Mexican Babka (SonPulse Mexican)
Mexican Babka based on SonPlus Soft Silk and SonPulse Mexican.
Pieces
Ingredients
Dough:
- 2.000 g – 100% Flour (high-protein)
- 1.120 g – 56% Water approx.
- 80 g – 4% Fresh yeast
- 30 g – 1,5% Salt
- 20 g – 1% SONPLUS SOFTSILK
Filling:
- 1.000 g – 50% SONPULSE MEXICAN
- 150 g – 7,5% Water
Working method
- Thin the SonPulse Mexican with water.
- Mix all ingredients into a smooth and well developped dough.
- Dough temperature approx. 26°C.
- Split the dough into two parts.
- Let the dough rest approx. 10 minutes.
- Roll one dough piece into a sheet 45 cm wide and 3 mm thick.
- Spread SonPulse Mexican filling on the middle 15 cm of a slice, fold the first 15 cm about the filling. Then divide another 200 grams over this and fold the slice so it is closed.
- Cut strips of 2,5 cm (approx. 125 grams). Braid 3 strips and place them in aluminum baking tins measuring 20 x 10 x 4 cm.
- Repeat this with the remaining slices.
- Final proof approx. 60 minutes.
- Bake approx. 25 minutes at 210°C.
