Luxury Sandwiches (Belgian)

Ingredients

  • 10000 g - 100% Flour
  • 1500 g - 15% QS Luxe Sandwiches
  • 700 g - 7% Fresh Yeast
  • 500 g - 5% Sugar
  • 200 g - 2% Dairy Butter
  • 5800 g - 58% Water approx.

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 26ºC
  • Scale: approx. 1600 grams (30 pieces)
  • Dough proof: Approx. 30 minutes
  • Divide and round up
  • Dough proof: Approx. 5 minutes
  • Mould into finger rolls Place the dough pieces on baking sheets
  • Final proof: Approx. 60 minutes
  • Just before baking brush with egg wash
  • Baking: Approx. 7 minutes at 270ºC