Equipment to be used: Kneader, sheeter, rollers.
Ingredients:
Finished product shelf
2 days (depending on display conditions)
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Procedure:
1 Prepare a starter dough by mixing everything together.
2 Let it rest for about 50 minutes (it rises a lot).
3 Mix the dry ingredients for 2 minutes.
4 Add the egg and starter dough.
5 Knead until obtaining a medium elasticity.
6 Add Euro Orange margarine.
7 Continue kneading until you have a balance between toughness and sufficient elasticity to resist forming.
8 Dough temperature 24 ° C / 79 ° F.
9 Let rest in a block for 45 minutes at 78 ° F.
10 Cut the pieces with the chosen weight.
11 Make them thinner with the machine to facilitate work.
12 Place the plastic dolls and start rolling up.
13 The bar must be firm to support the structure of the piece.
14 Leavening at 31 ° C / 89 ° F with 75 to 80% relative humidity, up to 1.5 times the initial volume.
15 Decorate.
16 Bake large units at 150 to 160 ° C / 300 to 320 ° F for as long as required, maybe 60 minutes.
17 Bake small units at 175 ° C / 338 ° F long enough, maybe 35 minutes.
Procedure:
1 Prepare a starter dough by mixing everything together.
2 Let it rest for about 50 minutes (it rises a lot).
3 Mix the dry ingredients for 2 minutes.
4 Add the egg and starter dough.
5 Knead until obtaining a medium elasticity.
6 Add Euro Orange margarine.
7 Continue kneading until you have a balance between toughness and sufficient elasticity to resist forming.
8 Dough temperature 24 ° C / 79 ° F.
9 Let rest in a block for 45 minutes at 78 ° F.
10 Cut the pieces with the chosen weight.
11 Make them thinner with the machine to facilitate work.
12 Place the plastic dolls and start rolling up.
13 The bar must be firm to support the structure of the piece.
14 Leavening at 31 ° C / 89 ° F with 75 to 80% relative humidity, up to 1.5 times the initial volume.
15 Decorate.
16 Bake large units at 150 to 160 ° C / 300 to 320 ° F for as long as required, maybe 60 minutes.
17 Bake small units at 175 ° C / 338 ° F long enough, maybe 35 minutes.