Sweet Laminated
Ingredients
Flour | 100% | 10000 g |
Levelesmix edes | 15% | 1500 g |
Fresh Yeast | 2-3% | 200-300 g |
Water approx. | 48-53% | 4800-5300 g |
Filling | ||
Margarine for laminating | 20% | 2000 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 5-12ºC |
Laminate | Fold the butter plastically before folding Laminate it, fold in once in three (1 x 3) Let the dough rest in the refrigerator After 15 minutes laminate it again, fold it once in three (1 x 3) Let the dough rest again in the refrigerator |
Dough rest | Approx. 10 minutes. |
Moulding | Variable shapes and fillings |
Final proof | Approx. 30-60 minutes |
Baking | Approx. 10-14 minutes at 230-260ºC |