Panettone Powder - Brigatone
Ingredients
Part Preparo
Process
02. Add part of the cold water (350ml) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (150 ml) and mix on low speed (speed 1) for approximately 6 minutes or until achieving the veil point.
04. Add the chocolate chips and mix on low speed (speed 1) for another 1 minute.
05. Divide into portions of 40 g. Round them.
06. Cover with plastic. Let rest for 15 minutes.
07. Round again and coat with chocolate sprinkles.
08. Place in muffin molds lined with paper liners size 0.
09. Let ferment in the fermentation chamber (32ºC) for approximately 1:30 hours or until the point.
10. Make a cavity on top of each brigatone.
11. Using a pastry bag with a plain tip, fill the cavity of the brigatone with Zeelandia Brigadeiro Filling.
12. Bake at 180ºC for approximately 25 minutes in a deck oven.
Tips
* Turbo Oven: 140°C for approximately 20 minutes.
Yield
55 Units of 59 g
Equipment
Mixer , Oven , Pastry Bag , Scale , Container , Plain Tip , Paper Liners No. 0 , Fermentation Chamber
Suggested shelf life
96
Nutritional table
| A serving of Porção de 80g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 272 | % VD (*) |
| Carboidratos (g) | 43 | % VD (*) |
| Açúcares totais (g) | 15 | % VD (*) |
| Aç adicionados (g) | 14 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 9.3 | % VD (*) |
| Gorduras saturadas (g) | 5.3 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 121 | % 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.
Panettone Powder - Brigatone
Ingredients
Part Preparo
How to make it
01. Place Zeelandia Panettone and wheat flour in the mixer and mix until homogeneous.
02. Add part of the cold water (350ml) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (150 ml) and mix on low speed (speed 1) for approximately 6 minutes or until achieving the veil point.
04. Add the chocolate chips and mix on low speed (speed 1) for another 1 minute.
05. Divide into portions of 40 g. Round them.
06. Cover with plastic. Let rest for 15 minutes.
07. Round again and coat with chocolate sprinkles.
08. Place in muffin molds lined with paper liners size 0.
09. Let ferment in the fermentation chamber (32ºC) for approximately 1:30 hours or until the point.
10. Make a cavity on top of each brigatone.
11. Using a pastry bag with a plain tip, fill the cavity of the brigatone with Zeelandia Brigadeiro Filling.
12. Bake at 180ºC for approximately 25 minutes in a deck oven.
Tips
* Turbo Oven: 140°C for approximately 20 minutes.
Yield
55 Units of 59 g
Equipment
Mixer , Oven , Pastry Bag , Scale , Container , Plain Tip , Paper Liners No. 0 , Fermentation Chamber
Suggested shelf life
96 hours
Nutritional table
| Porção de 80g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 272 | % VD (*) |
| Carboidratos (g) | 43 | % VD (*) |
| Açúcares totais (g) | 15 | % VD (*) |
| Aç adicionados (g) | 14 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 9.3 | % VD (*) |
| Gorduras saturadas (g) | 5.3 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 121 | % 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.