Add all ingredients to bowl except 2nd butter, color and raspberry.
Mixing Time
11' 1st Speed
0' 2nd Speed
Dough ºC / ºF
24 ºC
Bulk Fermentation
10'
Manipulation After Fermentation
Divide three portions of dough into 2400g pieces and leave the additional dough to color. Once color is achieved, divide into three.
Scale
2425 g
Manipulation After Scale
Sheet out all dough to the size of a greased full sheet pan. Cover with plastic and place in freezer for 30 minutes followed by refrigerator overnight.
Make Up
Prepare fat into three lamination sheets and reserve at 15 ºC
Manipulation After Make Up
Laminate fat following 3-3-3 resting after the 2nd book. After the second book fold and rest in refrigerator for 30 more minutes and cover with red dough. Sheet to the size of the full sheet pan. Rest for an additional 2 hours before sheeting to 3 MM. Fluff dough and cut/roll to desired size and shape. Rest covered in refrigerator overnight
Final Fermentation
02:30:00
80 ºC
80% Humidity
Manipulation After Final Fermentation
Spray with 30% diluted Sunset Glaze
Decoration Before Baking
Decoration Before Baking
Preheat oven to 220 °C
Baking
Rack Oven
190 °C - Top 0 °C - Bottom
0 Second Steam
18'
Filling
Filling
Once cooled, fill at bottom with Topfil Choice Raspberry
We use cookies to provide you with the best experience on our website, to recognize repeat visits and preferences as well as to measure and analyze traffic. To learn more about cookies, including how to disable them, view our cookie policy. By clicking "I accept all cookies" you consent to the use of all cookies.
