Milk Roll (Crescent Roll)
Ingredients
- 10000 g - 100% Flour
- 500 g - 5% Sonplus Spray
- 300-400 g - 3-4% Fresh Yeast
- 200-500 g - 2-5% Margarine
- 5000-5200 g - 50-52% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 23-35ºC
- Scale: approx. 2000 grams (30 pieces)
- Dough proof: Approx. 5-10 minutes
- Devide and round up Mould into crescent shape and place the dough pieces on baking sheets
- Final proof: Approx. 40-60 minutes
- Baking: approx. 10-15 minutes at 240-260ºC
