Final dough temperature 27° C
Mixing:
Spiral – 2 minutes on fast speed.
Vertical – 2 minutes on slow, 10 minutes on fast speed.
Hogh speed – 11wh/kg dough or 3 minutes mixing.
After mixing scale into heads and rest for 10 minutes. Divide and mould.
Prove at 30 - 35° C. Relative humidity 75 – 80%. For 35 – 40 minutes.
Bake at 220 ° C with a little steam for 45 minutes. Leave to dry for 10 minutes at ambient before frying at 195° C
Ingredients
Directions
Final dough temperature 27° C
Mixing:
Spiral – 2 minutes on fast speed.
Vertical – 2 minutes on slow, 10 minutes on fast speed.
Hogh speed – 11wh/kg dough or 3 minutes mixing.
After mixing scale into heads and rest for 10 minutes. Divide and mould.
Prove at 30 - 35° C. Relative humidity 75 – 80%. For 35 – 40 minutes.
Bake at 220 ° C with a little steam for 45 minutes. Leave to dry for 10 minutes at ambient before frying at 195° C
