Chocolate Slice

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Mixing Spiral:	4 min. slow and then 6 min. fast
Dough temperature:	28°C
Bulk Fermentation:	10 min.
Scale:	50g
Intermediate Proff:	10 min.
Make Up:	Roll out. Pipe at the top Carat Supercream and put banana slices on it. At the bottom of the dough sheet, make incisions. Roll up, starting from the top. Put in mould.
Final Fermentation:	90 min. at 30°C and 70% RH
Decoration:	brush with Sunset Glaze
Oven temperature °C:	180°C
Baking Time:	15'

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Chocolate Slice

Recipe for Chocolate Slice

Ingredients

Dough

Filling

Working method

Author: Ziad Jallad

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