05. Cover with plastic. Let rest for 15 minutes.
06. Shape into a disc about 10 cm in diameter.
07. Using a small cup, make 8 cuts on the sides.
08. Pinch the ends to form petals.
09. Apply the Zeelandia Recheio de Brigadeiro in the center of each petal.
10. Add the chocolate chips and cherries.
11. Ferment in a fermentation chamber (32°C) for approximately 60 minutes.
12. Brush the surface with Zeelandia Ovex Glaze and sprinkle with pearl sugar.
13. Bake at 180ºC for approximately 30 minutes in a deck oven. Cool.
Tips
* Turbo oven at 160°C for approximately 25 minutes.
- The cherries can be chopped or used whole.
- The pearl sugar can be replaced with sweet crumb.
Yield
18 Units of 78 g
Equipment
Mixer , Oven , Piping Bag , Scale , Knife , Brush , Container , Transparent Cup 55 Ml
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 127 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 4.6 | % VD (*) |
| Aç adicionados (g) | 4.3 | % VD (*) |
| Proteínas (g) | 2.3 | % VD (*) |
| Gorduras totais (g) | 4.2 | % VD (*) |
| Gorduras saturadas (g) | 2.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 60 | % 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.
Chocolate and Cherry Flower
Ingredients
Part Preparo
How to make it
01. Place the Zeelandia Panetone Madre and the wheat flour in the mixer and mix until homogeneous.
02. Add part of the cold water (175 ml) and mix at low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (75 ml) and mix at high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Divide into pieces of 50 g. Round them into balls.
05. Cover with plastic. Let rest for 15 minutes.
06. Shape into a disc about 10 cm in diameter.
07. Using a small cup, make 8 cuts on the sides.
08. Pinch the ends to form petals.
09. Apply the Zeelandia Recheio de Brigadeiro in the center of each petal.
10. Add the chocolate chips and cherries.
11. Ferment in a fermentation chamber (32°C) for approximately 60 minutes.
12. Brush the surface with Zeelandia Ovex Glaze and sprinkle with pearl sugar.
13. Bake at 180ºC for approximately 30 minutes in a deck oven. Cool.
Tips
* Turbo oven at 160°C for approximately 25 minutes.
- The cherries can be chopped or used whole.
- The pearl sugar can be replaced with sweet crumb.
Yield
18 Units of 78 g
Equipment
Mixer , Oven , Piping Bag , Scale , Knife , Brush , Container , Transparent Cup 55 Ml
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 127 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 4.6 | % VD (*) |
| Aç adicionados (g) | 4.3 | % VD (*) |
| Proteínas (g) | 2.3 | % VD (*) |
| Gorduras totais (g) | 4.2 | % VD (*) |
| Gorduras saturadas (g) | 2.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 60 | % 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.