2 Aug 2019
Ingredients
Dough ingredients
- 1000 g - 100% - of Flour
- 430 g - 43% - of Water
- 100 g - 10% - of Eggs
- 50 g - 5% - of Yeast
- 18 g - 1,8% - of Salt
- 130 g - 13% - of Sugar
- 150 g - 15% - of Mimetic Incorporation*
- 20 g - 2% - of Soft't Melting*
Total dough: 1898 g
Filling ingredients
- 1000 g Poppy Seeds Filling* (mixed with 400 g water and 100 g whole eggs), 450 g Vivafil Apricot*
*Puratos product
Working Method
Mixing
- Mixing spiral: 3 min. slow and 4 min. fast without fat, add the fat and again mix 3 min. slow and 4 min. fast.
- Dough temperature: 26 °C
- Roll out: at 3 mm
- Freeze: 15 min. at -18 °C
Make up
- Make up: Cut ribbons of size 20 cm x 60 cm, spread on one poppy seeds filling and roll up like a swiss roll. Spread on another ribbon Vivafil Apricot* and also roll up like a swiss roll. Divide the rolls in 2, take one of each, make a twist and put in a turban mould.
- Final fermentation: 75 min. at 28 °C and 80% R.H.
Decoration before baking
- Spray with Sunset Glaze* and put florex with pistachios on top.
Baking
- Oven temperature: 230 °C
- Baking time: 10 min.
