Milk Loaf Cacao Cinnamon (Hungary)
Ingredients
Flour | 100% | 10000 g |
Proson Luxe au Beurre » | 15% | 1500 g |
Sugar | 12% | 1200 g |
Proson Wit Bourgondy (white) » | 5% | 500 g |
Fresh Yeast | 5% | 500 g |
Salt | 1,5% | 150 g |
Water approx. | 48% | 4800 g |
Filling | ||
Cacao paste | % | g |
Cinnamon paste | % | g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 29ºC |
Scale | Approx. 2100 grams (30 pieces) and mould square |
Dough proof | Approx. 20-30 minutes |
Moulding | Roll the dough into a slice with a thicknees of approx. 2.5 mm and 20 cm long Spread the filling, roll up and mould as showed on the photo above Place the dough pieces on baking sheets |
Final proof | Approx. 60-70 minutes |
Baking | Approx. 10 minutes at 220ºC |