Inverno Snack
Pieces
Ingredients
- 5000 g - 50% Flour (high protein)
- 5000 g - 50% 66
- 1000 g - 10% Sugar
- 600 g - 6% Fresh Yeast
- 1000 g - 10% Egg
- 3500 g - 35% Water approx.
Laminating:
- 5000 g - 50% Laminating butter
Filling::
- CrediCrem Toffee
- Chocolate drips or almond shavings
Finish::
- SonExtra Shine
Working method
- Mix all ingredients into a smooth and well developped dough. Mix approx. 6 minutes in first gear and approx. 3 minutes in second gear.
- Dough temperature: approx. 45 minutes in refrigerator covered with plastic. After this dough is ready to use
- Dough rest: Approx. 12 hours in refrigerator, covered with plastic
- Fold in laminating butter and laminate 2 x 4, give in between a rest in refrigerator or freezer
- Roll into a slide approx. 3,5 mm. thickness and 13 cm. wide. Cut strips of 4 x 13 cm. Pipe 45 grams CrediCrem Toffee on top. Sprinkle with chocolate drips or with almond shavings if desired
- Final proof: Approx. 60 minutes at 28ºC
- Baking: approx. 18 minutes at 200ºC with steam
- Direct after baking, on the hot product, spray with SonExtra Shine
