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Christmas Tree Decoration

Ingredients

  • 10000 g - 100% Flour
  • 600 g - 6% Sonplus Spray
  • 600 g - 6% Creme Lux Wit
  • 150 g - 1.5% Salt
  • 25 g - 0.25% Fresh Yeast
  • 4800 g - 48% Ice Water approx.

Working method

  • Mix all the ingredients into a douch which is almost well developed Use ice water during this process
  • Dough temperature: As cold as possible
  • Dough rest: Approx. 2 hours in the refrigerator
  • Roll the dough into a slice with a thickness of 6-7 mm Christmas Figures: Stick the forms out with a plug, brush with egg wash and decorate as desired Mini Croissants: Cut 10 cm to 9 cm mini buns (weigth approx. 35 gram) brush with egg wash and decorate as desired
  • Final proof: Approx. 70 minutes
  • Baking: Approx. 30 minutes at 220ºC
  • Brush with egg wash again If necessary, prick through to avoid it from blistering Decorate as desired