Inverno Snack

Name: Inverno Snack
Ingredients: 5000 g - 50% Flour (high protein); 5000 g - 50% 66; 1000 g - 10% Sugar; 600 g - 6% Fresh Yeast; 1000 g - 10% Egg; 3500 g - 35% Water approx.; 5000 g - 50% Laminating butter; CrediCrem Toffee; Chocolate drips or almond shavings; SonExtra Shine

Ingredients

5000 g - 50% Flour (high protein)
5000 g - 50% 66
1000 g - 10% Sugar
600 g - 6% Fresh Yeast
1000 g - 10% Egg
3500 g - 35% Water approx.

Laminating:

5000 g - 50% Laminating butter

Filling::

CrediCrem Toffee
Chocolate drips or almond shavings

Finish::

SonExtra Shine

Working method

Mix all ingredients into a smooth and well developped dough. Mix approx. 6 minutes in first gear and approx. 3 minutes in second gear.
Dough temperature: approx. 45 minutes in refrigerator covered with plastic. After this dough is ready to use
Dough rest: Approx. 12 hours in refrigerator, covered with plastic
Fold in laminating butter and laminate 2 x 4, give in between a rest in refrigerator or freezer
Roll into a slide approx. 3,5 mm. thickness and 13 cm. wide. Cut strips of 4 x 13 cm. Pipe 45 grams CrediCrem Toffee on top. Sprinkle with chocolate drips or with almond shavings if desired
Final proof: Approx. 60 minutes at 28ºC
Baking: approx. 18 minutes at 200ºC with steam
Direct after baking, on the hot product, spray with SonExtra Shine