25
Sep
Author: Elengesh.com // Category:
Bread Recipes
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| FERMENT ( Ferment Overnight In The Refrigerator ) |
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| INGREDIENTS |
% |
GRAMS |
|
| Bread Flour |
70 |
350 |
|
| Egg |
45 |
225 |
|
| Instant Active Dry Yeast |
0.8 |
4 |
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| DOUGH |
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| INGREDIENTS |
% |
GRAMS |
|
| Breads Flour |
30 |
150 |
|
| Yeast |
1.5 |
8 |
|
| Salt |
1 |
5 |
|
| Milk Powder |
2 |
10 |
|
| Breads Improver |
1.5 |
8 |
|
| Ais Water |
18 |
90 |
|
| Sugar |
15 |
75 |
|
| Eggs |
3 |
15 |
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| Butter |
35 |
175 |
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| METHOD |
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| SPONGE STAGE ( SPONGE TEMPERATURE 24°C ) |
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| 1. Mix flour, yeast and water for 3 minutes on 1 speed. |
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| 2. Ferment for 4 hours until sponge has raised 3 times the original |
| volume. |
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| DOUGH |
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| 1. Place sponge together with the rest of the ingredients except butter |
| into mixing bowl. Mix on slow speed for 1 minutes with a dough hook. |
| 2. Change to medium speed and mix for 5 minutes. |
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| 3. Add butter in four stages and mix dough for 5 minutes until dough |
| is fully developed. |
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| 4. Divide into 12 pieces at 8g and 45g and the rest at 60g and round up. |
| 5. Round up again and place the 45g dough pieces into the tart mould. |
| place the 8g dough pieces on top. Using a finger, press down so that |
| the two pieces of dough join firmly together. |
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| 6. Mould the 60g dough into a Swiss roll and place in small rectangular |
| silicon moulds. |
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| 7. Prove for 30-45 minutes and brush eggs over the products. |
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| 8. Using a pair of scissors dipped in egg, cut a zigzag pattern on the top |
| of the 60g dough pieces and sprinkle sugar. |
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| 9. Bake at 190°C for about 15-20 minutes until the top is golden brown. |
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25
Sep
Author: Elengesh.com // Category:
Bread Recipes
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| FERMENT |
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| INGREDIENTS |
% |
GRAMS |
|
| Milk ( 37°C ) |
28 |
112 |
|
| Bread Flour |
70 |
385 |
|
| Water (Cold) |
42 |
230 |
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| Instant Active Dry Yeast |
0.8 |
4 |
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| DOUGH |
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| INGREDIENTS |
% |
GRAMS |
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| Bread Flour |
40 |
160 |
|
| All Purpose Flour |
50 |
200 |
|
| Egg |
73 |
292 |
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| Salt |
1 |
4 |
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| Butter |
43 |
172 |
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| Mix Fruits ( BABAS ) |
30 |
120 |
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| METHOD |
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| 1. Prepare ferment by mixing flour, yeast, milk and sugar on medium |
| speed on medium speed for 3 minutes. |
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| 2. Ferment for 30 minutes until ferment rises and begin to fall indicating |
| the ferment is matured. |
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| 3. Prepare the dough by beating egg and flour with a paddle on medium |
| speed for 2 minutes. |
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| 4. Add ferment and continue. To mix on medium speed for 2 minutes. |
| 5. Add melted butter and mix 1 minute. Place in a warm place for 30 |
| minutes |
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| 6. Grease 6-cm wide savarin moulds with butter and half fill theam with |
| the batter piped from a piping bag. |
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| 7. Prove in a warm place for 30 minutes and bake at 200°C for 20 |
| minutes. |
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| 8. Prepare syrup by boiling 500g of water and 300g sugar. |
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| 9. Dip savarin in the syrup and pipe fresh cream into the centre. Top |
| with fresh fruits like peaches, kiwi, pineapple and strawberry. |
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| 10. For Babas add mixed fruits. |
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25
Sep
Author: Elengesh.com // Category:
Bread Recipes
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| SPONGE |
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| INGREDIENTS |
% |
GRAMS |
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| Bread Flour |
20 |
90 |
|
| Water (Cold) |
12 |
54 |
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| Instant Active Dry Yeast |
0.3 |
1 |
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| DOUGH |
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| INGREDIENTS |
% |
GRAMS |
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| Bread Flour |
80 |
360 |
|
| Yeast |
2.25 |
10 |
|
| Bread Improver |
1.5 |
7 |
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| Sugar |
18 |
81 |
|
| Salt |
2 |
9 |
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| Milk Powder |
8 |
36 |
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| Wheat Gluten |
4 |
18 |
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| Egg |
10 |
45 |
|
| Potato Flour |
10 |
45 |
|
| Sweet Potato ( Mashed ) |
100 |
450 |
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| Butter |
8 |
36 |
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| Shortening |
8 |
36 |
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| METHOD |
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| SPONGE STAGE ( SPONGE TEMPERATURE 24°C ) |
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| 1. Mix flour, yeast and water for 3 minutes on 1 speed. |
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| 2. Ferment for 4 hours until sponge has raised 3 times the original |
| volume. |
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| DOUGH |
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| 1. Place remaining dry ingredients, SPONGE, egg and water into mixer. |
| Mix on slow speed for 2 minutes. |
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| 2. Change to medium speed and mix for 3 minutes. |
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| 3. Add butter and shortening and knead for another 5 minutes until |
| dough is developed. |
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| 4. Rest dough for 10 minutes and divide dough into 320g. Round up. |
| 5. Roll out the dough long and fold into three. Turn 90° and roll out |
| again. Mould the dough into a swiss roll shape and put into small tins. |
| 6. Prove for 45 minutes until dough doubles in size. |
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| 7. Bake at 190°C for 25 minutes. |
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25
Sep
Author: Elengesh.com // Category:
Bread Recipes
|
|
|
|
|
|
|
| SPONGE |
|
|
|
| INGREDIENTS |
% |
GRAMS |
|
| Bread Flour |
70 |
385 |
|
| Water (Cold) |
42 |
230 |
|
| Instant Active Dry Yeast |
0.8 |
4 |
|
|
|
|
|
|
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|
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| DOUGH |
|
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| INGREDIENTS |
% |
GRAMS |
|
| Bread Flour |
10 |
55 |
|
| All purpose Flour |
20 |
110 |
|
| Yeast |
2 |
11 |
|
| Salt |
1.5 |
8 |
|
| Sugar |
20 |
110 |
|
| Bread Improver |
1.5 |
8 |
|
| Milk Powder |
5 |
30 |
|
| Egg |
15 |
85 |
|
| Shortening |
7.5 |
40 |
|
| Butter |
7.5 |
40 |
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| METHOD |
|
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|
|
|
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| SPONGE STAGE ( SPONGE TEMPERATURE 24°C ) |
|
|
|
|
|
| 1. Mix flour, yeast and water for 3 minutes on 1 speed. |
|
| 2. Ferment for 4 hours until sponge has raised 3 times the original |
| volume. |
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| |
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| |
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| DOUGH |
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| 1. Prepare the dough by adding all the dry ingredients excerpt buter into |
| the mixing bowl. |
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| 2. Add cold eggs followed by the sponge and mix slow speed for 1 minute. |
| 3. Mix for 2 minutes on medium speed and add butter. |
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| 4. Continue on medium speed for another 10 minutes until dough is |
| developed. Rest dough for 10 minutes on the bench. |
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| 5. Pin dough out into 35 cm x 35 cm ( 14” x 14” ) and apply custard. |
| 6. Distribute 200g of raisins and 200g of toasted nuts over the dough. |
| 7. Mix 120g of castor sugar with 2g of cinnamon and sprinkle over the |
| dough. |
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| 8. Roll up firmly lengthways and brush melted butter over the dough. |
| 9. Cut dough into16 pieces and put into a square tray ( 4 x 4 ) measuring |
| 30 cm x 30 cm ( 12” by 12” ). |
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| 10. Proof for 45 minutes. Wash the surface with egg and top with Almond |
| flakes. |
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| 11. Bake at 180°C for 25 to 35 minutes. |
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