SCHNECKEN DOUGH
Ingredients
- 1000 g.
- Flour W300
- 100 g.
- Whole egg
- 100 g.
- Sugar
- 20 g.
- Salt
- 37 g.
- Yeast
- 10 g.
- Improvers
- 450 g.
- Water
- 20 g.
- Inverted sugar
- 500 g.
- Butter
Elaboration
Knead the ingredients without the butter. Add the butter by making 2 single folds and 1 double fold. Fermentation: 45-60 minutes at 32ºC Bake: 200ºC Time: 15 minutes
Assembly and Finishing
1.Kneading and rolling
2.Roll in strips with a layer of Les Crèmes Yogurt and another on top of Moorea Raspberry.
3.Cut, ferment and bake.