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SkolebrØd
Ingrediënten
| Flour | 100% | 10000 g |
| Salt | 0,1% | 10 g |
| Yeast | 8,7% | 870 g |
| Proson Luxe au Beurre » | 15% | 1500 g |
| Sugar | 19,5% | 1950 g |
| Butter | 8,7% | 870 g |
| Water approx. | 43-44% | 4300-4400 g |
| Werkwijze | |
| Kneden | Mix all ingredients into a well developed dough. |
| Deegtemperatuur | Approx. 25-30ºC. |
| Afwegen | Approx. 1800 grams for 30 pieces. |
| Puntrijs | Approx. 10 min. Then devide and round. |
| Deegrust | Approx. 10 min. |
| Opmaken | Like finger roll. |
| Narijs | Approx. 60 min. After 30 min. cut the dough piece in the length and fill with bake stable cream. |
| Bakken | Approx. 10 min. at 210ºC. |
| Decoreren | With icing and coconut. |
