CÁCH LÀM BÁNH CROMBOLINI - GoodFood Vietnam

CÁCH LÀM BÁNH CROMBOLINI

INGREDIENTS

Dough

  • 80% bread flour
  • 20% cake flour
  • 1.2% dry yeast
  • 12% sugar
  • 1.5% salt
  • 10% eggs
  • 3% skim milk powder
  • 7% ADEKA CP 230 EX margarine
  • 43% cold water

Roll-in Filling

  • 50% ADEKA NBS300 roll-in butter sheet

CÁCH LÀM BÁNH CROMBOLINI

  1. Mix dough L3M3↓L3M3

  2. Dough temperature: 24°C

  3. Rest for 30 minutes.

  4. Chill at 0°C overnight.

  5. Lamination: three-fold turn x three-fold turn

  6. Chill at 0°C for 60 minutes.

  7. Lamination: four-fold turn

  8. Chill at 0°C for 60 minutes.

  9. Shaping:
    Thickness: 4mm
    Dimensions: 400mm x 30mm
    Target weight ≈ 90g
    Mold: a ring 10cm in diameter

  10. Second proof: 34°C, 70~75%RH, 45 minutes.

  11. Bake at 180°C/180°C for 16~18 minutes. Cover with another baking tray to maintain the shape.

FEATURED PRODUCT

Adeka Butter Blended CK-3 Margarine 15kg

Adeka Butter Sheet NBS1 Margarine Sheets

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