Brioche Fleur

15

Mixing (Kitchen Aid)		4' slow and 12' fast then add the Mimetic and mix again 5' fast. Cut the dough in two and color one part with red food colorant.
Dough T°C		26°C
Bulk Fermentation		Overnight at 3°C with a plastic cover on top.
Scaling and Shaping		White dough: Divide dough pieces of 10gr and shape round.Red dough: Divide doug pieces of 8gr and shapre round.In a round mold (D=10cm H=2,5cm), place a small ring of left-over dough on the bottom and intercalate red and white balls on the side. Place the insert on the middle.
Final Fermentation		1H30 at 28°C and 80% humidity.
Baking		In the deck oven at 180-180°C for 11'.
Finition		Glaze the Brioche with Harmony Sublimo and poach 10gr of Topfil Finest Strawberry on the first insert. Decorate with a cube of mango on top.

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