INGREDIENTS:
Prestige / Gran Prestige: 500 Grams
Wheat Flour W 180: 500 Grams
Water: 380 Grams
Sugar: 50 Grams
Eggs: 50 Grams
Olva Melange Gateaux: 50 Grams
Salt: 10 Grams
Milk: 30 Grams
Brewer’s yeast: 50 grams
PROCEEDINGS:
Mix all the ingredients in a planetary mixer with a hook until a homogeneous mixture is obtained.
Allow to stand for 15 minutes at room temperature.
Break the dough into pieces of 30 grams and round off.
Let rise at 30 ° C with 80-85% humidity for about 60 minutes then brush the surface with egg and cook.
COOKING:
In a fan oven: 190 ° C / 200 ° C for 8 minutes
In static oven: 210 ° C / 220 ° C for 8 minutes
Recent Comments