8 Sep 2021
Ingredients
Toast Bread
Hazelnut Filling
Dipping Batter
Working Method
Toast Bread
- Mix all the ingredients for 3 min. at slow speed, then 6 min. at fast speed.
- Dough temperature: 26°C.
- Bulk fermentation of 10 min.
- Scale 250 g.
- Intermediate proof of 10 min.
- Round in rectangular or cylinder mold.
- Final fermentation for ± 60 min. at 30°C with 85% R.H.
- Bake for ± 22 min. at 235°C.
Dipping Batter
Mix all ingredients together.
Build-up
Take a slice of bread (20 g), spread Carat Nuxel Hazelnut (10 g) on top and cover with another slice of bread (20 g). Dip this in the dipping batter (30 g) and bake for ± 5 min at 220°C in a convection oven on a double tray
