544 g (32%) of Mimetic for lamination* (Margarine)
520 g (52%) of Water
100 g (10%) of Mimetic in the dough* (Margarine)
50 g (5%) of Sugar
20 g (2%) of Salt
7,5 g (0,75%) of S500 Puff Pastry* (Bread improver)
Filling ingredients
50/piece of Vivafil Apricot* (Fruit Fillings)
Decoration ingredients
1000 g (10%) of Sunset Glaze* (Egg wash alternative)
200 g (20%) of Water
Working Method
Mixing
Mixing spiral: 3 min. slow and 3 min. fast
Dough temperature" 21°C
Roll out: On the laminator at 9 mm
Rest: 30 min. in the freezer
Lamination 1: 1x double-fold, 1x single-fold
Lamination 2: 1x double-fold, 1x single-fold
Make up/filling
Make up: Laminate at 2 mm, cut circles of 9 cm width with a round dough cutter. Pipe the filling in the middle and cover with a rastor of puff pastry dough.
Final fermentation: 70 min. at 28°C and 85% R.H.
Decoration before baking
Brush/spray with Puratos Sunset Glaze (Egg wash alternative).
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