Cooking Cream
COOKING ACE
Regular cooking cream. Can be use for every cooking items.
Pain Aux Raisin
Ingredients & Process
| Ingredient | Baker's % |
|---|---|
| Bread Flour | 90 |
| Cake Flour | 10 |
| Instant Dry Yeast | 2 |
| Bread Improver | 0.1 |
| Sugar | 10 |
| Salt | 1.4 |
| Skim Milk Powder | 3 |
| PALFFY 300R | 5 |
| Water | 52 |
| Total | 173.5 |
| Ingredient | Baker's % |
|---|---|
| PALFFY 780Enhanced | 25 |
| Ingredient | Baker's % |
|---|---|
| FILLING ACE CUSTARD | 300 |
| Raisin | 150 |
| Ingredient | Baker's % |
|---|---|
| Apricot Glaze | |
| Desiccated Coconut |
| Method | |
|---|---|
| Mixing Time | L4' M3' ↓(margarine)L3' M4' |
| Dough Temperature | 25 °C |
| Fermentation Time | 60 minutes |
| Fermentation Room | 35°C/80% |
| Dividing | 1900g |
| Retard Time | Overnight |
| 1st Folding | Single Fold X 2 times |
| Retard time | 1-2 hours |
| 2nd Folding | Single Fold X 1 time |
| Retard time | 1-2 hours |
| Final layer | 27 layers |
| Make Form | show below |
| Final Proofing | 75 minutes |
| Proofing temperature | 35°C/80% |
| Baking temperature | 180°C/180°C |
| Baking Time | 20 minutes |
Make Form & Baking
-
1
Roll out the dough to 3.5mm thickness & 60cm X 35cm.
-
2
Spread the FILLING ACE CUSTARD evenly & sprinkle the Black Raisin all around it.
-
3
Once done, roll in the dough and cut 3.5cm/pcs & weighing around 95-100g/pcs.
-
4
Place in a sprayed mould & leave it outside for around 15 minutes before you start to proof.
-
5
Once proofed, put in the oven & bake for around 20 minutes.
-
6
Once baked, remove from the mould & leave to cool on a cooling rack for around 20 minutes before you start to finalise.
-
7
Glaze the surface with Apricot Glaze & cover the side with Desiccated Coconut.
Made With Vivo Products
Test Sub Category
Star Product
Sheet Margarine Compound
CLASSICO LACTIS 20
Using naturally fermented ingredients for delicacy lactic taste while enhancing the natural taste . This is available for croissant items instead of real butter sheet.
Sheet Margarine Compound
CLASSICO LACTIS10
Low compound lactis type. Using natural fermented ingredients for delicacy lactic taste while enhancing the natural taste. This is available for croissant items instead of butter sheet.
More Similar Recipes
View All
Loaves & Sweet Buns
Bagel
Croissants & Viennoiserie
Almond Cruffin
Loaves & Sweet Buns
Butter Roll
Loaves & Sweet Buns
Sweet Bun
Want to learn more about our products?