COLOMBA PASCAL
INGREDIENTS
DOUGH:
FLOUR
BRIOCHE BREAD CONCENTRATE
REFINED SUGAR
MARGARINE
EGG
DRY YEAST
WATER
CHOCOLATE DROPS
FILLING AND COVERING:
CHOCOLATE DROPS
CRUNCH COVERING (ROASTED PEANUTS, CONFECTIONER SUGAR AND CLEAR)
CANDIED FRUITS (SUGGESTION)
MILK OR WHITE CHOCOLATE (SUGGESTION)
| DOUGH RECIPE | |||
| INGREDIENT | % BASE FLOUR | WEIGHT FOR 1 kg OF FLOUR | WEIGHT FOR 5 kg FLOUR |
| FLOUR | 100 | 1,0 kg | 5,0 kg |
| BRIOCHE BREAD CONCENTRATE | 8 | 80 gr | 400 gr |
| REFINED SUGAR | 25 | 250 gr | 1,250 kg |
| DRY YEAST | 1 | 10 gr | 50 gr |
| MARGARINE | 26 | 260 gr | 1,300 kg |
| EGG | 40 | 400 ml | 2 l |
| CHOCOLATE DROPS | 20 | 200g | 1 kg |
| WATER | 20 | 200 ml | 1 l |
METHOD OF PREPARATION:
- Place all the dry ingredients and the margarine in the mixer and beat for 1 minute or until smooth at low speed, then add the egg and beat until smooth.
- Add the water little by little and beat at medium speed for 10 minutes or until smooth.
- beat at high speed for approximately 5 minutes or until you get the veil point.
- add the chocolate drops to the dough and mix.
- Take the dough to the table, cut and shape it according to the shapes for the pascal colomba.
- ferment for approximately 2 hours and a half or until doubled in size.
- brush the peanut mixture, icing sugar and egg white over the surface of the dough.
- bake in ballast oven at 180°C for approximately 25 minutes or turbo oven at 160°C for approximately 25 minutes.
COLOMBA PASQUALE
INGREDIENTS
FOLDER:
WHEAT FLOUR
BRIOCHE BREAD CONCENTRATE
REFINED SUGAR
MARGARINE
EGG
DRY YEAST
WATER
CHOCOLATE DROPS
FILLING AND COVERAGE:
CHOCOLATE DROPS
CRISPY TOPPING (TOSTADO MANÍ, AZÚCAR DE CONFITERÍA Y CLARAS)
CANDIED FRUITS (SUGGESTION)
CHOCOLATE WITH LECHE OR WHITE (SUGGESTION)
FOLDER TICKETS
INGREDIENT
% FLOUR
BASE WEIGHT PER 1 kg FLOUR
WEIGHT PER 5 kg FLOUR
WHEAT FLOUR/ 100 / 1,0 kg / 5,0 kg
BRIOCHE BREAD CONCENTRATE / 8 / 80 g / 400 g
REFINED SUGAR / 25 / 250 g / 1.250 kg
DRY YEAST / 1 / 10 g / 50 g
MARGARINE / 26 / 260 g / 1.300 kg
EGG / 40 / 400 ml / 2 l
CHOCOLATE DROPS / 20 / 200g / 1 kg
WATER / 20 / 200 ml / 1 l
METHOD OF PREPARATION:
- Place all the dry ingredients and the margarine in the mixer and beat for 1 minute or until homogenized at slow speed, then add the juice and beat until homogenized.
- Add the water little by little and beat at medium speed for 10 minutes or until homogenized.
- Beat at high speed for approximately 5 minutes or until it waits.
- Add the chocolate chips to the dough and mix.
- Take the dough to the table, cut and shape it according to the shapes of the Easter colomba.
- Ferment for approximately 2,5 hours or until it doubles in size.
- Paint the surface of the dough with the mixture of peanuts, sugar glas and egg white.
- Bake in a ballast oven at 180°C for approximately 25 minutes or in a turbo oven at 160°C for approximately 25 minutes.
