Coconut Sweet Bread
Ingredients
Part Acabamento
Part Creme de Coco
Part Preparo
Process
01. Place the freshly grated coconut, Zeelandia Cake Moistening Syrup, and sugar in a bowl and mix until homogeneous. Set aside.
PREPARATION
01. Place the Zito, wheat flour, and salt in the dough mixer.
02. Gradually add part of the water (900 ml) while mixing at low speed (speed 1) for about 3 minutes.
03. Add the fresh yeast and the remaining water (100 ml) and mix at high speed (speed 2) for about 5 minutes or until reaching the veil stage.
04. Divide into pieces of 40 g. Shape into balls.
05. Cover with plastic. Let rest for 10 minutes.
06. Shape into braids (each braid with 3 pieces of 40 g) and place in previously greased loaf pans (60 x 40 cm).
07. Let ferment in a fermentation chamber (32°C) for approximately 1h30 or until ready.
08. Brush with Zeelandia Ovex Glaze halfway through the fermentation time.
09. Add the reserved coconut cream on top of the braids.
10. Bake at 190°C for approximately 25 minutes in a deck oven.
11. Cool.
FINISHING
01. Mix Zeelandia Elegant Ready Jelly with Zeelandia Cake Moistening Syrup until homogeneous.
02. With the help of a brush, spread the mixture over the pieces.
Tips
- Alternative baking
* Turbo Oven: 150 ºC for approximately 20 minutes.
- The breads can be made with other ready mixes such as Zeelandia Pão Amigo, Soft Bread, Brioche, or Versamix
Yield
29 Units of 220 g
Equipment
Dough Mixer , Oven , Scale , Flat Baking Sheets , Brush , Container , Fermentation Chamber
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 129 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 6.7 | % VD (*) |
| Aç adicionados (g) | 6.4 | % VD (*) |
| Proteínas (g) | 2.4 | % VD (*) |
| Gorduras totais (g) | 4.8 | % VD (*) |
| Gorduras saturadas (g) | 4.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.6 | % VD (*) |
| Sódio (mg) | 105 | % 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.
Coconut Sweet Bread
Ingredients
How to make it
COCONUT CREAM
01. Place the freshly grated coconut, Zeelandia Cake Moistening Syrup, and sugar in a bowl and mix until homogeneous. Set aside.
PREPARATION
01. Place the Zito, wheat flour, and salt in the dough mixer.
02. Gradually add part of the water (900 ml) while mixing at low speed (speed 1) for about 3 minutes.
03. Add the fresh yeast and the remaining water (100 ml) and mix at high speed (speed 2) for about 5 minutes or until reaching the veil stage.
04. Divide into pieces of 40 g. Shape into balls.
05. Cover with plastic. Let rest for 10 minutes.
06. Shape into braids (each braid with 3 pieces of 40 g) and place in previously greased loaf pans (60 x 40 cm).
07. Let ferment in a fermentation chamber (32°C) for approximately 1h30 or until ready.
08. Brush with Zeelandia Ovex Glaze halfway through the fermentation time.
09. Add the reserved coconut cream on top of the braids.
10. Bake at 190°C for approximately 25 minutes in a deck oven.
11. Cool.
FINISHING
01. Mix Zeelandia Elegant Ready Jelly with Zeelandia Cake Moistening Syrup until homogeneous.
02. With the help of a brush, spread the mixture over the pieces.
Tips
- Alternative baking
* Turbo Oven: 150 ºC for approximately 20 minutes.
- The breads can be made with other ready mixes such as Zeelandia Pão Amigo, Soft Bread, Brioche, or Versamix
Yield
29 Units of 220 g
Equipment
Dough Mixer , Oven , Scale , Flat Baking Sheets , Brush , Container , Fermentation Chamber
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 129 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 6.7 | % VD (*) |
| Aç adicionados (g) | 6.4 | % VD (*) |
| Proteínas (g) | 2.4 | % VD (*) |
| Gorduras totais (g) | 4.8 | % VD (*) |
| Gorduras saturadas (g) | 4.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.6 | % VD (*) |
| Sódio (mg) | 105 | % 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.