Group : 1
Ingredient
KG
Flour
1.070
Salt
0.004
0.080
0.005
Caster sugar
0.060
Yeast
0.050
Water
0.680
Total Weight: 1.949
Group : 2
Ingredient
KG
0.825
Total Weight: 0.825
Group : Assembly/Decoration
Ingredient
KG
-
-
Total Weight: 0.000
  1. Add group 1 ingredients into a spiral mixing bowl.
  2. Mix for 2 minutes on slow speed and 5 minutes on fast speed.
  3. Flatten the dough into rectangular shape and place it in the freezer to cool 15 minutes.
  4. Laminate the Rollex Gold (group 2) to soften it to dough consistence.
  5. Place the Rollex Gold in the middle of the dough to enclose it.
  6. Using a rolling pin, roll the dough out until 8mm in thickness, then fold it and half turn.
  7. Repeat this process three times and leave the dough to chill in the fridge for 30 minutes.
  8. Roll the dough down to 3mm and cut into shape, placing it onto a silicone paper lined tray.
  9. Prove for 45-60 minutes at 28°C, 75% relative humidity.
  10. Pipe the desired RTU Cream Filling into the middle.
  11. Bake in a rack oven at 175°C for 15-18 minutes.
  12. Using a pastry brush, gently apply Instant Super Glaze Neutral.
Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Summer