Plate Cake Fruit & Crumbs

Name: Plate Cake Fruit & Crumbs
Ingredients: 10000 g - 100% Flour; 4000 g - 40% Proson Limburgse Vlaai (flan/griddle cake/blechkuchen); 800 g - 8% Fresh Yeast; 200 g - 2% Salt; 4700 g - 47% Water approx.; 4200 g - 100% Creme Patissier; 4200 g - 100% Fruit Filling; 1800 g - 42% Flour; 1350 g - 32% Castor Sugar; 1080 g - 25% Butter (soft)

Ingredients

10000 g - 100% Flour
4000 g - 40% Proson Limburgse Vlaai (flan/griddle cake/blechkuchen)
800 g - 8% Fresh Yeast
200 g - 2% Salt
4700 g - 47% Water approx.

Filling 1:

4200 g - 100% Creme Patissier

Filling 2:

4200 g - 100% Fruit Filling

Butter Crumbs:

1800 g - 42% Flour
1350 g - 32% Castor Sugar
1080 g - 25% Butter (soft)

Working method

Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC.
Dough proof: Approx. 20 minutes
Roll out into a slice of 3 mm thickness. Apply a thin layer on a baking sheet of 60 x 80 cm. Prick the dough slice and add on a layer of creme patissier (approx. 700 grams), a second layer fruit filling (approx. 700 grams) and a third layer Crumbs (approx. 700 grams)
Final proof: Approx. 35 minutes
Baking: Approx. 30 minutes at 210-220ºC.
Make Butter Crumbs first. Mix all ingredients until it turns into crumbs