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ΣΧΕΤΙΚΕΣ ΣΥΝΤΑΓΕΣ
SPECIAL AMERICAN DONUTS
ΥΛΙΚΑ
- 100 g Type 55 flour,
- 900 g Super flour,
- 80 g yeast,
- 150 g margarine,
- 70 g eggs,
- 30 g milk,
- 200 g sugar,
- 7 g salt,
- 400-500 g water,
- 2 g nutmeg,
- 2 g vanilla
ΕΚΤΕΛΕΣΗ
- Beat all the ingredients, disolve the yeast in the water and add it last to the mixture, while adding small amounts of flour at a time and mixing on low speed for 5 minutes and another 10 on high,
- Let it prove for 10-15 minutes,
- Make a big loaf out of the dough and let it prove for 15-20 minutes,
- Roll out the dough to make it 2 cm thick and cut it in the shapes you want,
- Let it double in size,
- Fry in 160-180 celsius Degrees,
- Finish off with some icing sugar or glaze on top,
MINI PUFF PASTRIES
ΥΛΙΚΑ
- 10.000 g Puff Pastry Deluxe flour,
- 200 g salt,
- 1.000 g sugar,
- 200 g butter,
- 6.300 g margarine,
- 4.200-4.300 g cold water
ΕΚΤΕΛΕΣΗ
- Knead all the ingredients together,
- Cut the dough into balls of your preferred weight,
- Let them prove for 20 minutes,
- Make a double fold on every dough piece using a puff pastry machine. Roll out the dough util you get a 3-4 mm pastry. Add sesame seed on top and cut the dough in stripes,
SCOTTISH PUFF PASTRY
ΥΛΙΚΑ
- 10.000 g Deluxe Oscar flour,
- 7.000 g margarine,
- 220 g salt,
- 4.700-4.800 g water
ΕΚΤΕΛΕΣΗ
- Mixing time: 6-7 minutes on low speed adding all the ingredients,
- Dough temperature: 8-10 degrees Celsius,
- Proving time: 2-12 hours refrigerated,
- Lamination with triple or double turns in a puff pastry machine
CROISSANTS
ΥΛΙΚΑ
- 10.000 g Fyllo Pastry Deluxe flour,
- 700 g yeast,
- 900 g butter,
- 200 g powder milk,
- 1.000 g sugar,
- 180 g salt,
- 5.000 g water
ΕΚΤΕΛΕΣΗ
- Knead all the ingredients together until they develop into a dough,
- Leth the dough prove for 12 hours in a fridge reaching 2 degrees Celsius,
- Separate the dough into balls of your preferred weight and add margarine that ammounts to 25-30% of the dough's weight,
- Make 3 folds with intermittent proving times of approximately 30 minutes
- Rool the dough out and create various shapes with savory or sweet fillings,
VIENNA BRIOCHE BASIC RECIPE Α
ΥΛΙΚΑ
- 1.000 g mixture ,
- 450 g water ,
- 50 g butter ,
- 50 g yeast
ΕΚΤΕΛΕΣΗ
- Mix 3 minutes on speed 1 ,
- 12 minutes on speed 2,
- Dough temperature: 27oC ,
- Rest: 15 minutes ,
- Shaping
- Proofer: 28oC ,
- 70% humidity ,
- Baking: 175-180οC (after smearing with egg),
VIENNA BRIOCHE BASIC RECIPE B
ΥΛΙΚΑ
- 1.000 g mixture ,
- 480 g mixture ,
- 50 g butter
ΕΚΤΕΛΕΣΗ
- Mix 3 minutes on speed 1 ,
- 12 minutes on speed 2,
- Dough temperature: 27oC ,
- Rest: 15 minutes ,
- Shaping,
- Proofer: 28oC ,
- 70% humidity ,
- Baking: 175-180οC (after smearing with egg)