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// Accueil / Recettes / Mocca Hazelnut bread

Mocca Hazelnut bread


Flour 100% 10000 g
Salt 1,8% 180 g
Yeast 5% 500 g
zie product_id 12% 1200 g
zie product_id 3% 300 g
zie product_id 1% 100 g
Sugar 5% 500 g
Water approx. 56% 5600 g
Florentine 25% 2500 g
Butter 25% 2500 g
Pastry mix
Pastry creme 50% 5000 g
Mocha extract % g
Hazelnut % g
Walnut % g
Kneading Mix all ingredients into a well developed dough.
Dough temperature Approx. 22ºC.
Bench proof Approx. 15 minutes.
Moulding Roll off the dough on 2 mm thick, 25 cm long on the sheeter. Spread the filling. Sprinkle with hazelnuts. Roll up and put into the tin.
Cutting Cut the dough on a regular way.
Final proof Approx. 40-45 minutes.
Decorating Stroke with egg. Sprinkle with hazelnut. Put on top half a hazelnut.
Baking Approx. 15 minutes at 220ºC.
Finishing Cover the top with apricot jelly.
BRC Halal Kosher RSPO Skal

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