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Fruit Bows
Ingredients
10000
g - 100%
Flour
1000
g - 10%
QS Vruchten Geel (Fruit Bread)
600
g - 6%
Fresh Yeast
150
g - 1.5%
Salt
6000
g - 60%
Water approx.
Filling:
3000
g - 30%
Cranberry
Laminate:
3000
g - 30%
Margarine specially for laminating
Working method
Knead all ingredients until just before the dough get well kneaded. Directly mix in the filling
Dough temperature: approx. 20ºC
Scale dough pieces which are good to process. Fold them square to roll
Dough rest: Approx. 10 minutes in the refrigerator
Fold the crusted margarine in the dough. Fold three and a halve times (three times three). In between turn chill the dough in the refrigerator
Roll out the dough to approx. 5 mm thick. Cut in a square shape (8x8 cm). For cutting and moulding see picture
Final proof: Approx. 60 minutes at 28ºC
Baking: approx. 20 minutes at 225ºC, with steam
optionally fill with Creme Patissier
Notes
The dough pieces could be stored for maximal 8 weeks