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Plate Cake Fruit & Crumbs
Ingredients
| Flour | 100% | 10000 g |
| zie product_id | 40% | 4000 g |
| Fresh Yeast | 8% | 800 g |
| Salt | 2% | 200 g |
| Water approx. | 47% | 4700 g |
| Filling 1 | ||
| Creme Patissier | 100% | 4200 g |
| Filling 2 | ||
| Fruit Filling | 100% | 4200 g |
| Butter Crumbs | ||
| Flour | 42% | 1800 g |
| Castor Sugar | 32% | 1350 g |
| Butter (soft) | 25% | 1080 g |
| Salt | 1% | 32,4 g |
| Working method | |
| Processing | Make Butter Crumbs first. Mix all ingredients until it turns into crumbs |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 27ºC. |
| Dough proof | Approx. 20 minutes |
| Processing | Roll out into a slice of 3 mm thickness. Apply a thin layer on a baking sheet of 60 x 80 cm. Prick the dough slice and add on a layer of creme patissier (approx. 700 grams), a second layer fruit filling (approx. 700 grams) and a third layer Crumbs (approx. 700 grams) |
| Final proof | Approx. 35 minutes |
| Baking | Approx. 30 minutes at 210-220ºC. |
