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Small Black Petes
Ingredients
| Flour (Protein) | 100% | 10000 g |
| Salt | 2% | 200 g |
| Fresh Yeast | 8% | 800 g |
| QS Vruchten Geel (Fruit Bread) » | 20% | 2000 g |
| Bari Bitter (almond flavour) | 5% | 500 g |
| Water approx. | 65% | 6500 g |
| Filling | ||
| Raisins | 60% | 6000 g |
| Almond sticks | 20% | 2000 g |
| Sugar Nibs P2 | 20% | 2000 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and supple dough, mix directly in the filling |
| Dough temperature | Approx. 27°C |
| Scale | Approx. 2000 gram (30 pieces) |
| Final proof | Approx. 10 minutes |
| Moulding | Divide and round the dough. Place the buns on the baking tray |
| Final proof | Approx. 80 minutes |
| Baking | Approx. 9 minutes at 240°C |
| Decorating | Cover with chocolate fondant and decorate the edge with burnished almond flakes. To make the face, use two herb nuts for eyes and half burnished almond flake as the nose |
| Extra information | |
| Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |
