Cashew Mocha Loaf
Cashew Mocha Loaf based on Sonnet Inverno
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Sonnetmix Inverno
- 800 g - 8% Fresh yeast
- 300 g - 3% Mocha extract
- 4800 g - 48% Water approx.
Filling 1:
- 3000 g - 30% Raisins
- 2000 g - 20% Sugar nibs P4
- 2000 g - 20% Cashew nuts
Filling 2:
- 2650 g Almond paste (ready to use) approx.
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in.
- Dough temperature: approx. 26ºC.
- Dough pieces approx. 600 grams and pointed model.
- Dough proof: approx. 20 minutes.
- Scale the Almond Paste (Ready to Use) into pieces of 100 gram. Mould them round and roll a long shape of it that fits into the dough pieces.
- Mould as a short loaf, fold a piece Almond paste in. Place the dough pieces close to each other on the baking sheet so that they bake against each other.
- Final proof: approx. 40 minutes.
- Baking: approx. 45 minutes at 200ºC.
- Brush directly after baking with melted butter. After cooling down sprinkle with icing sugar.
