Fruit Bows
Ingredients
- 10000 g - 100% Flour
- 1000 g - 10% QS Vruchten Geel (Fruit Bread)
- 600 g - 6% Fresh Yeast
- 150 g - 1.5% Salt
- 6000 g - 60% Water approx.
Filling:
- 3000 g - 30% Cranberry
Laminate:
- 3000 g - 30% Margarine specially for laminating
Working method
- Knead all ingredients until just before the dough get well kneaded. Directly mix in the filling
- Dough temperature: approx. 20ºC
- Scale dough pieces which are good to process. Fold them square to roll
- Dough rest: Approx. 10 minutes in the refrigerator
- Fold the crusted margarine in the dough. Fold three and a halve times (three times three). In between turn chill the dough in the refrigerator
- Roll out the dough to approx. 5 mm thick. Cut in a square shape (8x8 cm). For cutting and moulding see picture
- Final proof: Approx. 60 minutes at 28ºC
- Baking: approx. 20 minutes at 225ºC, with steam
- optionally fill with Creme Patissier
The dough pieces could be stored for maximal 8 weeks
